Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract
| Autor: | Mirna Lúcia Gigante, Débora Parra Baptista |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
030309 nutrition & dietetics Food Handling Proteolysis medicine.medical_treatment Peptide 03 medical and health sciences 0404 agricultural biotechnology In vivo Cheese Casein medicine Animals Humans chemistry.chemical_classification 0303 health sciences Nutrition and Dietetics medicine.diagnostic_test Hydrolysis food and beverages Biological activity 04 agricultural and veterinary sciences 040401 food science Amino acid Gastrointestinal Tract Biochemistry chemistry Digestion Peptides Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the science of food and agricultureREFERENCES. 101(10) |
| ISSN: | 1097-0010 |
| Popis: | Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese manufacture and ripening, giving rise to peptides with biological activity such as antihypertensive, antidiabetic, antioxidant, immunomodulatory, and mineral-binding properties. However, the presence of biopeptides in cheese does not imply actual biological activity in vivo because these peptides can be further hydrolyzed during gastrointestinal transit. This paper reviews the recent advances in biopeptide formation in ripened cheeses production, focusing on the influence of technological parameters affecting proteolysis and the consequent release of peptides. The main discoveries in the field of cheese peptide digestion through recent in vivo and in vitro model studies are also reviewed. © 2021 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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