Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of proce...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2021-07, Vol.10 (7), p.1661
Main Authors: Shaukat, Amal, Nadeem, Muhammad, Qureshi, Tahir Mahmood, Kanwal, Rabia, Sultan, Muhammad, Kashongwe, Olivier Basole, Shamshiri, Redmond R., Murtaza, Mian Anjum
Format: Article
Language:eng
Subjects:
ACE-inhibition
Angiotensin
Antihypertensives
antioxidant potential
Antioxidants
Blood pressure
Buffalo
Buffalo milk
Cheddar cheese
Cheese
Conversion
Cuminum
Dairy products
Digestion
Enzymes
Ethanol
ethanol-soluble extract
Flavonoids
Food science
Fractions
Manufacturing
Milk
Oils & fats
Peptides
Peptidyl-dipeptidase A
Piper nigrum
processed cheddar cheese
Processed foods
Sensory evaluation
Spices
water-soluble extract
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.
ISSN:2304-8158
2304-8158