Abstract
Gamalost, a mould-ripened semi-hard traditional Norwegian cheese, has previously been shown to have a very high angiotensin I-converting enzyme (ACE) inhibition potential compared to other cheeses. In this study the development of the ACE-inhibiting peptides in Gamalost was characterized during ripening. The maximum ACE inhibitory activity of the pH 4.6 soluble fraction of Gamalost was detected after 10 and 20 days of ripening and corresponded to the initial proteolytic activity. During further ripening, a decrease of the ACE inhibitory activity was observed which corresponded to a further increase in the content of free amino acids. From the pH 4.6 soluble fraction of the cheese, 41 different peptides were identified and were found to be derived mainly from β-casein. The results presented in this paper confirm the ACE-inhibiting activity of Gamalost which peaked between 10 and 20 days of ripening. The ACE-inhibiting activities revealed may indicate that this cheese may have an in vitro antihypertensive effect.
摘要:
Gamalost干酪, 是产于挪威的一种半硬质霉菌成熟型传统干酪, 较其他干酪而言,Gamalostt干酪中含有较高含量的血管紧张素I-转换酶(ACE) 抑制肽。本文研究了Gamalostt干酪成熟期内ACE抑制肽的形成。测定了成熟期为10天和20天的Gamalostt 干酪样品和相应的蛋白水解样品中pH 4.6t可溶性部分中ACE抑制肽的活性。在成熟过程中,ACE抑制肽活性随着游离氨基酸含量的提高而降低。在干酪pH 4.6 可溶性部分中检测到41种多肽,且其中大部分衍生于β-酪蛋白。在成熟期10-20天,Gamalost干酪中ACE抑制肽活性最高,这种ACE 抑制活性意味Gamalost干酪具有抗高血压的作用。
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Acknowledgments
Tahir Mahmood Qureshi has been funded by the higher education commission Pakistan. The experimental work has been funded by a grant from the Norwegian Research Council, the Norwegian Foundation for Research Levy on Agricultural Products, the Norwegian Agricultural Agreement Research Fund and TINE SA. The authors are thankful to TINE Meieriet Vik for their kind assistance in performing the cheese making and sampling of the Gamalost cheeses. The authors are much obliged to the technicians at the dairy research group at the department for their assistance and guidance in the laboratory. Sari Mäkinen and Ms Satu Örling (MTT Agrifood Research, Finland) are acknowledged for their help and discussion with implementing the ACE inhibitory assay. Ylva Ardö is acknowledged for the contribution with analysis of casein fractions and fat measurement of cheese in the laboratory at the Department of Food Science, University of Copenhagen, Denmark. We wish to thank Ashoka Sreedhara for his guidance for the preparation of the samples for peptide sequences. Toril Anne Grønset from the Tromsø University Proteomics Platform, Department of Medical Biology, Faculty of Health Sciences, University of Tromsø, is gratefully acknowledged for running the peptide sequences.
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Qureshi, T.M., Vegarud, G.E., Abrahamsen, R.K. et al. Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening. Dairy Sci. & Technol. 92, 613–625 (2012). https://doi.org/10.1007/s13594-012-0078-1
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DOI: https://doi.org/10.1007/s13594-012-0078-1