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Detailed peptide profiling of “Scotta”: from a dairy waste to a source of potential health-promoting compounds

Author:
Sommella, Eduardo, Pepe, Giacomo, Ventre, Giovanni, Pagano, Francesco, Conte, Giulio Maria, Ostacolo, Carmine, Manfra, Michele, Tenore, Gian Carlo, Russo, Mariateresa, Novellino, Ettore, Campiglia, Pietro
Source:
Dairy science & technology 2016 v.96 no.5 pp. 763-771
ISSN:
1958-5586
Subject:
Ricotta cheese, antioxidants, bioactive compounds, bioactive properties, byproducts, functional foods, health promotion, kappa-casein, liquid chromatography, mass spectrometry, peptides, solid phase extraction, wastes
Abstract:
“Scotta” is a liquid waste deriving from Ricotta cheese production, which is wrongly considered only a dairy by-product. In this work, with the aim to elucidate the presence of valuable bioactive compounds in Buffalo’s Scotta, a peptide fraction under 3000 Da was isolated by ultra-filtration, purified by solid-phase extraction, and, subsequently, characterized in detail by liquid chromatography coupled to Orbitrap mass spectrometry. Analytical results revealed a complex profile, leading to the identification of 226 peptides, belonging to alpha, beta, and kappa caseins. A database-driven search approach was used to assess the biological effects of some of the identified peptides. A wide range of healthy properties was ascribed to the encrypted peptides, comprising antihypertensive, antimicrobial, immunomodulating, opioid, antioxidant, and antithrombotic. The peptidomic profile of Scotta was highlighted in depth for the first time, and the results revealed that this matrix should not be considered only a mere by-product, but a source of potential health-promoting peptides, which can be recovered and employed in nutraceuticals and functional foods.
Agid:
5557237