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Bezerra DAFVA, Souza KMS, Sales DC, Araújo EOM, Urbano SA, Cipolat-Gotet C, Anaya K, Ribeiro CVDM, Porto ALF, Rangel AHN. Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese. PLoS One 2024; 19:e0306552. [PMID: 38976689 PMCID: PMC11230568 DOI: 10.1371/journal.pone.0306552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Accepted: 06/18/2024] [Indexed: 07/10/2024] Open
Abstract
The present study aimed to investigate the influence of ripening on the physicochemical, microbiological aspects, and fatty acid profile of Artisanal Coalho Cheeses and to detect if there are peptides with bioactive potential in their composition. Artisanal Coalho Cheese samples were kindly provided by a dairy farm located in Brazil in the Rio Grande do Norte state. A completely randomized design was adopted, with four maturation periods (0, 30, 45, and 60 days). Physicochemical traits (pH, total solids, moisture, non-fat solids, fat in total solids, protein, ash, fatty acid profile) and microbiological characterization (Salmonella sp, Listeria monocytogenes, total and thermotolerant coliforms, Staphylococcus aureus) were analyzed on cheese samples. Additionally, assays were performed for antioxidant and antihypertensive bioactivity through ACE and antimicrobial inhibition of the peptides extracted from the samples. There was a linear increase in total solids and ash content and a decrease in moisture content with increasing maturation time. The matured cheese samples had a lower pH than fresh Artisanal Coalho Cheese. Twenty-seven fatty acids were identified in the cheeses: 15 saturated, 07 monounsaturated, and 05 polyunsaturated, with a linear reduction of essential fatty acids (n6 and n3) during maturation. The microbiological quality of the cheeses was satisfactory, with an absence of undesirable bacteria in 92% of the cheese samples. Water-soluble peptide fractions from all periods tested showed antioxidant and antihypertensive potential with ACE control, and the maturation process potentiated these capacities, with a decline in these activities observed at 60 days. The antimicrobial activity against Gram-positive and Gram-negative bacteria increased with maturation, reaching better results until 60 days. The maturation process on wooden planks in the periods of 30, 45, and 60 days allows the production of Artisanal Coalho Cheese of an innovative character, safe to consumers from the microbiological point of view, with differentiated physicochemical and functional characteristics and good quality of lipid fraction compared to fresh cheese, enabling the addition of value to the dairy chain.
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Affiliation(s)
- Débora A F V A Bezerra
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | - Karoline M S Souza
- Biosciences Center, Federal University of Pernambuco (UFPE), Recife, Pernambuco, Brazil
| | - Danielle C Sales
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | - Emmanuella O M Araújo
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | - Stela A Urbano
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
| | | | - Katya Anaya
- Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz, Rio Grande do Norte, Brazil
| | - Cláudio V D M Ribeiro
- School of Veterinary Medicine and Animal Science, Federal University of Bahia (UFBA), Salvador, Bahia, Brazil
| | - Ana Lúcia F Porto
- Morfology and Animal Fisiology Departament, Rural Federal University of Pernambuco (UFRPE), Recife, Pernambuco, Brazil
| | - Adriano H N Rangel
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil
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2
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Rangel AHDN, Bezerra DAFVDA, Sales DC, Araújo EDOM, Lucena LMD, Porto ALF, Véras ÍVUM, Lacerda AF, Ribeiro CVDM, Anaya K. An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses. Foods 2023; 12:4261. [PMID: 38231707 DOI: 10.3390/foods12234261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/25/2023] [Accepted: 10/05/2023] [Indexed: 01/19/2024] Open
Abstract
The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.
