Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese

Serena Martini,Angela Conte,Davide Tagliazucchi

doi:10.1016/j.idairyj.2020.104668

Serena Martini, Angela Conte + Show 1 more

Open Access

https://doi.org/10.1016/j.idairyj.2020.104668

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Abstract

The influence of ripening and in vitro digestion on the peptidomic profile of Parmigiano-Reggiano (PR) cheeses was investigated. Ripening and in vitro digestion thoroughly modified the peptidomic profile of the three cheeses. Twenty-six bioactive peptides were identified in undigested PR. Some peptides were degraded and others released during ripening. After digestion, 52 bioactive peptides were identified. Semi-quantitative data suggested that bioactive peptides released after digestion can be clustered in 5 groups according to the ripening time. VPP and IPP peptide levels in undigested samples were in the range of 4.52–11.34 and 0.66–4.24 mg kg−1, with the highest amounts found in 18-month ripened PR. YPFPGPI peptide was absent in undigested PRs but was released after digestion, especially in the 12-month-old sample (20.18 mg kg−1). The present study suggests possible differences in bioactive peptide levels after digestion as a function of the duration of ripening of PR cheese.

Highlights

Cheese ripening is characterized by a complex chain of events that entails an intricate set of biochemical reactions
Bioactive peptides can be defined as short amino acid sequences, originally encrypted within the sequence of the parent protein, which can be released after proteolysis and may have a positive impact on human health (Rizzello et al, 2016)
The amount of water-soluble low molecular weight peptides did not differ between PR12 and PR18 samples whereas a significant increase was observed in PR24 sample (P< 0.05)

Summary

Introduction

Cheese ripening is characterized by a complex chain of events that entails an intricate set of biochemical reactions. Among the different biochemical events occurring during cheese ripening, proteolysis is undeniably one of the most important. Bioactive peptides can be defined as short amino acid sequences, originally encrypted within the sequence of the parent protein, which can be released after proteolysis and may have a positive impact on human health (Rizzello et al, 2016). Numerous bioactive peptides have been identified and characterized after hydrolysis of different food proteins or in fermented dairy products, presenting different functional activities including antimicrobial, antioxidative, dipeptidyl peptidase-IV (DPP-IV) and angiotensin-converting enzyme (ACE) inhibition, antihypertensive, immunomodulatory and opioid activities (Nongonierma & FitzGerald, 2015; Rizzello et al, 2016)

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