Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

International Journal of Food Properties

Waleed Sultan¹  Muhammad Nadeem²  Lala Rukh²  Amal Shaukat²  Muhammad Modassar A. N Ranjha²  Tadesse Fikre Teferra³ 

[1] Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan;Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan;School of Nutrition Food Science and Technology, Hawassa University College of Agriculture, Hawassa, Ethiopia;

关键词: ACE inhibition;    Bioactive peptides;    Cheddar cheese;    Free amino acid;    Cheese ripening;    Functional cheese;   

DOI  :  10.1080/10942912.2022.2070200

来源: DOAJ

【 摘 要 】

Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures. The FAA liberation and angiotensin-converting enzyme inhibition potential of cheddar cheese made from cow and buffalo milk before and after in vitro digestion by gastric and duodenal enzymes with ripening were investigated. The cheese samples were stored under refrigeration condition (4°C) for ripening for 3, 6, and 9 months. The possible differences existing in the level of FAAs were explored before and after in vitro digestion of ripened cheddar cheese made from cow and buffalo milk. The lower level of angiotensin-converting enzyme inhibition value 62.4 ± 1.04% was observed in gastric digested cheese samples after 9 months of ripening, while the highest angiotensin-converting enzyme inhibition value 93.1 ± 1.29% was observed in duodenal digested cheese samples after 6 months of ripening. This study showed that before and after in vitro digestion, highest angiotensin-converting enzyme inhibitory potential of cheddar cheese was observed between 6 and 9 months of ripening. In 9-month ripened cheese, a significant increase in the contents of glutamic, glutamine, valine, leucine, and lysine was observed after duodenal digestion in case of both cow and buffalo milk Cheddar cheeses. The contents of valine, ornithine, and tryptophan were negligible before digestion and significantly increased afterward.

【 授权许可】

Unknown