Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread

“…The continuous phase determines elastic properties and the dispersed phase affects dissipative properties. Therefore, the rheological properties of bread spread reflect the spatial reaction of the protein matrix to dynamic interactions, and changes in their values result from conformational transformations occurring in the structure of segments and nodes of the spatial network, determined by the degree of interaction between its components: water, fat, and protein (da Silva et al, 2019b). The analysis of the G′ results (Figure 1a) for the tested bread spreads showed that the addition of lysine to the samples contributed to a significant increase in G′, from 5,500 to ~8,000 Pa, compared with the control sample.…”

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis

“…Accordingly, the m / z peaks 1869.6 and 2754.8 showing the higher relative intensities in all the samples can be assigned to a s1 -CNf(1–16) and a s1 -CNf(1–23) fragments corresponding to m / z 1877 and 2764, respectively, mentioned in previous studies [ 27 , 28 , 29 , 30 ]. The a s1 -CNf(1–23) recognized for immunomodulatory and antimicrobial potential is found mainly in casein-hydrolyzing peptidases from the starter microorganisms [ 25 , 31 ].…”

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

“… Peptides Source Protein substrate Peptide(s) Obtaining method Bioactivities References Common sources Dairy products Buffalo cheese Water-soluble peptides Fermentation Antimicrobial against Enterococcus faecalis (12.5 mg/mL) and Bacillus subtilis (25 mg/mL), Antioxidant activity ABTS (from 33.39 to 63.27% of scavenging of cation radical with concentrations from 2.5 to 20 mg/mL) and DPPH (IC 50 5 mg/mL)and anti-hypertensive due to angiotensin-converting enzyme (ACE)-inhibitory activity (26.17 to 58.79% for concentrations between 2.5 and 20 mg/mL). da Silva et al, 2019 Prato cheese β-CN (f193-209) Fermentation by Lactobacillus helveticus LH-B02 and ripening time Inhibitory activity of the ACE (90.22% after 120 days of ripening). Baptista, Negrão, Eberlin & Gigante, 2020 Parmigiano-Reggiano cheese β-CN fractions α S1 -CN fractions α S2 -CN fractions Ripening time and enzymatic digestion, and in silico analysis ACE-inhibitory, anti-hypertensive, antimicrobial, immunomodulatory, antioxidant, dipeptidyl peptidase IV-inhibitory (DPP-IV), and anxiolytic peptides identified in the literature using Milk Bioactive Peptides Database (100% homology) Martini, Conte & Tagliazucchi, 2020 Goat milk AFPEHK Fermentation by Lactobacillus casei NK9 ACE-inhibitory of 10 kDa permeates (25.16 %) Parmar, Hati & Sakure, 2018 Camel milk 3 kDa and 10 kDa fractions Fermentation by Lactobacillus bulgaricus NCDC and Lactobacillus fermentum TDS030603 ACE-inhibitory (76.75% after 48 h of fermentation with L. bulgaricus and 73.93% after 48 h of fermentation with L. fermentum ).…”