"Aged Cheese" Boosts Gut Health
Nour Nour El-Din: The bacteria found in cheese may not be solely responsible for its distinctive flavor and aroma; they may also offer potential benefits for gut health. A recent study has revealed that some aged cheeses contain bacterial strains with probiotic properties, which can help support beneficial bacteria in the digestive system. The study was conducted by researchers from the University of Reading in the UK, and its findings were published in the journal ACS Food Science & Technology.
The researchers analyzed three types of artisanal cheeses produced in Oxfordshire, England, aiming to identify changes in their bacterial and chemical composition during the aging process.
**Reducing Inflammation and Cholesterol**
The researchers studied a soft white-rind cheese aged for just over a week, a semi-soft washed-rind cheese aged for several weeks, and a semi-hard aged cheese matured for approximately nine months. Scientists sampled the cheeses at various stages of aging to analyze the types of bacteria present and the chemical changes occurring over time.
The results showed the presence of bacteria known for their probiotic properties in all three types. Both the washed-rind cheese and the aged cheese contained *Propionibacterium freudenreichii*. This bacterium has attracted researchers' attention because it produces propionic acid, a short-chain fatty acid associated with anti-inflammatory properties. It may also play a role in reducing cholesterol synthesis and helping to regulate appetite.
Scientists believe that the nature of cheese itself may give these bacteria an additional advantage. The network of fats and proteins in cheese may help protect them as they pass through the digestive system, increasing the likelihood that they reach the intestines alive.
The notable findings were not limited to bacteria. Researchers found that "white mold," responsible for the white rind on some soft cheeses, produces chitin. Chitin is a type of fiber with prebiotic properties, meaning it may serve as food for beneficial bacteria in the gut, thereby helping to support the balance of the gut microbiome.
**Aging Increases Bacterial Diversity**
The study also revealed that the aging process significantly alters the microbial composition of cheese. This was particularly evident in the harder cheeses; as aging continued, the number of bacterial species increased markedly. When the cheese was ready to eat, it contained approximately four times the number of bacterial species present during the early stages of aging.
Another significant change occurred during aging: a decrease in lactose content. Lactic acid bacteria use lactose during the fermentation process. Consequently, researchers found that as aging progressed, most of the lactose was broken down, leaving only trace amounts when the cheese was ready for consumption. This may explain why some people with lactose intolerance can consume certain amounts of aged cheese better than milk or other dairy products with higher lactose content. However, tolerance levels vary from person to person.
