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Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.idairyj.2020.104668 Serena Martini , Angela Conte , Davide Tagliazucchi
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.idairyj.2020.104668 Serena Martini , Angela Conte , Davide Tagliazucchi
Abstract The influence of ripening and in vitro digestion on the peptidomic profile of Parmigiano-Reggiano (PR) cheeses was investigated. Ripening and in vitro digestion thoroughly modified the peptidomic profile of the three cheeses. Twenty-six bioactive peptides were identified in undigested PR. Some peptides were degraded and others released during ripening. After digestion, 52 bioactive peptides were identified. Semi-quantitative data suggested that bioactive peptides released after digestion can be clustered in 5 groups according to the ripening time. VPP and IPP peptide levels in undigested samples were in the range of 4.52–11.34 and 0.66–4.24 mg kg−1, with the highest amounts found in 18-month ripened PR. YPFPGPI peptide was absent in undigested PRs but was released after digestion, especially in the 12-month-old sample (20.18 mg kg−1). The present study suggests possible differences in bioactive peptide levels after digestion as a function of the duration of ripening of PR cheese.
中文翻译:
成熟和体外消化对 Parmigiano-Reggiano 奶酪中生物活性肽的进化和归宿的影响
摘要 研究了成熟和体外消化对 Parmigiano-Reggiano (PR) 奶酪肽组学特征的影响。成熟和体外消化彻底改变了三种奶酪的肽组学特征。在未消化的 PR 中鉴定出 26 种生物活性肽。一些肽在成熟过程中被降解,而另一些则被释放。消化后,鉴定出 52 种生物活性肽。半定量数据表明消化后释放的生物活性肽可以根据成熟时间分为5组。未消化样品中的 VPP 和 IPP 肽水平在 4.52–11.34 和 0.66–4.24 mg kg-1 的范围内,在 18 个月成熟 PR 中发现的含量最高。YPFPGPI 肽在未消化的 PR 中不存在,但在消化后被释放,尤其是在 12 个月大的样品中 (20.18 mg kg-1)。
更新日期:2020-06-01
中文翻译:
成熟和体外消化对 Parmigiano-Reggiano 奶酪中生物活性肽的进化和归宿的影响
摘要 研究了成熟和体外消化对 Parmigiano-Reggiano (PR) 奶酪肽组学特征的影响。成熟和体外消化彻底改变了三种奶酪的肽组学特征。在未消化的 PR 中鉴定出 26 种生物活性肽。一些肽在成熟过程中被降解,而另一些则被释放。消化后,鉴定出 52 种生物活性肽。半定量数据表明消化后释放的生物活性肽可以根据成熟时间分为5组。未消化样品中的 VPP 和 IPP 肽水平在 4.52–11.34 和 0.66–4.24 mg kg-1 的范围内,在 18 个月成熟 PR 中发现的含量最高。YPFPGPI 肽在未消化的 PR 中不存在,但在消化后被释放,尤其是在 12 个月大的样品中 (20.18 mg kg-1)。