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. 2024 Mar 19;15:1342180. doi: 10.3389/fmicb.2024.1342180

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Copyright © 2024 Martini, Sola, Cattivelli, Cristofolini, Pizzamiglio, Tagliazucchi and Solieri.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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ACE-inhibitory peptide abundance in PR cheeses at different ripening times. Analysis was carried out on low-molecular-weight peptide obtained by ultrafiltration at 3 kDa from the water-soluble peptide fractions extracted from the different PR cheeses (dairy R, orange; dairy C, green; and dairy L, blue). Data are reported as the sum of the intensity of each identified ACE-inhibitory peptide measured as the area under the peak (AUP) by Skyline analysis. The complete list of identified ACE-inhibitory peptides and the semi-quantitative data can be found in Supplementary Table S9.