Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese

摘要

Skin bag Tulum cheeses traditionally produced in the Central Taurus region of Turkey were studied to identify peptide profiles by liquid chromatography-tandem mass spectrometry over 180 d of ripening. After mass spectrometry analysis, 203 peptides were identified: 59 from α_(S1)-casein (CN), 11 from α_(S2)-CN, 129 from β-CN, and 4 from κ-CN. Numbers of α_(S1)- and β-CN-derived peptides increased with increasing number of ripening days due to the dependence of newly formed peptides on proteolysis. However, similar increases were not observed for α_(S2)- and κ-CN-derived peptides. Most identified peptides consisted of β-CN-derived peptides, followed by α_(S1)-, α_(S2)-, and κ-CN-derived peptides. Among these, bioactive peptides were found, including antihypertensive, antibacterial, antioxidant, dipeptidyl peptidase-4 inhibitory, metal chelating, skin regenerating, glucagon-like peptide-1 secretion enhancing, opioid, cathepsin B inhibitory, prolyl endopeptidase inhibitory, immunomodulatory, brain function improving, antiamnesic, antihypercholesterolemic, anti-inflammatory, and anticarcinogenic peptides.