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Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese.
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A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages. Food Res Int 2021; 149:110654. [PMID: 34600656 DOI: 10.1016/j.foodres.2021.110654] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/05/2021] [Accepted: 08/17/2021] [Indexed: 12/19/2022]
Abstract
Parmigiano Reggiano is a hard cheese with a Protected Designation of Origin (PDO) certification that also applies to the grated product. The percentage of rind in grated Parmigiano Reggiano is regulated by the PDO production Specification and must not exceed the limit of 18% (w/w). The present study evaluates the potential of an untargeted foodomics approach to detect anomalous inclusions of rind in grated Parmigiano Reggiano cheese. In particular, a combined metabolomics and peptidomics approach was used to detect potential markers of counterfeits (rind > 18%). In the framework of realistic food integrity purposes, non-Parmigiano Reggiano grated samples and different ripening times were also considered. Untargeted metabolomics allowed detecting 347 compounds, with a prevalence of amino acids and peptide derivatives, followed by fatty acyls and other compounds (such as lactones, ketones, and aldehydes) typically related to proteolysis and lipolysis events. Overall, the unsupervised multivariate statistics showed that the ripening time plays a hierarchically higher impact than rind inclusion in determining the main differences in the chemical profiles detected. Interestingly, supervised statistics highlighted distinctive markers for ripening time and rind inclusion, with only 16 common discriminant compounds being shared between the two conditions. The best markers of rind inclusion > 18% were 2-hydroxyadenine (VIP score = 1.937; AUC value = 0.83) and the amino acid derivatives argininic acid (VIP score = 1.462; AUC value = 0.75) and 5-hydroxyindole acetaldehyde (VIP score = 1.710; AUC value = 0.86). Interestingly, the medium-chain aldehyde 4-hydroperoxy-2-nonenal was a common marker of both ripening time and anomalous rind inclusion (>18%), likely arising from the lipid oxidation processes. Finally, among potential marker peptides of rind inclusion, the alpha-S1 casein proteolytic product (F)FVAPFPEVFGK(E) could be identified.
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Atanasova J, Dalgalarrondo M, Iliev I, Moncheva P, Todorov SD, Ivanova IV. Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses. Probiotics Antimicrob Proteins 2021; 13:261-272. [PMID: 32504283 DOI: 10.1007/s12602-020-09669-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Bioactive peptides and free amino acids obtained from Bulgarian goat, sheep and cow white brined cheeses, produced with same starter culture, during ripening were evaluated. The concentration of total free amino acids was increasing in all tested cheeses in the first 30 days of ripening. In the next 30 days in sheep cheeses, the concentration increased as recorded for most of the amino acids. Amino acids with highest levels detected throughout the whole ripening period in goat, sheep and cow cheese types were leucine, phenylalanine, arginine, valine and lysine. MALDI-TOF analysis of evaluated cheeses resulted in detection of production of bioactive peptide derivates from milk proteins: 51 peptides in cow, 31 peptides in sheep and 22 peptides in goat cheeses. Peptide αs1-CN (f35-40) was found only in cow cheese. In cow cheese, higher intensity was detected for αs1-CN (f1-9) and β-CN (f194-203 and f203-219) peptides. In goat cheese was recorded αs1-CN peptides, and there was a tendency to increase the peptides released from β-CN, with the highest intensity of fragments αs1-CN (f1-9 and f24-30) and β-CN (f194-209 and f203-219). In sheep cheese, the recorded primarily peptides were αs1-CN and peptides released from β-CN. Different bioactive peptides, derivate from casein, were detected as follows: 6 peptides were ACE inhibitory peptides, 3 peptides were αS1-casokinins, 1 peptide was caseinophopeptide, 1 peptide was immunopeptide. Twelve bioactive peptides were recorded to be derivates from β-casein: 1 peptide was ACE peptide, 4 peptides were caseino-phosphopeptides, 1 peptide was immunopeptide, 1 peptide β-casokinin, 1 antibacterial peptide and 4 multifunctional peptides. Of peptides released by proteolysis of αS2-CN was found 1 bioactive peptide with antimicrobial activity. On our best knowledge, this paper contributes new data about free amino acids and bioactive peptides in the connection between type of milk and period for cheese ripening in the Bulgarian goat, sheep and cow white brined cheeses.
