Bioactive peptides and free amino acids obtained from Bulgarian goat, sheep and cow white brined cheeses, produced with same starter culture, during ripening were evaluated. The concentration of total free amino acids was increasing in all tested cheeses in the first 30 days of ripening. In the next 30 days in sheep cheeses, the concentration increased as recorded for most of the amino acids. Amino acids with highest levels detected throughout the whole ripening period in goat, sheep and cow cheese types were leucine, phenylalanine, arginine, valine and lysine. MALDI-TOF analysis of evaluated cheeses resulted in detection of production of bioactive peptide derivates from milk proteins: 51 peptides in cow, 31 peptides in sheep and 22 peptides in goat cheeses. Peptide αs1-CN (f35-40) was found only in cow cheese. In cow cheese, higher intensity was detected for αs1-CN (f1-9) and β-CN (f194-203 and f203-219) peptides. In goat cheese was recorded αs1-CN peptides, and there was a tendency to increase the peptides released from β-CN, with the highest intensity of fragments αs1-CN (f1-9 and f24-30) and β-CN (f194-209 and f203-219). In sheep cheese, the recorded primarily peptides were αs1-CN and peptides released from β-CN. Different bioactive peptides, derivate from casein, were detected as follows: 6 peptides were ACE inhibitory peptides, 3 peptides were αS1-casokinins, 1 peptide was caseinophopeptide, 1 peptide was immunopeptide. Twelve bioactive peptides were recorded to be derivates from β-casein: 1 peptide was ACE peptide, 4 peptides were caseino-phosphopeptides, 1 peptide was immunopeptide, 1 peptide β-casokinin, 1 antibacterial peptide and 4 multifunctional peptides. Of peptides released by proteolysis of αS2-CN was found 1 bioactive peptide with antimicrobial activity. On our best knowledge, this paper contributes new data about free amino acids and bioactive peptides in the connection between type of milk and period for cheese ripening in the Bulgarian goat, sheep and cow white brined cheeses.

对从保加利亚山羊，绵羊和奶白色盐水干酪中获得的生物活性肽和游离氨基酸进行了评估，这些干酪是在相同的发酵剂发酵过程中生产的。在成熟的前30天中，所有测试的奶酪中总游离氨基酸的浓度都在增加。在接下来的30天中，羊奶酪中的浓度如大多数氨基酸所记录的那样增加。在整个成熟期间，山羊，绵羊和牛奶酪中检测到的最高含量的氨基酸是亮氨酸，苯丙氨酸，精氨酸，缬氨酸和赖氨酸。MALDI-TOF分析对奶酪进行了分析，从而检测到了由牛奶蛋白衍生的生物活性肽的产生：牛的51种肽，羊的31种肽和山羊奶酪的22种肽。肽αs1-CN（f35-40）仅在牛奶酪中发现。在牛奶酪中 对于αs1-CN（f1-9）和β-CN（f194-203和f203-219）肽，检测到更高的强度。在山羊奶酪中记录了αs1-CN肽，并且有增加从β-CN释放的肽的趋势，其中片段αs1-CN（f1-9和f24-30）和β-CN（f194- 209和f203-219）。在绵羊奶酪中，记录的主要肽是αs1-CN和从β-CN释放的肽。检出了酪蛋白衍生的不同生物活性肽，如下所示：6种肽是ACE抑制肽，3种肽是αS1-Casokinins，1种肽是酪蛋白肽，1种肽是免疫肽。记录了十二种源自β-酪蛋白的生物活性肽：1种肽是ACE肽，4种肽是酪蛋白磷酸肽，1种肽是免疫肽，1种肽β-酪蛋白激酶，1种抗菌肽和4种多功能肽。在通过αS2-CN蛋白水解释放的肽中，发现有1种具有抗菌活性的生物活性肽。据我们所知，本文为保加利亚山羊，绵羊和奶白色盐水干酪中的牛奶类型与干酪成熟期之间的联系提供了有关游离氨基酸和生物活性肽的新数据。