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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 Eregli region at different stages of ripening
Food Research International · 2022 SCI-Expanded
PROFESÖR NİHAT AKIN →
Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening
Food Research International · 2022 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ AYSUN ORAÇ →

Makale Bilgileri

DergiFood Research International
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

Metrikler

7
Atıf
3
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

AO
AYSUN ORAÇ
DOKTOR ÖĞRETİM ÜYESİ

Hızlı Erişim

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