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Affiliation(s)
| | - Michele Dalgalarrondo
- Institut National de la Recherche Agronomique, UR 1268 Biopolymeres Interactions Assemblages, BP 71627, 44316, Nantes Cedex 3, France
| | - Ilia Iliev
- Department of Biochemistry and Microbiology, Faculty of Biology, Plovdiv University Paisii Hilendarski, 24 Tzar Asen Str., 4000, Plovdiv, Bulgaria
| | - Penka Moncheva
- Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd., 1164, Sofia, Bulgaria
| | - Svetoslav D Todorov
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Pohang, Gyungbuk, 791-708, Republic of South Korea.
| | - Iskra V Ivanova
- Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd., 1164, Sofia, Bulgaria
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Shori AB, Hong YC, Baba AS. Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese. Food Res Int 2021; 143:110238. [PMID: 33992351 DOI: 10.1016/j.foodres.2021.110238] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 01/25/2021] [Accepted: 02/14/2021] [Indexed: 10/22/2022]
Abstract
Four types of cheeses were prepared included plain- cheese (control), Codonopsis pilosula (CP)- cheese, plain- cheese with fish collagen (FC; control) and CP- cheese with FC. The effects of cheese samples on acidification, proteolysis of milk proteins using three methods (cadmium-ninhydrin method, O-phthaldialdehyde (OPA) assay, and electrophoresis assay), and angiotensin-converting enzyme (ACE)-inhibitory activity were investigated during 0, 2, & 4 weeks of ripening. In addition, the sensory evaluation was also investigated during 0, 2, 4, & 8 weeks of ripening. The presence of FC in CP- cheese increased the numbers of free amino acids (FAA) at 0 and 2 weeks. The addition of CP both in the presence and absence of FC affected positively (p < 0.05) on the concentrations of OPA peptide in cheese compared to their respective controls. The presence of CP and/or FC in cheese increased the degradation of milk proteins (α-, β-, & κ- caseins, β-lactoglobulin, and α-lactalbumin) compared to their respective controls during ripening periods. The highest ACE inhibitory activity was shown at 4 weeks of ripening for CP- cheese both in the absence (67.75 ± 14.15%) and the presence (78.65 ± 2.85%) of FC. In addition, 8-week-old CP-cheese in the presence and absence of fish collagen had similar organoleptic characteristics to plain-cheese. In conclusion, C. pilosula and/or fish collagen may lead to the development in the production and formulation of cheese with anti-ACE activity.
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Affiliation(s)
- Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia.
| | - Yoong Chia Hong
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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Wei Q, Zheng Y, Ma R, Wan J, Zhou R, Ma M. Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Res Int 2021; 140:109850. [PMID: 33648168 DOI: 10.1016/j.foodres.2020.109850] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/20/2020] [Accepted: 10/23/2020] [Indexed: 11/29/2022]
Abstract
Mongolian cheese is non-fermented cheese, which easily deteriorates during storage because of hydrolysis. The freezing points of sucrose and sucrose-free cheese were measured -5.16 °C and -4.29 °C, respectively. Ice-storage temperatures of -2 °C and -4 °C were used and 0 °C was used as reference temperature. In this study, the changes of proteolytic indexes (PI) and total viable counts (TVC) of cheese at different ice-temperatures during storage were studied. The PIs of all treatments increased over storage time, which conformed to the Arrhenius first-order kinetic model. The shelf lives of sucrose and sucrose-free cheese were predicted. In addition, -4 °C effectively suppressed the increases in TVC and PIs. The split-split-plot design was applied in comparing the effects of cheese type, the storage time and storage temperature on PI. Storage time was the most important factor followed by cheese type and storage temperature.
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Affiliation(s)
- Qi Wei
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ruochen Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jinqing Wan
- Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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6
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Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110229] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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7
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El Mecherfi KE, Todorov SD, Cavalcanti de Albuquerque MA, Denery-Papini S, Lupi R, Haertlé T, Dora Gombossy de Melo Franco B, Larré C. Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods 2020; 9:foods9060792. [PMID: 32560210 PMCID: PMC7353565 DOI: 10.3390/foods9060792] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 12/12/2022] Open
Abstract
Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.
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Affiliation(s)
- Kamel-Eddine El Mecherfi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Svetoslav Dimitrov Todorov
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Marcela Albuquerque Cavalcanti de Albuquerque
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Sandra Denery-Papini
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Roberta Lupi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Thomas Haertlé
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Bernadette Dora Gombossy de Melo Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Colette Larré
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
- Correspondence: ; Tel.: +33-(0)2-40-67-51-31
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8
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Proteolytic and ACE-inhibitory activities of Dutch-type cheese models prepared with different strains of Lactococcus lactis. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100604] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product. Food Res Int 2020; 132:109107. [PMID: 32331649 DOI: 10.1016/j.foodres.2020.109107] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 02/13/2020] [Accepted: 02/15/2020] [Indexed: 12/11/2022]
Abstract
Kashk is a typical dairy product of Iran, made from sour milk. It is traditionally produced from buttermilk in a dry, round-shaped form. Today, it is also produced at industrial level in a liquid form starting from fermented milk. We aimed to characterise the kashk proteome and peptidome comparing a traditional product with the industrial using a combination of proteomic approaches including advanced chromatographic and electrophoretic separation technique coupled to tandem mass spectrometry. We identified also phosphorylated casein-derived peptides (CPP) and investigated kashk protein digestibility using a static model of food protein digestion. The molecular characterization, coupled with bioinformatic in silico analysis, allowed the identification of potential bioactive peptides.
