Research Article
BibTex RIS Cite

Year 2018, Volume: 2 Issue: 2, 44 - 49, 10.04.2018

Zübeyde Öner Ayşe Mine Sarıdağ

https://doi.org/10.31015/jaefs.18007
Cited By: 4

Abstract

References

  • Alais, C., (1984). Science Du Lait (4th ed.). Spaic., Paris.
  • Apostolidis, E., Kwon, Y.I., Shetty, K. (2007). Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes andhypertension. Innovative Food Science & Emerging Technologies, 8, 46–54.
  • Bernardi, N., Benetti, G., Haouet, N. M., Sergi, M., Grotta, L., Marchetti, S and Martino, G.A. (2015). Rapid high-performance liquid chromatography-tandem mass spectrometry assay for unambiguous detection of different milk species employed in cheese manufacturing. Journal of Dairy Science, 98, 8405–8413.
  • Cetinkaya, F., Soyutemiz, G. (2006). Microbiological and chemical changes throughout the manufacture and ripening of Kashar: a traditional Turkish cheese. Turkish Journal of Veterinary & Animal Sciences, 30 (4), 397-404.
  • Dai, Y., Whittal, R. M., Li, L. (1999). Two-layer sample preparation: a method for MALDI-MS analysis of complex peptide and protein mixtures. Analytical Chemistry, 1087-1091.
  • Donkor, O.N., Henriksson, A., Singh, T.K., Vasiljevic, T., Shah, N.P. (2007). ACE-inhibitory activity of probiotic yoghurt. International Dairy Journal, 17, 1321-1331.
  • Folkertsma, B., Fox, P.F. (1992). Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal Dairy Research, 59, 217–224.
  • Gómez-Ruiz, J. A., Ramos, M and Recio, I. (2004). Identification and formation of angiotensin converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography-tandem mass spectrometry. Journal of Chromatography A, 1054, 269–277. Gómez-Ruiz, J. A., Tabord, G., Amigo, L., Recio, I and Ramos, M. (2006). Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry. Eurpean Food Research & Technology, 223, 595–601.
  • Gupta, A., Mann, B., Kumar, R., Sangwan, R.B. (2009). Antioxidant activity of Cheddar cheeses at different stages of ripening. International Journal Dairy Techology, 62, (3) 339-347.
  • Hernandez, L. B., Miralles, B., Amigo, L., Ramos, M and Recio, I. (2005). Identification of antioxidant and ACE-inhibitory peptides in fermented milk. Jounal of Science of Food & Agriculture, 85, 1041-1048.
  • IDF (1993). Milk. Determination of the Nitrogen (Kjeldahl Method) and Calculation of the Crude Protein Content. IDF Standard 20B, Brussels: International Dairy Federation.
  • Karametsi, K., Kokkinidou, S., Ronningen, I. and Peterson, D.G. (2014). Identification of bitter peptides in aged cheddar cheese. Journal of Agriculture & Food Chemical, 62, 8034–8041
  • Korhonen, H. (2009). Bioactive milk peptids:from science to applications. Journal Functional Foods, 1(2), 177-187.
  • Law, B.A., Goodenough, P.W. (1995). Enzymes in Milk and Cheese Production. Tucker, G.A., & Woods, L.F.J., (Eds), Enzymes in Food Processing. (p.114-143). Chapman & Hall, London, 319 s.
  • Mc Sweeney, P.L.H., Fox, P.F.(1997b). Chemical Methods for the Characterisation of Proteolysis in Cheese During Ripening. Lait, 77, 41–76. McSweeney, P.L.H, Fox, P.F. (1997a). Indices of Cheddar cheese ripening. Proc.5th Cheese Symp., Moorepark, Fermoy, Co. Cork, Ireland, 73–89.
  • McSweeney, P.L.H. (2004). Biochemistry of cheese ripening: Introduction andoverview. In P.F., Fox, P.L.H., Mc Sweeney, T.M., Cogan, T.P., Guinee (Eds.). Cheese: Chemistry, physics and microbiology (Vol. 1, pp. 347-360). London, UK:Academic Press.
  • Meira, S.M., Daroit, D.J., Helfer, V.E., Correa, A.P.F., Segalin, J., Carro, S., Brandelli, A. (2012). Bioactive peptides in water soluble extracts of ovine cheeses from Southern Brazil and Uruguay. Food Research International, 48, 322-329.
  • Mitra, P., Pal, A.K., Basu, D., Hati, R.N. (1994). A Staining Procedure Using Coomassie Brilliant Blue G-250 in Phosphoric Acid for Detection of Protein Bands with High Resolution in Polyacrylamide Gel and Nitrocellulose Membrane. Anaytical Biochemistry, 223 (2), 327-329.
  • Ong, L., Henriksson, A and Shah, N. P. (2007). Angiotensin converting enzymeinhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. Lait, 87, 149–165.
  • Oztürk, G.F. (1993). Kaşar peyniri olgunlaşmasının hızlandırılması üzerine nötral proteinaz ve nötral proteinaz/lipaz enzim kombinasyonunun etkileri. Doktora Tezi Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği bölümü, İzmir.
  • Pritchard, S.R., Phillips, M., Kailasapathy, K. (2010). Identification of bioactive peptides in commercial Cheddar cheese. Food Research International, 43, 1545–1548.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, (9/10) 1231-1237.
  • Saito, T., Nakamura,T., Kitazawa, H., Kawai, Y., Itoh, T. (2000). Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese. Journal of Dairy Science, 83, 1434–1440.
  • Sambrook, J., Russell, D.W. (2006). SDS-Polyacrlylamide Gel Electrophoresis of Proteins CSH Protocols:doi10.1101/pdb.prot4540.
  • Silva, S. V., Malcata, F. X. (2005). Caseins as source of bioactive peptides. International. Dairy Journal, 15, 1–15.
  • Sousa, M. J., Ardö, Y., Mc Sweeney, P.L.H. (2001). Advances in the study of proteolysis during cheese ripening. International Dairy Journal, 11, 327-345.
  • Suckau, D., Resemann, A., Schuerenberg, M., Hufnagel, P., Franzen, J., Holle, A. (2003). A novel MALDI LIFT-TOF/TOF mass spectrometer for proteomics. Analytical & Bioanalytical Chemistry, 376, 952-965.
  • Turhan, I., Oner, Z. (2015). Determination of lactic acid bacteria in Kaşar cheese and identification by Fourier transform infrared (FTIR) spectroscopy. African Journal of Biotechnology, 14(41), 2891-2902.
  • Uçuncu, M. (2008). Peynir Teknolojisi (Cheese Technology) Cilt-2. Meta Basım Matbaacılık, (ISBN 975-98951-0-2), 1236p. İzmir.
  • Urkek, B.(2008). Homojenizasyon ve ambalajlama işleminin kaşar peynirinin bazı kimyasal, biyokimyasal, elektroforetik, duyusal ve mikrobiyolojik özelliklerine etkisi, (Yüksek Lisans Tezi). Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı. Van.

