Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese

Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination o...

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Autores principales:	Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ricotta cheese exhausted whey anti-ACE activity fermentation bioactive peptides food by-products Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/4a0faa2f8d534df3820d196a6f38597e
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spelling	oai:doaj.org-article:4a0faa2f8d534df3820d196a6f38597e2021-11-25T17:32:46ZAntihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese10.3390/foods101125732304-8158https://doaj.org/article/4a0faa2f8d534df3820d196a6f38597e2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2573https://doaj.org/toc/2304-8158Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination of membrane filtration and fermentation. A <i>Lactobacillus helveticus</i> strain selected to be used as starter for the fermentation of the ultrafiltration protein-rich retentate (R-UF) obtained from RCEW. The fermented R-UF was characterized by a high anti-ACE activity. Peptides responsible for the bioactivity were purified and identified through nano-LC–ESI–MS/MS. The sequences identified in the purified active fractions of the fermented R-UF showed partial or complete overlapping with previously reported κ-casein antihypertensive fragments. The fermented R-UF was spray-dried and used to enrich ricotta cheese at different fortification level (1 and 5% <i>w</i>/<i>w</i>). An integrated approach including the assessment of the microbiological, chemical, functional, textural, and sensory properties was used to characterize the fortified products. A significantly higher anti-ACE activity was found in the ricotta cheese fortified with fermented R-UF as compared to the control and to the samples obtained with the unfermented R-UF fraction at the same levels of fortification. In particular, a 100 g portion of the ricotta cheese produced at 5% fortification level contained circa 30 mg of bioactive peptides. The fortification led to a moderate acidification, increased hardness and chewiness, and decreased the milk odor and taste of the ricotta cheese as compared to the control, while flavor persistence and sapidity improved.Erica PontonioMarco MontemurroGina Valeria De GennaroValerio MiceliCarlo Giuseppe RizzelloMDPI AGarticlericotta cheese exhausted wheyanti-ACE activityfermentationbioactive peptidesfood by-productsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2573, p 2573 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ricotta cheese exhausted whey anti-ACE activity fermentation bioactive peptides food by-products Chemical technology TP1-1185
spellingShingle	ricotta cheese exhausted whey anti-ACE activity fermentation bioactive peptides food by-products Chemical technology TP1-1185 Erica Pontonio Marco Montemurro Gina Valeria De Gennaro Valerio Miceli Carlo Giuseppe Rizzello Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
description	Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination of membrane filtration and fermentation. A <i>Lactobacillus helveticus</i> strain selected to be used as starter for the fermentation of the ultrafiltration protein-rich retentate (R-UF) obtained from RCEW. The fermented R-UF was characterized by a high anti-ACE activity. Peptides responsible for the bioactivity were purified and identified through nano-LC–ESI–MS/MS. The sequences identified in the purified active fractions of the fermented R-UF showed partial or complete overlapping with previously reported κ-casein antihypertensive fragments. The fermented R-UF was spray-dried and used to enrich ricotta cheese at different fortification level (1 and 5% <i>w</i>/<i>w</i>). An integrated approach including the assessment of the microbiological, chemical, functional, textural, and sensory properties was used to characterize the fortified products. A significantly higher anti-ACE activity was found in the ricotta cheese fortified with fermented R-UF as compared to the control and to the samples obtained with the unfermented R-UF fraction at the same levels of fortification. In particular, a 100 g portion of the ricotta cheese produced at 5% fortification level contained circa 30 mg of bioactive peptides. The fortification led to a moderate acidification, increased hardness and chewiness, and decreased the milk odor and taste of the ricotta cheese as compared to the control, while flavor persistence and sapidity improved.
format	article
author	Erica Pontonio Marco Montemurro Gina Valeria De Gennaro Valerio Miceli Carlo Giuseppe Rizzello
author_facet	Erica Pontonio Marco Montemurro Gina Valeria De Gennaro Valerio Miceli Carlo Giuseppe Rizzello
author_sort	Erica Pontonio
title	Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
title_short	Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
title_full	Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
title_fullStr	Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
title_full_unstemmed	Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
title_sort	antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: design and characterization of a functional ricotta cheese
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4a0faa2f8d534df3820d196a6f38597e
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Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese

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