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Related Concept Videos

Peptide Identification Using Tandem Mass Spectrometry01:33

Peptide Identification Using Tandem Mass Spectrometry

Tandem mass spectrometry, also known as MS/MS or MS2, is an analytical technique that employs two mass analyzers. Essentially it is a series of mass spectrometers that helps isolate a particular biomolecule and then helps study its chemical properties.
This technique helps gather information regarding the protein from which the peptide was obtained and to study the peptides’ amino acid sequence. Identifying peptides from a complex mixture is an important component of the growing field of...

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Short communication: peptide profiling in cheeses packed using different technologies.

Laura Sánchez-Rivera1, Isidra Recio, Mercedes Ramos

  • 1Instituto de Investigación en Ciencias de la Alimentación, Nicolás Cabrera, 9, 28049 Madrid, Spain.

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This study identified peptides in cheese during shelf life using vacuum packaging (VP) and modified-atmosphere packaging (MAP). Storage time significantly altered peptide profiles, with minor differences between VP and MAP cheeses, including some bioactive peptides.

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Area of Science:

  • Food Science
  • Proteomics
  • Dairy Chemistry

Background:

  • Cheese aging involves complex biochemical changes, including protein breakdown into bioactive peptides.
  • Packaging technologies like vacuum packaging (VP) and modified-atmosphere packaging (MAP) influence cheese shelf life and composition.
  • Understanding peptide evolution is crucial for cheese quality and potential health benefits.

Purpose of the Study:

  • To identify and characterize peptides released during the shelf life of cheeses.
  • To compare peptide profiles between vacuum packaging (VP) and modified-atmosphere packaging (MAP) methods.
  • To investigate the impact of storage time on peptide evolution and identify potentially bioactive peptides.

Main Methods:

  • On-line reverse-phase high-performance liquid chromatography-tandem mass spectrometry (RP-HPLC-MS/MS) was employed for peptide identification.
  • Cheese samples were stored at 4°C, and peptide profiles were monitored over time.
  • Semiquantitative analysis was performed to assess peptide abundance differences.

Main Results:

  • A total of 22 N-terminal alpha S1-casein (αS1-CN) peptides and 26 beta-casein (β-CN) peptides were identified.
  • Peptide profiles changed significantly with storage time in both packaging types.
  • Minor qualitative differences were observed, with 3 αS1-CN peptides absent in MAP cheeses, and some identified peptides showed potential bioactivity (e.g., antihypertensive).

Conclusions:

  • Storage time is a major driver of peptide evolution in packaged cheeses.
  • While packaging technology has a minor influence, both VP and MAP cheeses exhibit similar peptide evolution trends.
  • The study confirms the presence of previously reported bioactive peptides, including antihypertensive peptides, in aged cheese.