Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese

Abstract

Cheese ripening causes intense proteolysis, particularly when the cheese contains starter cultures. Several studies have shown the presence of bioactive peptides in goat’s milk cheeses with antioxidant activity. Mexican goat cheeses’ peptide fractions were evaluated at different ripening stages. Additionally, they were correlated with their antioxidant activity. Proteolysis was measured in the acid-soluble nitrogen and non-protein nitrogen fractions using reverse-phase high-performance liquid chromatography. While the antioxidant activity in both nitrogenous fractions was determined using a 2,2-diphenyl-1-picrylhydrazyl solution. Analyzed cheeses showed peptides fraction in the retention time of 2.05, 18.36, and 50.11 min for acid-soluble fraction and non-protein protein nitrogen, and showed antioxidant activity from the first day of ripening to 73% discoloration in the DPPH solution at 55 ripening days. Obtained results suggested that ripened Mexican goat cheese had a DPPH radical scavenging activity related to peptides present originally in the milk or released by starter culture action during cheese ripening.

Quality and antioxidant potential of goat's milk paneer prepared from different citrus juices and its whey

“…In another study, Vázquez-Garcí et al . (2021) also related DPPH radical scavenging activity of Mexican goat cheese to the peptides originally present in goat's milk. Hence, it may be assumed that the antioxidant potential of goat's milk paneer prepared in the present study might be due to presence of different proteins, their peptides and free amino acids, as well as the contribution from the citrus juices.…”

“…Goat's milk can be converted into many products, such as cheese, yogurt, milk powder, ice-cream, butter and fermented milk products (Ribeiro and Ribeiro, 2010; Nayik et al ., 2021) and could potentially have use in the production of infant formula (Prosser, 2020; Vázquez-García et al . (2021) analyzed antioxidant peptides in Mexican goat cheese fractions (acid-soluble and non-protein nitrogen) during ripening. They suggested that the ripened Mexican goat cheese showed DPPH radical scavenging activity owing to the presence of peptides which were either present originally in the milk or released by the actions of starter culture during ripening.…”

Cheese’s Bioactive Peptide Content and Fatty Acids Profile

“…The ricotta cheese, which was enriched with a fortification level of 5%, demonstrated a concentration of approximately 30 mg of bioactive peptides. The investigation conducted by Vázquez-García et al involved the assessment of peptide fractions found in Mexican goat cheeses during different ripening periods [13]. An examination was conducted to explore the correlation between the peptide fractions and the antioxidative properties demonstrated by the cheeses [13].…”

“…The investigation conducted on Gouda cheese demonstrated that utilizing proteases derived from Lactobacillus helveticus led to the production of peptides exhibiting antihypertensive properties [12]. In addition, a study on blue cheese showed that the ripening process led to the formation of peptides with antioxidant activity [13]. Furthermore, a study on Camembert cheese showed that the ripening process led to the formation of peptides with antithrombotic activity [14].…”

“…The ripening process of cheese also plays a significant role in forming bioactive peptides. For instance, a study on Mexican goat cheese showed that the ripening process led to the formation of peptides with antioxidant activity [13]. Furthermore, an investigation conducted on Dutch-style cheese revealed that the presence of fatty acids and conjugated fatty acids not only plays a role in the overall nutritional profile of cheese but also, when combined with chemometric techniques, can serve as chemical biomarkers for evaluating the source and maturation status of cheeses, as well as verifying their authenticity [8].…”