An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses

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.

Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review

“…Many reviews have been reported about metabolites' antimicrobial effect resulting from fermentation with lactic acid bacteria. 1,9,29–32 However, bacteriocins 33–35,37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39…”

“…Challenges in production and purication of selected metabolites: implications for food applications Many reviews have been reported about metabolites' antimicrobial effect resulting from fermentation with lactic acid bacteria. 1,9,[29][30][31][32] However, bacteriocins [33][34][35]37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39 Several reports isolate and test the antimicrobial activity of LAB and examine their potential as bacteriocins producers.…”

Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses

“…However, it also affects the flavor of cheese through the formation of peptides and free amino acids. Large peptides do not contribute directly to the cheese flavor, but shorter peptides have varying degrees of characteristic bitterness, many of them being bioactive [14]. The peptidases and proteinases that catalyze proteolysis come from several major sources, namely the coagulant (pepsin, proteinases found in Rhizomucor, Cryphonectria parasitcia or Cynara cardunculus), the milk itself (e. g. plasmin, the intrinsic proteinase in milk), lactic acid starters and other secondary inoculants (e. g. Propionibacterium freudenreichii, Penicillium roqueforti, Penicillium camemberti), as well as from the complex Gram-positive bacterial microflora formed on the surface of cheeses, and, in some cases, exogenous peptidases or proteinases added to milk or curd to accelerate ripening.…”