TY - JOUR
T1 - Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese
AU - Timón, Maria L.
AU - Parra, Vita
AU - Otte, Jeanette Anita Held
AU - Broncano, Julio M
AU - Petrón, Maria J.
PY - 2014/6
Y1 - 2014/6
N2 - The aim of the present study was to identify low molecular weight peptides with radical scavenging activity from cheese made using different types of rennet: batch 1, animal rennet (95% chymosin and 5% bovine pepsin), batch 2, rennet of plant origin (Cynara cardunculus) and batch 3, microbial rennet (Mucor miehei). After preparation of the peptide extracts (<3kDa), antioxidant activity was assayed by their DPPH radical scavenging and metal chelating a6ctivity. All of the batches showed antioxidant activity, which could be dependent on the peptides which are present in extracts: Batch 2 and 3 showed the highest values for DPPH inhibition and chelating effect. Fourteen fractions out of the total peptide fractions collected after RP-HPLC analysis showed radical scavenging activity using the DPPH inhibition method. Free amino acids and peptides were identified from these fractions. One of the peptides, derived from αs1-casein, was a potential new antioxidant peptide. These antioxidant peptides were present in a lower content in extracts obtained from animal rennet cheese in comparison with the other extracts.
AB - The aim of the present study was to identify low molecular weight peptides with radical scavenging activity from cheese made using different types of rennet: batch 1, animal rennet (95% chymosin and 5% bovine pepsin), batch 2, rennet of plant origin (Cynara cardunculus) and batch 3, microbial rennet (Mucor miehei). After preparation of the peptide extracts (<3kDa), antioxidant activity was assayed by their DPPH radical scavenging and metal chelating a6ctivity. All of the batches showed antioxidant activity, which could be dependent on the peptides which are present in extracts: Batch 2 and 3 showed the highest values for DPPH inhibition and chelating effect. Fourteen fractions out of the total peptide fractions collected after RP-HPLC analysis showed radical scavenging activity using the DPPH inhibition method. Free amino acids and peptides were identified from these fractions. One of the peptides, derived from αs1-casein, was a potential new antioxidant peptide. These antioxidant peptides were present in a lower content in extracts obtained from animal rennet cheese in comparison with the other extracts.
U2 - 10.1016/j.lwt.2014.01.020
DO - 10.1016/j.lwt.2014.01.020
M3 - Journal article
SN - 0023-6438
VL - 57
SP - 359
EP - 365
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
IS - 1
ER -