Spatial Distribution of Minerals and Selected Bioactive Compounds in White Mold-Ripened and Blue-Veined Cheeses.

Varineja Drašler, Irena Kralj Cigić, Tomaž Polak, Gregor Marolt, Jernej Imperl, Andreja Čanžek Majhenič, Blaž Cigić

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Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Varineja DrašlerDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia.ORCID 0009-0006-2168-3869

Irena Kralj CigićChair of Analytical Chemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, SI-1000 Ljubljana, Slovenia.ORCID 0000-0003-1972-8088

Tomaž PolakDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia.ORCID 0000-0001-9024-3855

Gregor MaroltChair of Analytical Chemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, SI-1000 Ljubljana, Slovenia.ORCID 0000-0003-3505-0844

Jernej ImperlChair of Analytical Chemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, SI-1000 Ljubljana, Slovenia.ORCID 0009-0002-5472-5990

Andreja Čanžek MajheničDepartment of Animal Science, Biotechnical Faculty, University of Ljubljana, SI-1230 Domžale, Slovenia.ORCID 0000-0001-7981-2156

Blaž CigićDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia.ORCID 0000-0002-9539-1504

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the contents of minerals, free amino acids (FAAs), biogenic amines (BAs), γ-aminobutyric acid (GABA), and spermidine (SPD) were analyzed in selected white mold-ripened and blue-veined cheeses, including their spatial distribution between rind and core. Blue-veined cheeses contained higher levels of sodium, calcium, phosphorus, FAAs, and SPD. The BAs content was higher in cheeses produced from raw milk. Compared to the cores, the rinds of the analyzed cheeses contained more calcium (up to 66-fold), phosphate (up to 4.4-fold), zinc (up to 9.9-fold), and GABA (up to 17-fold). In white mold-ripened cheeses, where molds do not grow in the core, the rinds also contained more FAAs (up to 15-fold) and SPD (up to 127-fold). Our results confirm previous observations that the rinds of mold-ripened cheeses contain higher amounts of nutritionally valuable cations that form poorly soluble phosphate salts. To our knowledge, this study provides the first demonstration that the rinds of white mold-ripened cheeses are enriched in GABA and SPD, bioactive compounds associated with beneficial health effects. This highlights the high nutritional value of the outer layers of cheese produced with food-grade molds.

Indexed as

CheeseFungiMineralsAmino AcidsAnimalsBiogenic Aminesgamma-Aminobutyric AcidMilkNutritive ValueSpermidineAmino AcidsBiogenic Aminesgamma-Aminobutyric AcidMineralsSpermidinecoremineralsmold-ripened cheeserindspatial distributionspermidineγ-aminobutyric acid

Identifiers

PMID41011711

DOI10.3390/molecules30183819

PMCPMC12472656

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