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. 2020 Jul 16;9(7):170. doi: 10.3390/biology9070170

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Frequency of identification of the peptides in the Parmigiano-Reggiano (PR) peptide fractions. (A) Frequency of identification of the peptides considering all of the 12 PR samples. (B) Frequency of identification of the peptides in the 6 PR samples belonging to the high-salt and high-fat group. (C) Frequency of identification of the peptides in the 6 PR samples belonging to the low-salt and low-fat group. (D) Frequency of identification of the bioactive peptides considering all of the 12 PR samples. The numbers from 1 to 12 or from 1 to 6 indicate the number of PR samples in which the peptides were identified. The percentage values are referred to the % of peptides found in the PR samples. For example, in Figure 3A, 31.9% of single peptides were found in an individual PR sample, whereas the 10.3% of peptides were common in all of the 12 PR samples.