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Affiliation(s)
| | | | - Danielle Cavalcanti Sales
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | | | - Luis Medeiros de Lucena
- Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, Brazil
| | - Ana Lúcia Figueiredo Porto
- Morfology and Animal Fisiology Departament, Rural Federal University of Pernambuco (UFRPE), Recife 55292901, Brazil
| | | | - Ariane Ferreira Lacerda
- Federal Institute of Education, Science and Technology (IFRN), Currais Novos 59380000, Brazil
| | | | - Katya Anaya
- Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz 59200000, Brazil
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3
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Aslam MZ, Firdos S, Zhousi L, Wang X, Liu Y, Qin X, Yang S, Ma Y, Zhang B, Dong Q. Managing hypertension by exploiting microelements and fermented dairy products. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2129792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Muhammad Zohaib Aslam
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
| | - Shumaila Firdos
- College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Li Zhousi
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
| | - Xiang Wang
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
| | - Yangtai Liu
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
| | - Xiaojie Qin
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
| | - Shuo Yang
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
| | - Yue Ma
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
| | - Bolin Zhang
- D. G Khan section of Punjab Livestock and Dairy Development Department, Dera Ghazi Khan, Pakistan
| | - Qingli Dong
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China
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4
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İnci Öztürk H, Oraç A, Akin N. Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening. Food Res Int 2022; 162:112124. [DOI: 10.1016/j.foodres.2022.112124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/24/2022] [Accepted: 11/06/2022] [Indexed: 11/15/2022]
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5
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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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6
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Kumar A, Jangra A, Pramanik J. A Review: Application of Enzymes in Dairy Processing Industry. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220204093121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Enzymes are proteins and bio-catalyst. They are responsible for initiating a specific response to a specific outcome. In the dairy industry numerous enzymes are used; rennet and proteolytic enzymes. These enzymes are used for the coagulation and ripening of cheese. Enzymes are also used to increase the nutritional value of dairy products to alleviate the state of malnutrition. This review paper converges on
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Affiliation(s)
- Akash Kumar
- Center for Health and Applied Sciences, Ganpat University, Gujarat,india
| | - Aarzoo Jangra
- Research Scholar, Department of Food Technology, Guru Jambheshwar,india
| | - Jhilam Pramanik
- Jhilam Pramanik, Assistant Professor, Center for Health and Applied Sciences, Ganpat University, Gujarat,india
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7
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Li B, Waldron DS, Drake M, Lyne J, Kelly AL, McSweeney PL. Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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Xia X, Tobin JT, Fenelon MA, Mcsweeney PLH, Sheehan JJ. Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaofeng Xia
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
| | - John T Tobin
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Paul L H Mcsweeney
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
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9
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Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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10
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Öztürk Hİ, Akın N. Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese. J Dairy Sci 2021; 104:3832-3852. [PMID: 33551157 DOI: 10.3168/jds.2020-19494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 11/13/2020] [Indexed: 12/21/2022]
Abstract
Skin bag Tulum cheeses traditionally produced in the Central Taurus region of Turkey were studied to identify peptide profiles by liquid chromatography-tandem mass spectrometry over 180 d of ripening. After mass spectrometry analysis, 203 peptides were identified: 59 from αS1-casein (CN), 11 from αS2-CN, 129 from β-CN, and 4 from κ-CN. Numbers of αS1- and β-CN-derived peptides increased with increasing number of ripening days due to the dependence of newly formed peptides on proteolysis. However, similar increases were not observed for αS2- and κ-CN-derived peptides. Most identified peptides consisted of β-CN-derived peptides, followed by αS1-, αS2-, and κ-CN-derived peptides. Among these, bioactive peptides were found, including antihypertensive, antibacterial, antioxidant, dipeptidyl peptidase-4 inhibitory, metal chelating, skin regenerating, glucagon-like peptide-1 secretion enhancing, opioid, cathepsin B inhibitory, prolyl endopeptidase inhibitory, immunomodulatory, brain function improving, antiamnesic, antihypercholesterolemic, anti-inflammatory, and anticarcinogenic peptides.
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Affiliation(s)
- H İ Öztürk
- Department of Food Engineering, Konya Food and Agriculture University, Konya, 42080, Turkey.
| | - N Akın
- Department of Food Engineering, University of Selcuk, Konya, 42050, Turkey
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11
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Robinson RC, Nielsen SD, Dallas DC, Barile D. Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses. Food Funct 2021; 12:633-645. [PMID: 33346308 DOI: 10.1039/d0fo02439b] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Aside from their amino acid content, dairy proteins are valuable for their ability to carry encrypted bioactive peptides whose activities are latent until released by digestive enzymes or endogenous enzymes within the food. Peptides can possess a wide variety of functionalities, such as antibacterial, antihypertensive, and antioxidative properties, as demonstrated by in vitro and in vivo studies. This phenomenon raises the question as to what impact various traditional cheese-making processes have on the formation of bioactive peptides in the resulting products. In this study, we have profiled the naturally-occurring peptides in two hard and two soft traditional cheeses and have identified their known bioactive sequences. While past studies have typically identified fewer than 100 peptide sequences in a single cheese, we have used modern instrumentation to identify between 2900 and 4700 sequences per cheese, an increase by a factor of about 50. We demonstrated substantial variations in proteolysis and peptide formation between the interior and rind of each cheese, which we ascribed to the differences in microbial composition between these regions. We identified a total of 111 bioactive sequences among the four cheeses, with the greatest number of sequences, 89, originating from Mimolette. The most common bioactivities identified were antimicrobial and inhibition of the angiotensin-converting enzyme. This work revealed that cheese proteolysis and the resulting peptidomes are more complex than originally thought in terms of the number of peptides released, variation in peptidome across sites within a single cheese, and variation in bioactive peptides among cheese-making techniques.
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Affiliation(s)
- Randall C Robinson
- Department of Food Science and Technology, University of California at Davis, One Shields Avenue, Davis, California 95616, USA.
