Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging

Journal of Dairy Science

Volumn 95, Issue 7, 2012, Pages 3514-3526

  Sforza, S ^a   Cavatorta, V ^a   Lambertini, F ^a   Galaverna, G ^a   Dossena, A ^a   Marchelli, R ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Cheese peptidomics; Parmigiano Reggiano; Peptide fraction; Proteolysis

Indexed keywords

PEPTIDE;

ARTICLE; CHEESE; FOOD HANDLING; PROTEIN DEGRADATION; TIME;

CHEESE; FOOD TECHNOLOGY; PEPTIDES; PROTEOLYSIS; TIME FACTORS;

EID: 84862567709     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5046     Document Type: Article

References (24)

1. Addeo F., Chianese L., Sacchi R., Musso S.S., Ferranti P., Malorni A. Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120g trichloroacetic acid/l. J. Dairy Res. 1994, 61:365-374.
2. Addeo F., Chianese L., Salzano A., Sacchi R., Cappuccio U., Ferranti P., Malorni A. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese. J. Dairy Res. 1992, 59:401-411.
3. Bottari B., Santarelli M., Neviani E., Gatti M. Natural whey starter for Parmigiano Reggiano: Culture-independent approach. J. Appl. Microbiol. 2010, 108:1676-1684.
4. Broadbent J.R., Strickland M., Weimer B.C., Johnson M.E., Steele J.L. Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities. J. Dairy Sci. 1998, 81:327-337.
5. Ferranti P., Barone F., Chianese L., Addeo F., Scaloni A., Pellegrino L., Resmini P. Phosphopeptides from Grana Padano cheese: Nature, origin and changes during ripening. J. Dairy Res. 1997, 64:601-615.
6. Ferranti P., Itolli E., Barone F., Malorni A., Garro G., Laezza P., Chianese L., Migliaccio F., Stingo V., Addeo F. Combined high resolution chromatographic techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano Cheese. Lait 1997, 77:683-697.
7. Ferraretto A., Signorile A., Gravaghi C., Fiorilli A., Tettamanti G. Casein phosphopeptides influence calcium uptake by cultured human intestinal HT-29 tumor cells. J. Nutr. 2001, 131:1655-1661.
8. Fox P.F. Cheese varieties ripened in brine. Cheese: Chemistry Physics and Microbiology Volume 2 1999, Major Cheese Groups Aspen Publishers, New York, NY, Page 229.
9. Fox P.F., McSweeney P.L.H. Proteolysis in cheese during ripening. Food Rev. Int 1996, 12:457-509.
10. Gatti M., De Dea Lindner J., De Lorentiis A., Bottari B., Santarelli M., Bernini V., Neviani E. Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening. Appl. Environ. Microbiol. 2008, 74:6161-6167.
11. Jensen M.P., Vogensen F.K., Ardö Y. Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Int. Dairy J. 2009, 19:661-668.
12. Lahov E., Regelson W. Antibacterial and immunostimulating casein-derived substances from milk: Casecidin, isracidin peptides. Food Chem. Toxicol. 1996, 34:131-145.
13. Masotti F., Hogenboom J.A., Rosi V., De Noni I., Pellegrino L. Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese. Int. Dairy J. 2010, 20:352-359.
14. McSweeney P.L.H. Biochemistry of cheese ripening. Int. J. Dairy Technol. 2004, 57:127-144.
15. s1-casein. J. Dairy Res. 1993, 60:401-412.
16. Phelan M., Aherne A., FitzGerald R.J., O'Brien N.M. Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status. Int. Dairy J. 2009, 19:643-654.
17. Piraino P., Upadhyay V.K., Rossano R., Riccio P., Parente E., Kelly A.L., McSweeney P.L.H. Use of mass spectrometry to characterize proteolysis in cheese. Food Chem. 2007, 101:964-972.
18. Regazzo D., Molle D., Gabai G., Tome D., Dupont D., Leonil J., Boutrou R. The (193-209) 17-residues peptide of bovine β-casein is transported through Caco-2 monolayer. Mol. Nutr. Food Res. 2010, 54:1428-1435.
19. Sforza S., Cavatorta V., Galaverna G., Dossena A., Marchelli R. Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening. Int. Dairy J. 2009, 19:582-587.
20. Sforza S., Ferroni L., Galaverna G., Dossena A., Marchelli R. Extraction, semi-quantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS. J. Agric. Food Chem. 2003, 51:2130-2135.
21. Sforza S., Galaverna G., Dossena A., Marchelli R., Neviani E., and, Pinelli C. Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography-electrospray ionization mass spectrometry. Eur. J. Mass Spectrom. 2004, 10:421-427. (Chichester, Eng.).
22. Sforza S., Galaverna G., Schivazappa C., Marchelli R., Dossena A., Virgili R. Effect of extended aging of Parma dry-cured ham on the content of oligopeptides and free amino acids. J. Agric. Food Chem. 2006, 54:9422-9429.
23. Sousa M.J., Ardö Y., McSweeney P.L.H. Advances in the study of proteolysis during cheese ripening. Int. Dairy J. 2001, 11:327-345.
24. Toelstede S., Dunkel A., Hofmann T. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese. J. Agric. Food Chem. 2009, 57:1440-1448.