High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products
The process of cheese-making has long been part of human food culture and nowadays dairy represents a large sector of the food industry. Being the main byproduct of cheese-making, the revalorization of milk whey is nowadays one of the primary goals in alignment with the principles of the circular ec...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/21/6472 |
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| author | Carmela Maria Montone Sara Elsa Aita Chiara Cavaliere Andrea Cerrato Aldo Laganà Susy Piovesana Anna Laura Capriotti |
| author_facet | Carmela Maria Montone Sara Elsa Aita Chiara Cavaliere Andrea Cerrato Aldo Laganà Susy Piovesana Anna Laura Capriotti |
| author_sort | Carmela Maria Montone |
| collection | DOAJ |
| description | The process of cheese-making has long been part of human food culture and nowadays dairy represents a large sector of the food industry. Being the main byproduct of cheese-making, the revalorization of milk whey is nowadays one of the primary goals in alignment with the principles of the circular economy. In the present paper, a deep and detailed investigation of short endogenous peptides in milk and its byproducts (whole whey, skimmed whey, and whey permeate) was carried out by high-resolution mass spectrometry, with a dedicated suspect screening data acquisition and data analysis approach. A total of 79 short peptides was tentatively identified, including several sequences already known for their exerted biological activities. An unsupervised chemometric approach was then employed for highlighting the differences in the short peptide content among the four sets of samples. Whole and skimmed whey showed not merely a higher content of short bioactive peptides compared to whole milk, but also a peculiar composition of peptides that are likely generated during the process of cheese-making. The results clearly demonstrate that whey represents a valuable source of bioactive compounds and that the set-up of processes of revalorization of milk byproducts is a promising path in the obtention of high revenue-generating products from dairy industrial waste. |
| first_indexed | 2024-03-10T05:55:50Z |
| format | Article |
| id | doaj.art-63599bb8db8847238c61dfdbd8757906 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T05:55:50Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-63599bb8db8847238c61dfdbd87579062023-11-22T21:21:50ZengMDPI AGMolecules1420-30492021-10-012621647210.3390/molecules26216472High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-ProductsCarmela Maria Montone0Sara Elsa Aita1Chiara Cavaliere2Andrea Cerrato3Aldo Laganà4Susy Piovesana5Anna Laura Capriotti6Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyThe process of cheese-making has long been part of human food culture and nowadays dairy represents a large sector of the food industry. Being the main byproduct of cheese-making, the revalorization of milk whey is nowadays one of the primary goals in alignment with the principles of the circular economy. In the present paper, a deep and detailed investigation of short endogenous peptides in milk and its byproducts (whole whey, skimmed whey, and whey permeate) was carried out by high-resolution mass spectrometry, with a dedicated suspect screening data acquisition and data analysis approach. A total of 79 short peptides was tentatively identified, including several sequences already known for their exerted biological activities. An unsupervised chemometric approach was then employed for highlighting the differences in the short peptide content among the four sets of samples. Whole and skimmed whey showed not merely a higher content of short bioactive peptides compared to whole milk, but also a peculiar composition of peptides that are likely generated during the process of cheese-making. The results clearly demonstrate that whey represents a valuable source of bioactive compounds and that the set-up of processes of revalorization of milk byproducts is a promising path in the obtention of high revenue-generating products from dairy industrial waste.https://www.mdpi.com/1420-3049/26/21/6472wheyshort-chain peptidescheese-making industrysuspect screeningpeptidomics |
| spellingShingle | Carmela Maria Montone Sara Elsa Aita Chiara Cavaliere Andrea Cerrato Aldo Laganà Susy Piovesana Anna Laura Capriotti High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products Molecules whey short-chain peptides cheese-making industry suspect screening peptidomics |
| title | High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products |
| title_full | High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products |
| title_fullStr | High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products |
| title_full_unstemmed | High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products |
| title_short | High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products |
| title_sort | high resolution mass spectrometry and chemometrics for the detailed characterization of short endogenous peptides in milk by products |
| topic | whey short-chain peptides cheese-making industry suspect screening peptidomics |
| url | https://www.mdpi.com/1420-3049/26/21/6472 |
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