Ovine bulk milk was used for Scamorza cheese production. Cheeses were denoted S-CO for control Scamorza cheese, S-BB for Scamorza cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza cheese made using Lactobacillus acidophilus as probiotic strain. Peptides obtained from RP-HPLC water soluble extract of Scamorza cheeses were analyzed using a Accurate-Mass Q-Tof LC/MS System. Identified fragments derived from casein hydrolysis or from probiotic bacterial enzymes; some of the fragments showed encrypted sequences that shared structural homology with previously described bioactive peptides in ovine milk and dairy products. B.longum and B.lactis showed a greater proteolytic potential both in terms of level of pH 4.6 water soluble nitrogen extract and of ability to generate peptide with potential bio-functionality. Fragments deriving from microbial enzymes may be regarded as tracing fragments useful for monitoring probiotic activity in functional Scamorza cheese.

Identification of peptides in functional Scamorza ovine milk cheese

ALBENZIO, MARZIA;SANTILLO, ANTONELLA;MARINO, ROSARIA MARIA TERESA;Della Malva,A;CAROPRESE, MARIANGELA;Sevi, A.
2015-01-01

Abstract

Ovine bulk milk was used for Scamorza cheese production. Cheeses were denoted S-CO for control Scamorza cheese, S-BB for Scamorza cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza cheese made using Lactobacillus acidophilus as probiotic strain. Peptides obtained from RP-HPLC water soluble extract of Scamorza cheeses were analyzed using a Accurate-Mass Q-Tof LC/MS System. Identified fragments derived from casein hydrolysis or from probiotic bacterial enzymes; some of the fragments showed encrypted sequences that shared structural homology with previously described bioactive peptides in ovine milk and dairy products. B.longum and B.lactis showed a greater proteolytic potential both in terms of level of pH 4.6 water soluble nitrogen extract and of ability to generate peptide with potential bio-functionality. Fragments deriving from microbial enzymes may be regarded as tracing fragments useful for monitoring probiotic activity in functional Scamorza cheese.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/332244
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