Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. (June 2021)

• Record Type: Journal Article
• Authors: Hao, Xinyue; Yang, Wanshuang; Zhu, Qipeng; Zhang, Gengxu; Zhang, Xiuxiu; Liu, Lu; Li, Xiaodong; Hussain, Muhammad; Ni, Chenyu; Jiang, Xin
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 145(2021)
• Publication Date: 2021-06
• Subjects: Cheddar cheese -- Probiotic -- ACE-I peptide -- Digestion; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111295
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Proteolysis degree, ACE-inhibitory (ACE-I) activity, water-soluble peptide profiles of Cheddar cheese with different probiotics were determined during digestion period and were comprehensively compared to evaluate the influence of digestion and the addition of different probiotics. After digestion, further hydrolysis of protein led to the production of more low molecular weight peptides, and ACE-I peptides with higher activity were released. ACE-I activity of Cheddar cheese with Lactobacillus helveticus (B4, 86.06%) was significantly ( P < 0.05) higher than other cheese groups. Three ACE-I peptides were uniquely presented in B4 before digestion and more new ACE-I peptides were released after digestion. Meanwhile, cheese with Lactobacillus rhamnosus was more likely to produce anti-digestion ACE-I peptides. Most of ACE-I peptides come from β-casein. Hydrophobic amino acids Val, Phe, Pro, Tyr, Leu, and basic amino acids Arg, Lys at the C-terminal were more responsible for the formation of ACE inhibitory peptides that resist digestion. This research provides the basis to increase the exploitation of the health benefits of Cheddar cheese with probiotic. Highlights: After digestion, the ACE-I activity of cheeses increased, and the amount of peptides decreased. Anti-digestion ACE-I peptides were more likely to release from cheese with L.rhamnosus. Cheese with L. helveticus had the highest ACE-I activity before and after digestion. Six ACE-I peptides belonging to β-casein existed in all cheese and can be resist to digestion. The C-terminal of anti-digestion ACE-I peptides mainly contained hydrophobic amino acids.