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.

Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese / Martini, Serena; Conte, Angela; Tagliazucchi, Davide. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 105:(2020), pp. 1-9. [10.1016/j.idairyj.2020.104668]

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
2020

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.
2020
8-feb-2020
105
1
9
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese / Martini, Serena; Conte, Angela; Tagliazucchi, Davide. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 105:(2020), pp. 1-9. [10.1016/j.idairyj.2020.104668]
Martini, Serena; Conte, Angela; Tagliazucchi, Davide
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1206955
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