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10
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Galli BD, Baptista DP, Cavalheiro FG, Negrão F, Eberlin MN, Gigante ML. Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG. Food Res Int 2019; 123:393-402. [PMID: 31284991 DOI: 10.1016/j.foodres.2019.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 04/09/2019] [Accepted: 05/05/2019] [Indexed: 12/21/2022]
Abstract
Several factors might impact the proteolysis during cheese manufacture and ripening and, therefore, the release of bioactive peptides. These factors include the heat treatment of the milk, the type of starter and secondary culture used and the ripening time. Thus, the objective of this study was to evaluate the effect of the milk heat treatment and the use of adjunct culture in the development of the peptide profile of Camembert-type cheese during ripening. The cheeses were made from raw and heat-treated milk, with and without the addition of Lactobacillus rhamnosus GG. The results obtained by mass spectrometry (MALDI ToF/MS) and analyzed by chemometrics (PLS-DA) revealed a complex hydrolysis profile of the caseins with 103 peaks found, of which 70 peptides were identified and 15 presented bioactive potential. The potential bioactive peptides important for the separation of cheeses were all derived from β-casein. The heat treatment of the milk, the addition of the adjunct culture and the ripening time affected the peptide profile of the cheeses. At the beginning of ripening the cheeses presented a very similar peptide profile, which differed over time, and this differentiation is clearer for cheeses obtained from raw milk.
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Affiliation(s)
- Bruno Domingues Galli
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
| | - Débora Parra Baptista
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
| | - Flávia Giacometti Cavalheiro
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
| | - Fernanda Negrão
- ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, Campinas, SP 13083-970, Brazil
| | - Marcos Nogueira Eberlin
- ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, Campinas, SP 13083-970, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
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11
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Antihypertensive Peptide Activity in Dutch-Type Cheese Models Prepared with Different Additional Strains of Lactobacillus Genus Bacteria. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9081674] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this study was to determine the proteolytic activity of bacterial strains from the genus Lactobacillus and their capability in producing peptide inhibitors of angiotensin-converting enzyme (ACE) in cheese models prepared with their addition. After 5 weeks of ripening, all cheese models studied were characterized by a high ability of angiotensin convertase inhibition which exceeded 80%. The use of the adjunct bacterial cultures from the genus Lactobacillus contributed to lower IC50 values compared with the value determined for the control cheese model. The proteolytic activity of model cheeses varied in their increase through the period of ripening, with changes in values dependent on the adjunct lactic acid bacteria (LAB) strain used for cheesemaking. Starting from the first week of ripening, the lowest proteolytic activity was demonstrated for the control cheese models, whereas the highest activity throughout the ripening period was shown for the cheese models with the addition of Lb. rhamnosus 489.
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12
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Abstract
WHO database mentions that the global anemia-affected population is 24.8%. To name a few conditions in which compromisation of the red blood corpuscles and hemoglobin occurs are iron deficiency anemia, gestational anemia, anemia due to malaria and parasitism, hemolytic anemia, sickle cell anemia. The line of treatment in case of anemia involves administration of iron supplements, plasmapheresis, steroids, blood transfusion at regular intervals, and lifestyle changes. The systematic approach applied for the pharmaceutical molecules should be equally inculcated in the case of nutraceuticals. The traditional system when woven carefully with the novel drug delivery system will give effective nutrient delivery. Functional foods have inherent nutritional value. Nutraceuticals and functional food cannot cure the anemic condition, but help the patient lead life almost like a normal individual.
