Identification of peptides in functional Scamorza ovine milk cheese

Journal of Dairy Science

Volumn 98, Issue 12, 2015, Pages 8428-8432

  Albenzio, M ^a   Santillo, A ^a   Marino, R ^a   Della Malva, A ^a   Caroprese, M ^a   Sevi, A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Ovine cheese; Pasta filata; Peptide; Probiotic

Indexed keywords

CASEIN; PEPTIDE; PEPTIDE HYDROLASE; PROBIOTIC AGENT;

ANALYSIS; ANIMAL; BIFIDOBACTERIUM; CHEESE; CHEMISTRY; DOMESTIC SHEEP; ENZYMOLOGY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS ACIDOPHILUS; MASS SPECTROMETRY; METABOLISM; MILK; PROCEDURES; SHEEP;

ANIMALS; BIFIDOBACTERIUM; CASEINS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; LACTOBACILLUS ACIDOPHILUS; MASS SPECTROMETRY; MILK; PEPTIDE HYDROLASES; PEPTIDES; PROBIOTICS; SHEEP; SHEEP, DOMESTIC;

EID: 84950151602     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9844     Document Type: Article

References (17)

1. Albenzio, M., A. Santillo, M. Caroprese, A. Braghieri, A. Sevi, and F. Napolitano. 2013a. Composition and sensory profiling of probiotic Scamorza ewe's milk cheese. J. Dairy Sci. 96:2792-2800
2. Albenzio, M., A. Santillo, M. Caroprese, R. Marino, A. Trani, and M. Faccia. 2010. Biochemical patterns in ovine cheese: Influence of probiotic strains. J. Dairy Sci. 93:3487-3496
3. Albenzio, M., A. Santillo, M. Caroprese, D. Ruggieri, F. Napolitano, and A. Sevi. 2013b. Physicochemical properties of Scamorza ovine cheese manufactured with different probiotic cultures. J. Dairy Sci. 96:2781-2791
4. Castro, J. M., M. E. Tornadijo, J. M. Fresno, and H. Sandoval. 2015. Biocheese: A food probiotic carrier. BioMed Res. Int. 2015:723056. http://dx.doi.org/10.1155/2015/723056
5. Gobbetti, M., F. Minervini, and C. Rizzello. 2004. Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides. Int. J. Dairy Technol. 57:173-188
6. Gómez-Ruiz, J. A., M. Ramos, and I. Recio. 2002. Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures. Int. Dairy J. 12:697-706
7. Gómez-Ruiz, J. A., M. Ramos, and I. Recio. 2004. Angiotensin-converting enzyme-inhibitory activity of peptides isolated from Manchego cheese. Stability under simulated gastrointestinal digestion. Int. Dairy J. 14:1075-1080
8. Kuchroo, C. N., and P. F. Fox. 1982. Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft 37:331-335
9. Meira, S. M. M. M., D. J. Daroit, V. E. Helfer, A. P. Folmer Corrêa, J. Segalin, S. Carro, and A. Brandelli. 2012. Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay. Food Res. Int. 48:322-329
10. Minervini, F., F. Algaron, C. G. Rizzello, P. F. Fox, V. Monnet, and M. Gobbetti. 2003. Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolysed caseins of milk of six species. Appl. Environ. Microbiol. 69:5297-5305
11. Minkiewicz, P., C. J. Slangen, J. Dziuba, S. Visser, and H. Mioduszewska. 2000. Identification of peptides obtained via hydrolysis of bovine casein using HPLC and mass spectrometry. Milchwissenschaft 55:14-17
12. Ong, L., A. Henriksson, and N. P. Shah. 2007. Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. Int. Dairy J. 17:937-945
13. Recio, I. 2011. Health and nutritional aspects of cheese with a focus on the bioactive peptides. Proc. 8th Cheese Symposium 2011, Moorepark, Cork, Ireland. Dairy Sci. Technol. 91(Special Issue):31
14. Rizzello, C. G., I. Losito, M. Gobbetti, T. Carbonara, M. D. De Bari, and P. Zambonin. 2005. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. J. Dairy Sci. 88:2348-2360
15. Ryhänen, E. L., A. Pihlanto-Leppälä, and E. Pahkala. 2001. A new type ripened low-fat cheese with bioactive properties. Int. Dairy J. 11:441-447
16. Saito, T., T. Nakamura, H. Kitazawa, Y. Kawai, and T. Itoh. 2000. Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese. J. Dairy Sci. 83:1434-1440
17. Santillo, A., M. Albenzio, M. Quinto, M. Caroprese, R. Marino, and A. Sevi. 2009. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and CLA and linoleic acid content in Pecorino cheese. J. Dairy Sci. 92:1330-1337