Identification of bioactive peptides in kashar cheese and its antioxidant activities

Year 2018, Volume: 2 Issue: 2, 44 - 49, 10.04.2018

Zübeyde Öner Ayşe Mine Sarıdağ

https://doi.org/10.31015/jaefs.18007
Cited By: 4

Abstract











This study analyzed the peptide
profile and antioxidant activity in commercially sourced Kashar cheese. The
antioxidant activity of Kashar cheese was found to be 41.09 mM Trolox g−1.
However, the antioxidant activity of its F3, F4, F5 and F14 fractions was found
to be 920.726  mM  Trolox g−1,  545.544 mM  Trolox g−1 ,  783.864 mM Trolox g−1, 
and 392.12 mM Trolox g−1, respectively. In Kashar cheese, the Tandem Mass Spectrometry
(MS/MS) spectrum for the 875 g mol−1 m/z signal was matched to αs1-casein, and
it showed that 1012 g mol−1 (875+137) histidine can be a part of 1140
(1012+128) glutamine amino acid. Peptide sequences were matched to 875:RPKHPIK-H-Q
peptide 1012:RPKHPIK+H peptide and 1140:RPKHPIKH+Q peptide. It can be concluded
that the peptide fractions of Kashar cheese demonstrated antioxidant activity.

Keywords

Bioactive peptides Kashar cheese Antioxidant activity

References

  • Alais, C., (1984). Science Du Lait (4th ed.). Spaic., Paris.
  • Apostolidis, E., Kwon, Y.I., Shetty, K. (2007). Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes andhypertension. Innovative Food Science & Emerging Technologies, 8, 46–54.
  • Bernardi, N., Benetti, G., Haouet, N. M., Sergi, M., Grotta, L., Marchetti, S and Martino, G.A. (2015). Rapid high-performance liquid chromatography-tandem mass spectrometry assay for unambiguous detection of different milk species employed in cheese manufacturing. Journal of Dairy Science, 98, 8405–8413.
  • Cetinkaya, F., Soyutemiz, G. (2006). Microbiological and chemical changes throughout the manufacture and ripening of Kashar: a traditional Turkish cheese. Turkish Journal of Veterinary & Animal Sciences, 30 (4), 397-404.
  • Dai, Y., Whittal, R. M., Li, L. (1999). Two-layer sample preparation: a method for MALDI-MS analysis of complex peptide and protein mixtures. Analytical Chemistry, 1087-1091.
  • Donkor, O.N., Henriksson, A., Singh, T.K., Vasiljevic, T., Shah, N.P. (2007). ACE-inhibitory activity of probiotic yoghurt. International Dairy Journal, 17, 1321-1331.
  • Folkertsma, B., Fox, P.F. (1992). Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal Dairy Research, 59, 217–224.
  • Gómez-Ruiz, J. A., Ramos, M and Recio, I. (2004). Identification and formation of angiotensin converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography-tandem mass spectrometry. Journal of Chromatography A, 1054, 269–277. Gómez-Ruiz, J. A., Tabord, G., Amigo, L., Recio, I and Ramos, M. (2006). Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry. Eurpean Food Research & Technology, 223, 595–601.
  • Gupta, A., Mann, B., Kumar, R., Sangwan, R.B. (2009). Antioxidant activity of Cheddar cheeses at different stages of ripening. International Journal Dairy Techology, 62, (3) 339-347.
  • Hernandez, L. B., Miralles, B., Amigo, L., Ramos, M and Recio, I. (2005). Identification of antioxidant and ACE-inhibitory peptides in fermented milk. Jounal of Science of Food & Agriculture, 85, 1041-1048.
  • IDF (1993). Milk. Determination of the Nitrogen (Kjeldahl Method) and Calculation of the Crude Protein Content. IDF Standard 20B, Brussels: International Dairy Federation.
  • Karametsi, K., Kokkinidou, S., Ronningen, I. and Peterson, D.G. (2014). Identification of bitter peptides in aged cheddar cheese. Journal of Agriculture & Food Chemical, 62, 8034–8041
