Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese

Abstract

Summary Electrophoretic and chromatographic techniques were used to determine water‐soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate (SDS‐PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse‐phase high‐performance liquid chromatography (RP‐HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them.

Assessment of cheese frauds, and relevant detection methods: A systematic review

“… ( Silva, Baptista, Baptista, Teixeira, & Domingues, 2021 ) Colombia Buffalo mozzarella Cow's milk In 6 commercial cheeses examined by the RP-HPLC method, 4 cheeses were adulterated. ( Gonçalves et al, 2016 ) IEF: Iso electro focusing, MBC: Mozzarella di Bufala Campana, WB: water buffalo, RP-LC–MS: RP liquid chromatography– tandem mass spectrometry, ddPCR: Droplet digital Polymerase Chain Reaction technique, PDO: Parmigiano Reggiano, QPCR: Quantitative real-time polymerase, FT-NIR: Fourier transform near-IR, PCR: Polymerase chain reaction, MALDI-TOF-MS: Matrix-assisted Laser Desorption/Ionization -Time-Of-Flight Mass Spectrometry RT-qPCR: Reverse transcription quantitative PCR, SDS-PAGE: Surfactant sodium dodecyl sulfate with polyacrylamide gel electrophoresis, ELISA: The enzyme-linked immunosorbent assay, SO: soybean oil, RAPD: Randomly Amplified Polymorphic DNA, SCAR: Sequence Characterized Amplified Region, IRMS: Isotope ratio mass spectrometry, RP-HPLC: Reverse-phase high-performance liquid chromatography. …”

Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn.) polysaccharides extracted by ultra‐high pressure

“…Physicochemical properties were determined using the following methods: Molisch test (Karnpanit et al ., ), iodination reaction (Li et al ., ,b), Fehling's test, FeCl 3 reaction, ultraviolet (UV) analysis. In addition, the components of polysaccharide and proteins were determined by the phenol‐sulphuric acid method (Zhang et al ., ) and the Bradford method (Gonçalves et al ., ), respectively.…”

Application of infrared spectroscopic techniques to cheese authentication: A review

“…Several methodologies such as electrophoresis, chromatography and mass spectrometry have been applied to detect the authenticity of cheeses (Gonçalves et al . 2016; Bergamaschi et al . 2020); however, they are laborious, high‐cost methods and, although sensitive, are not viable when the workflow is fast and labour is reduced (Esteki et al .…”