Bioactive peptides in fermented dairy and soy products

Proteolysis in cheese has been linked to its importance for texture, taste and flavour development during ripening. Changes of the cheese texture occur owing to the breakdown of the protein network. Proteolysis contributes directly to taste and flavour by the formation of peptides and free amino acids, as well as by liberation of substtates for further catabolic changes and, thereby, formation of volatile flavour compounds. Besides sensory quality aspects of proteolysis, formation of bioactive peptides as a 

When the presence of p-casomorphins was examined in commercial cheese products, no peptides were found or their concentration in the cheese extract was below 2 gg/ml (Muehlenkamp Warthesen, 1996). p-casomorphins 5, -6, -7 and their precursors were identified in various fypes of cheeses, e.g. Swiss, Elsberg, Cheddar, Gouda, Feta, Blue, Brie, Parmesan and Crescenza (Addeo et al., 1992 Jarmolowska, Kostyra, Krawczuk, Kostyra, 1999 Sabikhi Mathur, 2001 Smacchi Gobbetti, 1998). 

As shown in Table 3.1, a number of bioactive peptides have been isolated and identified in different types of fermented cheese. Several ACE-inhibitory peptides have been 

Cheese variety Milk protein fragment Peptide sequence ACE-inhibition ICso (pM) References 

Manchego Ovine ttsi-cn f(102-109) KKYNVPQL 77.2 Gomez-Ruiz et al. (2002) 

---