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13
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Baptista DP, Galli BD, Cavalheiro FG, Negrão F, Eberlin MN, Gigante ML. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.08.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Baptista DP, Araújo FDDS, Eberlin MN, Gigante ML. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Masotti F, Cattaneo S, Stuknytė M, De Noni I. Assessment of casein phosphopeptide profile in in vitro digestates of Trentingrana PDO cheese. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2970-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Sultan S, Huma N, Butt MS, Aleem M, Abbas M. Therapeutic potential of dairy bioactive peptides: A contemporary perspective. Crit Rev Food Sci Nutr 2017; 58:105-115. [PMID: 26852912 DOI: 10.1080/10408398.2015.1136590] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamins, which are essential for growth, development, and maintenance of the human body. Accordingly, dairy bioactive peptides are one of the targeted compounds present in different dairy products. Dairy bioactive compounds can be classified as antihypertensive, anti-oxidative, immmunomodulant, anti-mutagenic, antimicrobial, opoid, anti-thrombotic, anti-obesity, and mineral-binding agents, depending upon biological functions. These bioactive peptides can easily be produced by enzymatic hydrolysis, and during fermentation and gastrointestinal digestion. For this reason, fermented dairy products, such as yogurt, cheese, and sour milk, are gaining popularity worldwide, and are considered excellent source of dairy peptides. Furthermore, fermented and non-fermented dairy products are associated with lower risks of hypertension, coagulopathy, stroke, and cancer insurgences. The current review article is an attempt to disseminate general information about dairy peptides and their health claims to scientists, allied stakeholders, and, certainly, readers.
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Affiliation(s)
- Saira Sultan
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan.,b Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , Queensland , Australia
| | - Nuzhat Huma
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan
| | - Masood Sadiq Butt
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan
| | - Muhammad Aleem
- c Institute of Biological Chemistry and Nutritional Science (140a), Universitat Hohenheim , Stuttgart , Germany
| | - Munawar Abbas
- d Institute of Home & Food Sciences, Government College University , Faisalabad , Pakistan
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17
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Baptista DP, Araújo FDDS, Eberlin MN, Gigante ML. A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis. J Food Sci 2017; 82:386-393. [PMID: 28098943 DOI: 10.1111/1750-3841.13618] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 12/09/2016] [Accepted: 12/14/2016] [Indexed: 11/29/2022]
Abstract
In this study, we describe the characterization of the peptide profile in commercial Prato cheese by matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS) and capillary electrophoresis (CE). Ten commercial Prato cheese brands were characterized via their physicochemical composition and subjected to fractionation according to solubility at pH 4.6. The pH 4.6 insoluble fraction was evaluated by CE, whereas MALDI-MS was applied to the fraction soluble at pH 4.6 and in 70% ethanol. CE revealed a characteristic pattern of hydrolysis, with formation of para-κ-casein, hydrolysis of αs1 -casein at the Phe23 - Phe24 bond, and hydrolysis of β-casein. For the MALDI-MS data, a complex peptide profile was observed, with the identification of 44 peptides previously reported (24 peptides from αs1 -casein, 14 from β-casein, 3 from κ-casein, and 3 from αs2 -casein). It was also observed that cheeses with salt-in-moisture content greater than 5% showed an accumulation of a bitter-tasting peptide (m/z 1536, αs1 -CN f1-13), suggesting a relationship between the higher salt concentration and the abundance of this peptide. In conclusion, the results showed that even commercial cheeses produced with different raw material and processing conditions showed very similar peptide profiles when assessed at the molecular level, and only 9 peptides were responsible for discrimination of cheeses.
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Affiliation(s)
- Débora Parra Baptista
- Dept. of Food Technology, Faculty of Food Engineering, Univ. of Campinas - UNICAMP, 13083-862, Campinas, SP, Brazil
| | - Francisca Diana da Silva Araújo
- ThoMSon Mass Spectrometry Laboratory, Inst. of Chemistry - Univ. of Campinas - UNICAMP, POB 6154, 13083-970, Campinas, SP, Brazil
| | - Marcos Nogueira Eberlin
- ThoMSon Mass Spectrometry Laboratory, Inst. of Chemistry - Univ. of Campinas - UNICAMP, POB 6154, 13083-970, Campinas, SP, Brazil
| | - Mirna Lúcia Gigante
- Dept. of Food Technology, Faculty of Food Engineering, Univ. of Campinas - UNICAMP, 13083-862, Campinas, SP, Brazil
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Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Giannoglou MN, Katsaros GI, Taoukis PS. Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1781-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Tidona F, Criscione A, Guastella AM, Zuccaro A, Bordonaro S, Marletta D. Bioactive peptides in dairy products. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.315] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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The evolution of analytical chemistry methods in foodomics. J Chromatogr A 2016; 1428:3-15. [DOI: 10.1016/j.chroma.2015.09.007] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 07/26/2015] [Accepted: 09/02/2015] [Indexed: 12/18/2022]
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22
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De Noni I, Stuknytė M, Cattaneo S. Identification of β-casomorphins 3 to 7 in cheeses and in their in vitro gastrointestinal digestates. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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23
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Perna A, Intaglietta I, Simonetti A, Gambacorta E. Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening. J Dairy Sci 2015; 98:3690-4. [PMID: 25892688 DOI: 10.3168/jds.2014-9097] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Accepted: 03/14/2015] [Indexed: 11/19/2022]
Abstract
The aim of this work was to investigate the antioxidant activity of Caciocavallo cheese made from the milk of 2 breeds, Italian Brown and Italian Holstein, and ripened for 1, 30, 60, 90, and 150 d. The antioxidant activity of cheese was measured using the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP), and thiol assays. Statistical analysis showed a significant effect of the studied factors. Italian Brown cheese had higher antioxidant activity than Italian Holstein cheese, and antioxidant activity increased during ripening of both cheeses types. Moreover, antioxidant activity varied during ripening depending on the rate of formation of soluble peptides. To date, few studies have evaluated the effect of genetic type on antioxidant capacity of the pasta filata cheeses; thus, this study forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific nutraceutical characteristics.
