Research progress on bioactive peptides in Cheese

Authors

CHEN Senyi, State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; China College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
LIU Zhenmin, State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
JIAO Jingkai, State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China

Abstract

This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described, and the research prospects of bioactive peptides in cheese were summarized and prospected.

Publication Date

2-28-2019

First Page

207

Last Page

211

DOI

10.13652/j.issn.1003-5788.2019.02.039

Recommended Citation

Senyi, CHEN; Zhenmin, LIU; and Jingkai, JIAO (2019) "Research progress on bioactive peptides in Cheese," Food and Machinery: Vol. 35: Iss. 2, Article 39.
DOI: 10.13652/j.issn.1003-5788.2019.02.039
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/39

References

[1] 杨伟民, 韩蒙. 中国奶酪的市场现状与营销建议[J]. 中国乳业, 2014(4): 8-11.
[2] 牛婕. 牦牛乳软质干酪加工工艺技术及其成熟过程中风味物质的研究[D]. 兰州: 甘肃农业大学, 2010: 1.
[3] KITTS D D, WEILER K. Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery[J]. Current Pharmaceutical Design, 2003, 9(16): 1 309-1 323.
[4] KORHONEN H, PIHLANTO A. KORHONEN H, et al. Bioactive peptides: production and functionality[J]. International Dairy Journal, 2006, 16(9): 945-960.
[5] CORRA A P F, DAROIT D J, COELHO J, et al. Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease[J]. Journal of the Science of Food & Agriculture, 2011, 91(12): 2 247-2 254.
[6] LOTTI E, OLIVIA M. Update on bioactive peptides after milk and cheese digestion[J]. Current Opinion in Food Science, 2017, 14: 116-121.
[7] CONDEZO-HOYOS L, NORATTO G D. Aged american cheddar cheese as source of protein derived compounds that modulate obese mice fecal bacteria and colon inflammation in vitro[J]. J Nutrition Health Food Sci, 2016, 4(5): 1-10.
[8] CAPRIOTTI A L, CAVALIERE C, PIOVESANA S, et al. Recent trends in the analysis of bioactive peptides in milk and dairy products[J]. Analytical and Bioanalytical Chemistry, 2016, 408(11): 2 677-2 685.
[9] BAPTISTA D P, GALLI B D, CAVALHEIRO F G, et al. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening[J]. International Dairy Journal, 2018, 87: 75-83.
[10] CLAUDIA A, STEFANO S, PAOLA P, et al. Tolerability of a Fully maturated cheese in cow's milk allergic children: biochemical, immunochemical, and clinical aspects[J]. Plos One, 2012, 7(7): e40945.
[11] SFORZA S, CAVATORTA V, LAMBERTINI F, et al. Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging[J]. Journal of Dairy Science, 2012, 95(7): 3 514-3 526.
[12] VERDINI R A, ZORRILLA S E, RUBIOLO A C. Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: Effect of ripening time and sampling zone[J]. International Dairy Journal, 2004, 14(5): 445-454.
[13] SOUSAAM J, ARDOB Y, SWEENEYA P L H MC. Advances in the study of proteolysis during cheese[J]. International Dairy, 2001(11): 327-345.
[14] BAPTISTA D P, ARAJO F D S, EBERLIN M N, et al. A survey of the peptide profile in prato cheese as measured by MALDI-MS and capillary electrophoresis[J]. Journal of food science, 2017, 82(2): 386-393.
