Title : Proteolytic peptides as molecular markers of quality in fontina PDO cheese typically produced in Aosta valley mountain pasture
Abstract:
Fontina PDO is a semi-cooked cheese, typically produced in Aosta Valley (North West of Italy), made from whole raw milk of autochthonous cattle breeds (Red Pied, Black Pied, and Chesnut) and strains selected in this mountain region and ripened for at least 80 days on wooden shelves. During the aging process of the cheese, caseins undergo degradation by endoproteases and exoproteases presents in raw milk, in the rennet and released by starter LAB and lactic acid bacteria naturally presents in milk (NSLAB). This important biochemical process, called proteolysis, produces peptides and free amino acids (FAA) that can have an important role as bioactive peptides promoting human health, as kokumi peptides contributing to the aroma profile and as biomarkers for quality and authenticity of PDO cheese. Identifying the peptides produced during the different stages of maturation allows obtaining more information about the proteolysis process that takes place in the cheese. In addition, the identification of peptides that typically accumulate in a specific cheese during maturation allows for a better understanding of the maturing process and, therefore, it allows acting on the various stages of production in order to improve the quality of the finished product. This knowledge can also potentially be very useful in ensuring the authenticity of a cheese, particularly those whose quality is related to a specific environment of origin, as Fontina PDO cheese. An HPLC/ESI-MS method, modified from Sforza et al. 2012, was used to profile peptides during cheese ripening. Samples analyzed were curd, Fontina at 48 hours, 60 days, 90 days and draining whey produced in three Aosta Valley alpine pasture. Peptide were identified using an internal database, literature data and online databases. 419 peptides were detected in all samples analyzed, with some having single, multiple, or no identifications. About 2.1% of these peptides were present in all matrices; Fontina at 60 days of ripening shown the highest number of peptides (190). Curd had a higher proportion of potential bioactive peptides (27.7%), notably antihypertensive peptides (70.7%). All matrices contained markers of raw milk, β-casein A2, and various peptides affecting human health, taste, and flavor. Peptide with YQEPVLGPVRGPFPIIV sequence and m/z 941 is an example of raw milk biomarker found in all samples analyzed. Some peptides were unique to specific sample matrices or alpine pastures, suggesting their potential as molecular markers for verifying the authenticity of Fontina PDO cheese concerning milk quality, cheese-making, aging, or alpine pasture origin. Further research is recommended to expand the specificity of analyses and accurately identify each peptide. This could lead to a method for verifying the quality, origin and authenticity of Fontina PDO cheese in order to preserve this cheese and its typically. This research is funded by
Audience Take Away Notes:
- By understanding the peptide profiles in Fontina PDO cheese, producers can improve quality control, verify authenticity, enhance health benefits, optimize production processes, educate consumers, and drive further research. This comprehensive approach ensures that Fontina PDO cheese maintains its renowned quality and distinctive characteristics, while also meeting the evolving demands of the market and health-conscious consumers
- The study opens new avenues for research into cheese ripening and proteolysis. Researchers can build on these findings to explore other bioactive peptides and their effects on human health. Furthermore, food scientists can use the methodology described to refine and develop more precise analytical techniques for studying other cheeses and dairy products
- This research provides a wealth of material that other faculty can use to enhance their own research and teaching. From exploring new dimensions in food science and nutrition to providing practical, hands-on learning experiences, the findings on peptide profiling and proteolysis in Fontina PDO cheese offer valuable insights and applications across multiple disciplines
- By leveraging the insights from peptide profiling and proteolysis in Fontina PDO cheese, designers can develop innovative tools and systems that significantly improve quality control, authentication, production efficiency, product development, and regulatory compliance. These practical solutions not only simplify various aspects of cheese production and verification but also make the overall process more efficient and reliable
- The research on peptide profiling and proteolysis in Fontina PDO cheese significantly enhances design accuracy and provides valuable new information. By integrating these insights into quality control, product development, and production optimization, designers can create more accurate, efficient, and innovative solutions. This not only improves the quality and authenticity of Fontina PDO cheese but also drives continuous improvement and innovation in the industry
