Lactobacillus helveticus: Difference between revisions
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'''''Lactobacillus helveticus''''' is a lactic-acid producing rod shaped bacterium of the genus ''[[Lactobacillus]]''. It is most commonly used in the production of [[Swiss cheese (generic)|American Swiss cheese]] and [[Emmental cheese]] but is also sometimes used in making other styles of cheese, such as [[Cheddar cheese|Cheddar]], [[Parmigiano-Reggiano|Parmesan]], [[Romano cheese|romano]], [[provolone]], and [[mozzarella]]. The primary function of ''L. helveticus'' culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss and Emmental cheese production, ''L. helveticus'' is used in conjunction with a ''[[Propionibacter]]'' culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas. |
'''''Lactobacillus helveticus''''' is a lactic-acid producing rod shaped bacterium of the genus ''[[Lactobacillus]]''. It is most commonly used in the production of [[Swiss cheese (generic)|American Swiss cheese]] and [[Emmental cheese]] but is also sometimes used in making other styles of cheese, such as [[Cheddar cheese|Cheddar]], [[Parmigiano-Reggiano|Parmesan]], [[Romano cheese|romano]], [[provolone]], and [[mozzarella]]. The primary function of ''L. helveticus'' culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss and Emmental cheese production, ''L. helveticus'' is used in conjunction with a ''[[Propionibacter]]'' culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas. |
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Ingestion of powdered milk fermented with ''L. helveticus'' was shown to decrease [[blood pressure]] due to the presence of manufactured [[tripeptide]]s that have [[ACE inhibitor]] activity.<ref>Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y. [http://www.jacn.org/cgi/content/full/24/4/257 Effect of powdered fermented milk with ''Lactobacillus helveticus'' on subjects with high-normal blood pressure or mild hypertension.] J Am Coll Nutr. 2005 Aug;24(4):257-65 PMID 16093403.</ref> However, there have been several contradictory results in later studies. <ref>van der Zander K, Bots M, Bak A, Koning M and de Leeuw P [http://www.ajcn.org/cgi/content/abstract/88/6/1697 Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects.] American Journal of Clinical Nutrition, Vol. 88, No. 6, 1697-1702, December 2008. doi:10.3945/ajcn.2008.26003 </ref> <ref>Engberink M; Schouten E; Kok F; van Mierlo L; Brouwer I; Geleijnse J [http://hyper.ahajournals.org/cgi/content/abstract/51/2/399 Lactotripeptides Show No Effect on Human Blood Pressure] Hypertension. 2008;51:399-405. </ref> |
Ingestion of powdered milk fermented with ''L. helveticus'' was shown to decrease [[blood pressure]] due to the presence of manufactured [[tripeptide]]s that have [[ACE inhibitor]] activity.<ref>Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y. [http://www.jacn.org/cgi/content/full/24/4/257 Effect of powdered fermented milk with ''Lactobacillus helveticus'' on subjects with high-normal blood pressure or mild hypertension.] J Am Coll Nutr. 2005 Aug;24(4):257-65 PMID 16093403.</ref> However, there have been several contradictory results in later studies. <ref>van der Zander K, Bots M, Bak A, Koning M and de Leeuw P [http://www.ajcn.org/cgi/content/abstract/88/6/1697 Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects.] American Journal of Clinical Nutrition, Vol. 88, No. 6, 1697-1702, December 2008. doi:10.3945/ajcn.2008.26003 </ref> <ref>Engberink M; Schouten E; Kok F; van Mierlo L; Brouwer I; Geleijnse J [http://hyper.ahajournals.org/cgi/content/abstract/51/2/399 Lactotripeptides Show No Effect on Human Blood Pressure] Hypertension. 2008;51:399-405. </ref> <ref>Boelsma E; Kloek J [http://www.ncbi.nlm.nih.gov/pubmed/19061526 Lactotripeptides and antihypertensive effects: a critical review]. 2009 Mar;101(6):776-86. |
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Revision as of 09:51, 14 October 2009
| Lactobacillus helveticus | |
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| Species: | L. helveticus
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| Lactobacillus helveticus (Orla-Jensen 1919)
Bergey et al. 1925 | |
Lactobacillus helveticus is a lactic-acid producing rod shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss and Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity.[1] However, there have been several contradictory results in later studies. [2] [3] [4]
The bacterium's specific name comes from "Helvetia", the Latin name for the region occupied by the ancient Helvetii (and for modern Switzerland).
References
- ^ Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension. J Am Coll Nutr. 2005 Aug;24(4):257-65 PMID 16093403.
- ^ van der Zander K, Bots M, Bak A, Koning M and de Leeuw P Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects. American Journal of Clinical Nutrition, Vol. 88, No. 6, 1697-1702, December 2008. doi:10.3945/ajcn.2008.26003
- ^ Engberink M; Schouten E; Kok F; van Mierlo L; Brouwer I; Geleijnse J Lactotripeptides Show No Effect on Human Blood Pressure Hypertension. 2008;51:399-405.
- ^ Boelsma E; Kloek J Lactotripeptides and antihypertensive effects: a critical review. 2009 Mar;101(6):776-86.
External links
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