Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion

May combine two claims.

The Control cheese NSLAB population was only detected at Day 60 at 2.0 log CFU/g and reached 5.8 log CFU/g at the end of ripening.

“In contrast, the Control cheese NSLAB population (to which no adjunct cultures were added) was only detected at Day 60 (at 2.0 log CFU/g) and reached a count of 5.8 log CFU/g at the end of the ripening process (Fig. 2).”

Probably not a substantial claim: may not pass S3 (load-bearing).

Levels of WSN increased for all three cheeses as ripening time progressed.

“Levels of WSN (an indicator of primary proteolysis) increased for all three cheeses as ripening time progressed.”

May combine two claims.

Lc. paracasei DPC7150 NSLAB peaked at Day 90 with 8.3 log CFU/g and dropped to 7.9 log CFU/g at Day 180.

“Lc. rhamnosus DPC7102 NSLAB numbers increased to eventually peak at 8.6 log CFU/g at Day 180, while the Lc.paracasei DPC7150 NSLAB peaked earlier at Day 90 with 8.3 log CFU/g and dropped off slightly for a final count of 7.9 log CFU/g at Day 180 (Fig. 2).”

May combine two claims.

A significant increase in % WSN/g was observed in the Lc.paracasei DPC7150 cheese from Day 30 onward, and Control and Lc.rhamnosus DPC7102 cheeses exhibited significantly higher % WSN/g levels from Day 60 onwards.

“A significant increase in % WSN/g was observed in the Lc.paracasei DPC7150 cheese from Day 30 onward (p ≤ 0.05), and Control and Lc.rhamnosus DPC7102 cheeses exhibited significantly higher % WSN/g levels from Day 60 onwards.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Aspartic acid was the most variable amino acid between the three cheeses, and differed significantly at days 14, 30, 60, 135 and 180.

“Aspartic acid was the most variable amino acid between the three cheeses, and differed significantly at days 14, 30, 60, 135 and 180.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Most individual amino acid concentrations did not differ significantly between the three cheeses, although some exceptions were observed at various points during cheese ripening.

“Most individual amino acid concentrations did not differ significantly between the three cheeses, although some exceptions were observed at various points during cheese ripening.”

May combine two claims.

Total FAA increased significantly from Day 7 onward for the Control and Lc.rhamnosus DPC7102 cheeses, and from Day 14 onward for the Lc.paracasei DPC7150 cheese.

“Total FAA increased significantly from Day 7 onward for the Control and Lc.rhamnosus DPC7102 cheeses, and from Day 14 onward for the Lc.paracasei DPC7150 cheese.”

May combine two claims.

Total FAA concentration significantly increased in all Cheddar types, from Day 7 in Control and Lc. rhamnosus DPC7102 cheeses and from Day 14 in Lc. paracasei DPC7150 cheese, but no significant differences were observed in total FAA between cheese types.

“The total concentration of FAA significantly (p ≤ 0.05) increased in all Cheddar types, from Day 7 in the Control and Lc.rhamnosus DPC7102 cheeses and from Day 14 in the Lc.paracasei DPC7150 cheese, but no significant differences were observed in total FAA between cheese types.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Detection of tryptophan ceased at day 30 for all cheeses.

“Detection of tryptophan ceased at day 30 for all cheeses.”

May combine two claims.

Initial SLAB counts were high (approximately 9 log CFU/g) and remained at these levels until Day 90, then decreased to final counts between 5.2 and 6.3 log CFU/g.

“initial SLAB counts were high (≈9 log CFU/g) and remained at these levels until the 90 Day time point, and then began to decrease to final counts of between 5.2 and 6.3 log CFU/g.”

May combine two claims.

% WSN/g increased significantly as ripening time progressed, with significant increase from Day 30 onward in Lc. paracasei DPC7150 cheese, followed by Control and Lc. rhamnosus DPC7102 cheeses from Day 60 onward.

“% WSN/g increased significantly as ripening time progressed, with a significant increase (p ≤ 0.05) from Day 30 onward in Lc. paracasei DPC7150 cheese being observed, followed by the Control and Lc.rhamnosus DPC7102 cheeses from Day 60 onward.”

May combine two claims.

Log reductions in CFU/g were greater in the fermented milk matrix for both Lacticaseibacillus strains, with a 1 and 1.5 log greater reduction in the fermented milk matrix than the Cheddar matrix for the Lc. rhamnosus DPC7102 and Lc.paracasei DPC7150, respectively.

