ReviewFoods (Basel, Switzerland)2023
An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed, 21 citations in OpenAlex.
- Exploring the Probiotic and Antimicrobial Potential of Pediococcus Pentosaceus Isolates from Fish: Genomic and Functional Perspectives.Probiotics and antimicrobial proteins · 2026Article
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Qualitative Characterization of Neu5Gc-Containing N-Glycans in Commercial Cheddar Cheese Products Using Nano-UHPLC-ESI-MS/MS-A Pilot Study.International journal of molecular sciences · 2026Article
- Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties.Probiotics and antimicrobial proteins · 2026Article
- Causal Association of Dietary Habits With Thyroid Diseases: Univariate and Multivariate Mendelian Randomization Studies.Food science & nutrition · 2026Article
- A unified knowledge graph linking foodomics to chemical-disease networks and flavor profiles.NPJ science of food · 2026Article
- Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.International journal of food science · 2026Article
- Koumiss (Fermented Mare's Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities.NPJ biofilms and microbiomes · 2025Article
- The association between dairy and bone quality in Puerto Rican adults varies by dairy food and fat content.JBMR plus · 2025Article
- Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese.Foods (Basel, Switzerland) · 2025Article
- Functional modulation of the human gut microbiome by bacteria vehicled by cheese.Applied and environmental microbiology · 2025Article
- The Role of Dairy in Human Nutrition: Myths and Realities.Nutrients · 2025Review
- Assessing the Protective Role of Cheese Consumption Against Type 2 Diabetes and Its Complications: A Mendelian Randomization Study.International journal of endocrinology · 2025Article
- Cheese: mere indulgence or part of a healthy diet?Frontiers in nutrition · 2025Review
- The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.Foods (Basel, Switzerland) · 2024Review
- Causal association of dietary factors with five common cancers: univariate and multivariate Mendelian randomization studies.Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
10 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.