Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities

Helal, Ahmed; Cattivelli, Alice; Conte, Angela; Tagliazucchi, Davide

doi:10.3390/biology12070948

Cited by 5 publications

(5 citation statements)

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“…Most of these peptides reached their highest intensity after 18 or 24 months of ripening. Differently, the region between residues 38 and 80 of αS1-casein, rich in phosphorylation sites, has been suggested to be less susceptible to the hydrolysis by CEPs, and these peptides reached the highest amounts after 30 months of ripening ( Sforza et al, 2012 ; Ji et al, 2021 ; Solieri et al, 2022 ; Helal et al, 2023 ). A similar behavior was observed for peptides released from the C-terminal region of αS1-casein, as previously suggested ( Sforza et al, 2012 ; Ji et al, 2021 ; Solieri et al, 2022 ; Helal et al, 2023 ).…”

Section: Discussionmentioning

confidence: 99%

“…Regarding the peptides released from the N-terminal portion of αS1-casein, they can be easily liberated during curding and in the first hours after curding, thanks to the action of chymosin, as well as during ripening by lactic acid bacteria CEPs due to the presence of numerous cleavage sites for CEPs ( Sforza et al, 2012 ; Ji et al, 2021 ; Solieri et al, 2022 ; Helal et al, 2023 ). Most of these peptides reached their highest intensity after 18 or 24 months of ripening.…”

Section: Discussionmentioning

confidence: 99%

“…The complete details about the chromatographic conditions, mass spectrometry, and tandem mass spectrometry parameters were reported in Martini et al (2021) . Qualitative and semi-quantitative analyses were carried out using Mascot and Skyline software, respectively, as previously described ( MacLean et al, 2010 ; Dallas and Nielsen, 2018 ; Martini et al, 2021 ; Helal et al, 2023 ).…”

Section: Methodsmentioning

confidence: 99%

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Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

Martini,

Sola,

Cattivelli

et al. 2024

Front. Microbiol.

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IntroductionLactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese. While patterns of microbial evolution have been well studied in PR cheese, there is a lack of information about how this microbial diversity affects the metabolic and functional properties of PR cheese.MethodsTo fill this information gap, we characterized the cultivable fraction of natural whey starter (NWS) and PR cheeses at different ripening times, both at the species and strain level, and investigated the possible correlation between microbial composition and the evolution of peptide profiles over cheese ripening.Results and discussionThe results showed that NWS was a complex community of several biotypes belonging to a few species, namely, Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. lactis. A new species-specific PCR assay was successful in discriminating the cheese-associated species Lacticaseibacillus casei, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus zeae. Based on the resolved patterns of species and biotype distribution, Lcb. paracasei and Lcb. zeae were most frequently isolated after 24 and 30 months of ripening, while the number of biotypes was inversely related to the ripening time. Peptidomics analysis revealed more than 520 peptides in cheese samples. To the best of our knowledge, this is the most comprehensive survey of peptides in PR cheese. Most of them were from β-caseins, which represent the best substrate for LAB cell-envelope proteases. The abundance of peptides from β-casein 38–88 region continuously increased during ripening. Remarkably, this region contains precursors for the anti-hypertensive lactotripeptides VPP and IPP, as well as for β-casomorphins. We found that the ripening time strongly affects bioactive peptide profiles and that the occurrence of Lcb. zeae species is positively linked to the incidence of eight anti-hypertensive peptides. This result highlighted how the presence of specific LAB species is likely a pivotal factor in determining PR functional properties.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

Martini,

Sola,

Cattivelli

et al. 2024

Front. Microbiol.

Self Cite

View full text Add to dashboard Cite

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“…In one study, Lactobacillus helveticus A1, which releases the peptide as a key factor in ACE inhibition, was the strain with the strongest ACE inhibitory activity [128]. The number of peptides with angiotensin-converting enzyme (ACE), dipeptidyl peptidase-IV (DPP-IV), and antioxidant activity increased with ripening [129]. The proteolysis of cheese for more than 90 days resulted in increased antioxidant activity.…”

Section: Cheesementioning

confidence: 99%

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci,

Çelik,

Ağagündüz

et al. 2023

Fermentation

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Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.

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“…The larger peptides and oligopeptides enhance cheese flavor, as they are substrates for the enzymatic activities of the microbiota. Peptides are components that are generated and degraded during cheese production, ripening, and preservation [11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses

Kalle,

Lambropoulos,

Bourazas

et al. 2023

Applied Sciences

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The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using Bradford and Lowry assays. The anti-inflammatory activity was assessed using the lipoxygenase inhibition assay. The assays were applied in the water-soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differed in antioxidant activity. Feta cheese and brined goat cheese also differed in both antioxidant activity and peptide levels. Specifically, Feta cheese had higher antioxidant activity in comparison with both goat and cow cheeses. As for peptide content, Feta cheese had a higher peptide level compared to goat cheese. The results also showed that Metsovone cheese and other smoked cheeses exhibited significant antioxidant activity and peptide levels. Moreover, the water-soluble extracts of all cheeses showed some anti-inflammatory activity.

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Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities

Cited by 5 publications

References 61 publications

Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses

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