An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses
The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are pept...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4261 |
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| author | Adriano Henrique do Nascimento Rangel Débora América Frezza Villar de Araújo Bezerra Danielle Cavalcanti Sales Emmanuella de Oliveira Moura Araújo Luis Medeiros de Lucena Ana Lúcia Figueiredo Porto Ítala Viviane Ubaldo Mesquita Véras Ariane Ferreira Lacerda Cláudio Vaz Di Mambro Ribeiro Katya Anaya |
| author_facet | Adriano Henrique do Nascimento Rangel Débora América Frezza Villar de Araújo Bezerra Danielle Cavalcanti Sales Emmanuella de Oliveira Moura Araújo Luis Medeiros de Lucena Ana Lúcia Figueiredo Porto Ítala Viviane Ubaldo Mesquita Véras Ariane Ferreira Lacerda Cláudio Vaz Di Mambro Ribeiro Katya Anaya |
| author_sort | Adriano Henrique do Nascimento Rangel |
| collection | DOAJ |
| description | The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities. |
| first_indexed | 2024-03-09T01:51:30Z |
| format | Article |
| id | doaj.art-119c23e7cf4a4608989fbb9bec1b4363 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:30Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-119c23e7cf4a4608989fbb9bec1b43632023-12-08T15:15:30ZengMDPI AGFoods2304-81582023-11-011223426110.3390/foods12234261An Overview of the Occurrence of Bioactive Peptides in Different Types of CheesesAdriano Henrique do Nascimento Rangel0Débora América Frezza Villar de Araújo Bezerra1Danielle Cavalcanti Sales2Emmanuella de Oliveira Moura Araújo3Luis Medeiros de Lucena4Ana Lúcia Figueiredo Porto5Ítala Viviane Ubaldo Mesquita Véras6Ariane Ferreira Lacerda7Cláudio Vaz Di Mambro Ribeiro8Katya Anaya9Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, BrazilAcademic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, BrazilAcademic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, BrazilAcademic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, BrazilAcademic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba 59280000, BrazilMorfology and Animal Fisiology Departament, Rural Federal University of Pernambuco (UFRPE), Recife 55292901, BrazilFederal Institute of Education, Science and Technology (IFRN), Currais Novos 59380000, BrazilFederal Institute of Education, Science and Technology (IFRN), Currais Novos 59380000, BrazilSchool of Veterinary Medicine and Animal Science, Federal University of Bahia (UFBA), Salvador 40170110, BrazilFaculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz 59200000, BrazilThe search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.https://www.mdpi.com/2304-8158/12/23/4261antioxidantbioactivitycheesefunctional foodhealthmaturation |
| spellingShingle | Adriano Henrique do Nascimento Rangel Débora América Frezza Villar de Araújo Bezerra Danielle Cavalcanti Sales Emmanuella de Oliveira Moura Araújo Luis Medeiros de Lucena Ana Lúcia Figueiredo Porto Ítala Viviane Ubaldo Mesquita Véras Ariane Ferreira Lacerda Cláudio Vaz Di Mambro Ribeiro Katya Anaya An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses Foods antioxidant bioactivity cheese functional food health maturation |
| title | An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses |
| title_full | An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses |
| title_fullStr | An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses |
| title_full_unstemmed | An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses |
| title_short | An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses |
| title_sort | overview of the occurrence of bioactive peptides in different types of cheeses |
| topic | antioxidant bioactivity cheese functional food health maturation |
| url | https://www.mdpi.com/2304-8158/12/23/4261 |
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