Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin
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Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin. / Timón, Maria L.; Andres, Ana I.; Otte, Jeanette; Petrón, Maria J.
I: Food Research International, Bind 120, 2019, s. 643-649.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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T1 - Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin
AU - Timón, Maria L.
AU - Andres, Ana I.
AU - Otte, Jeanette
AU - Petrón, Maria J.
PY - 2019
Y1 - 2019
N2 - The effect of the addition of rennet from different origin (animal, plant and microbial) on the release of potential antioxidant peptides was evaluated in hard cow milk cheese. After cheese making, chemical parameters, colour, TBARs and riboflavin content were determined in the final product. Antioxidant activity of the water soluble extracts from cheese was evaluated by the DPPH radical scavenging and metal chelating activity assays. Separation of peptide fractions (<3 kDa) was performed by RP-HPLC and fractions with potential antioxidant activity were analyzed by LC-MS/MS for further identification of peptides. Results suggested that colour and riboflavin content were affected by the type of rennet used (P <.05). On the other hand, extracts of cheese with microbial rennet showed the highest antioxidant activity (P <.05). Only nine fractions isolated from the extracts showed either DPPH radical scavenging or metal chelating activities. Peptides EIVPN and DKIHPF, previously reported in other studies by showing ACE-inhibitory activity, were identified in these fractions and revealed high metal chelating activity. Moreover, a new peptide, with also high metal chelating activity, has been identified (VAPFPQ). In conclusion, it would be worthwhile to synthesis these peptides and confirm their antioxidant and metal chelating activities.
AB - The effect of the addition of rennet from different origin (animal, plant and microbial) on the release of potential antioxidant peptides was evaluated in hard cow milk cheese. After cheese making, chemical parameters, colour, TBARs and riboflavin content were determined in the final product. Antioxidant activity of the water soluble extracts from cheese was evaluated by the DPPH radical scavenging and metal chelating activity assays. Separation of peptide fractions (<3 kDa) was performed by RP-HPLC and fractions with potential antioxidant activity were analyzed by LC-MS/MS for further identification of peptides. Results suggested that colour and riboflavin content were affected by the type of rennet used (P <.05). On the other hand, extracts of cheese with microbial rennet showed the highest antioxidant activity (P <.05). Only nine fractions isolated from the extracts showed either DPPH radical scavenging or metal chelating activities. Peptides EIVPN and DKIHPF, previously reported in other studies by showing ACE-inhibitory activity, were identified in these fractions and revealed high metal chelating activity. Moreover, a new peptide, with also high metal chelating activity, has been identified (VAPFPQ). In conclusion, it would be worthwhile to synthesis these peptides and confirm their antioxidant and metal chelating activities.
KW - Animal rennet
KW - Antioxidant peptide
KW - Aqueous extract
KW - Cheese
KW - Microbial rennet
KW - Plant rennet
U2 - 10.1016/j.foodres.2018.11.019
DO - 10.1016/j.foodres.2018.11.019
M3 - Journal article
C2 - 31000282
AN - SCOPUS:85056591504
VL - 120
SP - 643
EP - 649
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -
ID: 209831777