“Log reductions in CFU/g were also greater in the fermented milk matrix for both Lacticaseibacillus strains, with a 1 and 1.5 log greater reduction in the fermented milk matrix than the Cheddar matrix for the Lc.rhamnosus DPC7102 and Lc.paracasei DPC7150, respectively (Table 2).”

Probably not a substantial claim: may not pass S3 (load-bearing).

Glycine concentrations differed significantly at three timepoints (days 7, 14 and 30).

“Glycine concentrations differed significantly at three timepoints (days 7, 14 and 30).”

May combine two claims.

In this study, % WSN/g increased as maturation progressed, and no significant differences in % WSN/g between Cheddar types were observed.

“In this study, we observed that the levels of % WSN/g increased as maturation progressed and no significant differences in % WSN/g between Cheddar types were observed.”

May combine two claims.

The two Cheddars with NSLAB adjuncts reached numbers over 7 log CFU/g initially and remained at this level throughout the study.

“In contrast, the other two Cheddars had NSLAB adjuncts added to them, both of which reached numbers over 7 log CFU/g initially and remained at this level for the duration of the study.”

May combine two claims.

In Control cheese, quantifiable NSLAB populations appeared only at Day 60, then climbed to 5.8 log CFU/g.

“When monitoring levels of NSLAB in the Control cheese, quantifiable populations only appeared at Day 60, after which they continued to climb and eventually reached 5.8 log CFU/g.”

May combine two claims.

The only significant differences in SLAB counts between Cheddar types were at Days 135 and 180, with Control cheese at Day 180 having approximately 1 log higher SLAB population than cheeses containing adjunct cultures.

“The only significant differences seen between Cheddar types were observed at Days 135 and 180, with the Control cheese at Day 180 having ≈1 log higher population of SLAB than the cheeses containing the adjunct cultures.”

May combine two claims.

Cheddar cheese protected lactobacilli to a significantly greater extent than fermented milk counterparts, with >1 log CFU/g difference seen between matrices in both cases.

“Cheddar cheese was shown to protect lactobacilli to a significantly greater extent than the fermented milk counterparts, with > 1 log CFU/g difference seen between matrices in both cases.”

• Also stated in: § 5. Conclusion · plain

  “When comparing the survival of strains during the INFOGEST 2.0 static digestion model, Cheddar cheese proved a superior dairy matrix when compared to fermented milk grown with the same lactobacilli strains.”

May combine two claims.

While some differences in individual amino acid levels were observed, the majority did not differ significantly between the three Cheddars, and no differences were seen between cheeses when total amino acid levels were examined.

“While some differences in individual amino acid levels were observed, the majority did not differ significantly between the three different Cheddars and no differences were seen between cheeses when total amino acid levels were examined.”

May combine two claims.

Excluding the initial timepoint, levels of GABA were always higher in Cheddars containing Lacticaseibacillus adjuncts, although this difference was only significant at day 30.

“Excluding the initial timepoint, levels of GABA were always higher in the Cheddars containing the Lacticaseibacillus adjuncts, although this difference was only significant at day 30.”

May combine two claims.

Overall, the addition of Lc. rhamnosus DPC7102 or Lc. paracasei DPC7150 did not affect SLAB proliferation or cheese composition when compared to the adjunct-free Cheddar control.

“Overall, the addition of Lc. rhamnosus DPC7102 or Lc.paracasei DPC7150 did not affect SLAB proliferation or cheese composition when compared to the adjunct-free Cheddar control.”

May combine two claims.

The potentially probiotic lactobacilli survived at >7.7 log CFU/g after 12 months of cheese maturation and >6.5 log CFU/g following INFOGEST 2.0 simulated digestion.

“The log CFU/g counts of the potentially probiotic lactobacilli were > 7.7 following 12 months of cheese maturation and > 6.5 following the INFOGEST 2.0 simulated digestion”

• Also stated in: § 5. Conclusion · plain

  “Cheddar cheese produced in this study contained NSLAB with proven in vitro probiotic traits that were both capable of surviving at 10 7 CFU/g during cheese ripening and could also survive at levels of 10 6 CFU/g following simulated digestion.”

May combine two claims.

