Bioactive peptides in long-time ripened open texture semi-hard cheese
Bovine milk is an excellent source of bioactive peptides. The bioactive peptides are in an inactive state in the protein and are released during enzymatic activity, e.g. during cheese ripening. Specific properties of bioactive peptides from ripened cheese has been reported, e.g. antihypertensive, a...
| Autor principal: | |
|---|---|
| Formato: | Second cycle, A1E |
| Lenguaje: | Inglés Inglés |
| Publicado: |
2012
|
| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/5049/ |
| _version_ | 1855570780944859136 |
|---|---|
| author | Rasmusson, Karin |
| author_browse | Rasmusson, Karin |
| author_facet | Rasmusson, Karin |
| author_sort | Rasmusson, Karin |
| collection | Epsilon Archive for Student Projects |
| description | Bovine milk is an excellent source of bioactive peptides. The bioactive peptides are in an inactive state in the protein and are released during enzymatic activity, e.g. during cheese ripening. Specific properties of bioactive peptides from ripened cheese has been reported, e.g. antihypertensive, antioxidative, antimicrobial, immunomodulatory and mineral binding. This work was made to screen for bioactive peptides in the Swedish long time ripened open-texture cheese, Präst cheese from Skånemejerier. Cheeses with three different ripening times available at the market were investigated; Prästost (ripened for 8 months), Allerum (1 year) and XO (2 years). A solution of the pH 4.6-soluble N-compounds was made using a citrate dispersion of the cheese and then lower the pH to below 4.6. Separation of the peptides in the pH 4.6 soluble fractions was conducted by reverse phase high performance liquid chromatography (RP-HPLC). For identification of the peptides, on-line electrospray ionisation mass spectrometry (ESI-MS) was monitored. Suggested identities of the peptides were given by using MS/MS analysis of the most intense ions in the mass spectra. All three kind of cheese contained similar profiles of bioactive peptides. Peptides from the N-terminal part of S1-casein were a group of bioactive peptides (ACE-inhibitory and antioxidative) accounting for a high presence in Präst cheese. Caseinphosphopeptides (CPPs) were another group of bioactive peptides found in Präst cheese, e.g. -casein f(8-28), f(29-93)A1 and f(29-93)A2. The most dominating peaks in the medium ripened Präst cheese and Allerum (long ripened) were identified as S1-casein f(1-6), f(1-7), f(1-9), f(1-13) and f(1-14) as well as -casein f(8-28),(29-93)A1 and f(29-93)A2. In XO (extra-long ripened) the most dominating peaks were identified as S1-casein f(1-6), f(1-7), f(1-9) as well as -casein f(29-93)A1 and f(29-93)A2. |
| format | Second cycle, A1E |
| id | RepoSLU5049 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés Inglés |
| publishDate | 2012 |
| publishDateSort | 2012 |
| record_format | eprints |
| spelling | RepoSLU50492012-11-27T14:21:19Z https://stud.epsilon.slu.se/5049/ Bioactive peptides in long-time ripened open texture semi-hard cheese Rasmusson, Karin Food science and technology Bovine milk is an excellent source of bioactive peptides. The bioactive peptides are in an inactive state in the protein and are released during enzymatic activity, e.g. during cheese ripening. Specific properties of bioactive peptides from ripened cheese has been reported, e.g. antihypertensive, antioxidative, antimicrobial, immunomodulatory and mineral binding. This work was made to screen for bioactive peptides in the Swedish long time ripened open-texture cheese, Präst cheese from Skånemejerier. Cheeses with three different ripening times available at the market were investigated; Prästost (ripened for 8 months), Allerum (1 year) and XO (2 years). A solution of the pH 4.6-soluble N-compounds was made using a citrate dispersion of the cheese and then lower the pH to below 4.6. Separation of the peptides in the pH 4.6 soluble fractions was conducted by reverse phase high performance liquid chromatography (RP-HPLC). For identification of the peptides, on-line electrospray ionisation mass spectrometry (ESI-MS) was monitored. Suggested identities of the peptides were given by using MS/MS analysis of the most intense ions in the mass spectra. All three kind of cheese contained similar profiles of bioactive peptides. Peptides from the N-terminal part of S1-casein were a group of bioactive peptides (ACE-inhibitory and antioxidative) accounting for a high presence in Präst cheese. Caseinphosphopeptides (CPPs) were another group of bioactive peptides found in Präst cheese, e.g. -casein f(8-28), f(29-93)A1 and f(29-93)A2. The most dominating peaks in the medium ripened Präst cheese and Allerum (long ripened) were identified as S1-casein f(1-6), f(1-7), f(1-9), f(1-13) and f(1-14) as well as -casein f(8-28),(29-93)A1 and f(29-93)A2. In XO (extra-long ripened) the most dominating peaks were identified as S1-casein f(1-6), f(1-7), f(1-9) as well as -casein f(29-93)A1 and f(29-93)A2. Komjölk är en utmärkt källa av bioaktiva peptider. De bioaktiva peptiderna i mjölk är inaktiva så länge de är en del av ett mjölkprotein och blir aktiva först då proteinet klyvs under enzymatisk aktivitet, vilket sker vid t.ex. lagring av ost. Bioaktiva peptider med olika egenskaper har identifierats i lagrad ost; t.ex. blodtryckssänkande, antioxidativa, antimikrobiella, immunomodulerande och mineralbindande. Detta projekt har genomförts för att screena den svenska, lagrade ostsorten Präst från Skånemejerier för bioaktiva peptider. Prästost med tre olika lagringstider som finns på den svenska marknaden undersöktes; Mellanlagrad Prästost (8 månaders lagring), Allerum (1 år) och XO (2 år). För att undersöka N-föreningar som är lösliga vid pH 4,6 gjordes en citratdispersion av osten, i vilken pH sänktes till under 4,6. Peptiderna i lösningen separerades med hjälp av reverse phase high performance liquid chromatography (RP-HPLC). On-line electrospray ionisation mass spectrometry (ESI-MS) användes för att identifiera peptiderna. Genom MS/MS analys av de mest intensiva jonerna i de uppkomna mass-spektrumen gavs förslag på peptidsekvens. Alla tre Prästost-sorterna innehöll liknande proportioner av bioaktiva peptider. ACE-hämmande och antioxidativa peptider från N-terminalen av S1-kasein var en betydande grupp av bioaktiva peptider som detekterades i Prästost. Exempel på dessa är: S1-kasein f(1-6), f(1-7), f(1-9), f(1-13) och f(1-14). Mineralbindande peptider var en annan grupp av bioaktiva peptider i Prästost, t.ex. -kasein f(8-28), f(29-93)A1 and f(29-93)A2. De mest dominerande topparna i Mellanlagrad Prästost och Allerum var identifierade som S1-kasein f(1-6), f(1-7), f(1-9), f(1-13) och f(1-14) liksom -kasein f(8-28),(29-93)A1 och f(29-93)A2. I XO var de mest dominerande topparna identifierade som S1-kasein f(1-6), f(1-7), f(1-9) liksom -kasein f(29-93)A1 och f(29-93)A2. 2012-11-15 Second cycle, A1E NonPeerReviewed application/pdf en https://stud.epsilon.slu.se/5049/1/rasmusson_k_121108.pdf Rasmusson, Karin, 2012. Bioactive peptides in long-time ripened open texture semi-hard cheese. Second cycle, A1E. Uppsala: (NL, NJ) > Dept. of Food Science <https://stud.epsilon.slu.se/view/divisions/OID-550.html> urn:nbn:se:slu:epsilon-s-1888 eng |
| spellingShingle | Food science and technology Rasmusson, Karin Bioactive peptides in long-time ripened open texture semi-hard cheese |
| title | Bioactive peptides in long-time ripened open texture semi-hard cheese |
| title_full | Bioactive peptides in long-time ripened open texture semi-hard cheese |
| title_fullStr | Bioactive peptides in long-time ripened open texture semi-hard cheese |
| title_full_unstemmed | Bioactive peptides in long-time ripened open texture semi-hard cheese |
| title_short | Bioactive peptides in long-time ripened open texture semi-hard cheese |
| title_sort | bioactive peptides in long-time ripened open texture semi-hard cheese |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/5049/ https://stud.epsilon.slu.se/5049/ |