  • Korhonen, H. (2009). Bioactive milk peptids:from science to applications. Journal Functional Foods, 1(2), 177-187.
  • Law, B.A., Goodenough, P.W. (1995). Enzymes in Milk and Cheese Production. Tucker, G.A., & Woods, L.F.J., (Eds), Enzymes in Food Processing. (p.114-143). Chapman & Hall, London, 319 s.
  • Mc Sweeney, P.L.H., Fox, P.F.(1997b). Chemical Methods for the Characterisation of Proteolysis in Cheese During Ripening. Lait, 77, 41–76. McSweeney, P.L.H, Fox, P.F. (1997a). Indices of Cheddar cheese ripening. Proc.5th Cheese Symp., Moorepark, Fermoy, Co. Cork, Ireland, 73–89.
  • McSweeney, P.L.H. (2004). Biochemistry of cheese ripening: Introduction andoverview. In P.F., Fox, P.L.H., Mc Sweeney, T.M., Cogan, T.P., Guinee (Eds.). Cheese: Chemistry, physics and microbiology (Vol. 1, pp. 347-360). London, UK:Academic Press.
  • Meira, S.M., Daroit, D.J., Helfer, V.E., Correa, A.P.F., Segalin, J., Carro, S., Brandelli, A. (2012). Bioactive peptides in water soluble extracts of ovine cheeses from Southern Brazil and Uruguay. Food Research International, 48, 322-329.
  • Mitra, P., Pal, A.K., Basu, D., Hati, R.N. (1994). A Staining Procedure Using Coomassie Brilliant Blue G-250 in Phosphoric Acid for Detection of Protein Bands with High Resolution in Polyacrylamide Gel and Nitrocellulose Membrane. Anaytical Biochemistry, 223 (2), 327-329.
  • Ong, L., Henriksson, A and Shah, N. P. (2007). Angiotensin converting enzymeinhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. Lait, 87, 149–165.
  • Oztürk, G.F. (1993). Kaşar peyniri olgunlaşmasının hızlandırılması üzerine nötral proteinaz ve nötral proteinaz/lipaz enzim kombinasyonunun etkileri. Doktora Tezi Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği bölümü, İzmir.
  • Pritchard, S.R., Phillips, M., Kailasapathy, K. (2010). Identification of bioactive peptides in commercial Cheddar cheese. Food Research International, 43, 1545–1548.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, (9/10) 1231-1237.
  • Saito, T., Nakamura,T., Kitazawa, H., Kawai, Y., Itoh, T. (2000). Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese. Journal of Dairy Science, 83, 1434–1440.
  • Sambrook, J., Russell, D.W. (2006). SDS-Polyacrlylamide Gel Electrophoresis of Proteins CSH Protocols:doi10.1101/pdb.prot4540.
  • Silva, S. V., Malcata, F. X. (2005). Caseins as source of bioactive peptides. International. Dairy Journal, 15, 1–15.
  • Sousa, M. J., Ardö, Y., Mc Sweeney, P.L.H. (2001). Advances in the study of proteolysis during cheese ripening. International Dairy Journal, 11, 327-345.
  • Suckau, D., Resemann, A., Schuerenberg, M., Hufnagel, P., Franzen, J., Holle, A. (2003). A novel MALDI LIFT-TOF/TOF mass spectrometer for proteomics. Analytical & Bioanalytical Chemistry, 376, 952-965.
  • Turhan, I., Oner, Z. (2015). Determination of lactic acid bacteria in Kaşar cheese and identification by Fourier transform infrared (FTIR) spectroscopy. African Journal of Biotechnology, 14(41), 2891-2902.
  • Uçuncu, M. (2008). Peynir Teknolojisi (Cheese Technology) Cilt-2. Meta Basım Matbaacılık, (ISBN 975-98951-0-2), 1236p. İzmir.
  • Urkek, B.(2008). Homojenizasyon ve ambalajlama işleminin kaşar peynirinin bazı kimyasal, biyokimyasal, elektroforetik, duyusal ve mikrobiyolojik özelliklerine etkisi, (Yüksek Lisans Tezi). Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı. Van.
There are 30 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Zübeyde Öner 0000-0003-2557-0731

