1. Identification of peptides in functional Scamorza ovine milk cheese.
- Author
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Albenzio M, Santillo A, Marino R, Della Malva A, Caroprese M, and Sevi A
- Subjects
- Animals, Bifidobacterium enzymology, Bifidobacterium metabolism, Caseins metabolism, Chromatography, High Pressure Liquid methods, Lactobacillus acidophilus enzymology, Lactobacillus acidophilus metabolism, Mass Spectrometry methods, Peptide Hydrolases metabolism, Probiotics, Sheep, Domestic, Cheese analysis, Milk chemistry, Peptides analysis, Sheep
- Abstract
Ovine bulk milk was used to produce Scamorza cheese with probiotics: either a mix of Bifidobacterium longum and Bifidobacterium lactis or Lactobacillus acidophilus as the probiotic strains. Peptides obtained from reverse phase-HPLC water-soluble extract of Scamorza cheeses were analyzed using a quadrupole time-of-flight liquid chromatography-mass spectrometry system. Identified fragments were derived from casein hydrolysis or probiotic bacterial enzymes; some of the fragments showed encrypted peptide sequences that shared structural homology with previously described bioactive peptides in ovine milk and dairy products. Bifidobacterium longum and B. lactis showed greater proteolytic potential both in terms of level of pH 4.6 water-soluble nitrogen extract and ability to generate peptides with potential biofunctionality. Fragments deriving from microbial enzymes may be regarded as tracing fragments useful for monitoring probiotic activity in functional Scamorza cheese., (Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)
- Published
- 2015
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