Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese

Skin bag Tulum cheeses traditionally produced in the Central Taurus region of Turkey were studied to identify peptide profiles by liquid chromatography–tandem mass spectrometry over 180 d of ripening. After mass spectrometry analysis, 203 peptides were identified: 59 from αS1-casein (CN), 11 from αS...

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Bibliographic Details
Published in:Journal of dairy science 2021-04, Vol.104 (4), p.3832-3852
Main Authors: Öztürk, H.İ., Akın, N.
Format: Article
Language:English
Subjects:
Animals
bioactive peptide
Caseins
Cheese - analysis
Chromatography, Liquid
liquid chromatography–tandem mass spectrometry
peptide identification
Peptides
proteolysis
Tulum cheese
Turkey
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Summary:Skin bag Tulum cheeses traditionally produced in the Central Taurus region of Turkey were studied to identify peptide profiles by liquid chromatography–tandem mass spectrometry over 180 d of ripening. After mass spectrometry analysis, 203 peptides were identified: 59 from αS1-casein (CN), 11 from αS2-CN, 129 from β-CN, and 4 from κ-CN. Numbers of αS1- and β-CN-derived peptides increased with increasing number of ripening days due to the dependence of newly formed peptides on proteolysis. However, similar increases were not observed for αS2- and κ-CN-derived peptides. Most identified peptides consisted of β-CN-derived peptides, followed by αS1-, αS2-, and κ-CN-derived peptides. Among these, bioactive peptides were found, including antihypertensive, antibacterial, antioxidant, dipeptidyl peptidase-4 inhibitory, metal chelating, skin regenerating, glucagon-like peptide-1 secretion enhancing, opioid, cathepsin B inhibitory, prolyl endopeptidase inhibitory, immunomodulatory, brain function improving, antiamnesic, antihypercholesterolemic, anti-inflammatory, and anticarcinogenic peptides.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2020-19494