The NSLAB population of cheese with Lc. rhamnosus DPC7102 adjunct was homogeneous and composed only of the Lc. rhamnosus DPC7102 strain.

“The NSLAB population of cheese with Lc. rhamnosus DPC7102 adjunct was found to be homogeneous and composed only of the Lc.rhamnosus DPC7102 strain”

May combine two claims.

Glycine levels differed significantly between cheeses at Days 7, 14 and 30, with Lc. rhamnosus DPC7102 cheeses tending to have higher concentrations than either control or Lc. paracasei DPC7150 cheese, but were similar for remaining timepoints.

“Glycine levels differed significantly (p ≤ 0.05) between cheeses at Days 7, 14 and 30, with Lc. rhamnosus DPC7102 cheeses tending to have higher concentrations than either the control or the Lc.paracasei DPC7150 cheese but were similar for the remaining timepoints.”

Classified as probably not a substantial claim.

Cheese may be a more suitable vehicle for microbes than yogurt.

“It has been suggested that cheese may be a more suitable vehicle for microbes than yogurt (Gardiner, Stanton, Lynch, Collins, Fitzgerald, & Ross, 1999).”

• cites Gardiner et al., 1999 sourceNot checked yet

  Not checked in the free run.

May combine two claims.

NSLAB grow in cheese during ripening, normally attaining populations in excess of 10^7 CFU/g, and thus are likely to remain viable to the levels required by regulatory agencies until the time of consumption.

“Cheese as the matrix of choice for probiotics of NSLAB origin is further enhanced by the fact that NSLAB grow in cheese during ripening, normally attaining populations in excess of 10 7 colony forming units per gram and thus, are likely to remain viable to the levels required by the regulatory agencies until the time of consumption (Leeuwendaal et al., 2021).”

• cites Leeuwendaal et al., 2021 sourceNot checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Various members of the Lactobacillaceae family, which are common NSLAB of cheeses, have performed favourably in terms of probiotic potential.

“Various members of the Lactobacillaceae family, which are common NSLAB of cheeses, have performed favourably in terms of probiotic potential, some of which were originally isolated from cheese and other dairy sources (Maragkoudakis, Zoumpopoulou, Miaris, Kalantzopoulos, Pot, & Tsakalidou, 2006;Fijan, 2014).”

• cites Maragkoudakis et al., 2006 sourceNot checked yet

  Not checked in the free run.

• cites Fijan, 2014 sourceNot checked yet

  Not checked in the free run.

May combine two claims.

Cheese generally has a higher pH than yogurt, which imparts less stress upon microbes while in the food matrix.

“Generally, cheese has a higher pH than yogurt which imparts less stress upon microbes while in the food matrix, and the high fat content offers additional protection during transit through the gastrointestinal tract (GIT) (Flach, van der Waal, van den Nieuwboer, Claassen, & Larsen, 2018).”

• cites Flach et al., 2018 sourceNot checked yet

  Not checked in the free run.

Classified as probably not a substantial claim.

Sufficient numbers of probiotic bacteria must be present and viable in the final food product at the time of consumption to have the potential to elicit a positive health response, with the minimum requirement usually set at between 10^6 and 10^7 CFU per gram of food.

“Various organisations involved in food regulatory affairs have stated that sufficient numbers of probiotic bacteria must be present and viable in the final food product at the time of consumption to have the potential to elicit a positive health response, with the minimum requirement usually being set at between 10 6 -10 7 colony forming units per gram of food (Leroy, & De Vuyst, 2014).”

• cites Leroy & De Vuyst, 2014Not checked yet

  Not checked in the free run.

Classified as probably not a substantial claim.

Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei DPC7150, isolated from commercial Irish Cheddar cheeses, exhibit probiotic traits in vitro.

“Previously, Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei DPC7150 isolated from commercial Irish Cheddar cheeses were shown to exhibit probiotic traits in vitro.”

• cites Leeuwendaal et al., 2021 sourceNot checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Some cheeses contain non-starter lactic acid bacteria (NSLAB) that have probiotic properties.

“Some cheeses have also been found to contain non-starter lactic acid bacteria (NSLAB) that have probiotic properties (Settanni, & Moschetti, 2010;Leeuwendaal, Stanton, O'Toole, & Beresford, 2021).”

• cites Settanni & Moschetti, 2010Not checked yet

  Not checked in the free run.

• cites Leeuwendaal et al., 2021 sourceNot checked yet

  Not checked in the free run.

