Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Öztürk, Hale İnci; Akın, Nihat

doi:10.1590/1678-457x.11917

Cited by 15 publications

(10 citation statements)

References 32 publications

(38 reference statements)

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“…Similarly, acid soluble and non-protein nitrogen fractions, consisting of medium and short chain peptides, possessed antioxidant activity (Hernández-Galán et al 2017). Water soluble extracts of goat milk-based Tulum cheese, not only showed antioxidant activity and iron chelating ability, but also exhibited antimicrobial activity against Salmonella typhimurium ATCC 14028 on the 90th day of ripening (Öztürk and Akin 2018). The incorporation of adjunct cultures (Lactobacillus casei, Lactobacillus plantarum and Lactobacillus bulgaricus) with a starter mix (Lactococcus lactis subps lactis and Lactococcus lactis subspcremoris), for the preparation of goat milk brined cheese, contributed to the higher concentration of ACE inhibitory and antioxidant activity peptides along with other water-soluble nitrogenous compounds.…”

Section: Cheesementioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

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Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation, antioxidant activity, ACE-inhibitory activity, anti-neoplastic, anti-microbial, etc. In milk, bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action. The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep, goat, camel, mithun, mare, and donkey. Alternative to cow, milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components. Therefore, realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides, the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species. Graphical abstract

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Section: Cheesementioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…Mostly no additional starter culture is used in cheese production, thereby, its microbial content consists of the natural or wild microbiota of raw milk (Bergamaschi & Bittane, 2018; Kazancıgil, Demirci, Öztrük‐Negiş, & Akın, 2019; Öztürk & Akın, 2018). In the process starting from the filter of whey to the end of the ripening stage, the natural flora found in the cheese form the taste and aroma components that impart unique characteristics to this cheese through glycolysis (Niro et al., 2017; Ozturkoglu‐Budak et al., 2016; Öztürk & Akın, 2018). Tulum cheese is traditionally filled into skin bags produced from sheepskin is now filled into various packaging materials including plastic barrels, pitchers, intestine, and artificial bags (Tomar et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Tomar

Akarca

Gök³

et al. 2020

Journal of Food Science

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In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of −49.82 were determined in the sample filled into small intestine.

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“…This is in line with the earlier reports by Gupta, Kumar, and Sangwan (2009) who found that the % inhibition of DPPH radical by WSE of Cheddar cheese increased up to the fourth month of maturation then decreased during 5th–6th month and remained almost constant from the 7th–9th month of maturation. In contrast, an increase in the antioxidant activity (DPPH inhibition) has been observed with the ripening periods of Tulum cheese (Öztürk & Akin, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The addition of Neutrase caused faster proteolysis and production of peptides especially at the end of ripening with higher antioxidant activity (Figure 1b), which is in agreement with earlier studies (Barac et al, 2016; Mushtaq, Gani, Masoodi, & Ahmad, 2016; Pattom & Hongsprabhas, 2013). Moreover, Öztürk and Akin (2018) showed an increase in average antioxidant activity (ABTS assay) of Tulum cheese (WSE) with the ripening period. Radical scavenging activity (%) measured by ABTS assay increased progressively during the ripening of buffalo Cheddar cheese as compared to cow's one due to higher content of water‐soluble nitrogen (Huma, Rafiq, Sameen, Pasha, & Khan, 2018).…”

Section: Resultsmentioning

confidence: 99%

The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase

Taha

Gobba

et al. 2020

J Food Process Preserv

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This study aimed to through light on the functionality of water‐soluble peptide extract (WSPE) of Domiati cheese as affected by Neutrase (2.5 and 5 mg/L milk) in addition to rennin to accelerate cheese ripening. Antioxidant, angiotensin‐converting enzyme (ACE) inhibitory, and anticancer activities of WSPE during ripening were assessed. All parameters under study showed a significant increase during ripening in a dose‐dependent manner. WSPE from fresh or ripened cheese exhibited antioxidant, ACE inhibitory, and anticancer activities as a consequence of many bioactive peptides present. These bioactive peptides were mainly originated from α‐, β‐, and κ ‐ casein. The activities of WSPE were directly proportional to the dose of the Neutrase used for cheese ripening. Practical applications Domiati cheese is the most popular and most consumable Egyptian soft cheese whether it is fresh or ripened. Cheese ripening acquires the desirable sensory properties as a result of the enzymatic degradation of its components, that is, fat and protein and as a result the release of bioactive peptides which exhibit special functions may influence consumer health. There is a wide variety of physiological activities induced by bioactive peptides. The functions of those peptides differ according to the enzyme used in manufacturing and for accelerating the ripening process. Due to the lack of information about the bioactive peptides in Domiati cheese, Neutrase was used in the manufacture of Domiati cheese to accelerate its ripening and produce a new type of Domiati cheese with high biological and functional properties and thus increasing the consumer health awareness.

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Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Cited by 15 publications

References 32 publications

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase

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