Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening

Öztürk H. İ., Oraç A., Akın N.

Food Research International, cilt.162, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 162
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodres.2022.112124
  • Dergi Adı: Food Research International
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database, DIALNET
  • Anahtar Kelimeler: Bioactive peptide, Casein, Proteolysis, Ripening, Tulum cheese
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

The study aimed to identify peptide profiles and observe peptide dynamics of goat skin Tulum cheese throughout 180 days of ripening. A total of 222 peptides were obtained derived from β-,αs1-, and αs2-casein by LC-MS/MS. According to the SDS-PAGE analysis results, the amount of αs- and β-CNs decreased depending on the increase in ripening time. Therewith, the number of bioactive peptides increased during ripening. It was observed that especially aminopeptidase and carboxypeptidase activities were effective in the formation of peptides during the ripening of Tulum cheese. Peptides released by proteolysis of caseins showed 15 different bioactivities including antibacterial, antifungal, anticarcinogenic, immunomodulator, anti-obesity, GLP-1 secretion enhancer, cathepsin B inhibitor, ACE inhibitor, antidiabetic, cholesterol regulator, anti-amnesic, antioxidant, brain function enhancer, anti-inflammatory, and skin regenerative properties. It was observed that the number of bioactive peptides increased during ripening so especially ripening for a long time of Tulum cheeses can have positive effects on human health and create significant opportunities as a functional food.