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Affiliation(s)
- Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
| | - Immacolata Intaglietta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
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24
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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. J DAIRY RES 2014; 81:394-402. [DOI: 10.1017/s0022029914000326] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
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Tudor Kalit M, Kalit S, Delaš I, Kelava N, Karolyi D, Kaić D, Vrdoljak M, Havranek J. Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12117] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Milna Tudor Kalit
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Samir Kalit
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Ivančica Delaš
- Department for Chemistry and Biochemistry; School of Medicine; University of Zagreb; Šalata 3 10000 Zagreb Croatia
| | - Nikolina Kelava
- Department of Animal Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Danijel Karolyi
- Department of Animal Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Dubravka Kaić
- Agriculture Extension Service; Trg Franje Tudmana 2 22300 Knin Croatia
| | - Marija Vrdoljak
- University of Applied Science Marko Marulić; Petra Krešimira IV. 30 22300 Knin Croatia
| | - Jasmina Havranek
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
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26
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Shori AB, Baba AS, Keow JN. Effect of Allium sativum and fish collagen on the proteolytic and angiotensin-I converting enzyme-inhibitory activities in cheese and yogurt. Pak J Biol Sci 2012; 15:1160-7. [PMID: 23755406 DOI: 10.3923/pjbs.2012.1160.1167] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
There is an increasing demand of functional foods in developed countries. Yogurt plays an important role in the management of blood pressure. Several bioactive peptides isolated from Allium sativum or fish collagen have shown antihypertensive activity. Thus, in the present study the effects of A. sativum and/or Fish Collagen (FC) on proteolysis and ACE inhibitory activity in yogurt (0, 7 and 14 day) and cheese (0, 14 and 28 day) were investigated. Proteolytic activities were the highest on day 7 of refrigerated storage in A. sativum-FC-yogurt (337.0 +/- 5.3 microg g(-1)) followed by FC-yogurt (275.3 +/- 2.0 microg g(-1)), A. sativum-yogurt (245.8 +/- 4.2 microg g(-1)) and plain-yogurt (40.4 +/- 1.2 microg g(-1)). On the other hand, proteolytic activities in cheese ripening were the highest (p < 0.05) on day 14 of storage for plain and A. sativum-cheeses (411.4 +/- 4.3 and 528.7 +/- 1.6 microg g(-1), respectively). However, the presence of FC increased the proteolysis to the highest level on day 28 of storage for FC- and A. sativum-FC cheeses (641.2 +/- 0.1 and 1128.4 +/- 4.5 microg g(-1), respectively). In addition, plain- and A. sativum-yogurts with or without FC showed maximal inhibition of ACE on day 7 of storage. Fresh plain- and A. sativum-cheeses showed ACE inhibition (72.3 +/- 7.8 and 50.4 +/- 1.6 % respectively), the presence of FC in both type of cheeses reduced the ACE inhibition to 62.9 +/- 0.8 and 44.5 +/- 5.0%, respectively. However, refrigerated storage increased ACE inhibition in cheeses (p < 0.05 on day 28) in the presence of FC more than in the absence. In conclusion, the presence of FC in A. sativum-yogurt or cheese enhanced the proteolytic activity. Thus, it has potential in the development of an effective dietary strategy for hypertension associated cardiovascular diseases.
