Determination of cyclic dipeptides in various types of cheeses

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  • 各種チーズ中の環状ジペプチドの定量

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Abstract

<p> Cyclic dipeptides, 2,5-diketopiperazines (DKPs), are present in various fermented and/or heated foods and are well-known taste and bioactive components. However, there are few studies on DKPs in cheese, which is a typical fermented food. Herein, we determined the amount of DKPs in various cheeses and investigated the relationship between the DKP content and production process of cheese. We observed that ripened cheeses (semi-hard, hard, white mold, blue veined, hybrid of white and blue mold, and washed-rind type) had higher DKP contents than unripened cheese (Mozzarella cheese), based on the analyses of 42 types of DKPs. The ripened cheese also contained various types of DKPs, while Mozzarella cheese contained only cyclo(-Arg-Pro). Moreover, in Gouda cheeses with different ripening periods, both the total content and types of DKPs increased as the ripening period increased. The amino group content, which was used as an index for the degree of protein degradation in cheese ripening, also increased during the ripening process. Therefore, we concluded that the amount and types of DKPs in cheese were affected by the ripening process. The amino acid sequences of four types of bovine casein, αs1, αs2, β, and κ were compared with the sequences of DKPs detected in cheese. The results showed that 23 out of 25 types of DKPs corresponded to the amino acid sequences of four caseins, indicating that most of the DKPs in cheese are derived from casein.</p>

Journal

  • Milk Science

    Milk Science 70 (2), 63-72, 2021

    Japanese Dairy Science Association

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