Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times
Sheep farming is an important socioeconomic activity in most Mediterranean countries, particularly Spain, where it contributes added value to rural areas. Sheep milk is used in Spain mainly for making cheese, but it can be used also for making other dairy products, such as the lactic-alcoholic ferme...
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2974 |
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| author | Sevim Dalabasmaz Esther Prados de la Torre Sabrina Gensberger-Reigl Monika Pischetsrieder Manuel J. Rodríguez-Ortega |
| author_facet | Sevim Dalabasmaz Esther Prados de la Torre Sabrina Gensberger-Reigl Monika Pischetsrieder Manuel J. Rodríguez-Ortega |
| author_sort | Sevim Dalabasmaz |
| collection | DOAJ |
| description | Sheep farming is an important socioeconomic activity in most Mediterranean countries, particularly Spain, where it contributes added value to rural areas. Sheep milk is used in Spain mainly for making cheese, but it can be used also for making other dairy products, such as the lactic-alcoholic fermentation product known as kefir. Dairy products have health benefits because, among other reasons, they contain molecules with biological activity. In this work, we performed a proteomics strategy to identify the peptidome, i.e., the set of peptides contained in sheep milk kefir fermented for four different periods of time, aiming to understand changes in the pattern of digestion of milk proteins, as well as to identify potential bioactive peptides. In total, we identified 1942 peptides coming from 11 different proteins, and found that the unique peptides differed qualitatively among samples and their numbers increased along the fermentation time. These changes were supported by the increase in ethanol, lactic acid, and D-galactose concentrations, as well as proteolytic activity, as the fermentation progressed. By searching in databases, we found that 78 of the identified peptides, all belonging to caseins, had potential biological activity. Of these, 62 were not previously found in any milk kefir from other animal species. This is the first peptidomic study of sheep milk kefir comprising time-course comparison. |
| first_indexed | 2024-03-11T00:27:45Z |
| format | Article |
| id | doaj.art-cdcca024a8ce42f2b8357b68672e30df |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:45Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cdcca024a8ce42f2b8357b68672e30df2023-11-18T22:55:44ZengMDPI AGFoods2304-81582023-08-011215297410.3390/foods12152974Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation TimesSevim Dalabasmaz0Esther Prados de la Torre1Sabrina Gensberger-Reigl2Monika Pischetsrieder3Manuel J. Rodríguez-Ortega4Food Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, GermanyDepartamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, SpainFood Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, GermanyFood Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, GermanyDepartamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, SpainSheep farming is an important socioeconomic activity in most Mediterranean countries, particularly Spain, where it contributes added value to rural areas. Sheep milk is used in Spain mainly for making cheese, but it can be used also for making other dairy products, such as the lactic-alcoholic fermentation product known as kefir. Dairy products have health benefits because, among other reasons, they contain molecules with biological activity. In this work, we performed a proteomics strategy to identify the peptidome, i.e., the set of peptides contained in sheep milk kefir fermented for four different periods of time, aiming to understand changes in the pattern of digestion of milk proteins, as well as to identify potential bioactive peptides. In total, we identified 1942 peptides coming from 11 different proteins, and found that the unique peptides differed qualitatively among samples and their numbers increased along the fermentation time. These changes were supported by the increase in ethanol, lactic acid, and D-galactose concentrations, as well as proteolytic activity, as the fermentation progressed. By searching in databases, we found that 78 of the identified peptides, all belonging to caseins, had potential biological activity. Of these, 62 were not previously found in any milk kefir from other animal species. This is the first peptidomic study of sheep milk kefir comprising time-course comparison.https://www.mdpi.com/2304-8158/12/15/2974dairysheepfermented milkproteomicspeptidomebiopeptides |
| spellingShingle | Sevim Dalabasmaz Esther Prados de la Torre Sabrina Gensberger-Reigl Monika Pischetsrieder Manuel J. Rodríguez-Ortega Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times Foods dairy sheep fermented milk proteomics peptidome biopeptides |
| title | Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times |
| title_full | Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times |
| title_fullStr | Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times |
| title_full_unstemmed | Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times |
| title_short | Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times |
| title_sort | identification of potential bioactive peptides in sheep milk kefir through peptidomic analysis at different fermentation times |
| topic | dairy sheep fermented milk proteomics peptidome biopeptides |
| url | https://www.mdpi.com/2304-8158/12/15/2974 |
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