Classified as probably not a substantial claim.

The high fat content of cheese offers additional protection to microbes during transit through the gastrointestinal tract.

“Generally, cheese has a higher pH than yogurt which imparts less stress upon microbes while in the food matrix, and the high fat content offers additional protection during transit through the gastrointestinal tract (GIT) (Flach, van der Waal, van den Nieuwboer, Claassen, & Larsen, 2018).”

• cites Flach et al., 2018 sourceNot checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Simulated digestions were performed in triplicate and repeated three times.

“Simulated digestions were performed in triplicate and repeated three times.”

May combine two claims.

MRS and LBS media are designed to support the growth of lacticaseibacilli; LBS contains inhibitors of lactococci and provides a low pH environment tolerated by lactobacilli.

“MRS and LBS, based on the work of Rogosa et al (1951) are designed to support the growth of lacticaseibacilli.The key difference between both media is that LBS contains ammonium citrate, sodium acetate, acetic acid and ferrous sulphate that act as inhibitors of lactococci and provide a low pH environment which is tolerated by lactobacilli.”

• cites Rogosa et al., 1951 sourceNot checked yet

  Not checked in the free run.

Classified as probably not a substantial claim.

Where high populations of lactococci are expected in conjunction with lacticaseibacilli, such as in cheese, LBS is the medium of choice.

“Where high populations of lactococci are expected in conjunction with lacticaseibacilli; such as is the case with cheese LBS is the medium of choice.”

• cites Rogosa et al., 1951 sourceNot checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Secondary proteolysis occurs when proteinases and peptidases degrade polypeptides from primary proteolysis into smaller peptides and free amino acids, which can be quantified in the WSN extract.

“Secondary proteolysis occurs when proteinases and peptidases degrade the polypeptides produced in primary proteolysis into smaller peptides and free amino acids, which can be quantified in the WSN extract (Rank, Grappin, & Olson, 1985).”

• cites Rank, Grappin, & Olson, 1985 sourceNot checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Physical and chemical stresses during cheese production and maturation impede the ability of starter lactic acid bacteria (SLAB) to survive.

“While SLAB are initially added for acidification of milk, the physical and chemical stresses experienced during cheese production and maturation impede their ability to survive (Ganesan, Weimer, Pinzon, Dao Kong, Rompato, Brothersen, & McMahon, 2014;Choi, In Lee, Rackerby, Frojen, Goddik, Ha, Do, & Park, 2020).”

• cites Ganesan, Weimer, Pinzon, Dao Kong, Rompato, Brothersen, & McMahon, 2014Not checked yet

  Not checked in the free run.

• cites Choi, In Lee, Rackerby, Frojen, Goddik, Ha, Do, & Park, 2020 sourceNot checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

In primary proteolysis, casein molecules are broken down into smaller polypeptides, primarily by rennet (chymosin) remaining in the cheese curd post production.

“In primary proteolysis, the casein molecules are broken down into smaller polypeptides, which is primarily carried out by the rennet (the coagulant, chymosin) that remains in the cheese curd post production (Fox, Wallace, Morgan, Lynch, Niland, & Tobin, 1996;Soodam, Ong, Powell, Kentish, & Gras, 2015).”

• cites Fox, Wallace, Morgan, Lynch, Niland, & Tobin, 1996Not checked yet

  Not checked in the free run.

• cites Soodam, Ong, Powell, Kentish, & Gras, 2015Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Amino acids released within the cheese matrix can be metabolised by the microbiome, resulting in formation of additional flavour and aroma active compounds.

“In addition to contributing to the organoleptic properties of the cheese, the amino acids released within the cheese matrix can be metabolised by the microbiome resulting in the formation of additional flavour and aroma active compounds (Ardö et al., 2017).”

• cites Ardö et al., 2017Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Pure strains of both the Lc.rhamnosus DPC7102 and Lc.paracasei DPC7150 were run in their respective gels as controls.

“Pure strains of both the Lc.rhamnosus DPC7102 and Lc.paracasei DPC7150 were run in their respective gels as controls.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Proteolysis involves hydrolysis of cheese casein to smaller peptides and amino acids, which accumulate during ripening and contribute to texture and overall flavour.

“Proteolysis involves the hydrolysis of cheese casein to smaller peptides and amino acids which accumulate during cheese ripening and contributes the texture and overall flavour of the finished product (Ardö, McSweeney, Magboul, Upadhyay, & Fox, 2017).”

