Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ere.gli region at different stages of ripening

The study aimed to identify peptide profiles and observe peptide dynamics of goat skin Tulum cheese throughout 180 days of ripening. A total of 222 peptides were obtained derived from ss-,as1-, and as2-casein by LC-MS/MS. According to the SDS-PAGE analysis results, the amount of as- and ss-CNs decreased depending on the increase in ripening time. Therewith, the number of bioactive peptides increased during ripening. It was observed that especially aminopeptidase and carboxypeptidase activities were effective in the formation of peptides during the ripening of Tulum cheese. Peptides released by proteolysis of caseins showed 15 different bioactivities including antibacterial, antifungal, anticarcinogenic, immunomodulator, anti-obesity, GLP-1 secretion enhancer, cathepsin B inhibitor, ACE inhibitor, antidiabetic, cholesterol regulator, anti-amnesic, antioxidant, brain function enhancer, anti-inflammatory, and skin regenerative properties. It was observed that the number of bioactive peptides increased during ripening so especially ripening for a long time of Tulum cheeses can have positive effects on human health and create significant opportunities as a functional food.

Automated summary

This study identified the peptide profiles of goat skin Tulum cheese and observed peptide dynamics during a 180-day ripening period. The amount of as- and ss-caseins decreased with ripening time, while the number of bioactive peptides increased. Aminopeptidase and carboxypeptidase activities were found to play a significant role in peptide formation during Tulum cheese ripening. Peptides released from casein proteolysis exhibited various bioactivities, including antibacterial, antifungal, anticarcinogenic, and immunomodulator properties. The number of bioactive peptides increased during ripening, suggesting that longer ripening times can have positive effects on human health and provide opportunities for functional food development.