Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin. (June 2019)

• Record Type: Journal Article
• Authors: Timón, María L.; Andrés, Ana I.; Otte, Jeanette; Petrón, María J.
• Is Part Of: Food research international. Volume 120(2019)
• Page Start: 643
• Page End: 649
• Publication Date: 2019-06
• Subjects: Cheese -- Animal rennet -- Plant rennet -- Microbial rennet -- Aqueous extract -- Antioxidant peptide; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.11.019
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: 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 (&lt;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 &lt; .05). On the other hand, extracts of cheese with microbial rennet showed the highest antioxidant activity ( P &lt; .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. Graphical abstract: Unlabelled Image Highlights: Cheese made with animal rennet showed higher reduction of riboflavin. Extracts from cheese with microbial rennet showed the highest antioxidant activity. Peptides EIVPN and DKIHPF, previously reported, revealed high metal chelating activity. A new peptide, with high metal chelating activity, has been identified (VAPFPQ).