Peptide Profiling of Young Gouda Holland Cheese and Its Digests Obtained by In-Vitro-Simulated Gastrointestinal Digestion

Parra Baptista D, Dalabasmaz S, Gensberger-Reigl S, Gigante ML, Pischetsrieder M (2025)

Publication Language: English

Publication Type: Journal article

Publication year: 2025

Journal

Journal of Agricultural and Food Chemistry American Chemical Society

Book Volume: 73

Pages Range: 21048-21058

Journal Issue: 33

DOI: 10.1021/acs.jafc.5c04616

Abstract

Ripened cheeses contain bioactive peptides that are released from caseins by enzymatic hydrolysis during fermentation and ripening. However, the physiological relevance of these peptides depends on their stability during gastrointestinal digestion and their bioavailability. This study aimed to assess the impact of digestion on the peptide profile of the young Gouda Holland cheese. Using liquid chromatography coupled to electrospray ionization–tandem mass spectrometry (LC-ESI-MS/MS), we monitored the peptide profile changes during in vitro simulated gastrointestinal digestion. In total, 54 peptide sequences were identified in cheese (20), gastric (20), and intestinal digests (24). Ten peptides were derived from αs1-casein, 43 from β-casein, and 1 from κ-casein. Most of the identified peptides were exclusive to one of the analyzed samples, revealing the alteration of the peptide profile during digestion. Two peptides were resistant to digestion, including β-CN(f193–209) with reported antithrombin, antimicrobial, and ACE-inhibitory effects. These results demonstrate the dual role of digestion in both degrading and releasing bioactive peptides and emphasize the importance of using digestion models to assess the bioactive potential of peptides in dairy products.

Authors with CRIS profile

Debora Parra Baptista Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Sevim Dalabasmaz Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Sabrina Gensberger-Reigl Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Monika Pischetsrieder Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Involved external institutions

Universidade Estadual de Campinas (UNICAMP) / University of Campinas BR Brazil (BR)

How to cite

APA:

Parra Baptista, D., Dalabasmaz, S., Gensberger-Reigl, S., Gigante, M.L., & Pischetsrieder, M. (2025). Peptide Profiling of Young Gouda Holland Cheese and Its Digests Obtained by In-Vitro-Simulated Gastrointestinal Digestion. Journal of Agricultural and Food Chemistry, 73(33), 21048-21058. https://doi.org/10.1021/acs.jafc.5c04616

MLA:

Parra Baptista, Debora, et al. "Peptide Profiling of Young Gouda Holland Cheese and Its Digests Obtained by In-Vitro-Simulated Gastrointestinal Digestion." Journal of Agricultural and Food Chemistry 73.33 (2025): 21048-21058.

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