Baptista Débora Parra, Dalabasmaz Sevim, Gensberger-Reigl Sabrina, Gigante Mirna Lúcia, Pischetsrieder Monika
Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.
J Agric Food Chem. 2025 Aug 20;73(33):21048-21058. doi: 10.1021/acs.jafc.5c04616. Epub 2025 Aug 11.
Ripened cheeses contain bioactive peptides that are released from caseins by enzymatic hydrolysis during fermentation and ripening. However, the physiological relevance of these peptides depends on their stability during gastrointestinal digestion and their bioavailability. This study aimed to assess the impact of digestion on the peptide profile of the young Gouda Holland cheese. Using liquid chromatography coupled to electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS), we monitored the peptide profile changes during in vitro simulated gastrointestinal digestion. In total, 54 peptide sequences were identified in cheese (20), gastric (20), and intestinal digests (24). Ten peptides were derived from α-casein, 43 from β-casein, and 1 from κ-casein. Most of the identified peptides were exclusive to one of the analyzed samples, revealing the alteration of the peptide profile during digestion. Two peptides were resistant to digestion, including β-CN(f193-209) with reported antithrombin, antimicrobial, and ACE-inhibitory effects. These results demonstrate the dual role of digestion in both degrading and releasing bioactive peptides and emphasize the importance of using digestion models to assess the bioactive potential of peptides in dairy products.
成熟奶酪含有生物活性肽，这些肽在发酵和成熟过程中通过酶促水解从酪蛋白中释放出来。然而，这些肽的生理相关性取决于它们在胃肠道消化过程中的稳定性及其生物利用度。本研究旨在评估消化对年轻的荷兰豪达奶酪肽谱的影响。使用液相色谱与电喷雾电离串联质谱联用（LC-ESI-MS/MS），我们监测了体外模拟胃肠道消化过程中的肽谱变化。在奶酪（20种）、胃消化物（20种）和肠消化物（24种）中总共鉴定出54个肽序列。10个肽来自α-酪蛋白，43个来自β-酪蛋白，1个来自κ-酪蛋白。大多数鉴定出的肽是所分析样品之一所特有的，这揭示了消化过程中肽谱的改变。有两个肽对消化有抗性，包括具有抗凝血酶、抗菌和ACE抑制作用报道的β-CN(f193 - 209)。这些结果证明了消化在降解和释放生物活性肽方面的双重作用，并强调了使用消化模型评估乳制品中肽的生物活性潜力的重要性。
