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Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening

Food Research International · Aralık 2022

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YÖKSİS Kayıtları
Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening
Food Research International · 2022 SCI-Expanded
Dr. Öğr. Üyesi AYSUN ORAÇ →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 12 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Effects of high protease activity flours and commercial proteases on cookie quality
2005 ISSN: 09639969 SCI-Expanded
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Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey
2012 ISSN: 0963-9969 SCI-Expanded Q1
Dr. Öğr. Üyesi SADİYE AYŞE ÇELİK →
Pharmacological and polyphenolic profiles of Phyllanthus phillyreifolius var. commersonii Müll. Arg: An unexplored endemic species from Mauritius
2019 ISSN: 0963-9969 SCI-Expanded
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New insights into the chemical profiling, cytotoxicity and bioactivity of four Bunium species
2019 ISSN: 0963-9969 SCI
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Metabolomics profiling and biological properties of root extracts from two Asphodelus species: A. albus and A. aestivus
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. GÖKHAN ZENGİN →
Chemical characterization, antioxidant, enzyme inhibitory and cytotoxic properties of two geophytes: Crocus pallasii and Cyclamen cilicium
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. EVREN YILDIZTUGAY →
Comprehensive bioactivity and chemical characterization of the endemic plant Scorzonera hieraciifolia Hayek extracts: A promising source of bioactive compounds
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. EVREN YILDIZTUGAY →
A comprehensive evaluation of the chemical profiles and biological properties of six geophytes from Turkey: Sources of bioactive compounds for novel nutraceuticals
2021 ISSN: 0963-9969 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Metabolomics profiling and biological properties of root extracts from two Asphodelus species: A. albus and A. aestivus
2020 ISSN: 0963-9969 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
UHPLC-QTOF-MS based metabolomics and biological activities of different parts of Eriobotrya japonica
2021 ISSN: 0963-9969 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
2023 ISSN: 0963-9969 SCI-Expanded Q1
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
2023 ISSN: 0963-9969 SCI-Expanded Q1
Doç. Dr. ALİ SAMET BABAOĞLU →

Makale Bilgileri

Dergi Food Research International
ISSN09639969
Yayın TarihiAralık 2022
Cilt / Sayfa162
DOI10.1016/j.foodres.2022.112124
Scopus ID2-s2.0-85142203952
Özet The study aimed to identify peptide profiles and observe peptide dynamics of goat skin Tulum cheese throughout 180 days of ripening. A total of 222 peptides were obtained derived from β-,αs1-, and αs2-casein by LC-MS/MS. According to the SDS-PAGE analysis results, the amount of αs- and β-CNs decreased depending on the increase in ripening time. Therewith, the number of bioactive peptides increased during ripening. It was observed that especially aminopeptidase and carboxypeptidase activities were effective in the formation of peptides during the ripening of Tulum cheese. Peptides released by proteolysis of caseins showed 15 different bioactivities including antibacterial, antifungal, anticarcinogenic, immunomodulator, anti-obesity, GLP-1 secretion enhancer, cathepsin B inhibitor, ACE inhibitor, antidiabetic, cholesterol regulator, anti-amnesic, antioxidant, brain function enhancer, anti-inflammatory, and skin regenerative properties. It was observed that the number of bioactive peptides increased during ripening so especially ripening for a long time of Tulum cheeses can have positive effects on human health and create significant opportunities as a functional food.

Yazarlar (3)

1
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
2
Aysun Oraç
ORCID: 0000-0002-2974-3356
3
Nihat Akın
ORCID: 0000-0002-0966-1126

Anahtar Kelimeler

Bioactive peptide Casein Proteolysis Ripening Tulum cheese

Kurumlar

Konya Gida ve Tarim Üniversitesi
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Research International
Q1
SJR Skoru1,666
H-Index253
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
Dergi sayfasına git

Metrikler

15
Atıf
3
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

AO
AYSUN ORAÇ
Dr. Öğr. Üyesi

Hızlı Erişim

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