ArticleMolecules (Basel, Switzerland)2022
Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 15 citations in OpenAlex.
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage.Foods (Basel, Switzerland) · 2025Article
- Toward Sustainable and Healthy Fish Products-The Role of Feeding and Preservation Techniques.Foods (Basel, Switzerland) · 2023Article
- Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Foods (Basel, Switzerland) · 2023Article
- Amphibian Skin and Skin Secretion: An Exotic Source of Bioactive Peptides and Its Application.Foods (Basel, Switzerland) · 2023Review
- Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells.Frontiers in nutrition · 2023Article
- Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami.International journal of molecular sciences · 2022Article
- Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds.Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
11 authors at 4 institutions in 2 countries.
Funding
Abstract
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional properties of the final product. This work aimed at evaluating if the reduction of salt content by decreasing the brine soaking time modifies fatty acid and protein bioaccessibility and bioactive peptide formation in a 30-month-ripened Parmigiano Reggiano cheese (PRC). Hence, conventional and hyposodic PRC underwent in vitro static gastrointestinal digestion, and fatty acid and protein bioaccessibility were assessed. The release of peptide sequences during digestion was followed by LC-HRMS, and bioactive peptides were identified using a bioinformatic approach. At the end of digestion, fatty acid and protein bioaccessibility were similar in conventional and hyposodic PRC, but most of the bioactive peptides, mainly the ACE-inhibitors, were present in higher concentrations in the low-salt cheese. Considering that the sensory profiles were already evaluated as remarkably similar in conventional and hyposodic PRC, our results confirmed that shortening brine soaking time represents a promising strategy to reduce salt content in PRC.
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