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12
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Shivanna SK, Nataraj BH. Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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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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14
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Tarnaud F, Gaucher F, do Carmo FLR, Illikoud N, Jardin J, Briard-Bion V, Guyomarc'h F, Gagnaire V, Jan G. Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow's Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome. Front Microbiol 2020; 11:549027. [PMID: 33335514 PMCID: PMC7736159 DOI: 10.3389/fmicb.2020.549027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Accepted: 11/09/2020] [Indexed: 12/12/2022] Open
Abstract
Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products. Changes to consumer habits in the context of food transition are, however, driving the demand for non-dairy fermented foods, resulting in a considerable development of plant-based fermented products that require greater scientific knowledge. Fermented soymilks, in particular, offer an alternative source of live probiotics. While the adaptation of lactic acid bacteria (LAB) to such vegetable substrates is well documented, little is known about that of propionibacteria. We therefore investigated the adaptation of Propionibacterium freudenreichii to soymilk by comparison to cow's milk. P. freudenreichii grew in cow's milk but not in soymilk, but it did grow in soymilk when co-cultured with the lactic acid bacterium Lactobacillus plantarum. When grown in soymilk ultrafiltrate (SUF, the aqueous phase of soymilk), P. freudenreichii cells appeared thinner and rectangular-shaped, while they were thicker and more rounded in cow's milk utltrafiltrate (MUF, the aqueous phase of cow milk). The amount of extractable surface proteins (SlpA, SlpB, SlpD, SlpE) was furthermore reduced in SUF, when compared to MUF. This included the SlpB protein, previously shown to modulate adhesion and immunomodulation in P. freudenreichii. Tolerance toward an acid and toward a bile salts challenge were enhanced in SUF. By contrast, tolerance toward an oxidative and a thermal challenge were enhanced in MUF. A whole-cell proteomic approach further identified differential expression of 35 proteins involved in amino acid transport and metabolism (including amino acid dehydrogenase, amino acid transporter), 32 proteins involved in carbohydrate transport and metabolism (including glycosyltransferase, PTS), indicating metabolic adaptation to the substrate. The culture medium also modulated the amount of stress proteins involved in stress remediation: GroEL, OpuCA, CysK, DnaJ, GrpE, in line with the modulation of stress tolerance. Changing the fermented substrate may thus significantly affect the fermentative and probiotic properties of dairy propionibacteria. This needs to be considered when developing new fermented functional foods.
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Affiliation(s)
| | - Floriane Gaucher
- INRAE, Institut Agro, STLO, Rennes, France
- Bioprox, Levallois-Perret, France
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15
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Bottari B, Levante A, Bancalari E, Sforza S, Bottesini C, Prandi B, De Filippis F, Ercolini D, Nocetti M, Gatti M. The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality. Front Microbiol 2020; 11:581658. [PMID: 33133050 PMCID: PMC7561718 DOI: 10.3389/fmicb.2020.581658] [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: 07/09/2020] [Accepted: 09/15/2020] [Indexed: 02/02/2023] Open
Abstract
Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environment, and the starter. The process of cheese making and time of ripening shape this complex ecosystem through the selection of different species and biotypes that will drive the quality of the final product by performing functions of their metabolism such as proteolysis. The diversity in the final peptide and amino acid composition of the cheese is thus mostly linked to the diversity of this microbiota. The purpose of this study was to get more insight into the factors affecting PR cheese diversity and, more specifically, to evaluate whether the composition of the bacterial community of cheeses along with the specific peptide composition are more affected by the ripening times or by the cheese making process. To this end, the microbiota and the peptide fractions of 69 cheese samples (from curd to cheese ripened 24 months) were analyzed during 6 complete PR production cycles, which were performed in six different dairies located in the PR production area. The relation among microbial dynamics, peptide evolution, and ripening times were investigated in this unique and tightly controlled production and sampling set up. The study of microbial and peptide moieties in products from different dairies – from curd to at least 12 months, the earliest time from which the cheese can be sold, and up to a maximum of 24 months of ripening – highlighted the presence of differences between samples coming from different dairies, probably due to small differences in the cheese making process. Besides these differences, however, ripening time had by far the greatest impact on microbial dynamics and, consequently, on peptide composition.
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Affiliation(s)
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parma, Italy
| | | | - Barbara Prandi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Francesca De Filippis
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy.,Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy.,Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
| | - Marco Nocetti
- Consorzio del Formaggio Parmigiano-Reggiano, Reggio Emilia, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma, Italy
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16
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Arju G, Taivosalo A, Pismennoi D, Lints T, Vilu R, Daneberga Z, Vorslova S, Renkonen R, Joenvaara S. Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides. Foods 2020; 9:foods9080979. [PMID: 32718013 PMCID: PMC7466222 DOI: 10.3390/foods9080979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 12/25/2022] Open
Abstract
Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min. The 40 min gradient did not show any sign of compromise in milk protein coverage compared to 60 and 120 min methods, providing the next step towards achieving higher-throughput analysis. Top 150 most abundant peptides passing selection criteria across all samples were cross-referenced with work from other publications and a good correlation between the results was found. To achieve even faster sample turnaround enhanced DIA methods should be considered for future peptidomics applications.
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Affiliation(s)
- Georg Arju
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, Estonia; (D.P.); (T.L.)
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
- Correspondence: ; Tel.: +372-53-401-565
| | - Anastassia Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Dmitri Pismennoi
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, Estonia; (D.P.); (T.L.)
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Taivo Lints
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, Estonia; (D.P.); (T.L.)
