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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2009

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Characterisation and cytomodulatory properties of peptides from Mozzarella di Bufala Campana cheese whey.

Anno di pubblicazione: 2009

Autori: De Simone C, Picariello G, Mamone G, Stiuso P, Dicitore A, Vanacore D,Chianese L, Addeo F, Ferranti P.

Affiliazioni autori: 1. Univ Naples Federico 2, Dept Food Sci, I-80055 Portici, NA, Italy 2. CNR, Ist Sci Alimentaz, I-83100 Avellino, Italy 3. Univ Naples 2, Dipartimento Biochim & Biofis, I-80100 Naples, Italy

Autori CNR:

  • FRANCESCO ADDEO
  • PASQUALE FERRANTI
  • GIANFRANCO MAMONE
  • GIANLUCA PICARIELLO

Abstract: Bioactive peptides are present in a latent state, encrypted within the amino acid sequence of milk proteins, requiring enzymatic proteolysis for their release. They can be produced by gastrointestinal digestion or food processing, thus they can be present in fermented milks, cheese and also in the by-products of dairy industry such as waste whey. The spectrum of biological activity covered by milk-derived peptides is extremely wide, including antibacterial, immunostimulating, antihypertensive, antithrombotic and opioid actions. However, the characterisation of milk-derived peptides with classical analytical methodologies is severely challenged by the complexity of the milk protein fraction and by the wide dynamic range of relative peptide abundance in both dairy products and by-products. Here we report the characterisation of the peptide fraction released in the whey during the different production stages of Mozzarella di Bufala Campana cheese. The peptide extracts were separated by RP HPLC and analysed by MS in order to identify the peptides produced and to trace the pathway of formation of potential bioactive peptides. The antioxidant properties and the modulatory effect on the cell cycle exerted by the peptide extracts were also studied in CaCo2 cell line. We found that a significant antiproliferative effect on CaCo2 was exerted byMozzarella di Bufala waste whey peptides.

Lingua abstract: inglese

Pagine da: 251

Pagine a: 258

Rivista:

Journal of peptide science John Wiley & Sons,
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 1075-2617

Numero volume: 15

Numero fascicolo: 3

DOI: 10.1002/psc.1093

Indicizzato da: ISI Web of Science (WOS) [000263728100018]

Altre informazioni: 11th Naples Workshop on Bioactive Peptides, Naples, ITALY, MAY 24-27, 2008

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