Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese

Addeo, Francesco; Chianese, Lina; Salzano, Antonio; Sacchi, Raffaele; Cappuccio, U; Ferranti, Pasquale; Malorni, Antonio

doi:10.1017/s0022029900030673

Cited by 142 publications

(96 citation statements)

References 11 publications

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“…Casein phosphopeptides (CPPs) were determined by HPLC according to Ferranti et al (1997), and identified by fast atom bombardment (FAB) -MS, as previously described (Addeo et al, 1992(Addeo et al, , 1994.…”

Section: Physico-chemical and Chemical Methodsmentioning

confidence: 99%

Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Padano

Pellegrino

Battelli

Resmini³

et al. 1997

Lait

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Summary -A centripetal temperature gradient takes place in Grana Padano (GP) during moulding because of the slow heat transfer within the cheese and the fast cooling of the outer part. This gradient, in combination with the low pH value, induces a centripetal inactivation of alkaline phosphatase (ALP). Throughout the ripening process, the activity of the enzyme keeps > 3 10 5 mU/kg cheese in the peripheral zones and < 300 mU in the core. The objective of the present study was to determine whether the presence of heat load gradients and ALP inactivation improves the analytical distinction between GP and imitation hard cheeses and affects the ripening behaviour. DifferentIy ripened sampies of traditional GP, grana cheese of reduced size, or made from pasteurized milk following GP technology, or collected at the market were submitted to a stratigraphie study. For each cheese sample, subsequent portions collected from the rind to the core were analyzed for moi sture and water activity, a w ' ALP activity, furosine, free ami no acids (FAA), casein phosphopeptides (CPPs) and free fatty acids (FFA). Regarding cheese characterization, thermal treatments of cheese milk can be recognized in GP only by determining the enzyme activity in the most peripheral portions. When the size of the cheese is reduced, cooling in moulding is faster and ALP inactivation in the core is lower. When the moulded cheese is heated, inactivation of the enzyme also takes place in the outer parts. The furosine values, which describe the extent of heat load in dairy systems, increase from the outer part to the GP core (from 10 mg to 60 mg/lOO g protein). This gradient is unaffected by prolonged ripening, but changes when modifications in technoIogical parameters such as pasteurization of milk, forced heating in moulding and reduction of cheese size are introduced. The distribution of ALP and furosine values within the cheese constitutes a distinctive parameter between GP and its imitation products. Regarding chee se ripening, ail the values of chemical indices adopted for describing the ripening of GP show a progressive increase from the inner to the outer portions of nine-or 15-month-old chee se samples. These patterns are more pronounced for most of the FAA, and are marked for free serine which increases in the outer zones up to 50% more than in the core. The amount of 'enzyme resistant' CPP~-CN(f16-22)3P, the accumulation of whieh requires the presence of active phosphatases and aminopeptidases, has the same stratigraphie behaviour as that of FAA. The close Résumé -Effets du gradient de chaleur, pendant le moulage, sur la caractérisation et l'affinage du Grana Padano. Pendant le moulage du Grana Padano (GP), on constate un lent transfert de chaleur dans le fromage et un rapide refroidissement de la périphérie. Ces conditions. en combinaison avec la basse valeur du pH, déterminent un gradient centripète d'inactivation de la phosphatase alcaline (ALP) qui montre, pendant tout le temps de l'affinage, une activité supérieure à 3 10 5 mU par kilo de...

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Section: Physico-chemical and Chemical Methodsmentioning

confidence: 99%

Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Padano

Pellegrino

Battelli

Resmini³

et al. 1997

Lait

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“…The peptide α s1 -casein (residues 23-34) was demonstrated to be produced in Parmigiano Reggiano during ripening (19). Quantifi cation of this peptide is not given in the paper, but its presence is att ested at 6 months of ripening, probably produced by a chymosin cleavage.…”

Section: Immunomodulatory Peptidesmentioning

confidence: 96%

“…In fact, one of the very specifi c species of whey starters used for Grana Padano and Parmigiano Reggiano, Lactobacillus helveticus, is one of the species mainly responsible for the formation of these bioactive compounds (17,18). Some studies (19,20) have investigated the formation of peptides in Parmigiano Reggiano and Grana Padano cheese and/or their digested products in vitro; however, this topic needs to be studied further, with particular emphasis on biopeptide formation. As att ested by Sforza et al (20), several known bioactive peptides were found to be present in Parmigiano Reggiano cheese samples; for example, phosphopeptides derived from the N-terminal part of β-casein, known for their mineral binding capacity and vehiculation activity (21), are present in Parmigiano Reggiano cheese aged for more than 16 months.…”

Section: Bioactive Peptides: General Descriptionmentioning

confidence: 99%

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Summer

Formaggioni

Franceschi

et al. 2017

Food Technol. Biotechnol.

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SummaryItalian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the defi nition given by the European Unit, as 'functional' foods. This short review concisely describes these components and the benefi cial eff ects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive eff ects. Among lipids, the role of conjugated linoleic acid and other fatt y acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.

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“…The findings by Meisel et al [18] showed that inhibitory activity increased as proteolysis developed, however, the bioactivity decreased when proteolysis during ripening exceeded a certain level. Another link between potential antihypertensive peptides and proteolysis was found in Parmesan cheese [19]. A bioactive peptide derived from s1-casein was isolated from 6-month old cheese, but it was degraded further during maturation and was not detectable after 15 month of ripening.…”

Section: Peptides In Cheesementioning

confidence: 99%

“…Therefore, if formed in cheese, -casomorphins may be degraded under conditions similar to Cheddar cheese ripening. Precursors of -casomorphins, on the other hand, have been identified in Parmesan cheese [19]. -Casomorphins were found at a higher level in the mould cheeses (166-648 mg/100 g), whereas the opioid peptides with antagonistic activity (casoxin-6) were identified at a higher level in the semi-hard cheeses (136-276 mg/100 g) and a low quantity of casomorphins (4-100 mg/100 g) [27].…”

Section: Peptides In Cheesementioning

confidence: 99%

Lactic Fermentation and Bioactive Peptides

Pihlanto¹

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese

Cited by 142 publications

References 11 publications

Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Padano

Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Padano

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Lactic Fermentation and Bioactive Peptides

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