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Affiliation(s)
- A B Shori
- Biomolecular Research Group, Division of Biochemistry, Faculty of Science, Institute of Biological Sciences, University of Malaya, 50603 Kuala Lumpur, Malaysia
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27
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Sforza S, Cavatorta V, Lambertini F, Galaverna G, Dossena A, Marchelli R. Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging. J Dairy Sci 2012; 95:3514-26. [PMID: 22720910 DOI: 10.3168/jds.2011-5046] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2011] [Accepted: 02/24/2012] [Indexed: 11/19/2022]
Abstract
In this work, we performed a detailed evaluation of the evolution of the oligopeptide fractions in samples of Parmigiano-Reggiano cheese from the curd up to 24 mo of aging. The samples were taken from wheels produced the same day, in the same factory, from the same milk, during the same caseification process, thus simplifying the natural variability of a whey-based starter fermentation. This unique and homogeneous sampling plan, never reported before in the literature, provided a detailed study of the peptides produced by enzymatic events during Parmigiano-Reggiano aging. Given the large dimensions of the 35-kg wheels of Parmigiano-Reggiano, samples were taken from both the internal and external parts of the cheese, to evidence eventual differences in the oligopeptide composition of the different parts. Fifty-seven peptides were considered, being among the most abundant during at least one of the periods of ripening considered, and their semiquantification indicated that the peptide fraction of Parmigiano-Reggiano cheese constantly evolves during the aging period. Five trends in its evolution were outlined, which could be clearly correlated to the enzymatic activities present in the cheese, making it possible to discriminate cheeses according to their aging time. Several known bioactive peptides were also found to be present in Parmigiano-Reggiano cheese samples, and for the first time, the age at which they are most abundant has been identified. Aged cheeses have been shown to be dominated by nonproteolytic aminoacyl derivatives, a new class of peptide-like molecules recently reported. Finally, the changing peptide pattern may be related to the changing enzymatic activities occurring inside the cheeses during the aging period, which, in turn, are also related to the microbiological composition.
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Affiliation(s)
- S Sforza
- Department of Organic and Industrial Chemistry, University of Parma, Viale delle Scienze 17a, University Campus, I-43124, Parma, Italy.
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28
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A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0066-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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29
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Roncada P, Piras C, Soggiu A, Turk R, Urbani A, Bonizzi L. Farm animal milk proteomics. J Proteomics 2012; 75:4259-74. [PMID: 22641156 DOI: 10.1016/j.jprot.2012.05.028] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2012] [Revised: 05/09/2012] [Accepted: 05/16/2012] [Indexed: 12/28/2022]
Abstract
Milk is one of the most important nutrients for humans during lifetime. Farm animal milk in all its products like cheese and other fermentation and transformation products is a widespread nutrient for the entire life of humans. Proteins are key molecules of the milk functional component repertoire and their investigation represents a major challenge. Proteins in milk, such as caseins, contribute to the formation of micelles that are different from species to species in dimension and casein-type composition; they are an integral part of the MFGM (Milk Fat Globule Membrane) that has being exhaustively studied in recent years. Milk proteins can act as enzymes or have an antimicrobial activity; they could act as hormones and, last but not least, they have a latent physiological activity encoded in their primary structure that turns active when the protein is cleaved by fermentation or digestion processes. In this review we report the last progress in proteomics, peptidomics and bioinformatics. These new approaches allow us to better characterize the milk proteome of farm animal species, to highlight specific PTMs, the peptidomic profile and even to predict the potential nutraceutical properties of the analyzed proteins.
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Affiliation(s)
- Paola Roncada
- Istituto Sperimentale Italiano L. Spallanzani, Milano, Italy.
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30
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KALIT MILNAT, KALIT SAMIR, KELAVA NIKOLINA, HAVRANEK JASMINA. Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00851.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Faccia M, Picariello G, Trani A, Loizzo P, Gambacorta G, Lamacchia C, Di Luccia A. Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1668-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Nagpal R, Behare PV, Kumar M, Mohania D, Yadav M, Jain S, Menon S, Parkash O, Marotta F, Minelli E, Henry CJK, Yadav H. Milk, milk products, and disease free health: an updated overview. Crit Rev Food Sci Nutr 2012; 52:321-33. [PMID: 22332596 DOI: 10.1080/10408398.2010.500231] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The cow and its milk have been held sacred in the world since the dawn of human civilization. Indian ancient Vedic texts describe the virtues of milk and dairy products, as is authenticated by modern scientific principles and proofs. Therefore, milk has been considered as one of the most natural and highly nutritive part of a daily balanced diet. Currently, the integration of advanced scientific knowledge with traditional information is gaining incredible momentum toward developing the concept of potential therapeutic foods. Furthermore, new advances toward understanding the therapeutic roles of milk and milk products have also given a new impetus for unraveling the age old secrets of milk. At present, the best-known examples of therapeutic foods are fermented milk products containing health promoting probiotic bacteria. In the present article, we have tried to review the various aspects of the therapeutic nature of milk and fermented dairy products in a highly up-dated manner, and offer an in-depth insight into the development of targeted therapeutic future foods as per the requirements of consumers.
