Study Reveals Gut Health Benefits of Bacteria in Artisan British Cheeses
Researchers from the University of Reading have found that bacteria in three artisan cheeses from Oxfordshire not only contribute to their unique flavors but may also offer health benefits for gut health. The study highlights the potential of these cheeses as a source of probiotics and prebiotics, suggesting they could support beneficial gut bacteria.
Scientists at the University of Reading have conducted a study revealing that the bacteria responsible for the distinctive flavors of three artisan cheeses from Oxfordshire may also provide health benefits for gut health. The research, published in ACS Food Science & Technology, tracked the microbial and biochemical changes that occurred as the cheeses matured. The cheeses studied included a soft white rind cheese, a washed rind semi-soft cheese, and a semi-hard cheese aged in hay, each showcasing unique characteristics shaped by their microbial communities.
Lead author Sabrina Longley, a PhD researcher, emphasized the importance of these artisan cheeses, stating, "Good cheese is delicious, and the artisan varieties we studied are full of microbial life that could have benefits to your gut health." The aging process of the cheeses enhances their aromas and textures through the activity of beneficial bacteria. This microbial activity may also serve to protect the bacteria as they pass through the digestive system, making cheese an excellent vehicle for delivering probiotics to the gut.
Throughout the maturation process, researchers collected samples to analyze the bacterial communities and chemical compositions of the cheeses. Notably, all three varieties contained bacteria recognized for their probiotic potential, including Streptococcus thermophilus, which is commonly used in yogurt production, and Lactococcus lactis, which was present in all samples from start to finish. Additionally, the washed rind and hay-aged cheeses contained Propionibacterium freudenreichii, known for producing propionic acid, a compound linked to anti-inflammatory properties and appetite regulation.
Moreover, the study highlighted the potential prebiotic benefits of cheese rinds. The white mold Penicillium candidum, which forms the rind on the soft cheese, produces chitin, a dietary fiber that may act as a prebiotic, providing nourishment for beneficial gut bacteria.
The aging process had a significant impact on the diversity of bacterial species in the cheeses. The hay-aged cheese showed a remarkable increase in bacterial diversity, with nearly four times as many species present in the fully matured cheese compared to earlier stages.
Interestingly, the researchers found that lactose, the sugar in cow's milk that can be difficult for some individuals to digest, was nearly absent in all three cheeses once they reached maturity. The fermentation process led to the breakdown of most lactose, making these cheeses potentially more suitable for those with lactose intolerance.
While the findings are promising, the researchers caution that further studies, including dietary intervention trials, are necessary to understand how these bacterial populations behave in the gut after cheese consumption and their overall effects on human health. This research was supported by Nettlebed Creamery, where Sabrina Longley also works as a cheesemaker, highlighting the practical implications of their findings in the local cheese-making community.
