Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds.

Front Microbiol · 2022 · PMC9445588 · PMID 36081785

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a decreasing trendno p-value reported

On the contrary, “HKEMPFPK” [β-CN f(105-113)], “YL,” “AMKPW” [α-S2-CN f(189-193)], and “VYPFPGPIPN” [β-CN f(59-68)] follow a decreasing trend in longer ripened kinds of cheese after digestion.

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an increasing trendno p-value reported

Statistical analysis shows that peptide “EL” and the NPAD Gamma-glu-phe follow an increasing trend in digested samples according to ripening time.

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