The DOI matches its Crossref record; 61 of the 61 references it cites were found in a registry or an index.
Analysis of the Endogenous Peptide Profile of Milk: Identification of 248 Mainly Casein-Derived Peptides
Abstract
Milk is an excellent source of bioactive peptides. However, the composition of the native milk peptidome has only been partially elucidated. The present study applied matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) directly or after prefractionation of the milk peptides by reverse-phase high-performance liquid chromatography (RP-HPLC) or OFFGEL fractionation for the comprehensive analysis of the peptide profile of raw milk. The peptide sequences were determined by MALDI-TOF/TOF or nano-ultra-performance liquid chromatography-nanoelectrospray ionization-LTQ-Orbitrap-MS. Direct MALDI-TOF-MS analysis led to the assignment of 57 peptides. Prefractionation by both complementary methods led to the assignment of another 191 peptides. Most peptides originate from α(S1)-casein, followed by β-casein, and α(S2)-casein. κ-Casein and whey proteins seem to play only a minor role as peptide precursors. The formation of many, but not all, peptides could be explained by the activity of the endogenous peptidases, plasmin or cathepsin D, B, and G. Database searches revealed the presence of 22 peptides with established physiological function, including those with angiotensin-converting-enzyme (ACE) inhibitory, immunomodulating, or antimicrobial activity.
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“Action of PC proteinases produced peptide fragment α -CN (f80-89) produced by cleavage at Lys -His ; this peptide is known to have antioxidant activity (Table 2) (Baum, Fedorova, Ebner, Hoffmann, & Pischetsrieder, 2013).”
From Proteolysis in Irish farmhouse Camembert cheese during ripening (2020) · cites this paper as Baum, Fedorova, Ebner, Hoffmann, & Pischetsrieder, 2013
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Cited by
Proteolysis in Irish farmhouse Camembert cheese during ripening
Mane, A., & McSweeney, P. L. H. (2020) · Journal of Food Biochemistry · doi:10.1111/jfbc.13101 · Cited by 35
“(ACE) Milk 28–34 Sun and Jenssen (2012) αs1-CN HIQKEDVPSER Antioxidant Milk 80–90 Baum et al. (2013) αs2-CN TKKTKLTEEEKNRL ACE Milk 148–161 Sistla (2013) β-CN DKIHPF ACE Cheddar, Manchego 47–52 Gómez-Ruiz, Taborda, Amigo, Recio and Ramos (2006) β-CN KVLPVPQ Antihypersensitive Milk 169–175 Park…”
BackgroundNovel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese
Meng, F., Zhao, H., Lu, F., Bie, X., Lu, Z., & Lu, Y. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c08120 · Cited by 11
Metadata
- Authors
- Baum, F., Fedorova, M., Ebner, J., Hoffmann, R., & Pischetsrieder, M.
- Affiliations
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany
- Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany
- Venue
- Journal of Proteome Research
- Publisher
- American Chemical Society (ACS)
- Published
- 2013-11-22
- Volume
- 12
- Issue
- 12
- Pages
- 5447-5462
- ISSN
- 1535-3893
- 1535-3907
- Cited by
- 92
- References
- 61
- Language
- en
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