• cites Ardö, McSweeney, Magboul, Upadhyay, & Fox, 2017Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Variation in environmental conditions such as pH and S/M could impact on behaviour of the adjuncts during cheese ripening and simulated gastric digestion.

“This is important as variation in composition, usually measured by the four parameters of pH, S/M, FDM and MNFS impacts on cheese quality and variation in environmental conditions such as pH and S/M could impact on behaviour of the adjuncts during cheese ripening and simulated gastric digestion (Gilles, & Lawrence, 1973).”

• cites Gilles & Lawrence, 1973Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

As pH and lactose decrease in aging Cheddar, SLAB populations decline and are outcompeted by non-starter lactic acid bacteria (NSLAB), which can reach up to 10^8 CFU/g in mature cheese.

“As pH values and lactose concentrations decrease in the aging Cheddar, SLAB populations begin to decline and are outcompeted by the more metabolically versatile NSLAB, which can reach numbers as high as 10 8 CFU/g in mature cheese (Ong et al., 2017).”

• cites Ong et al., 2017Not checked yet

  Not checked in the free run.

May combine two claims.

The other 14 profiles indicate potential cross contamination during cheese manufacture and subsequent dominance of DPC7102 following extended ripening.

“The other 14 profiles seen among the Lc.paracasei DPC7150 Cheddar isolates appear to match the original Lc.rhamnosus DPC7102 strain profile, indicating potential cross contamination during cheese manufacture and subsequent dominance of DPC7102 following extended ripening (Fig. S7B).”

Classified as probably not a substantial claim.

Variation in cheese composition, usually measured by pH, S/M, FDM and MNFS, impacts on cheese quality.

“This is important as variation in composition, usually measured by the four parameters of pH, S/M, FDM and MNFS impacts on cheese quality and variation in environmental conditions such as pH and S/M could impact on behaviour of the adjuncts during cheese ripening and simulated gastric digestion (Gilles, & Lawrence, 1973).”

• cites Gilles & Lawrence, 1973Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing).

Cheddar cheese trials were performed in triplicate.

“Cheddar cheese trials were performed in triplicate on January 22nd, January 30th, and February 12th (2019) at pilot scale (Moorepark Technology Limited, Teagasc Moorepark).”

Probably not a substantial claim: may not pass S3 (load-bearing).

Lambda PFG Ladder was loaded with every gel as a reference marker.

“Lambda PFG Ladder (New England BioLabs® Inc.) was loaded with every gel as a reference marker.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Microbial population shifts in cheese can influence biochemistry, particularly proteolysis and formation of free amino acids during ripening.

“Microbial population shifts are important in cheese as they have the potential to influence biochemistry, in particular proteolysis and formation of FAA during cheese ripening (Smit, Smit, & Engels, 2005).”

• cites Smit, Smit, & Engels, 2005 sourceNot checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims. The quote only partly states this claim.

All measurements and experiments were carried out in triplicate.

“All measurements were carried out in triplicate.”

• Also stated in: § 2.6. Primary and secondary proteolysis · plain

  “All experiments were carried out in triplicate.”

• Also stated in: § 2.7. Microbial analysis · plain

  “All experiments were carried out in triplicate.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Accumulation of tryptophan can lead to its catabolism by microorganisms in cheese, producing flavour defects described as faecal, putrid and unclean.

“which is generally desirable as accumulation of this amino acid can lead to its catabolism by microorganisms in the cheese leading to the production of flavour defects, including flavours described as faecal, putrid and unclean (Gummalla, & Broadbent, 1999;Ummadi, & Weimer, 2001).”

• cites Gummalla, & Broadbent, 1999Not checked yet

  Not checked in the free run.

• cites Ummadi, & Weimer, 2001Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Most of these polypeptides are soluble in water at pH 4.6, and thus water-soluble nitrogen at pH 4.6 is a useful indicator of primary proteolysis.

“Most of these polypeptides are soluble in water at pH 4.6 and thus nitrogen levels soluble in water at pH 4.6 are a useful indicator of primary proteolysis.”

May combine two claims.

As of now, only one previous study has attempted to digest cheese using this model and did not examine microbial survival, instead focusing on peptide profiles of Prato cheese.

