Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

Leticia Hernández-Galán,Anaberta Cardador-Martínez,Micloth López-Del-Castillo,Daniel Picque,Henry Eric Spinnler,Sandra T Martín Del Campo

doi:10.1080/19476337.2016.1202325

Leticia Hernández-Galán, Anaberta Cardador-Martínez + Show 4 more

Open Access

https://doi.org/10.1080/19476337.2016.1202325

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Abstract

ABSTRACTProteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or anti-hypertension bioactivities, which have been related to ripening time or activity of starter cultures, however, little is known about their production in fresh cheeses. Our objective was to evaluate antioxidant and angiotensin-converting enzyme inhibitory (ACEI) activities in fresh goat cheeses elaborated without starters using pasteurized and raw milk from different seasons. Proteolysis was measured by acid-soluble nitrogen, non-protein nitrogen and ethanol-soluble nitrogen indexes, using the Kjeldahl method and reverse phase high performance liquid chromatography (RP-HPLC). Each fraction’s antioxidant and ACEI activities were measured. Analysed cheeses showed high biological activities and slight differences between them were associated with heat treatment. Our results suggested that fresh goat cheese had important biological activity due to peptides present originally in the milk or released by rennet action during cheese manufacture.

Highlights

Bioactive peptides are defined as specific protein fragments that have a positive impact on body functions or conditions and could influence health (Kitts & Weiler, 2003)
Their functionality is due to its amino acid composition and sequence, which generally consists of 3–20 amino acid residues per molecule (Hajirostamloo, 2010)
The secondary proteolysis generates small peptides and free amino acids resulting from the action of bacterial proteinases and peptidases

Summary

Introduction

Bioactive peptides are defined as specific protein fragments that have a positive impact on body functions or conditions and could influence health (Kitts & Weiler, 2003). Their functionality is due to its amino acid composition and sequence, which generally consists of 3–20 amino acid residues per molecule (Hajirostamloo, 2010). Cheese contains numerous bioactive peptides released during proteolysis occurred in fermentation, ripening or even during digestion (Gupta, Mann, Kumar, & Sangwan, 2009, 2013; Hernández-Ledesma, Del Mar Contreras, & Recio, 2011; Théolier, Hammami, Fliss, & Jean, 2014). The secondary proteolysis (in ripened cheeses) generates small peptides and free amino acids resulting from the action of bacterial proteinases and peptidases

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