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Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry

European Food Research and Technology volume 223, pages 595–601 (2006)Cite this article

Abstract

Different Spanish cheeses (Cabrales, Idiazábal, Roncal, Manchego, Mahón and a goat's milk cheese), made with diverse technologies and milk from different species, were studied for their angiotensin converting enzyme (ACE)-inhibitory activity. Among the water-soluble extract WSE<1000-Da of the different samples, Cabrales cheese was the most active with an inhibitory activity of 76.1%. On the contrary, Mahón cheese showed the lowest ACE-inhibitory index (56.6%). In order to identify the peptides involved in this activity, the WSE<1000-Da were analyzed by HPLC-MS/MS and off-line MS/MS. A total of 41 major peptides were identified in the different cheeses. Most of them derived from β-and αs1-casein. Several of these peptides were selected on the basis of the presence of proline as the C-terminal amino acid, and they were chemically synthesized. All peptides showed moderate or low ACE-inhibitory activity. Peptide DKIHP [β-CN f(47–51)], a sequence detected in all samples except Mahón cheese, showed the highest inhibitory activity with an IC50 value of 113.1 μM.

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Acknowledgements

This work has received financial support from project AGL-2004-06903-C02-01. J.A. Gómez-Ruiz was the recipient of a fellowship from the Comunidad Autónoma de Madrid, Spain. G. Taborda expresses his appreciation to Colciencias for a fellowship and to the Universidad de Caldas (Manizales, Colombia).

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Author notes

  1. Gonzalo Taborda

    Present address: Departamento de Química, Universidad de Caldas, Manizales A.A. 275, Colombia

Authors and Affiliations

  1. Instituto de Fermentaciones Industriales (CSIC) Juan de la Cierva 3, 28006, Madrid, Spain

    José Ángel Gómez-Ruiz, Gonzalo Taborda, Lourdes Amigo, Isidra Recio & Mercedes Ramos

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  1. José Ángel Gómez-Ruiz
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  2. Gonzalo Taborda
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  3. Lourdes Amigo
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  5. Mercedes Ramos
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Correspondence to Mercedes Ramos.

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Gómez-Ruiz, J.Á., Taborda, G., Amigo, L. et al. Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry. Eur Food Res Technol 223, 595–601 (2006). https://doi.org/10.1007/s00217-005-0238-0

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  • DOI: https://doi.org/10.1007/s00217-005-0238-0

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