Ayşe Mine Sarıdağ This is me 0000-0001-6525-7059

Publication Date April 10, 2018
Submission Date February 1, 2018
Acceptance Date March 17, 2018
Published in Issue Year 2018 Volume: 2 Issue: 2

Cite

APA Öner, Z., & Sarıdağ, A. M. (2018). Identification of bioactive peptides in kashar cheese and its antioxidant activities. International Journal of Agriculture Environment and Food Sciences, 2(2), 44-49. https://doi.org/10.31015/jaefs.18007
AMA Öner Z, Sarıdağ AM. Identification of bioactive peptides in kashar cheese and its antioxidant activities. int. j. agric. environ. food sci. April 2018;2(2):44-49. doi:10.31015/jaefs.18007
Chicago Öner, Zübeyde, and Ayşe Mine Sarıdağ. “Identification of Bioactive Peptides in Kashar Cheese and Its Antioxidant Activities”. International Journal of Agriculture Environment and Food Sciences 2, no. 2 (April 2018): 44-49. https://doi.org/10.31015/jaefs.18007.
EndNote Öner Z, Sarıdağ AM (April 1, 2018) Identification of bioactive peptides in kashar cheese and its antioxidant activities. International Journal of Agriculture Environment and Food Sciences 2 2 44–49.
IEEE Z. Öner and A. M. Sarıdağ, “Identification of bioactive peptides in kashar cheese and its antioxidant activities”, int. j. agric. environ. food sci., vol. 2, no. 2, pp. 44–49, 2018, doi: 10.31015/jaefs.18007.
ISNAD Öner, Zübeyde - Sarıdağ, Ayşe Mine. “Identification of Bioactive Peptides in Kashar Cheese and Its Antioxidant Activities”. International Journal of Agriculture Environment and Food Sciences 2/2 (April 2018), 44-49. https://doi.org/10.31015/jaefs.18007.
JAMA Öner Z, Sarıdağ AM. Identification of bioactive peptides in kashar cheese and its antioxidant activities. int. j. agric. environ. food sci. 2018;2:44–49.
MLA Öner, Zübeyde and Ayşe Mine Sarıdağ. “Identification of Bioactive Peptides in Kashar Cheese and Its Antioxidant Activities”. International Journal of Agriculture Environment and Food Sciences, vol. 2, no. 2, 2018, pp. 44-49, doi:10.31015/jaefs.18007.
Vancouver Öner Z, Sarıdağ AM. Identification of bioactive peptides in kashar cheese and its antioxidant activities. int. j. agric. environ. food sci. 2018;2(2):44-9.

Cited By

Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese
Journal of Food Science and Technology
https://doi.org/10.1007/s13197-023-05874-1
The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses
Journal of Food Science and Technology
https://doi.org/10.1007/s13197-022-05414-3
Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides
International Dairy Journal
https://doi.org/10.1016/j.idairyj.2022.105533
Antioxidant Activity of Milk and Dairy Products
Animals
https://doi.org/10.3390/ani12030245
 Download Cover Image


The International Journal of Agriculture, Environment and Food Sciences content is licensed under a Creative Commons Attribution-NonCommercial (CC BY-NC) 4.0 International License which permits third parties to share and adapt the content for non-commercial purposes by giving the appropriate credit to the original work. Authors retain the copyright of their published work in the International Journal of Agriculture, Environment and Food Sciences. 

Web:  dergipark.org.tr/jaefs  E-mail: editor@jaefs.com WhatsApp: +90 850 309 59 27