Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”-Reference-Cited by-同舟云学术

Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”

Published:2024-01-16 Issue:1 Volume:3 Page:16-29
ISSN:2674-0311
Container-title:Dietetics
language:en
Short-container-title:Dietetics

Author:

Meleti Ermioni¹²,Alexandraki Maria²^ORCID,Samara Antonia¹,Loffi Cecilia³,Tedeshi Tullia³,Galaverna Gianni³^ORCID,Manouras Athanasios⁴,Koureas Michalis⁵,Malissiova Eleni²^ORCID

Affiliation:

1. PPS Biotechnology—Quality Assessment in Nutrition and the Environment, Biochemistry-Biotechnology Department, University of Thessaly, 41500 Larisa, Greece

2. Food of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece

3. Department of Food and Drug, University of Parma, 43121 Parma, Italy

4. Food Chemistry and Technology Laboratory, Nutrition and Dietetics Department, University of Thessaly, 42132 Trikala, Greece

5. Department of Hygiene and Epidemiology, Faculty of Medicine, University of Thessaly, 41500 Larisa, Greece

Abstract

In the Greek regions of Agrafa and Tzoumerka, Tsalafouti, a traditional spreadable cheese made from goat’s and sheep’s milk is produced. This product has emerged in recent years as a result of the campaign to acquire Geographical Indication. This study aimed to assess the biopeptide profile of Tsalafouti cheese in order to highlight its nutritional value. Using HPLC-MS, bioactive peptides in Tsalafouti cheese samples were identified and classified according to their bioactivity. The biopeptides detected are known to present antibacterial, anti-diabetic, anti-hypertensive, anti-thrombotic, antioxidant, and immunomodulatory activities, while ACE enzyme and dipeptidyl-4 (DPP-IV) inhibitors were also identified. Based on these results, Tsalafouti cheese presents an interesting bioactive peptides profile that may act as special motivation for consumers to choose this specific cheese.

Publisher

MDPI AG

Link

https://www.mdpi.com/2674-0311/3/1/2/pdf

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