Identification of beta-casomorphins 3 to 7 in cheeses and in their in vitro gastrointestinal digestates
Articolo
Data di Pubblicazione:
2015
Citazione:
Identification of beta-casomorphins 3 to 7 in cheeses and in their in vitro gastrointestinal digestates / I. De Noni, M. Stuknyte, S. Cattaneo. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 63:1(2015 Sep), pp. 550-555. [10.1016/j.lwt.2015.03.036]
Abstract:
The occurrence of the bovine beta-casein-derived casomorphins YPF (f60-62, BCM3), YPFP (f60- 63, BCM4), YPFPG (f60-64, BCM5), YPFPGP (f60-65, BCM6) and YPFPGPI (f60-66, BCM7) was investigated in different cheeses by Ultra Performance Liquid Chromatography/High-Resolution Mass Spectrometry (UPLC/HR-MS). A total BCMs content was revealed in the range 0 e 11.74 mg/kg. The amount of BCM7 varied from 0 to 7.63 mg/kg. Gorgonzola cheese presented the highest BCM7 quantity, and it was the only sample to contain all the searched BCMs. Cheddar, Gorgonzola, Maasdam and Grana Padano were assessed for BCMs content following a recently proposed standardized in vitro static gastrointestinal digestion method (Minekus et al., 2014). After the gastric step, BCM7 was found only in Cheddar and Gorgonzola (0.25 mg/kg and 2.87 mg/kg, respectively), along with BCM4. Only the latter peptide was detected in Grana Padano, whereas none of the studied BCMs were identified in the digested Maasdam. At the end of intestinal phase, all samples contained BCM7 (0.12-1.26 mg/kg); the BCM4 was released
only in digested Gorgonzola. Based on these results, in vitro digestion of a serving size of the studied cheeses does not potentially release a BCM7 amount compatible with an in vivo opioid activity.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
cheese; invitro static gastrointestinal digestion; UPLC/HR-MS; β-casomorphins
Elenco autori:
I. De Noni, M. Stuknyte, S. Cattaneo
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