Castellone Vincenzo, Prandi Barbara, Bancalari Elena, Tedeschi Tullia, Gatti Monica, Bottari Benedetta
Department of Food and Drug, University of Parma, Parma, Italy.
Front Microbiol. 2022 Aug 23;13:966239. doi: 10.3389/fmicb.2022.966239. eCollection 2022.
Time of ripening has a strong impact on shaping the valuable and recognizable characteristics of long-ripened types of cheese such as Parmigiano Reggiano (PR) due to the interrelationship between microbiota and proteolysis that occurs during ripening. The derived peptide profile is linked to cheese quality and represents the canvas for enzymes upon digestion, which could be responsible for the release of potentially bioactive peptides (BPs). In this study, we aimed at investigating the presence of BP in 72 PR cheese samples of different ripening times, from curd to 24 months of ripening, produced in six different dairies, and following their fate after simulated gastrointestinal digestion. A small number of peptide sequences sharing 100% similarity with known antimicrobial, antioxidant, and ACE-inhibitor sequences were found in PR cheeses, while a higher number of potential BPs were found after their simulated gastrointestinal digestion, in different amounts according to ripening time. Taking advantage of the complex organization of the sampling plan, we were able to follow the fate of peptides considered quality drivers during cheese ripening to their release as functional compounds upon digestion.
由于成熟过程中微生物群与蛋白水解之间的相互关系，成熟时间对塑造长期成熟型奶酪（如帕尔马干酪）的宝贵且可识别的特性具有强烈影响。衍生的肽谱与奶酪质量相关联，并代表了消化时酶作用的基础，这些酶可能负责释放潜在的生物活性肽（BPs）。在本研究中，我们旨在调查来自六个不同乳品厂生产的、从凝乳到成熟24个月的72个不同成熟时间的帕尔马干酪样品中生物活性肽的存在情况，并跟踪它们在模拟胃肠道消化后的去向。在帕尔马干酪中发现了少量与已知抗菌、抗氧化和ACE抑制剂序列具有100%相似性的肽序列，而在模拟胃肠道消化后发现了更多潜在的生物活性肽，其数量根据成熟时间而有所不同。利用采样计划的复杂组织方式，我们能够追踪奶酪成熟过程中被视为质量驱动因素的肽在消化后作为功能化合物释放的过程。
