干酪中抗氧化肽的研究进展
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摘要
食源性抗氧化剂由于具有低毒等特点,受到关注。抗氧化肽是一种小分子量短肽,具有阻止自由基形成、清除自由基和活性氧等作用。干酪富含蛋白质,在成熟过程中,被纤溶酶、凝乳酶和微生物所释放的蛋白酶、肽酶降解,所产生的部分多肽具有抗氧化作用。因此,本文主要从干酪抗氧化肽的形成机理、提取、形成的影响因素如发酵剂、凝乳酶、乳源种类、成熟条件以及特征等方面进行阐述,以期为提高干酪抗氧化性,开发出功能性干酪提供参考。
Food-borne antioxidants are concerned because of their low toxicity. Antioxidant peptides can prevent the formation of free radicals and scavenge free radicals and active oxygen species and their molecular weight is small. Protein content in cheeses is high and caseins in cheese are cleaved by the milk plasmin and chymosin, and the peptides produced are also cleaved by other proteolytic enzymes and peptidases that come from starter and non-starter cultures of cheese during the processing of maturation. Some peptides produced exert antioxidant activity. The paper reviews formation mechanism of antioxidant peptides, extraction of antioxidant peptides, factors such as starter culture, chymosin, milk type and ripening condition how to affect the forming of antioxidant peptides and the characteristic of antioxidant peptides in order to provide references for improving the antioxidant capacity of cheese and exploiting functional cheese.
Food-borne antioxidants are concerned because of their low toxicity. Antioxidant peptides can prevent the formation of free radicals and scavenge free radicals and active oxygen species and their molecular weight is small. Protein content in cheeses is high and caseins in cheese are cleaved by the milk plasmin and chymosin, and the peptides produced are also cleaved by other proteolytic enzymes and peptidases that come from starter and non-starter cultures of cheese during the processing of maturation. Some peptides produced exert antioxidant activity. The paper reviews formation mechanism of antioxidant peptides, extraction of antioxidant peptides, factors such as starter culture, chymosin, milk type and ripening condition how to affect the forming of antioxidant peptides and the characteristic of antioxidant peptides in order to provide references for improving the antioxidant capacity of cheese and exploiting functional cheese.
引文
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[21]VIRTANEN T,PIHLANTO A,AKKANEN S,et al.Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria[J].Journal of Applied Microbiology,2007,102(1):106-115.
[22]KUDOH Y,MATSUDA S,IGOSHI K,et al.Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp bulgaricus IFO13953[J].Journal of the Japanese Society of Food Science,2001,48(1):44-50.
[23]HERNANDEZ-LEDESMA B,AMIGO L,RAMOS M,et al.Angiotensin-converting enzyme inhibitory activity in commercial fermented products.Formation of peptides under simulated gastrointestinal digestion[J].Journal of Agricultural and Food Chemistry,2004,52(6):1504-1510.
[24]GUPTA A,MANN B,KUMAR R,et al.Antioxidant activity of Cheddar cheeses at different stages of ripening[J].International Journal of Dairy Technology,2009,62(3):339-347.
[25]SONGISEPP E,KULLISAAR T,HUTT P,et al.A new probiotic cheese with antioxidative and antimicrobial activity[J].Journal of Dairy Science,2004,87(7):2017-2023.
[26]LIU L,QU X W,XIA Q N,et al.Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion[J].LWTT-Food Science and Technology,2018,95:99-106.
[27]马赛荣,李晓东,王春潮,等.干酪乳杆菌对农家干酪抗氧化活性及在其模拟胃肠道中存活能力的研究[J].现代食品科技,2016,32(12):86-92.
[28]李东花,李晓东,韩秀娥,等.植物乳杆菌和干酪乳杆菌对契达干酪的抗氧化活性及模拟胃肠道活菌数研究[J].中国食品学报,2018,18(6):130-138.
[29]SUETSUNA K,UKEDA H,OCHI H.Isolation and characterization of free radical scavenging activities peptides derived from casein[J].The Journal of Nutritional Biochemistry.2000,11(3):128-131.
[30]胡文琴,王恬,霍永久,等.酪蛋白酶解物体外抗氧化作用的研究[J].食品科学,2004,(4):158-162.
