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ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

ACE ACE

Activité inhibitrice et peptides inhibiteurs de l’ACE dans différentes sortes de fromage

Dairy Science & Technology volume 90, pages 47–73 (2010)Cite this article

Abstract

During the ripening of cheese, a large number of peptides are formed from casein. Some of these peptides have been shown to exert an antihypertensive effect due to their angiotensin-I-converting enzyme (ACE)-inhibitory activity. Recently, several studies have investigated the ACE-inhibiting potential of cheese, and various ACE-inhibiting peptides have been isolated and identified from different cheese varieties. The present review focuses on the occurrence of two tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in cheese. These tripeptides were first described in fermented-milk products and have been demonstrated to exert a blood pressure-lowering effect in humans with mild hypertension. The influence of cheesemaking and ripening on the release of ACE-inhibiting peptides is revealed. Finally, the antihypertensive potential of cheese with high ACE-inhibitory activity is discussed with regard to the bioavailability of the peptides involved.

Abstract

I (ACE) ACE ACE Val-Pro-Pro (VPP) Ile-Pro-Pro (IPP) ACE ACE

Résumé

Au cours de la maturation du fromage, un grand nombre de peptides sont formés à partir de la caséine. Quelques-uns d’entre eux sont réputés exercer des effets antihypertenseurs en raison de l’activité inhibitrice de l’enzyme de conversion de l’angiotensine I (ACE). Récemment, plusieurs études ont examiné le potentiel inhibiteur d’ACE du fromage, et divers peptides inhibiteurs de l’ACE ont été isolés de différentes sortes de fromage puis identifiés. La présente revue porte sur la présence de deux tripeptides Val-Pro-Pro (VPP) et Ile-Pro-Pro (IPP) dans le fromage. Ces tripeptides sont parmi les premiers à avoir été décrits dans les produits laitiers fermentés et sont réputés exercer un effet antihypertenseur chez les patients présentant une légère hypertension. Cette revue porte aussi sur l’influence de la fabrication et de l’affinage du fromage sur la libération des peptides inhibiteurs de l’ACE, sur le potentiel antihypertenseur du fromage avec une activité inhibitrice élevée de l’ACE de même que la biodisponibilité des peptides en question.

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Abbreviations

ACE:

angiotensin-converting enzyme

CN:

casein

DBP:

diastolic blood pressure

FAPGG:

furanacryloyl-phenylalanyl-glycyl-glycine

HHL:

hippuryl-histidyl-leucyl-OH

HPLC:

high-performance liquid chromatography

IPP:

isoleucyl-prolyl-proline

MS:

mass spectrometry

SBP:

systolic blood pressure

SHR:

spontaneously hypertensive rats

VPP:

valyl-prolyl-proline

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  1. Agroscope Liebefeld-Posieux Research Station ALP, 3003, Berne, Switzerland

    Robert Sieber, Ueli Bütikofer, Charlotte Egger, Reto Portmann, Barbara Walther & Daniel Wechsler

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  1. Robert Sieber
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Sieber, R., Bütikofer, U., Egger, C. et al. ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties. Dairy Sci. Technol. 90, 47–73 (2010). https://doi.org/10.1051/dst/2009049

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