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Raivo Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; (A.T.); (R.V.)
| | - Zanda Daneberga
- Institute of Oncology, Riga Stradins University, 13 Pilsonu Str., LV-1002 Riga, Latvia; (Z.D.); (S.V.)
| | - Svetlana Vorslova
- Institute of Oncology, Riga Stradins University, 13 Pilsonu Str., LV-1002 Riga, Latvia; (Z.D.); (S.V.)
| | - Risto Renkonen
- Transplantation Laboratory, Haartman Institute, University of Helsinki, FI-00014 Helsinki, Finland; (R.R.); (S.J.)
- HUSLAB, Helsinki University Hospital, FI-00029 Helsinki, Finland
| | - Sakari Joenvaara
- Transplantation Laboratory, Haartman Institute, University of Helsinki, FI-00014 Helsinki, Finland; (R.R.); (S.J.)
- HUSLAB, Helsinki University Hospital, FI-00029 Helsinki, Finland
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17
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High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity. Food Chem 2020; 333:127482. [PMID: 32659671 DOI: 10.1016/j.foodchem.2020.127482] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 06/24/2020] [Accepted: 07/01/2020] [Indexed: 12/12/2022]
Abstract
In order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated. The qualitative analysis of peptide profile was performed using a mass spectrometry approach (MALDI-ToF-MS), and the potential bioactivity evaluated by ACE inhibition activity. Protein content did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH-B02 favored the formation of peptides recognized as bioactive, such as αS1-CN f(24-32) and β-CN f(193-209). Increased protein content and adjunct culture addition increased the ACE inhibitory activity. The combination of both factors had no additional effect on the bioactive potential of yogurts.
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18
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Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture. Food Res Int 2020; 133:109190. [PMID: 32466918 DOI: 10.1016/j.foodres.2020.109190] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 03/15/2020] [Accepted: 03/17/2020] [Indexed: 12/17/2022]
Abstract
Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening. This study aimed to evaluate the effect of the salt reduction, the addition of Lactobacillus helveticus LH-B02 and the ripening time of Prato cheese on the casein hydrolysis profile by capillary electrophoresis, peptide profile by mass spectrometry, and antihypertensive potential evaluated in vitro through the inhibitory activity of the angiotensin-converting enzyme (ACE). Both the salt reduction and the addition of adjunct culture favored the accumulation of the bioactive peptide β-CN (f193-209) (m/z 1881). The adjunct culture led to a higher ACE inhibitory activity during the ripening of Prato cheese, thus proving to be an effective strategy for the development of potentially bioactive cheese.
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Rabah H, do Carmo FLR, Carvalho RDDO, Cordeiro BF, da Silva SH, Oliveira ER, Lemos L, Cara DC, Faria AMC, Garric G, Harel-Oger M, Le Loir Y, Azevedo V, Bouguen G, Jan G. Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice. Microorganisms 2020; 8:E380. [PMID: 32156075 PMCID: PMC7142753 DOI: 10.3390/microorganisms8030380] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/03/2020] [Accepted: 03/05/2020] [Indexed: 02/07/2023] Open
Abstract
BACKGROUNDS AND AIMS Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations in the gut microbiota. Consumption of immunomodulatory strains of probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major vectors for bacteria consumption. New evidences revealed anti-inflammatory effects in selected strains of Propionibacterium freudenreichii. We thus hypothesized that consumption of a functional cheese, fermented by such a strain, may exert a positive effect on IBD. METHODS We investigated the impact of cheese fermented by P. freudenreichii on gut inflammation. We developed an experimental single-strain cheese solely fermented by a selected immunomodulatory strain of P. freudenreichii, CIRM-BIA 129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. Consumption of both cheeses was investigated with respect to prevention of Dextran Sodium Sulphate (DSS)-induced colitis in mice. RESULTS Consumption of the single-strain experimental cheese, or of the industrial Emmental, both fermented by P. freudenreichii CIRM-BIA 129, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both treatments, in a preventive way, reduced small bowel Immunoglobulin A (IgA) secretion, restored occludin gene expression and prevented induction of Tumor Necrosis Factor α (TNFα), Interferon γ (IFNγ) and Interleukin-17 (IL-17). CONCLUSIONS A combination of immunomodulatory strains of starter bacteria can be used to manufacture an anti-inflammatory cheese, as revealed in an animal model of colitis. This opens new perspectives for personalised nutrition in the context of IBD.
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Affiliation(s)
- Houem Rabah
- STLO, INRA, Agrocampus Ouest, 35 000 Rennes, France; (H.R.); (G.G.); (M.H.-O.); (Y.L.L.)
- Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, F-35 042 Rennes, France
| | - Fillipe Luiz Rosa do Carmo
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | | | - Barbara Fernandes Cordeiro
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | - Sara Heloisa da Silva
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | - Emiliano Rosa Oliveira
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | - Luisa Lemos
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | - Denise Carmona Cara
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | - Ana Maria Caetano Faria
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | - Gilles Garric
- STLO, INRA, Agrocampus Ouest, 35 000 Rennes, France; (H.R.); (G.G.); (M.H.-O.); (Y.L.L.)
| | - Marielle Harel-Oger
- STLO, INRA, Agrocampus Ouest, 35 000 Rennes, France; (H.R.); (G.G.); (M.H.-O.); (Y.L.L.)
| | - Yves Le Loir
- STLO, INRA, Agrocampus Ouest, 35 000 Rennes, France; (H.R.); (G.G.); (M.H.-O.); (Y.L.L.)
| | - Vasco Azevedo
- Departamento de Genética, Ecologia e evolução, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais CP 486 CEP 31270-901, Brazil; (F.L.R.d.C.); (B.F.C.); (S.H.d.S.); (E.R.O.); (L.L.); (D.C.C.); (A.M.C.F.); (V.A.)
| | - Guillaume Bouguen
- CHU Rennes, Univ Rennes, INSERM, CIC1414, Institut NUMECAN (Nutrition Metabolism and Cancer), F-35000 Rennes, France;
| | - Gwénaël Jan
- STLO, INRA, Agrocampus Ouest, 35 000 Rennes, France; (H.R.); (G.G.); (M.H.-O.); (Y.L.L.)
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Lamichhane P, Sharma P, Kennedy D, Kelly AL, Sheehan JJ. Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Res Int 2019; 125:108525. [DOI: 10.1016/j.foodres.2019.108525] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/04/2019] [Accepted: 06/21/2019] [Indexed: 11/29/2022]
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21
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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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22
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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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23
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Sebald K, Dunkel A, Schäfer J, Hinrichs J, Hofmann T. Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11092-11104. [PMID: 30289254 DOI: 10.1021/acs.jafc.8b04479] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Aiming at the identification of the key bitter peptides in fermented foods, a new approach, coined "sensoproteomics", was developed and applied to fresh cheese samples differing in bitter taste intensity. By means of MPLC fractionation of the water-soluble cheese extracts in combination with taste dilution analysis, complex fractions with intense bitter taste were located and then screened by UPLC-MS/MS for the entire repertoire of ∼1600 candidate peptides, extracted from a literature meta-analysis on dairy products, by using a total of 120 selected reaction monitoring methods computed in silico. A total of 340 out of the 1600 peptides were found in the cheese samples, among which 17 peptides were identified as candidate bitter peptides by considering only peptides that were located in the bitter-tasting MPLC fractions (signal-to-noise ratio: ≥10) with a fold-change of ≥3 when comparing the less bitter to the more bitter cheese sample and that were validated by comparison with the synthetic reference peptides. While EIVPNS[phos]VEQK (αs1-CN70-78) and INTIASGEPT (κ-CN122-131) did not exhibit any bitter taste up to 2000 μmol/L, 15 of the 17 target peptides showed bitter taste thresholds ranging from 30 (ARHPHPHLSFM, κ-CN96-106) to 690 μmol/L (IQKEDVPS, αs1-CN81-88). Finally, quantitative peptide analysis followed by calculation of dose-overthreshold factors revealed a primary contribution of MAPKHKEMPFPKYPVEPF (β-CN102-119) and ARHPHPHLSFM (κ-CN96-106) to the perceived bitter taste of the fresh cheese samples. Finally, the evolution of the bitter peptides throughout two different fresh cheese manufacturing processes was quantitatively recorded.
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Affiliation(s)
| | | | - Johannes Schäfer
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology , University of Hohenheim , Garbenstrasse 21 , D-70599 Stuttgart , Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology , University of Hohenheim , Garbenstrasse 21 , D-70599 Stuttgart , Germany
| | - Thomas Hofmann
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Strasse 4 , D-85354 Freising , Germany
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24
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Inada A, Sakurai Y, Oshima T, Baba Y, Matsuyama H. Improvements in the water dispersibility of paclitaxel by complexing with synthetic peptides derived from β-casein. Colloids Surf B Biointerfaces 2018; 167:144-149. [DOI: 10.1016/j.colsurfb.2018.03.040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 03/22/2018] [Accepted: 03/24/2018] [Indexed: 11/25/2022]
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25
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Mataragas M, Alessandria V, Ferrocino I, Rantsiou K, Cocolin L. A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods. Food Microbiol 2018; 76:279-286. [PMID: 30166151 DOI: 10.1016/j.fm.2018.05.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 05/18/2018] [Accepted: 05/23/2018] [Indexed: 11/29/2022]
Abstract
The recent advances in molecular biology, such as the advent of next-generation sequencing (NGS) platforms, have paved the way to new exciting tools which rapidly transform food microbiology. Nowadays, NGS methods such as 16S rDNA/rRNA metagenomics or amplicon sequencing are used for the taxonomic profiling of the food microbial communities. Although 16S rDNA/rRNA NGS-based microbial data are not suited for the investigation of the functional potential of the identified operational taxonomic units as compared to shotgun metagenomics, advances in the bioinformatics discipline allow now the performance of such studies. In this paper, a bioinformatics workflow is described integrating predictive metagenomics profiling with specific application to food microbiology data. Bioinformatics tools pertinent to each sub-module of the pipeline are suggested as well. The published 16S rDNA/rRNA amplicon data originated from an Italian Grana-type cheese, using an NGS platform, was employed to demonstrate the predictive metagenomics profiling approach. The pipeline identified the microbial community and the changes that occurred in the microbial profile during manufacture of the food product studied (taxonomic profiling). The workflow also indicated significant changes in the functional profiling of the community. The tool may help to investigate the functional potential, alterations, and interactions of a microbial community. The proposed workflow may also find an application in the investigation of the ecology of foodborne pathogens encountered in various food products.
