Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination o...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2573 |
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| author | Erica Pontonio Marco Montemurro Gina Valeria De Gennaro Valerio Miceli Carlo Giuseppe Rizzello |
| author_facet | Erica Pontonio Marco Montemurro Gina Valeria De Gennaro Valerio Miceli Carlo Giuseppe Rizzello |
| author_sort | Erica Pontonio |
| collection | DOAJ |
| description | Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination of membrane filtration and fermentation. A <i>Lactobacillus helveticus</i> strain selected to be used as starter for the fermentation of the ultrafiltration protein-rich retentate (R-UF) obtained from RCEW. The fermented R-UF was characterized by a high anti-ACE activity. Peptides responsible for the bioactivity were purified and identified through nano-LC–ESI–MS/MS. The sequences identified in the purified active fractions of the fermented R-UF showed partial or complete overlapping with previously reported κ-casein antihypertensive fragments. The fermented R-UF was spray-dried and used to enrich ricotta cheese at different fortification level (1 and 5% <i>w</i>/<i>w</i>). An integrated approach including the assessment of the microbiological, chemical, functional, textural, and sensory properties was used to characterize the fortified products. A significantly higher anti-ACE activity was found in the ricotta cheese fortified with fermented R-UF as compared to the control and to the samples obtained with the unfermented R-UF fraction at the same levels of fortification. In particular, a 100 g portion of the ricotta cheese produced at 5% fortification level contained circa 30 mg of bioactive peptides. The fortification led to a moderate acidification, increased hardness and chewiness, and decreased the milk odor and taste of the ricotta cheese as compared to the control, while flavor persistence and sapidity improved. |
| first_indexed | 2024-03-10T05:30:22Z |
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| language | English |
| last_indexed | 2024-03-10T05:30:22Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4a0faa2f8d534df3820d196a6f38597e2023-11-22T23:18:51ZengMDPI AGFoods2304-81582021-10-011011257310.3390/foods10112573Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta CheeseErica Pontonio0Marco Montemurro1Gina Valeria De Gennaro2Valerio Miceli3Carlo Giuseppe Rizzello4Department of Soil, Plant and Food Science, University of Bari Aldo Moro, via Giovanni Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, via Giovanni Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, via Giovanni Amendola 165/A, 70126 Bari, ItalyENEA Research Centre, Department for Sustainability, 72100 Brindisi, ItalyDepartment of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyAiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination of membrane filtration and fermentation. A <i>Lactobacillus helveticus</i> strain selected to be used as starter for the fermentation of the ultrafiltration protein-rich retentate (R-UF) obtained from RCEW. The fermented R-UF was characterized by a high anti-ACE activity. Peptides responsible for the bioactivity were purified and identified through nano-LC–ESI–MS/MS. The sequences identified in the purified active fractions of the fermented R-UF showed partial or complete overlapping with previously reported κ-casein antihypertensive fragments. The fermented R-UF was spray-dried and used to enrich ricotta cheese at different fortification level (1 and 5% <i>w</i>/<i>w</i>). An integrated approach including the assessment of the microbiological, chemical, functional, textural, and sensory properties was used to characterize the fortified products. A significantly higher anti-ACE activity was found in the ricotta cheese fortified with fermented R-UF as compared to the control and to the samples obtained with the unfermented R-UF fraction at the same levels of fortification. In particular, a 100 g portion of the ricotta cheese produced at 5% fortification level contained circa 30 mg of bioactive peptides. The fortification led to a moderate acidification, increased hardness and chewiness, and decreased the milk odor and taste of the ricotta cheese as compared to the control, while flavor persistence and sapidity improved.https://www.mdpi.com/2304-8158/10/11/2573ricotta cheese exhausted wheyanti-ACE activityfermentationbioactive peptidesfood by-products |
| spellingShingle | Erica Pontonio Marco Montemurro Gina Valeria De Gennaro Valerio Miceli Carlo Giuseppe Rizzello Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese Foods ricotta cheese exhausted whey anti-ACE activity fermentation bioactive peptides food by-products |
| title | Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese |
| title_full | Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese |
| title_fullStr | Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese |
| title_full_unstemmed | Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese |
| title_short | Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese |
| title_sort | antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey design and characterization of a functional ricotta cheese |
| topic | ricotta cheese exhausted whey anti-ACE activity fermentation bioactive peptides food by-products |
| url | https://www.mdpi.com/2304-8158/10/11/2573 |
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