Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/3/664 |
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| author | Mattia Di Nunzio Cecilia Loffi Elena Chiarello Luca Dellafiora Gianfranco Picone Giorgia Antonelli Clarissa Di Gregorio Francesco Capozzi Tullia Tedeschi Gianni Galaverna Alessandra Bordoni |
| author_facet | Mattia Di Nunzio Cecilia Loffi Elena Chiarello Luca Dellafiora Gianfranco Picone Giorgia Antonelli Clarissa Di Gregorio Francesco Capozzi Tullia Tedeschi Gianni Galaverna Alessandra Bordoni |
| author_sort | Mattia Di Nunzio |
| collection | DOAJ |
| description | Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional properties of the final product. This work aimed at evaluating if the reduction of salt content by decreasing the brine soaking time modifies fatty acid and protein bioaccessibility and bioactive peptide formation in a 30-month-ripened Parmigiano Reggiano cheese (PRC). Hence, conventional and hyposodic PRC underwent in vitro static gastrointestinal digestion, and fatty acid and protein bioaccessibility were assessed. The release of peptide sequences during digestion was followed by LC–HRMS, and bioactive peptides were identified using a bioinformatic approach. At the end of digestion, fatty acid and protein bioaccessibility were similar in conventional and hyposodic PRC, but most of the bioactive peptides, mainly the ACE-inhibitors, were present in higher concentrations in the low-salt cheese. Considering that the sensory profiles were already evaluated as remarkably similar in conventional and hyposodic PRC, our results confirmed that shortening brine soaking time represents a promising strategy to reduce salt content in PRC. |
| first_indexed | 2024-03-09T23:30:25Z |
| format | Article |
| id | doaj.art-a1d3ac72bf0a4af1910a04a52d7001d2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T23:30:25Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-a1d3ac72bf0a4af1910a04a52d7001d22023-11-23T17:10:31ZengMDPI AGMolecules1420-30492022-01-0127366410.3390/molecules27030664Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano CheeseMattia Di Nunzio0Cecilia Loffi1Elena Chiarello2Luca Dellafiora3Gianfranco Picone4Giorgia Antonelli5Clarissa Di Gregorio6Francesco Capozzi7Tullia Tedeschi8Gianni Galaverna9Alessandra Bordoni10Department of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, ItalyDepartment of Food and Drugs, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalyDepartment of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Food and Drugs, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalyDepartment of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyInterdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Food and Drugs, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalyDepartment of Food and Drugs, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalyDepartment of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyReducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional properties of the final product. This work aimed at evaluating if the reduction of salt content by decreasing the brine soaking time modifies fatty acid and protein bioaccessibility and bioactive peptide formation in a 30-month-ripened Parmigiano Reggiano cheese (PRC). Hence, conventional and hyposodic PRC underwent in vitro static gastrointestinal digestion, and fatty acid and protein bioaccessibility were assessed. The release of peptide sequences during digestion was followed by LC–HRMS, and bioactive peptides were identified using a bioinformatic approach. At the end of digestion, fatty acid and protein bioaccessibility were similar in conventional and hyposodic PRC, but most of the bioactive peptides, mainly the ACE-inhibitors, were present in higher concentrations in the low-salt cheese. Considering that the sensory profiles were already evaluated as remarkably similar in conventional and hyposodic PRC, our results confirmed that shortening brine soaking time represents a promising strategy to reduce salt content in PRC.https://www.mdpi.com/1420-3049/27/3/664Parmigiano Reggiano cheesein vitro digestionbioaccessibilitybioactive peptides |
| spellingShingle | Mattia Di Nunzio Cecilia Loffi Elena Chiarello Luca Dellafiora Gianfranco Picone Giorgia Antonelli Clarissa Di Gregorio Francesco Capozzi Tullia Tedeschi Gianni Galaverna Alessandra Bordoni Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese Molecules Parmigiano Reggiano cheese in vitro digestion bioaccessibility bioactive peptides |
| title | Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese |
| title_full | Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese |
| title_fullStr | Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese |
| title_full_unstemmed | Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese |
| title_short | Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese |
| title_sort | impact of a shorter brine soaking time on nutrient bioaccessibility and peptide formation in 30 months ripened parmigiano reggiano cheese |
| topic | Parmigiano Reggiano cheese in vitro digestion bioaccessibility bioactive peptides |
| url | https://www.mdpi.com/1420-3049/27/3/664 |
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