Cheddar cheese peptides

FIG. 14. Identity of peptides isolated from the water-soluble fraction of Cheddar cheese. Peptides derived from aji-casein are shown in A, those from /8-casein in B. The principal chymosin cleavage sites in Oji-casein, the principal plasmin cleavage sites in /8-casein, and the principal cleavage sites of lactococcal cell envelope proteinase on Oji- and -casein are shown by arrows (from Fox et al., 1994,1995, unpublished). 

Figure 10.23 Water-insoluble and water-soluble peptides derived from asl-casein (A), as2-casein (B) or -casein (C) isolated from Cheddar cheese DF = diafiltration. The principal chymosin, plasmin and lactococcal cell-envelope proteinase cleavage sites are indicated by arrows (data from T.K. Singh...

Hamilton, J. S., Hill, R. D. and Van Leeuwen, H. 1974. A bitter peptide from Cheddar cheese. Agr. Biol Chem. 38, 375-379. 

Bitter peptides have been identified in hydrolyzates of casein (12,13), cheese (13a,b), and soy bean (14,15,15a). The bitter taste has been related to the hydrophobic amino acid content (16-20) and to chain length. Ney and Retzlaff (21) established a formula relating the bitterness of peptides to their amino acid composition and chain length. Too large a proportion of hydro-phobic amino acids gives rise to bitterness yet above a certain molecular weight, bitterness is not perceptible even when there are hydrophobic amino acids (21). Peptides that were responsible for bitterness in Cheddar cheese were rich in Pro, which occurred predominantly in the penultimate position (21a). 

Alii, I., Kokoniewska, M., Gibbs, B. F., and Konishi, Y. (1998). Identification of peptides in Cheddar cheese by electrospray ionization mass spectrometry. Int. Dairy. 8, 643-649. 

Cliffe, A. J., Revell, D., and Law, B. A. (1989). A method for the reverse phase-high performance liquid chromatography of peptides from Cheddar cheese. Food Chem. 34, 147-160. 

Cliffe, A. J., Marks, J. D., and Mulholland, F. (1993). Isolation and characterization of nonvolatile flavors from cheese, peptide profile of flavor fractions from Cheddar cheese, determined by reverse phase high-performance chromatography. Int. Dairy. ]. 3,379-387. 

Gouldsworthy, A. M., Leaver, J., and Banks, J. M. (1996). Application of mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese. Int. Dairy ]. 6, 781-790. 

McSweeney, P. L. H., Pochet, S., Fox, P. F., and Healy, A. (1994). Partial identification of peptides from water-insoluble fraction of Cheddar cheese. J. Dairy Sci. 61, 587-590. 

Broadbent, J.R., Barnes, M., Brennand, C., Strickland, M., Houck, K., Johnson, M.E., Steele, J.L. 2002. Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese. Appl. Enviro. Micobiol. 68, 1778-1785. 

Complete characterization of proteolysis in cheese requires isolation and identification of the individual peptides. Various fractionation techniques were compared to Kuchroo and Fox (1983), some of which have been developed further by O Sullivan and Fox (1990), Singh et al. (1994), and Fox et al. (1994). Using these techniques, many of the water-insoluble and water-soluble peptides in Cheddar cheese have been isolated and identified... 

The small peptides in cheese can be fractionated by various forms of chromatography, e.g., gel permeation, ion-exchange, and especially RP-HPLC. Using these techniques, more than 200 peptides have been demonstrated in Cheddar cheese, many of which have been isolated and identified (see Section IVE). Free amino acids are usually quantified by ion-exchange HPLC with post-column derivitization using ninhydrin or by separation of fluorescent amino acid derivatives by RP-HPLC. 

Ong, L., Shah, N. P. (2008). Release and identification of angiotensin-converting enzyme inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses. LWT-Food Science and Technology, 41,1555-1566. 

Singh, T. K., Fox, P. R, Healy, A. (1997). Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese. Journal of Dairy Research, 64, 433 443. 

Williams, A. G., Noble, J., Tammam, J., Lloyd, D., Banks, J. M. (2002). Factors affecting the activity of enzymes involved in peptide and amino acid catahohsm in non-starter lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal, 12, 841-852. 

Bitter peptides have been found to produce OF in soy products [110-112], zein [114], casein [115-117], and Cheddar cheese [119]. Aral [113] pointed out that most of these peptides have leucine at the C-terminal end. Otherwise there appears to be little similarity between peptide structures (Table 7.7). 

Shipe, W.F., G.F. Senyk, R.A. Ledford, D.K. Handler, E.T. Wolff, Elavor and chemical evaluations of fresh and aged market milk, J. Dairy Sci., 63(Suppl. 1), p. 43, 1980. Chandran, R.C., K.M. Shahani, Milk lipases a review, J. Dairy Sci., 47, p. 471, 1964. Kwak, H., I.J. Jeon, S.K. Pemg, Statistical patterns of lipase activities on the release of short-chain fatty acids in Cheddar cheese slurries, J. Food Sci., 54, p. 1559, 1989. Murry, T.K., B.E. Baker, Studies on protein hydrolysis I — preliminary observations on the taste of enzymic protein hydrolysates, J. Sci. Food Agric., 3, p. 470, 1952. Fujimaki, M., M. Yamashita, Y. Okazawa, S. Aral, Diffusible bitter peptides in peptic hydrolyzate of soybean protein, Agric. Biol. Chem., 32, p. 794, 1968. 

Hamilton, J.S., R.D. HiU, A bitter peptide from cheddar cheese, Agric. Biol. Chem., 38, p. 375, 1974. 

Richardson, B.C., L.K. Creamer, Casein proteolysis and bitter peptides in cheddar cheese. New Zealand J. Dairy Sci. TechnoL, 8, p. 46, 1973. 

---