Summer Andrea, Formaggioni Paolo, Franceschi Piero, Di Frangia Federica, Righi Federico, Malacarne Massimo
Department of Veterinary Science, University of Parma, Strada del Taglio 10, IT-43126 Parma, Italy.
MILC Center, University of Parma, Parco Area delle Scienze 59/A, IT-43124 Parma, Italy.
Food Technol Biotechnol. 2017 Sep;55(3):277-289. doi: 10.17113/ftb.55.03.17.5233.
Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the definition given by the European Unit, as 'functional' foods. This short review concisely describes these components and the beneficial effects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive effects. Among lipids, the role of conjugated linoleic acid and other fatty acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.
意大利硬质熟成奶酪，如帕尔马干酪和格拉纳·帕达诺奶酪，具有积极的营养特性。事实上，它们含有具有特定生物活性的物质，因此根据欧盟的定义，它们可被充分视为“功能性”食品。这篇简短的综述简要描述了这些成分以及与其活性相关的有益效果。生物活性成分的描述如下组织：蛋白质和肽、脂肪和脂质、碳水化合物和益生元、益生菌、维生素、矿物质盐以及乳制品中具有疾病预防活性的成分。特别是，在帕尔马干酪样品中发现了几种已知的生物活性肽：例如，以其矿物质结合能力和转运活性而闻名的磷酸肽、具有免疫调节活性的肽以及具有抗高血压作用的血管紧张素转换酶抑制肽。在脂质方面，考虑了这些奶酪类型中存在的共轭亚油酸和其他脂肪酸的作用。还描述了具有益生元特性的低聚糖和益生菌的存在。最后，特别强调了极易吸收的钙及其对骨骼健康的影响。