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Affiliation(s)
- Marios Mataragas
- Hellenic Agricultural Organization "DEMETER", Institute of Technology of Agricultural Products, Department of Dairy Research, Ethnikis Antistaseos 3, 45221, Ioannina, Greece.
| | - Valentina Alessandria
- University of Turin, Department of Agricultural, Forest and Food Sciences, Laboratory of Food Microbiology, Largo P. Braccini 2, 10095, Grugliasco, Turin, Italy
| | - Ilario Ferrocino
- University of Turin, Department of Agricultural, Forest and Food Sciences, Laboratory of Food Microbiology, Largo P. Braccini 2, 10095, Grugliasco, Turin, Italy
| | - Kalliopi Rantsiou
- University of Turin, Department of Agricultural, Forest and Food Sciences, Laboratory of Food Microbiology, Largo P. Braccini 2, 10095, Grugliasco, Turin, Italy
| | - Luca Cocolin
- University of Turin, Department of Agricultural, Forest and Food Sciences, Laboratory of Food Microbiology, Largo P. Braccini 2, 10095, Grugliasco, Turin, Italy
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26
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Santiago-López L, Aguilar-Toalá JE, Hernández-Mendoza A, Vallejo-Cordoba B, Liceaga AM, González-Córdova AF. Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption. J Dairy Sci 2018; 101:3742-3757. [PMID: 29477517 DOI: 10.3168/jds.2017-13465] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Accepted: 01/09/2018] [Indexed: 01/02/2023]
Abstract
Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic/opioid activity, in addition to angiotensin-converting enzyme inhibition and antiproliferative activity. Some LAB also produce functional lipids (e.g., conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity, synthesize vitamins and antimicrobial peptides (bacteriocins), or release γ-aminobutyric acid, a nonprotein amino acid that participates in physiological functions, such as neurotransmission and hypotension induction, with diuretic effects. This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese.
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Affiliation(s)
- Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Jose E Aguilar-Toalá
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México
| | - Andrea M Liceaga
- Department of Food Sciences, Purdue University, West Lafayette, IN 47907
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México.
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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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28
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Taivosalo A, Kriščiunaite T, Seiman A, Part N, Stulova I, Vilu R. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese. J Dairy Sci 2017; 101:944-967. [PMID: 29174156 DOI: 10.3168/jds.2017-12944] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 09/03/2017] [Indexed: 11/19/2022]
Abstract
We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the cheese and to study in detail the degradation of caseins during 8 mo of ripening of Estonian high-temperature cooked hard cheese Old Saare. The application of high-resolution and high-accuracy MS/MS enabled identification of more than 3,000 small peptides, representing a fairly full casein peptidome containing peptides of 4 to 25 AA in length: 1,049 from β-casein (CN), 944 from αS1-CN, 813 from αS2-CN, and 234 from κ-CN. The majority of β-CN- and αS1-CN-derived peptides originated from the N-terminal parts of the molecule, f6-93 and f1-124, respectively; peptides from αS2-CN arose predominantly from the C-terminal end f100-162. At the beginning of ripening, we found a relatively high amount of peptides originating from the glycomacropeptide part of κ-CN, whereas peptides from para-κ-CN prevailed during the later stages of ripening of the cheese. The cleavage patterns of β-CN, αS2-CN, as well as αS1-CN, showed that primary proteolysis was started mainly by plasmin, although a low proteolytic activity of chymosin was also evident. Based on the analysis of cleavage sites, we observed a significant participation of proteolytic enzymes, including amino- and carboxypeptidases, of both mesophilic and thermophilic starter bacteria in further hydrolysis of oligopeptides during the ripening. Several new phosphopeptides were detected in the result of MS/MS data analysis. The profiles of the estimated concentrations of phosphopeptides revealed that those originating from β-CN and αS1-CN accumulated during cheese maturation. In contrast, we did not notice any generation of phosphopeptides from the highly phosphorylated part of αS2-CN, f25-80, presumably due to the inaccessibility of this region to the action of plasmin and chymosin. The analysis of cleavage sites and the combination of principal component and clustering analyses provided a characterization of the complex dynamics of formation and degradation of peptides during cheese maturation. We made an attempt to obtain a comprehensive picture of proteolysis during Old Saare cheese ripening on the basis of the detailed peptidomic data, including also the less abundant peptides determined by MS/MS, and complemented by the data on intact caseins and free AA and reported the results in the paper.