“As of now, only one previous study has attempted to digest cheese using this model and did not examine microbial survival, instead focusing on the impact of simulated digestion on peptide profiles of Prato cheese (Baptista, Salgaço, Sivieri, & Gigante, 2020).”

• cites Baptista, Salgaço, Sivieri, & Gigante, 2020Not checked yet

  Not checked in the free run.

May combine two claims.

The addition of the adjuncts did not have a large effect on primary or secondary proteolysis, with neither primary nor secondary proteolysis differing significantly from the control except for a few amino acids.

“Thus, the addition of the adjuncts did not have a large effect on primary or secondary proteolysis.”

• Also stated in: § 5. Conclusion · plain

  “Additionally, neither primary nor secondary proteolysis differed significantly with the control, with the exception of a few amino acids.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Aspartic acid can be broken down to give a buttery flavour (diacetyl) but may also affect the chemistry of other highly volatile sulfuric compounds.

“Aspartic acid can be broken down to give a buttery flavour (diacetyl) but may also affect the chemistry of other highly volatile sulfuric compounds (Ardö, 2006).”

• cites Ardö, 2006 sourceNot checked yet

  Not checked in the free run.

Classified as probably not a substantial claim.

INFOGEST was further improved to include an oral phase and lipase enzyme during the gastric phase (INFOGEST 2.0).

“This is referred to as the INFOGEST method, and was further improved upon to include an oral phase and lipase enzyme during the gastric phase (INFOGEST 2.0) (Brodkorb et al., 2019).”

• cites Brodkorb et al., 2019 sourceNot checked yet

  Not checked in the free run.

Classified as probably not a substantial claim. May combine two claims.

Generally, probiotic products are expected to contain a minimum concentration of 10^6 CFU/g prior to ingestion, and 10^8-10^9 CFU/g should be consumed daily to ensure health benefits.

“Generally, probiotic products are expected to contain a minimum concentration of 10 6 CFU/g prior to ingestion, and that 10 8 -10 9 CFU/g should be consumed on a daily basis to ensure any health benefits to take effect (Kechagia, Basoulis, Konstantopoulou, Dimitriadi, Gyftopoulou, Skarmoutsou, & Fakiri, 2013).”

• cites Kechagia, Basoulis, Konstantopoulou, Dimitriadi, Gyftopoulou, Skarmoutsou, & Fakiri, 2013Not checked yet

  Not checked in the free run.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

GABA is a neurotransmitter and important bioactive compound with many physiological functions, and many LAB from fermented foods are capable of generating it.

“GABA is a neurotransmitter and important bioactive compound with a plethora of physiological functions, and many LAB have been identified from fermented foods that are capable of generating this compound (for a review, see Cui, Miao, Niyaphorn, & Qu, 2020).”

• cites Cui, Miao, Niyaphorn, & Qu, 2020Not checked yet

  Not checked in the free run.

May combine two claims.

Sharp et al. (2008) showed a reduction of 2 log CFU/g of Lb. casei 334e when exposed to a 30-minute acid stress test in a low-fat Cheddar matrix, while the same strain showed a 6 log CFU/g reduction following the same acid test in a yogurt matrix.

“Sharp et al. (2008) showed a reduction of 2 log CFU/g of Lb. casei 334e when exposed to a 30-minute acid stress test in a low-fat Cheddar matrix, while the same strain showed a much higher 6 log CFU/g reduction following the same acid test in a yogurt matrix (Sharp et al., 2008).”

• cites Sharp et al., 2008 sourceNot checked yet

  Not checked in the free run.

May combine two claims.

This study demonstrated that two Lacticaseibacillus strains previously shown to express probiotic traits can survive in a Cheddar cheese matrix during ripening when added as an adjunct and can survive simulated gastric digestion using INFOGEST 2.0.

“This study demonstrated the ability of two Lacticaseibacillus strains previously shown to express probiotic traits (Leeuwendaal et al., 2021) to survive in a Cheddar cheese matrix during ripening when added as an adjunct and to have the ability to survive simulated gastric digestion using the INFOGEST 2.0 model.”

• Also stated in: § Table 1 · boosted

  “These data demonstrate that both strains are capable of surviving in a Cheddar matrix for at least 12 months of ripening, and that both are capable of surviving simulated gastric digestion.”

• cites Leeuwendaal et al., 2021 sourceNot checked yet

  Not checked in the free run.