Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening.
Abstract
For the first time, the identification of N-@c-glutamyl-, N-pyroglutamyl- and N-lactoyl-amino acids in Parmigiano-Reggiano cheese is reported. Their structures were assigned by electrospray mass spectrometric analysis and demonstrated for several compounds by the synthesis of authentic specimens and sample spiking. The comparison with the synthesised compounds also allowed the determination of their absolute stereochemistry (l,l), which indicated a common enzymatic origin. All these molecules were shown to accumulate in Parmigiano-Reggiano during ripening, probably because of a resistance to proteolysis due to their unusual structures. Thus, these compounds can be used as markers of ripening time and may be involved in the development of the pleasant flavour of aged cheeses. Their presence in other cheeses was also demonstrated.
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The trend of most β-CN peptides is not related with that of NPADs, while NPADs are very strongly related to each other because they accumulate together during ripening, reaching their maximum amount at the end of cheese aging.
“Thus, the trend of most of the β-CN peptides is not related with that of NPADs, while these latter are very strongly related to each other because they accumulate together during ripening, reaching their maximum amount at the end of cheese aging (Sforza et al., 2009).”
From The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality (2020) · cites this paper as Sforza et al., 2009
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- Authors
- Sforza, S., Cavatorta, V., Galaverna, G., Dossena, A., & Marchelli, R.
- Affiliations
- University of Parma (IT)
- Corresponding author
- Sforza, Stefano
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2009-10
- Volume
- 19
- Issue
- 10
- Pages
- 582-587
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2061044730
- Cited by
- 50
- References
- 18
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 5 · 2023: 5 · 2022: 7 · 2021: 5 · 2020: 2 · 2019: 2 · 2018: 1 · 2017: 2 · 2016: 6 · 2015: 2 · 2013: 7 · 2012: 2
- FWCI
- 1.58
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Parmigiano-Reggiano cheese, cheese ripening, absolute configuration, cheese flavor, aged cheese
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