Despite cheeses being the most consumed dairy products in the world, only some of them have been fully characterized. Overall, it has been documented that upon the fermentation and/or aging process of cheese, different health-promoting components are formed, with bioactive peptides with antioxidant, antihypertensive, antimicrobial, opioid, anticarcinogenic, and zinc-binding properties being the most reported. However, in addition to these key food components, other bioactive compounds such as exopolysaccharides, vitamins, amino acids, gamma-aminobutyric acid, and polyunsaturated fatty acids have also been described, which may provide additional health properties. In this sense, the use of bioinformatics tools has allowed the virtual screening of such compounds as possible therapeutic candidates prior to in vitro and in vivo experiments. Hence, this document aimed to present an overview on promising health-promoting compounds in cheese beyond bioactive peptides, as well as the bioinformatic approaches used in their identification and prediction of their target and signaling pathways.

中文翻译：

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深入了解奶酪中除生物活性肽之外的健康促进成分

尽管奶酪是世界上消费最多的乳制品，但只有其中一些得到了充分的表征。总体而言，据记载，奶酪在发酵和/或老化过程中会形成不同的促进健康的成分，其中报道最多的是具有抗氧化、抗高血压、抗菌、阿片类药物、抗癌和锌结合特性的生物活性肽。然而，除了这些关键的食品成分外，还描述了其他生物活性化合物，例如胞外多糖、维生素、氨基酸、γ-氨基丁酸和多不饱和脂肪酸，它们可能提供额外的健康特性。从这个意义上说，生物信息学工具的使用允许在体外和体内实验之前虚拟筛选此类化合物作为可能的治疗候选物。因此，本文件旨在概述奶酪中除生物活性肽之外的有前景的健康促进化合物，以及用于识别和预测其靶点和信号通路的生物信息学方法。