[15] SHANMUGAM V P, KAPILA S, SONFACK T K, et al. Antioxidative peptide derived from enzymatic digestion of buffalo casein[J]. International Dairy Journal, 2015, 42: 1-5.
[16] NORRIS R, POYARKOV A, O'KEEFFE M B, et al. Characterisation of the hydrolytic specificity of Aspergillus niger derived prolyl endoproteinase on bovine β-casein and determination of ACE inhibitory activity[J]. Food Chemistry, 2014, 156: 29-36.
[17] WANG Zhan-li, ZHANG Sai-sai, WANG Wei, et al. A novel angiotensin I converting enzyme inhibitory peptide from the milk casein: virtual screening and docking studies[J]. Agricultural Sciences in China, 2011, 10(3): 463-467.
[18] 陈伟伟, 高润霖, 刘力生, 等. 《中国心血管病报告2015》概要[J]. 中国循环杂志, 2016, 31(6): 521-528.
[19] IBRAHIM H R, AHMED A S, MIYATA T. Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk[J]. Journal of Advanced Research, 2017, 8(1): 63-71.
[20] 王娟. 酶法制备羊乳酪蛋白ACE抑制肽及分离纯化[D]. 西安: 陕西科技大学, 2014: 2.
[21] LU Yang, GOVINDASAMY S, LUCEY J A. Angiotensin-l-converting enzyme-inhibitory peptides in commercial wisconsin cheddar cheeses of different ages[J]. Journal of Dairy Science, 2016, 99(1): 41-52.
[22] MARUYAMA S, NAKAGOMI K, TOMIZUKA N, et al. Angiotensin I-converting enzyme inhibitor derived from an enzymatic hydrolysate of casein. II. Isolation and bradykinin-potentiating activity on the uterus and the ileum of rats[J]. Agricultural and Biological Chemistry, 1985, 49(5): 1 405-1 409.
[23] BTIKOFER U, MEYER J, SIEBER R, et al. Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses[J]. International Dairy Journal, 2007, 17(8): 968-975.
[24] BTIKOFER U, MEYER J, SIEBER R, et al. Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin[J]. Journal of Dairy Science, 2008, 91(1): 29-38.
[25] PRITCHARDS R, PHILLIPS M, KAILASAPATHY K, et al. Identification of bioactive peptides in commercial cheddar cheese[J]. Food Research International, 2010, 43(5): 1 545-1 548.
[26] HERNNDEZ-GALN L, CARDADOR-MARTNEZ A, PICQUE D, et al. ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese[J]. Journal of Food Research, 2016, 5(3): 85-89.
[27] STUKNYTE M, CATTANEO S, MASOTTI F, et al. Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro, static gastrointestinal digestion[J]. Food Chemistry, 2015, 168: 27-33.
[28] BOTTARI B, QUARTIERI A, PRANDI B, et al. Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria[J]. International Journal of Food Microbiology, 2017, 255: 32-41.
[29] 于洋, 祁艳霞, 靳艳. 乳源生物活性肽研究进展[J]. 食品与发酵工业, 2017, 43(9): 259-266.
[30] TIMN M L, PARRA V, OTTE J, et al. Identication of radical scavenging peptides (＜3 kDa) from Burgos-type cheese[J]. LWT-Food Science and Technology, 2014, 57: 359-365.
[31] FARVIN K H S, BARON C P, NIELSEN N S, et al. Antioxidant activity of yoghurt peptides Part 2: Characteris-ation of peptide fractions[J]. Food Chemistry, 2010, 123(4): 1 090-1 097.
[32] ZHU Chao-zhi, ZHANG Wan-zhi, ZHOU Guang-hong, et al. Isolation and identification of antioxidant peptides from jinhua ham[J]. Journal of Agricultural & Food Chemistry, 2013, 61(6): 1 265-1 271.
[33] BAMDAD F, CHEN Ling-yun. Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures[J]. Molecular Nutrition & Food Research, 2013, 57(3): 493-503.
[34] MEIRA S M M, DAROIT D J, HELFER V E, et al. Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay[J]. Food Research International, 2012, 48(1): 322-329.
