Identification of peptides in functional Scamorza ovine milk cheese

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.