Identification of technological/metabolic/environmental profiles of cheeses with high GABA contents
Redruello, Begoña | Szwengiel, Artur | Ladero, Victor | Del Rio, Beatriz | Alvarez, Miguel A.
γ-aminobutyric acid (GABA) is reported to reduce blood pressure and stress when provided as a nutritional supplement. GABA, however, appears naturally in cheese in varying amounts. The present work recorded its concentration in 100 samples of 37 European cheese varieties. Subsequent multivariate analysis identified two technological/metabolic/environmental (TME) profiles associated with a high GABA-content: 1) mature, artisanal, blue cheeses made in the Picos de Europa National Park area from raw cow's milk (or a mixture including it) under the influence of a montane oceanic climate - the TME profile of the Cabrales Protected Designation of Origin (PDO), Gamonedo PDO and Picon Bejes-Tresviso PDO varieties; and 2) aged hard cheeses made from raw sheep's milk under the influence of a temperate continental climate, with Manchego PDO and Zamorano PDO cheeses the hallmark varieties. These findings may help the cheese manufacture industry design functional GABA-enriched cheeses.
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