Ki Woojin, Renchinkhand Gereltuya, Bae Hyoungcheol, Nam Myoung Soo
Department of Dairy Science, College of Agriculture & Life Sciences, Chungnam National University, Daejeon 34134, Korea.
Department of Biology, School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia.
Food Sci Anim Resour. 2024 Nov;44(6):1373-1388. doi: 10.5851/kosfa.2024.e83. Epub 2024 Nov 1.
During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities during the long-term maturation of Cheddar cheese. Young (YC), medium (MC), and 3-year-aged extra-sharp (EC) Cheddar cheeses were extracted with water, and bioactive peptides were identified using ultra performance liquid chromatography-high resolution mass spectrometer. Peptides reported to have antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, and anti-inflammatory effects were identified and evaluated in the extracts. MC and EC showed stronger antioxidant activity than YC. The 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid inhibition rates of MC and EC were similar, but EC exhibited a higher 2,2-diphenyl-1-picrylhydrazyl inhibition rate. The antihypertensive effect was found to increase owing to the appearance of peptides with ACE-inhibitory activity in MC and EC. Quantitative real time polymerase chain reaction and immunoblot were run to evaluate the anti-inflammatory effects. YC did not show anti-inflammatory activity, but MC and EC were shown to effectively inhibit inflammatory mRNA expression. The immunoblot results showed that EC did not inhibit IκBα phosphorylation, but had an inhibitory effect at the mRNA expression level. Overall, the peptides contained in aged Cheddar cheese were shown to have excellent antioxidant, anti-inflammatory, and antihypertensive activities, and long-term ripening appeared to have a positive effect on these activities. This is presumed to have affected not only the already identified peptides but also unknown peptides; therefore, it is expected that the discovery of bioactive peptides will be possible through additional research.
在奶酪成熟过程中，奶酪中的蛋白质会被分解，并产生各种功能性肽。本研究旨在调查切达干酪长期成熟过程中肽的变化及其生理活性。用水提取年轻（YC）、中等成熟度（MC）和3年陈酿的特辣（EC）切达干酪，并使用超高效液相色谱-高分辨率质谱仪鉴定生物活性肽。在提取物中鉴定并评估了据报道具有抗氧化、血管紧张素转换酶（ACE）抑制和抗炎作用的肽。MC和EC表现出比YC更强的抗氧化活性。MC和EC的2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）酸抑制率相似，但EC表现出更高的2,2-二苯基-1-苦基肼抑制率。由于MC和EC中出现了具有ACE抑制活性的肽，发现其降压效果增强。进行定量实时聚合酶链反应和免疫印迹以评估抗炎作用。YC没有表现出抗炎活性，但MC和EC被证明能有效抑制炎症mRNA表达。免疫印迹结果表明，EC没有抑制IκBα磷酸化，但在mRNA表达水平上具有抑制作用。总体而言，陈酿切达干酪中含有的肽具有优异的抗氧化、抗炎和降压活性，长期成熟似乎对这些活性有积极影响。据推测，这不仅影响了已鉴定的肽，也影响了未知肽；因此，预计通过进一步研究有可能发现生物活性肽。
