Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters

In the present study, the profile of bioactive metabolites in Lighvan cheese, a traditional Iranian semi-hard cheese produced with non-pasteurized ewes' milk and non-starter culture, was investigated during the ripening period to characterize the potential neurotransmitters. Lighvan cheese was prepared according to the local recipe and sampling was done at four stages of ripening (1, 60, 120 and 180 days). The metabolomics was monitored using gas chromatography/mass spectrometry (GC/MS) method and the obtained data were elaborated by principal component analysis (PCA). The results revealed that the content of gamma amino-butyric acid (GABA), glutamate, dopamine, and tyramine known as dietary neurotransmitters were elevated during the ripening process in Lighvan cheese mainly produced by Enterococci and Lactobacilli. Thus, the profile of metabolites of Lighvan cheese exhibited that Lighvan cheese could be a considerable source of dietary neurotransmitters. These compounds may indirectly affect human mood and health through the enteric neuron system.