{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T20:30:43Z","timestamp":1788294643145,"version":"build-2803163510"},"reference-count":80,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2021,3,14]],"date-time":"2021-03-14T00:00:00Z","timestamp":1615680000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The APC was funded by Minister of Science and Higher Education in the range of the program entitled &quot;Regional Initiative of Excellence&quot; for the years 2019-2022, Project No. 010\/RID\/2018\/19, amount of funding 12.000.000 PLN","award":["010\/RID\/2018\/19"],"award-info":[{"award-number":["010\/RID\/2018\/19"]}]},{"name":"funds of the University of Warmia and Mazury in Olsztyn (Project No. 17.610.014-110).","award":["17.610.014-110"],"award-info":[{"award-number":["17.610.014-110"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>In silico and in vitro methods were used to analyze ACE- and DPP-IV-inhibiting potential of Gouda cheese with a modified content of \u03b2-casein. Firstly, the BIOPEP-UWM database was used to predict the presence of ACE and DPP-IV inhibitors in casein sequences. Then, the following Gouda cheeses were produced: with decreased, increased, and normative content of \u03b2-casein after 1 and 60 days of ripening each (six variants in total). Finally, determination of the ACE\/DPP-IV-inhibitory activity and the identification of peptides in respective Gouda-derived water-soluble extracts were carried out. The identification analyses were supported with in silico calculations, i.e., heatmaps and quantitative parameters. All Gouda variants exhibited comparable ACE inhibition, whereas DPP-IV inhibition was more diversified among the samples. The samples derived from Gouda with the increased content of \u03b2-casein (both stages of ripening) had the highest DPP-IV-inhibiting potency compared to the same samples measured for ACE inhibition. Regardless of the results concerning ACE and DPP-IV inhibition among the cheese samples, the heatmap showed that the latter bioactivity was predominant in all Gouda variants, presumably because it was based on the qualitative approach (i.e., peptide presence in the sample). Our heatmap did not include the bioactivity of a single peptide as well as its quantity in the sample. In turn, the quantitative parameters showed that the best sources of ACE\/DPP-IV inhibitors were all Gouda-derived extracts obtained after 60 days of the ripening. Although our protocol was efficient in showing some regularities among Gouda cheese variants, in vivo studies are recommended for more extensive investigations of this subject.<\/jats:p>","DOI":"10.3390\/ijms22062949","type":"journal-article","created":{"date-parts":[[2021,3,14]],"date-time":"2021-03-14T22:13:10Z","timestamp":1615759990000},"page":"2949","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Gouda Cheese with Modified Content of \u03b2-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5068-0428","authenticated-orcid":false,"given":"Anna","family":"Iwaniak","sequence":"first","affiliation":[{"name":"Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszy\u0144ski 1, 10-726 Olsztyn-Kortowo, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2092-2139","authenticated-orcid":false,"given":"Damir","family":"Mogut","sequence":"additional","affiliation":[{"name":"Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszy\u0144ski 1, 10-726 Olsztyn-Kortowo, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0481-1196","authenticated-orcid":false,"given":"Piotr","family":"Minkiewicz","sequence":"additional","affiliation":[{"name":"Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszy\u0144ski 1, 10-726 Olsztyn-Kortowo, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5722-5524","authenticated-orcid":false,"given":"Justyna","family":"\u017bulewska","sequence":"additional","affiliation":[{"name":"Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn-Kortowo, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6084-1985","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Darewicz","sequence":"additional","affiliation":[{"name":"Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszy\u0144ski 1, 10-726 Olsztyn-Kortowo, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,3,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"012014","DOI":"10.1088\/1757-899X\/299\/1\/012014","article-title":"Identification and Characterization of Bioactive Peptides of Fermented Goat Milk as a Sources of Antioxidant as a Therapeutic Natural Product","volume":"299","author":"Mahdi","year":"2018","journal-title":"IOP Conf. Ser. Mater. Sci. 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