How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening

Bruno Domingues Galli; Olga Nikoloudaki; Stefano Tonini; Ahmed Helal; Raffaella Di Cagno; Marco Gobbetti; Davide Tagliazucchi

doi:10.1016/j.foodres.2023.112743

How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening

Food Res Int. 2023 May:167:112743. doi: 10.1016/j.foodres.2023.112743. Epub 2023 Mar 21.

Authors

Bruno Domingues Galli¹, Olga Nikoloudaki², Stefano Tonini¹, Ahmed Helal³, Raffaella Di Cagno¹, Marco Gobbetti¹, Davide Tagliazucchi⁴

Affiliations

¹ Free University of Bolzano-Bozen, Bolzano, Italy.
² Free University of Bolzano-Bozen, Bolzano, Italy. Electronic address: olga.nikoloudaki@unibz.it.
³ Department of Food and Dairy Sciences and Technology, Damanhour University, 22516, Damanhour, Egypt; Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad, Besta, 42100 Reggio Emilia, Italy.
⁴ Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad, Besta, 42100 Reggio Emilia, Italy.

PMID: 37087287
DOI: 10.1016/j.foodres.2023.112743

Abstract

Our study investigated the chemical, microbiological, and bioactive peptide profiles of Asiago Protected Designation of Origin (PDO) cheese from two dairies (Dairy I and II) produced over two consecutive days (batches) and analysed during three months of ripening. The effect of different starter cultures was evaluated. The microbiome varied between the dairies and batches, with curds post-salting dominated by the starter culture-associated genera. During ripening, there was an increasing trend in the Lactobacillus genus, especially for Dairy I, which used an industrial starter. Bioactive peptide intensities differed throughout ripening due to the extent of proteolysis, and their intensity or concentration evolved, modifying, and differentiating profiles. The industrial starter used in Dairy I had the highest relative intensity (average value 76.50%) of bioactive peptides after three months of ripening. In contrast, the cheeses made with natural milk starter (Dairy II) had lower total relative intensity (average value 47.75%) but produced ACE-inhibitory peptides through sub-dominant strains and non-starter lactic acid bacteria. The importance of autochthonous strains of each micro-region even within a delimited PDO production area was highlighted.

Keywords: Bioactive peptides; Chemometrics; Dairy; High-resolution mass spectrometry; Starters.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cheese* / analysis
Lactobacillales*
Lactobacillus
Milk / microbiology
Peptides

Substances

Peptides