Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging.
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In this work, we performed a detailed evaluation of the evolution of the oligopeptide fractions in samples of Parmigiano-Reggiano cheese from the curd up to 24 mo of aging. The samples were taken from wheels produced the same day, in the same factory, from the same milk, during the same caseification process, thus simplifying the natural variability of a whey-based starter fermentation. This unique and homogeneous sampling plan, never reported before in the literature, provided a detailed study of the peptides produced by enzymatic events during Parmigiano-Reggiano aging. Given the large dimensions of the 35-kg wheels of Parmigiano-Reggiano, samples were taken from both the internal and external parts of the cheese, to evidence eventual differences in the oligopeptide composition of the different parts. Fifty-seven peptides were considered, being among the most abundant during at least one of the periods of ripening considered, and their semiquantification indicated that the peptide fraction of Parmigiano-Reggiano cheese constantly evolves during the aging period. Five trends in its evolution were outlined, which could be clearly correlated to the enzymatic activities present in the cheese, making it possible to discriminate cheeses according to their aging time. Several known bioactive peptides were also found to be present in Parmigiano-Reggiano cheese samples, and for the first time, the age at which they are most abundant has been identified. Aged cheeses have been shown to be dominated by nonproteolytic aminoacyl derivatives, a new class of peptide-like molecules recently reported. Finally, the changing peptide pattern may be related to the changing enzymatic activities occurring inside the cheeses during the aging period, which, in turn, are also related to the microbiological composition.
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Ripening stage is the characteristic that most affects the observed cheese peptide variability.
“The clustering of cheese samples confirmed that ripening stage is the characteristic that most affects the observed cheese peptide variability, fully confirming the data reported in Sforza et al. (2012).”
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. (2012)
In “Different Evolutive Trends of the Peptide Fraction During Aging” (page unavailable), the paper reports that samples cluster by aging time and that each aging time has a different peptide composition. This supports ripening stage as an important source of variation in the Parmigiano-Reggiano samples studied, but the paper does not establish that it affects peptide variability more than every other characteristic. (LLM, conf=0.83)
Experimental — accuracy not yet measuredSforza et al. (2012) correlated trends in peptides' evolution to enzymatic activities, allowing discrimination of cheeses according to their aging times.
“Sforza et al. (2012) correlated these trends in peptides’ evolution to the enzymatic activities, thus allowing for the discrimination of cheeses according to their aging times.”
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., 2012
The formation of specific peptides (or peptide classes) is typical of certain stages of maturation, so they can be used as molecular markers of aging time.
“Given the production process of a cheese, the formation of specific peptides (or peptide classes) is typical of certain stages of maturation, so they can be used as molecular markers of aging time (Sforza et al., 2012).”
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., 2012
The enzymatic systems involved in NPAD production are likely intracellular and released after LAB death.
“The enzymatic systems involved in their production has been reported to be likely intracellular and released after LAB death (Sforza et al., 2012; Bottesini et al., 2014).”
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., 2012
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- Authors
- Sforza, S., Cavatorta, V., Lambertini, F., Galaverna, G., Dossena, A., & Marchelli, R.
- Affiliations
- University of Parma (IT)
- Corresponding author
- Sforza, S.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2012-07
- Volume
- 95
- Issue
- 7
- Pages
- 3514-3526
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2144058039
- Cited by
- 100
- References
- 24
- Citations by year
- 2026: 7 · 2025: 5 · 2024: 9 · 2023: 4 · 2022: 8 · 2021: 13 · 2020: 14 · 2019: 1 · 2018: 9 · 2017: 10 · 2016: 8 · 2015: 1 · 2014: 9 · 2013: 2
- FWCI
- 1.54
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- INFM-OAR (INFN Catania) (submittedVersion, other-oa)
- Funders
- Regione Emilia-Romagna
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- Parmigiano-Reggiano cheese, oligopeptides, cheese ripening, bioactive peptides, cheese microbiology
- MeSH terms
- Cheese, Food Technology, Peptides, Time Factors, Proteolysis
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