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An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content. Sci Rep 2022; 12:13314. [PMID: 35922540 PMCID: PMC9349201 DOI: 10.1038/s41598-022-17641-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 07/28/2022] [Indexed: 11/30/2022] Open
Abstract
This study is the first to present an integrated approach involving in silico and in vitro protocols that was pursued to analyse an antioxidative potency of Gouda cheese with modified content of β-casein. Firstly, the predictions of the presence of antioxidant peptides in the casein sequences were computed using the BIOPEP-UWM database. Then, the antioxidative bioactivity of six variants of Gouda cheese (with reduced, normative, and increased content of β-casein at the initial and final stage of ripening) was assessed. Finally, the RP-HPLC–MS/MS was applied to identify antioxidative peptides in Gouda-derived water-soluble extracts (WSEs). Analyses were supported with the heatmaps and the computation of parameters describing the efficiency of proteolysis of caseins in the modified Gouda cheeses, i.e., the frequency and the relative frequency of the release of antioxidative fragments during cheese ripening (AEexp and Wexp., respectively). All Gouda cheese variants exhibited the antioxidative potential which differed depending on the assay employed. The highest antioxidative activity (ABTS·+ radical scavenging effect, FRAP, and Fe-chelating) was observed for WSEs derived from Gouda cheese with increased content of β-casein after the 60th day of ripening. The results obtained suggest the potential of Gouda cheese as the antioxidant-promoting food.
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TURAN N, DURAK MZ. The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3274-3282. [PMID: 35872711 PMCID: PMC9304506 DOI: 10.1007/s13197-022-05414-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED The principal purpose of this study was to determine antioxidant and ACE-inhibitory (angiotensin converting enzyme) activities of 5 ripened Turkish cheese varieties (Kashar, Erzincan Tulum, Izmir Tulum Gruyere, Mihalic). Among the water-soluble extracts with a molecular weight smaller than 3 kDa Gruyere and Erzincan Tulum exhibited the highest free radical scavenger activity in FRAP (Ferric Reducing Ability of Plasma) and ABTS [2,20-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assays, respectively. For the inhibition of ACE, Mihalic was more effective than others. The water-soluble extracts of five cheese were analyzed with liquid chromatography-tandem mass spectrometry to identify the peptide sequences. Totally 394 peptides were sequenced; of these, 134 from αs1-casein, 44 from αs2-casein, 198 from β-casein, and 18 from κ-casein. Among these sequences, 48 peptides were reported as bioactive with the activities including ACE-inhibitory, antioxidant, antimicrobial, DPP-IV inhibitory, antidiabetic, immunomodulating, antithrombotic, anti-inflammatory, and inhibition of cholesterol solubility. These results showed that Turkish cheeses are good sources of bioactive peptides. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05414-3.
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Affiliation(s)
- Neslihan TURAN
- Central Research Institute of Food and Feed Control, 16160 Bursa, Turkey
| | - Muhammed Zeki DURAK
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA. Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides. Front Nutr 2022; 9:780151. [PMID: 35694165 PMCID: PMC9178506 DOI: 10.3389/fnut.2022.780151] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 04/05/2022] [Indexed: 11/19/2022] Open
Abstract
Background In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
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Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- *Correspondence: Mian Anjum Murtaza,
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mian Shamas Murtaza
- Department of Food Science and Technology, Muhammad Nawaz Shareef (MNS) University of Agriculture, Multan, Pakistan
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim,
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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The functionality, bioavailability, and bioactive peptides in white cheeses produced in Turkey. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03992-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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FEKNOUS N, OUCHENE LL, BOUMENDJEL M, MEKHANCHA DE, BOUDIDA Y, CHETTOUM A, BOUMENDJEL A, MESSARAH M. Local honey goat milk yoghurt production. Process and quality control. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.26621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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Guha S, Sharma H, Deshwal GK, Rao PS. A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00045-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Abstract
Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation, antioxidant activity, ACE-inhibitory activity, anti-neoplastic, anti-microbial, etc. In milk, bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action. The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep, goat, camel, mithun, mare, and donkey. Alternative to cow, milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components. Therefore, realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides, the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species.
Graphical abstract
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ARAÚJO NG, SILVA JBD, MOREIRA RT, CARDARELLI HR. Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.05220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Tomar O, Akarca G, GÖk V, Çağlar MY. The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese. J Food Sci 2020; 85:3134-3140. [PMID: 32870536 DOI: 10.1111/1750-3841.15404] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 11/30/2022]
Abstract
In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of -49.82 were determined in the sample filled into small intestine. PRACTICAL APPLICATION: Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.
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Affiliation(s)
- Oktay Tomar
- Faculty of Agriculture and Natural Science, Kocaeli University, Kocaeli, Turkey
| | - Gökhan Akarca
- Engineering Faculty, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Veli GÖk
- Ahmet İpek Meat Co., Afyonkarahisar, Turkey
| | - M Yusuf Çağlar
- Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
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Taha S, El Abd M, De Gobba C, Abdel-Hamid M, Khalil E, Hassan FU, Fathy D. The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14434] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Soad Taha
- Dairy Science Department Faculty of Agriculture Cairo University Giza Egypt
| | - Moniur El Abd
- Dairy Science Department Faculty of Agriculture Cairo University Giza Egypt
| | - Cristian De Gobba
- Department of Food Science Faculty of Science University of Copenhagen Frederiksberg Denmark
| | | | - Ensaf Khalil
- Food Technology Research Institute Special Foods Department Agriculture Research Institute Ministry of Agriculture Giza Egypt
| | - Faiz-ul Hassan
- Institute of Animal and Dairy Sciences University of Agriculture Faisalabad Pakistan
| | - Doaa Fathy
- Food Technology Research Institute Special Foods Department Agriculture Research Institute Ministry of Agriculture Giza Egypt
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