[35] MUSHTAQ M, GANI A, MASOODI F A, et al. Himalayan cheese (Kalari/Kradi): Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage[J]. LWT-Food Science and Technology, 2016, 67: 74-81.
[36] LIMA M S F, SILVA R A, LIMA FILHO J L, et al. Artisanal “coalho” cheese: alternative source of antimicrobial peptides[J]. Brazilian Journal of Food Technology, 2017, 20: 2-5.
[37] FONTENELE M A, BASTOS M D S, SANTOS K M O, et al. Peptide profile of Coalho cheese: a contribution for protected designation of origin (PDO)[J]. Food Chemistry, 2017, 219: 382-390.
[38] FIALHO T L, CARRIJO L C, JNIOR M J M, et al. Extraction and identification of antimicrobial peptides from the Canastra artisanal minas cheese[J]. Food Research International, 2018, 107: 406-413.
[39] THOLIER J, HAMMAMI R, FLISS I, et al. Antibacte-rial and antifungal activity of water-soluble extracts from Mozzarella, Gouda, Swiss, and Cheddar commercial cheeses produced in Canada[J]. Dairy Science & Technology, 2014, 94(5): 427-438.
[40] SEDAGHATI M, EZZATPANAH H, BOOJAR M M A, et al. Isolation and identification of some antibacterial peptides in the plasmin-digest of β-casein[J]. LWT-Food Science and Technology, 2016, 68: 217-225.
[41] SEDAGHATI M, EZZATPANAH H, BOOJAR M M, et al. Plasmin digest of κ-casein as a source of antibacterial peptides[J]. Journal of Dairy Research, 2014, 81(2): 245-251.
[42] 吴琼英, 茅妍. 乳源抗菌肽的抑菌活性及其影响因素[D]. 镇江: 江苏科技大学, 2010: 184-187.
[43] 王波. 酪蛋白抗氧化肽结构特征对其生物利用度的影响及其跨膜转运机制的研究[D]. 北京: 中国农业大学, 2016.
[44] REGAZZO D, MOLL D, GABAI G. The (193-209) 17-residues peptide of bovine β-casein is transported through Caco-2 monolayer[J]. Molecular Nutrition & Food Research, 2010, 54(10): 1 428-1 435.
[45] BASIRICO L, CATALANI E, MORERA P. Release of angiotensin converting enzyme-inhibitor peptides during in vitro gastrointestinal digestion of Parmigiano Reggiano PDO cheese and their absorption through an in vitro model of intestinal epithelium[J]. Journal of Dairy Science, 2015, 98(11): 7 595-7 601.
[46] CAIRA S, PINTO G, VITAGLIONE P, et al. Identic-ation of casein peptides in plasma of subjects after a cheese-enriched diet[J]. Food Res. Int., 2016, 84: 108-112.
[47] GIACOMO P, EDUARDO S, GIOVANNI V. Antioxidant peptides released from gastrointestinal digestion of “Stracchino” soft cheese: Characterization, in vitro intestinal protection and bioavailability[J]. Journal of Functional Food, 2016, 26: 494-505.
[48] CICERO A F, FOGACCI F, COLLETTI A. Potential role of bioactive peptides in prevention and treatment of chronic diseases: a narrative review[J]. Br J Pharmacol, 2017, 174(11): 1 378-1 394.
[49] 李春慧, 蒲万霞, 吴润, 等. 微生态制剂应用研究概况[J]. 动物医学进展， 2013, 34(11): 114-118.
[50] 明珠, 陈庆森, 刘雪姬, 等. 乳源酪蛋白糖巨肽对溃疡性结肠炎小鼠肠道菌群多样性的影响[J]. 食品科学, 2016, 37(5): 154-161.
[51] 曹晋宜, 陈庆森, 王友湘, 等. 酪蛋白糖巨肽(CGMP)对小鼠肠道菌群消长规律的影响[J]. 食品科学, 2007(11): 536-540.
[52] CHARLET M, DUBOZ G, FAURIE F, et al. Multiple interactions between Streptococcus thermophilus, Lactob-acillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses[J]. International Journal of Food Microbiology, 2009, 131(1): 10-19.
[53] 程志才, 陈静, 李婉如, 等. 嗜热链球菌对生物活性肽QEPV吸收和利用的研究[J]. 中国乳品工业, 2016, 44(11): 4-7.