[31]HERNNDEZ-GALNA L,CARDADOR-MARTíNEZA A,LóPEZ-DEL-CASTILLOD M,et al.Antioxidant and angiotensinconverting enzyme inhibitory activity in fresh goat cheese prepared without starter culture:a preliminary study[J].CyTA-Journal of Food,2017,15(1):49-57.
[32]TIMóN M L,PARRA V,OTTE J,et al.Identification of radical scavenging peptides(<3 ku)from Burgos-type cheese[J].LWT-Food Science and Technology.2014,57(1):359-365.
[33]PERNA A,INTAGLIETTA I,SIMONETTI A,et al.Short communication:Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening[J].Journal of Dairy Science,2015,98(6):3690-3694.
[34]HUMA N,RAFIQ S,SAMEEN A,et al.Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma(Caco-2)cells[J].Asian-Australasian Journal of Animal Sciences,2018,31(2):287-292.
[35]MOSLEHISHAD M,EHSANI M,SALAMI M,et al.The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637[J].International Dairy Journal.2013,29(2):82-87.
[36]BENKERROUM,N.Antimicrobial peptides generated from milk proteins:a survey and prospects for application in the food industry.A review:Journal of the Society of Dairy Technology[J].International Journal of Dairy Technology,2010,63(3):320-338.
[37]MUSHTAQ M,GANI A,SHETTY P H,et al.Himalayan cheese(Kalari/kradi):Effect of different storage temperatures on its physicochemical,microbiological and antioxidant properties[J].LWT-Food Science and Technology,2015,63(2):837-845.
[38]SILVA S V,PIHLANTO A,MALCATA F X.Bioactive Peptides in Ovine and Caprine Cheeselike Systems Prepared with Proteases from Cynara cardunculus[J].Journal of Dairy Science,2006,89(9):3336-3344.
[39]ABUBAKR M A S,HASSAN Z,IMDAKIM M M A.et al.Antioxidant activity of lactic acid bacteria(LAB)fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl(DPPH)and ferrous chelating activity(FCA)[J].African Journal of Microbiology Research,2012,6(34):6358-6364.
[40]BAUM F,FEDOROVA M,EBNER J,et al.Analysis of the Endogenous Peptide Profile of Milk:Identification of 248 Mainly CaseinDerived Peptides[J].Journal of Proteome ReResearch,2013,12(12):5447-5462.
[41]CHEN H M,MURAMOTO K,YAMAUCHI F,et al.Antioxidant activity of design peptides based on the antioxidative peptide isolated from digests of a soybean protein[J].Journal of Agricultural and Food Chemistry,1996,44(9):2619-2623.
[42]CHEN H M,MURAMOTO K,YAMAUCHI F,et al.Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein[J].Journal of Agricultural and Food Chemistry,1998,46(1):49-53.
[43]WANG W Y,DE MEJIA E G.A new frontier in soy bioactive peptides that may prevent age-related chronic diseases[J].Comprehensive Reviews in Food Science and Food Safety,2005,4(4):63-78.
[44]AGUILAR-TOALá,J E,VALLEJO-CORDOBA B,HERNáNDEZ-MENDOZA,A et al.Antioxidant capacity of water soluble extracts obtained from Queso Crema de Chiapas,an Artisanal Mexican Cheese.Abstract number 023 in IFT Annual Meeting and Expo,Chicago,IL.Institute of Food Technologists,Chicago,IL,2015.
[45]SAITO K,JIN D H,OGAWA T,et al.Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry[J].Journal of Agricultural and Food Chemistry,2003,51(12):3668-3674.
[2]BEERMANN C,EULER M,HERZBERG J,et al.Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate[J].European Food Research and Technology,2009,229(4):637-644.
[3]GUPTA A,MANN B,KUMAR R,et al.Identification of antioxidant peptides in cheddar cheese made with adjunct culture Lactobacillus casei ssp.casei 300[J].Milchwissenschaft,2010,65(4):396-399.
[4]BOTTESINIA C,PAOLELLAA S,LAMBERTINIA F,et al.Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese[J].International Journal of Food Sciences and Nutrition,2013,64(8):953-958.
[5]ABADíA-GARCíA L,A CARDADOR S T,MARTIN DEL CAM-PO S,et al.Influence of probiotic strains added to Cottage cheese on generation of potentially antioxidant peptides,anti-listerial activity,and survival of probiotic microorganisms in simulated gastrointestinal conditions[J].International Dairy Journal,2013,33(2):191-197.
