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Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses

Abstract : Bioactive peptides and free amino acids obtained from Bulgarian goat, sheep and cow white brined cheeses, produced with same starter culture, during ripening were evaluated. The concentration of total free amino acids was increasing in all tested cheeses in the first 30 days of ripening. In the next 30 days in sheep cheeses, the concentration increased as recorded for most of the amino acids. Amino acids with highest levels detected throughout the whole ripening period in goat, sheep and cow cheese types were leucine, phenylalanine, arginine, valine and lysine. MALDI-TOF analysis of evaluated cheeses resulted in detection of production of bioactive peptide derivates from milk proteins: 51 peptides in cow, 31 peptides in sheep and 22 peptides in goat cheeses. Peptide alpha s1-CN (f35-40) was found only in cow cheese. In cow cheese, higher intensity was detected for alpha s1-CN (f1-9) and beta-CN (f194-203 and f203-219) peptides. In goat cheese was recorded alpha s1-CN peptides, and there was a tendency to increase the peptides released from beta-CN, with the highest intensity of fragments alpha s1-CN (f1-9 and f24-30) and beta-CN (f194-209 and f203-219). In sheep cheese, the recorded primarily peptides were alpha s1-CN and peptides released from beta-CN. Different bioactive peptides, derivate from casein, were detected as follows: 6 peptides were ACE inhibitory peptides, 3 peptides were alpha S1-casokinins, 1 peptide was caseinophopeptide, 1 peptide was immunopeptide. Twelve bioactive peptides were recorded to be derivates from beta-casein: 1 peptide was ACE peptide, 4 peptides were caseino-phosphopeptides, 1 peptide was immunopeptide, 1 peptide beta-casokinin, 1 antibacterial peptide and 4 multifunctional peptides. Of peptides released by proteolysis of alpha S2-CN was found 1 bioactive peptide with antimicrobial activity. On our best knowledge, this paper contributes new data about free amino acids and bioactive peptides in the connection between type of milk and period for cheese ripening in the Bulgarian goat, sheep and cow white brined cheeses.
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Contributor : Olivier Dupre <>
Submitted on : Friday, March 19, 2021 - 12:50:12 PM
Last modification on : Friday, March 19, 2021 - 12:51:56 PM




Jivka Atanasova, Michele Dalgalarrondo, Ilia Iliev, Penka Moncheva, Svetoslav Todorov, et al.. Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses. Probiotics and Antimicrobial Proteins, 2021, 13 (1), pp.261-272. ⟨10.1007/s12602-020-09669-0⟩. ⟨hal-03174595⟩



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