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Affiliation(s)
- A Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - T Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - A Seiman
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - N Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - I Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - R Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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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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Albenzio M, Santillo A, Caroprese M, Della Malva A, Marino R. Bioactive Peptides in Animal Food Products. Foods 2017; 6:E35. [PMID: 28486398 PMCID: PMC5447911 DOI: 10.3390/foods6050035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 04/03/2017] [Accepted: 05/05/2017] [Indexed: 01/18/2023] Open
Abstract
Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.
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Affiliation(s)
- Marzia Albenzio
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Antonella Santillo
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Mariangela Caroprese
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Abstract
Many bioactive peptides trigger certain useful antihypertensive activities in the living body system and there is a mounting worldwide interest in the therapeutic potential of these bioactive peptides for exploitation in vivo against the hypertension. Studies suggest the antihypertensive properties for many bioactive peptides of animal origin with underlying mechanisms ranging from inhibition of angiotensin-converting enzyme to additional mechanisms to lower blood pressure such as opioid-like activities and mineral-binding and antithrombotic properties. Antihypertensive peptides are the most extensively studied of all the bioactivities induced by food protein hydrolysates, highlighting their importance in human health and disease prevention and treatment. There exist enormous opportunities for the production of novel peptide-based products in biopharmaceutical manufacturing industries for the treatment, prevention, and mitigation of hypertension. Numerous products have already struck on the global market and many more are in process. This article focuses on antihypertensive peptides identified in the meat, fish, blood, milk, dairy products, and egg and their probable application as novel ingredients in the development of functional food products as dietary treatment of hypertension.
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Affiliation(s)
- Zuhaib Fayaz Bhat
- a Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Livestock Products Technology, F.V.Sc. & A.H. , R. S. Pura , Jammu , India
| | - Sunil Kumar
- b SKUAST-Jammu, Livestock Products Technology, F.V.Sc. & A.H. , R. S. Pura , Jammu , India
| | - Hina Fayaz Bhat
- c University of Kashmir , Department of Biotechnology , Hazratbal, Srinagar , India
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32
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Fontenele MA, Bastos MDS, dos Santos KM, Bemquerer MP, do Egito AS. Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO). Food Chem 2017; 219:382-390. [DOI: 10.1016/j.foodchem.2016.09.171] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 09/22/2016] [Accepted: 09/27/2016] [Indexed: 02/07/2023]
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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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34
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Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 81:161-185. [DOI: 10.1016/bs.afnr.2016.11.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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35
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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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36
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Lacou L, Léonil J, Gagnaire V. Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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37
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Fernández M, Ruiz-Moyano S, Benito MJ, Martín A, Hernández A, Córdoba MDG. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages. Food Funct 2016; 7:2320-30. [DOI: 10.1039/c6fo00236f] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures and protease EPg222.
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Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - María José Benito
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Alberto Martín
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Alejandro Hernández
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
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38
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Lu Y, Govindasamy-Lucey S, Lucey JA. Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages. J Dairy Sci 2015; 99:41-52. [PMID: 26506550 DOI: 10.3168/jds.2015-9569] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Accepted: 08/26/2015] [Indexed: 11/19/2022]
Abstract
Bioactive peptides, including angiotensin-I-converting enzyme-inhibitory (ACEI) peptides, were investigated in commercially produced Wisconsin Cheddar cheeses that ranged in age from ≤ 6d to more than 2 yr. The ACEI activity of cheese was determined in water-soluble extracts (WSE) that were fractionated for components with molecular weight (MW) ≤ 3,000 Da, and peptides identified using HPLC and tandem mass spectrometry. The number of types of bioactive peptides increased with an increase in ripening time. Six of the identified ACEI peptides, Ile-Pro-Pro (IPP), Val-Pro-Pro (VPP), Glu-Lys-Asp-Glu-Arg-Phe (EKDERF), Val-Arg-Tyr-Leu (VRYL), Tyr-Pro-Phe-Pro-Gly-Pro-Ile-Pro-Asn (YPFPGPIPN), and Phe-Phe-Val-Ala-Pro (FFVAP), with known high ACEI activity (low IC50 values, the concentration needed to inhibit ACE to 50% of its original activity) were synthesized and used to quantify the amounts of these peptides in various cheese extracts. The concentrations of these 6 ACEI peptides increased up to a certain stage of ripening. The maximum contents of IPP, VPP, and EKDERF were 2.8, 7.4, and 5.3mg/100 g of cheese, respectively, and these levels were found in a 1-yr-old Cheddar cheese sample. The maximum content of VRYL (7.5mg/100 g of cheese) was found in a 2-yr-old Cheddar cheese sample, whereas the maximum content of YPFPGPIPN (6.8 mg/100 g of cheese) was found in a 6-mo-old Cheddar cheese sample. Trace amounts of FFVAP were found in these cheeses. Aged Cheddar cheese was found to be a rich source of ACEI peptides even though large differences exist between cheeses from different manufacturers.
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Affiliation(s)
- Y Lu
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - S Govindasamy-Lucey
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - J A Lucey
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, Madison 53706.