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Affiliation(s)
- R Nagpal
- Department of Biotechnology, School of Technology and Science, Lovely Professional University, Phagwara, Punjab, India
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33
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Gagnaire V, Carpino S, Pediliggieri C, Jardin J, Lortal S, Licitra G. Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12443-12452. [PMID: 22017730 DOI: 10.1021/jf2027268] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Ragusano is a pasta filata cheese produced from raw milk in Sicily. The proteolysis was extensively analyzed after stretching (day 0), at 4 and 7 months of ripening through soluble nitrogen, urea-PAGE, and peptide identification by tandem mass spectrometry. After stretching, 123 peptides were identified: 72 arising from β-casein, 34 from α(s1)-casein, and 17 from α(s2)-casein. The main protein splitting corresponded to the action of plasmin, chymosin, cathepsin D, cell envelope proteinase, and peptidase activities of lactic acid bacteria. Unlike other types of cheeses, <10% residual β- and α(s)-caseins remained intact at 7 months, indicating original network organization based on large casein fragments. The number of identified soluble peptides also dramatically decreased after 4 and 7 months of ripening, to 47 and 25, respectively. Among them, bioactive peptides were found, that is, mineral carrier, antihypertensive, and immunomodulating peptides and phosphopeptides.
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Affiliation(s)
- Valérie Gagnaire
- UMR 1253, INRA, Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes, France.
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34
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Bordoni A, Picone G, Babini E, Vignali M, Danesi F, Valli V, Di Nunzio M, Laghi L, Capozzi F. NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2011; 49 Suppl 1:S61-S70. [PMID: 22290711 DOI: 10.1002/mrc.2847] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The content of essential amino acids is an important aspect for determining the nutritional value of food proteins, but their digestibility is also a key property, deeply affected by food processing. The production of Parmigiano Reggiano cheese is closely related to the nutritional quality of the final product; in particular the high digestibility of its proteins is claimed to be proportional to cheese aging. Two different kinds of Parmigiano Reggiano, young (aged 15 months) and old (aged 30 months), were separately digested using an in vitro system that simulates digestive processes in the mouth, stomach and small intestine. Samples were collected at different stages of digestion and the process of protein hydrolysis was explored and compared by low-field (LF) and high-resolution (HR) NMR, together with other biochemical methods. HR-NMR allowed to simultaneously observe the quantity of free amino acids, peptides and proteins, also giving for these latter qualitative information about their dimension. LF-NMR, instead, gave the possibility to observe digestion with no treatments whatsoever, thus representing a technique suitable for on-line measurements. The results pointed out that cheeses with different aging times, although starting from distinct initial compositions, conclude digestion in a similar way, in terms of free amino acids and small organic compounds, but evolve with different kinetics of hydrolysis and peptide formation, discriminating the young from the old cheese.
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Affiliation(s)
- Alessandra Bordoni
- Department of Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
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35
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Moutinho CG, Matos CM, Teixeira JA, Balcão VM. Nanocarrier possibilities for functional targeting of bioactive peptides and proteins: state-of-the-art. J Drug Target 2011; 20:114-41. [PMID: 22023555 DOI: 10.3109/1061186x.2011.628397] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
This review attempts to provide an updated compilation of studies reported in the literature pertaining to production of nanocarriers encasing peptides and/or proteins, in a way that helps the reader direct a bibliographic search and develop an integrated perspective of the subject. Highlights are given to bioactive proteins and peptides, with a special focus on those from dairy sources (including physicochemical characteristics and properties, and biopharmaceutical application possibilities of e.g. lactoferrin and glycomacropeptide), as well as to nanocarrier functional targeting. Features associated with micro- and (multiple) nanoemulsions, micellar systems, liposomes and solid lipid nanoparticles, together with biopharmaceutical considerations, are presented in the text in a systematic fashion.
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Affiliation(s)
- Carla G Moutinho
- Bioengineering and Biopharmaceutical Chemistry Research Group, Faculty of Health Sciences, Fernando Pessoa University, Porto, Portugal
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36
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CHOI JONGWOO, SABIKHI LATHA, HASSAN ASHRAF, ANAND SANJEEV. Bioactive peptides in dairy products. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00725.x] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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37
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Identification of caseinophosphopeptides generated through in vitro gastro-intestinal digestion of Beaufort cheese. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.10.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Nagpal R, Behare P, Rana R, Kumar A, Kumar M, Arora S, Morotta F, Jain S, Yadav H. Bioactive peptides derived from milk proteins and their health beneficial potentials: an update. Food Funct 2010; 2:18-27. [PMID: 21773582 DOI: 10.1039/c0fo00016g] [Citation(s) in RCA: 171] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional foods. Hence, these peptides are being incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.