[6]GóMEZ-RUIZ J,LóPEZ-EXPóSITO I,PIHLANTO A,et al.Antioxidant activity of ovine casein hydrolysates:identification of active peptides by HPLC-MS/MS[J].European Food Research and Technology,2008,227(4):1061-1067.
[7]HIGURASHI S,KUNIEDA Y,MATSUYAMA H,et al.Effect of cheese consumption on the accumulation of abdominal adipose and decrease in serum adiponectin levels in rats fed a calorie dense diet[J].International Dairy Journal.2007,17(10):1224-1231.
[8]PEPEAB G,SOMMELLAAB E,VENTREA G,et al.Antioxidant peptides released from gastrointestinal digestion of“Stracchino”soft cheese:Characterization,in vitro intestinal protection and bioavailability[J].Journal of Functional Foods,2016,26:494-505.
[9]赵玉明,马玲,谢海军.模拟胃肠液环境下Mozzarella干酪提取液抗氧化活性[J].中国酿造,2016,30(10):107-111.
[10]RYHANEN,E L,PIHLANTO-LEPPALA A,PAHKALA E.Anew type of ripened,low-fat cheese with bioactive propertise[J].International Dairy Journal,2001,11(4):441-447.
[11]ONG L,HENRIKSSON A,SHAH N P.Angiotensin convertingenzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp[J].Lait,2007.87(2):149-165.
[12]LIU M,BAYJANOV J R,RENCKENS B,et al.The proteolytic system of lactic acid bacteria revisited:A genomic comparison[J].BMCGenomics,2010,11:36-50.
[13]KITTS D D,WEILER K.Bioactive proteins and peptides from food sources.Applications of bioprocesses used in isolation and recovery[J].Current Pharmaceutical Design,2003,9(16):1309-1323.
[14]SILVA R A,LIMA M S F,VIANA J B M,et al.Can artisanal“Coalho”cheese from Northeastern Brazil be used as a functional food?[J].2012,35(3):1533-1538.
[15]PAUL M,BREWSTER J D,HEKKEN V,et al.Measuring the antioxidative activities of Queso Fresco after post-packaging high-pressure processing[J].ARS USDA Submissions.2012,3:297-303.
[16]PRITCHARD S R,PHILLIPS M,KAILASAPATHY K.Identification of bioactive peptides in commercial Cheddar cheese[J].Food Research International,2010,43(5):1545-1548.
[17]IGOSHI K,KONDO Y,KOBAYASHI H,et al.Antioxidative activity of cheese[J].Milchwissenschaft,2008,63(4):424-427.
[18]马玲,彭登峰,李慧,等.不同菌种组合Mozzarella干酪成熟过程中提取液的抗氧化活性[J].中国农业科学,2013,46(12):2615-2624.
[19]MEISTER MEIRA S M,JONER DAROIT D,ETGES HELFERV,et al.Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay[J].Food research international,2012,48(1):322-329.
[20]MUSHTAQ M,GANI A,MASOODI F A,et al.Himalayan cheese(Kalari/Kradi)-Effect of different probiotic strains on oxidative stability,microbiological,sensory and nutraceutical properties during storage[J].LWT-Food Science and Technology,2016,67:74-81.
[21]VIRTANEN T,PIHLANTO A,AKKANEN S,et al.Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria[J].Journal of Applied Microbiology,2007,102(1):106-115.
[22]KUDOH Y,MATSUDA S,IGOSHI K,et al.Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp bulgaricus IFO13953[J].Journal of the Japanese Society of Food Science,2001,48(1):44-50.
[23]HERNANDEZ-LEDESMA B,AMIGO L,RAMOS M,et al.Angiotensin-converting enzyme inhibitory activity in commercial fermented products.Formation of peptides under simulated gastrointestinal digestion[J].Journal of Agricultural and Food Chemistry,2004,52(6):1504-1510.
[24]GUPTA A,MANN B,KUMAR R,et al.Antioxidant activity of Cheddar cheeses at different stages of ripening[J].International Journal of Dairy Technology,2009,62(3):339-347.
[25]SONGISEPP E,KULLISAAR T,HUTT P,et al.A new probiotic cheese with antioxidative and antimicrobial activity[J].Journal of Dairy Science,2004,87(7):2017-2023.
[26]LIU L,QU X W,XIA Q N,et al.Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion[J].LWTT-Food Science and Technology,2018,95:99-106.