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39
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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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40
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Abstract
Cheese is an ideal environment to serve as a model for the behavior of microbes in complex communities and at the same time allow detailed genetic analysis. Linking organisms, and their genes, to their role in the environment becomes possible in the case of cheese since cheese microbial communities have been "in culture" for thousands of years, with the knowledge of how to grow these organisms passed down by generations of cheesemakers. Recent reviews have described several emerging approaches to link molecular systems biology to ecosystem-scale processes, known as ecosystems biology. These approaches integrate massive datasets now available through high-throughput sequencing technologies with measurements of ecosystem properties. High-throughput datasets uncover the "parts list" (e.g., the species and all the genes within each species) of an ecosystem as well as the molecular basis of interactions within this parts list. Novel computational frameworks make it possible to link species and their interactions to ecosystem properties. Applying these approaches across multiple temporal and spatial scales makes it possible to understand how changes in the parts lists over space and time lead to changes in ecosystems processes. By manipulating the species present within model systems, we can test hypotheses related to the role of microbes in ecosystem function. Due to the tractability of cheese microbial communities, we have the opportunity to use an ecosystems biology approach from the scale of individual microbial cells within a cheese to replicated cheese microbial communities across continents. Using cheese as a model microbial ecosystem can provide a way to answer important questions concerning the form, function, and evolution of microbial communities.
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41
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Lacou L, Lê S, Pezennec S, Gagnaire V. An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.10.052] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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42
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Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.01.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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Gatti M, Bottari B, Lazzi C, Neviani E, Mucchetti G. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters. J Dairy Sci 2014; 97:573-91. [DOI: 10.3168/jds.2013-7187] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Accepted: 10/09/2013] [Indexed: 11/19/2022]
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44
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Masotti F, De Noni I, Cattaneo S, Brasca M, Rosi V, Stuknyte M, Morandi S, Pellegrino L. Occurrence, origin and fate of pyroglutamyl-γ3-casein in cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Sagardia I, Iloro I, Elortza F, Bald C. Quantitative structure–activity relationship based screening of bioactive peptides identified in ripened cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.12.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Møller KK, Rattray FP, Bredie WLP, Høier E, Ardö Y. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. J Dairy Sci 2013; 96:1953-1971. [PMID: 23522101 DOI: 10.3168/jds.2012-5524] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2012] [Accepted: 11/26/2012] [Indexed: 11/19/2022]
Abstract
The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the salt concentration. Descriptive sensory analysis and physicochemical mapping of 9-mo-old Cheddar cheeses containing 0.9, 1.3, 1.7, and 2.3% salt and an equal level of moisture (37.6 ± 0.1%) were undertaken. Moisture regulation during manufacture resulted in slightly higher calcium retention (158 to 169 mmol/kg) with decreasing NaCl concentration. Lactose was depleted only at 0.9 and 1.3% salt, resulting in concomitantly higher levels of lactate. Lower levels of casein components and free amino acids were observed with decreasing NaCl concentration, whereas levels of pH 4.6-soluble peptides were higher. Key taste-active compounds, including small hydrophobic peptides, lactose, lactate, and free amino acids, covaried positively with bitter, sweet, sour, and umami flavor intensities, respectively. An additional direct effect of salt due to taste-taste enhancement and suppression was noted. Sensory flavor profiles spanned a principal component dimension of palatability projecting true flavor compensation of salt into the space between cheeses containing 1.7 and 2.3% salt. This space was characterized by salt, umami, sweet, and a range of sapid flavors, and was contrasted by bitter and other off-flavors. Rheological and sensory measurements of texture were highly correlated. Cheeses made with 2.3% salt had a longer and slightly softer texture than cheeses containing 0.9, 1.3, and 1.7% salt, which all shared similar textural properties. Moisture regulation contributed to restoring the textural properties upon a 50% reduction in salt, but other factors were also important. On the other hand, significant flavor deterioration occurred inevitably. We discuss the potential of engineering a favorable basic taste profile to restore full palatability of Cheddar with a 50% reduction in salt.
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Affiliation(s)
- K K Møller
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Chr. Hansen A/S, DK-2970 Hørsholm, Denmark.
| | | | - W L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - E Høier
- Chr. Hansen A/S, DK-2970 Hørsholm, Denmark
| | - Y Ardö
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
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47
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Sadat-Mekmene L, Richoux R, Aubert-Frogerais L, Madec MN, Corre C, Piot M, Jardin J, le Feunteun S, Lortal S, Gagnaire V. Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses. J Dairy Sci 2013; 96:1455-70. [DOI: 10.3168/jds.2012-6179] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Accepted: 12/03/2012] [Indexed: 12/18/2022]
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48
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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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49
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Hinz K, Larsen L, Wellnitz O, Bruckmaier R, Kelly A. Proteolytic and proteomic changes in milk at quarter level following infusion with Escherichia coli lipopolysaccharide. J Dairy Sci 2012; 95:1655-66. [DOI: 10.3168/jds.2011-4813] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2011] [Accepted: 12/05/2011] [Indexed: 01/09/2023]
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50
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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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