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Affiliation(s)
- Ravinder Nagpal
- Department of Biotechnology, JMIT Institute of Engineering and Technology, Radaur 135133, Haryana, India
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39
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40
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BENKERROUM NOREDDINE. Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00584.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Jo AR, Noh HW, Kim KS, Chung KH, Jeon WM. The Development of Imitated Cheese Using Whole Milk Powder and Fermented Milk. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.1.102] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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42
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Picariello G, Ferranti P, Fierro O, Mamone G, Caira S, Di Luccia A, Monica S, Addeo F. Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications. J Chromatogr B Analyt Technol Biomed Life Sci 2010; 878:295-308. [DOI: 10.1016/j.jchromb.2009.11.033] [Citation(s) in RCA: 142] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2009] [Revised: 11/10/2009] [Accepted: 11/17/2009] [Indexed: 11/27/2022]
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43
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Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.07.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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44
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GUPTA APARNA, MANN BIMLESH, KUMAR RAJESH, SANGWAN RAMBHAGAT. Antioxidant activity of Cheddar cheeses at different stages of ripening. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00509.x] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Katsaros G, Giannoglou M, Taoukis P. Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity ofLactobacillus delbrueckiissp.bulgaricusAminopeptidases. J Food Sci 2009; 74:E219-25. [DOI: 10.1111/j.1750-3841.2009.01148.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Sienkiewicz-Szłapka E, Jarmołowska B, Krawczuk S, Kostyra E, Kostyra H, Iwan M. Contents of agonistic and antagonistic opioid peptides in different cheese varieties. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.10.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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47
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Gagnaire V, Jardin J, Jan G, Lortal S. Invited review: Proteomics of milk and bacteria used in fermented dairy products: From qualitative to quantitative advances. J Dairy Sci 2009; 92:811-25. [DOI: 10.3168/jds.2008-1476] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Gatti M, De Dea Lindner J, Gardini F, Mucchetti G, Bevacqua D, Fornasari ME, Neviani E. A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening. J Dairy Sci 2009; 91:4129-37. [PMID: 18946116 DOI: 10.3168/jds.2008-1069] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of this work was to investigate in which phases of ripening of Parmigiano Reggiano cheese lactic acid bacteria aminopeptidases present in cheese extract could be involved in release of free amino acids and to better understand the behavior of these enzymes in physical-chemical conditions that are far from their optimum. In particular, we evaluated 6 different substrates to reproduce broad-specificity aminopeptidase N, broad-specificity aminopeptidase C, glutamyl aminopeptidase A, peptidase with high specificity for leucine and alanine, proline iminopeptidase, and X-prolyl dipeptidyl aminopeptidase activities releasing different N-terminal amino acids. The effects of pH, NaCl concentration, and temperature on the enzyme activities of amino acid beta-naphthylamide (betaNA)-substrates were determined by modulating the variables in 19 different runs of an experimental design, which allowed the building of mathematical models able to assess the effect on aminopeptidases activities over a range of values, obtained with bibliographic data, covering different environmental conditions in different zones of the cheese wheel at different aging times. The aminopeptidases tested in this work were present in cell-free Parmigiano Reggiano cheese extract after a 17-mo ripening and were active when tested in model system. The modeling approach shows that to highlight the individual and interactive effects of chemical-physical variables on enzyme activities, it is helpful to determine the true potential of an amino-peptidase in cheese. Our results evidenced that the 6 different lactic acid bacteria peptidases participate in cheese proteolysis and are induced or inhibited by the cheese production parameters that, in turn, depend on the cheese dimension. Generally, temperature and pH exerted the more relevant effects on the enzymatic activities, and in many cases, a relevant interactive effect of these variables was observed. Increasing salt concentration slowed down broad-specificity amino-peptidase C, glutamyl aminopeptidase A, proline iminopeptidase, and peptidase with high specificity for leucine and alanine. Interestingly, this variable did not affect broad-specificity aminopeptidase N and positively affected X-prolyl dipeptidyl aminopeptidase. The models elaborated varying pH, temperatures, and salt concentration and were a useful, low cost, and fast tool to understand the role of the main peptidases in the different phases of cheese ripening in relation to the major environmental factors influencing enzyme activity.
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Affiliation(s)
- M Gatti
- Dipartimento di Genetica, Biologia dei Microrganismi, Antropologia, Evoluzione, Università di Parma, Via G. B. Usberti, 11/A, 43100, Parma, Italy.
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Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.11.026] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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