[27]马赛荣,李晓东,王春潮,等.干酪乳杆菌对农家干酪抗氧化活性及在其模拟胃肠道中存活能力的研究[J].现代食品科技,2016,32(12):86-92.
[28]李东花,李晓东,韩秀娥,等.植物乳杆菌和干酪乳杆菌对契达干酪的抗氧化活性及模拟胃肠道活菌数研究[J].中国食品学报,2018,18(6):130-138.
[29]SUETSUNA K,UKEDA H,OCHI H.Isolation and characterization of free radical scavenging activities peptides derived from casein[J].The Journal of Nutritional Biochemistry.2000,11(3):128-131.
[30]胡文琴,王恬,霍永久,等.酪蛋白酶解物体外抗氧化作用的研究[J].食品科学,2004,(4):158-162.
[31]HERNNDEZ-GALNA L,CARDADOR-MARTíNEZA A,LóPEZ-DEL-CASTILLOD M,et al.Antioxidant and angiotensinconverting enzyme inhibitory activity in fresh goat cheese prepared without starter culture:a preliminary study[J].CyTA-Journal of Food,2017,15(1):49-57.
[32]TIMóN M L,PARRA V,OTTE J,et al.Identification of radical scavenging peptides(<3 ku)from Burgos-type cheese[J].LWT-Food Science and Technology.2014,57(1):359-365.
[33]PERNA A,INTAGLIETTA I,SIMONETTI A,et al.Short communication:Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening[J].Journal of Dairy Science,2015,98(6):3690-3694.
[34]HUMA N,RAFIQ S,SAMEEN A,et al.Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma(Caco-2)cells[J].Asian-Australasian Journal of Animal Sciences,2018,31(2):287-292.
[35]MOSLEHISHAD M,EHSANI M,SALAMI M,et al.The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637[J].International Dairy Journal.2013,29(2):82-87.
[36]BENKERROUM,N.Antimicrobial peptides generated from milk proteins:a survey and prospects for application in the food industry.A review:Journal of the Society of Dairy Technology[J].International Journal of Dairy Technology,2010,63(3):320-338.
[37]MUSHTAQ M,GANI A,SHETTY P H,et al.Himalayan cheese(Kalari/kradi):Effect of different storage temperatures on its physicochemical,microbiological and antioxidant properties[J].LWT-Food Science and Technology,2015,63(2):837-845.
[38]SILVA S V,PIHLANTO A,MALCATA F X.Bioactive Peptides in Ovine and Caprine Cheeselike Systems Prepared with Proteases from Cynara cardunculus[J].Journal of Dairy Science,2006,89(9):3336-3344.
[39]ABUBAKR M A S,HASSAN Z,IMDAKIM M M A.et al.Antioxidant activity of lactic acid bacteria(LAB)fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl(DPPH)and ferrous chelating activity(FCA)[J].African Journal of Microbiology Research,2012,6(34):6358-6364.
[40]BAUM F,FEDOROVA M,EBNER J,et al.Analysis of the Endogenous Peptide Profile of Milk:Identification of 248 Mainly CaseinDerived Peptides[J].Journal of Proteome ReResearch,2013,12(12):5447-5462.
[41]CHEN H M,MURAMOTO K,YAMAUCHI F,et al.Antioxidant activity of design peptides based on the antioxidative peptide isolated from digests of a soybean protein[J].Journal of Agricultural and Food Chemistry,1996,44(9):2619-2623.
[42]CHEN H M,MURAMOTO K,YAMAUCHI F,et al.Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein[J].Journal of Agricultural and Food Chemistry,1998,46(1):49-53.
[43]WANG W Y,DE MEJIA E G.A new frontier in soy bioactive peptides that may prevent age-related chronic diseases[J].Comprehensive Reviews in Food Science and Food Safety,2005,4(4):63-78.
[44]AGUILAR-TOALá,J E,VALLEJO-CORDOBA B,HERNáNDEZ-MENDOZA,A et al.Antioxidant capacity of water soluble extracts obtained from Queso Crema de Chiapas,an Artisanal Mexican Cheese.Abstract number 023 in IFT Annual Meeting and Expo,Chicago,IL.Institute of Food Technologists,Chicago,IL,2015.
[45]SAITO K,JIN D H,OGAWA T,et al.Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry[J].Journal of Agricultural and Food Chemistry,2003,51(12):3668-3674.