ArticleBiology2020
Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese.
Article in Biology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics.Foods (Basel, Switzerland) · 2025Article
- Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese.Food technology and biotechnology · 2024Article
- Fermented food consumption modulates the oral microbiota.NPJ science of food · 2024Article
- Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.Frontiers in microbiology · 2024Article
- An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses.Foods (Basel, Switzerland) · 2023Review
- Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times.Foods (Basel, Switzerland) · 2023Article
- Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties.Biology · 2023Article
- Semantics of Dairy Fermented Foods: A Microbiologist's Perspective.Foods (Basel, Switzerland) · 2022Article
- Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese.Molecules (Basel, Switzerland) · 2022Article
- Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health.Foods (Basel, Switzerland) · 2022Article
- Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds.Frontiers in microbiology · 2022Article
- Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese.Foods (Basel, Switzerland) · 2021Article
- An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese.Biology · 2021Article
- Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Proteolysis degree, biological activities, and water-soluble peptide patterns were evaluated in 12 month-ripened Parmigiano Reggiano (PR) cheeses collected in different dairy farms and showing different salt and fat content. Samples classified in high-salt and high-fat group (HH) generally showed lower proteolysis degree than samples having low-salt and low-fat content (LL). This positive correlation between salt/fat reduction and proteolysis was also confirmed by the analysis of biological activities, as the LL group showed higher average values of angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. UHPLC/HR-MS allowed the identification of 805 unique peptides: LL and HH groups shared 59.3% of these peptides, while 20.9% and 19.9% were LL and HH specific, respectively. Frequency analysis of peptides identified a core of 183 peptides typical of 12-month ripened PR cheeses (corresponding to the 22.7% of total peptides), but no significant differences were detected in peptide patterns between LL and HH groups. Forty bioactive peptides, including 18 ACE-inhibitors and 12 anti-microbial peptides, were identified, of which 25 firstly found in PR cheese. Globally, this work contributed to unraveling the potentially healthy benefits of peptides fraction in PR cheese and provided prior evidence that PR with reduced fat/salt content showed the highest antihypertensive and antioxidant activities.
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Registered trials
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