Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese.

Amal Shaukat,Mian Anjum Murtaza,Tahir Mahmood Qureshi,Muhammad Nadeem,Olivier Basole Kashongwe,Redmond R Shamshiri,Rabia Kanwal,Muhammad Sultan

doi:10.3390/foods10071661

Abstract

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.

Highlights

Bioactive compounds are “extra nutritional” constituents occurring in foods in small quantities but having health impacts [1]
The processed cheddar cheese with black pepper (6122.8 ± 205.4 μg/g Trolox equivalent) and clove (5897.5 ± 23.29 μg/g Trolox equivalent) powder shows the maximum values for Total Antioxidant Activity (TAA) after in vitro digestion of ripened (PDC), while the minimum TAA was observed in case of cumin processed Cheddar cheese (4739 ± 153.02 μg/g Trolox equivalent) (Figure 1)
This study showed that the angiotensin-converting enzyme (ACE)-inhibitory potential was highest in processed cheese made from buffalo milk

Summary

Introduction

Bioactive compounds are “extra nutritional” constituents occurring in foods in small quantities but having health impacts [1]. Bioactive peptides are produced during fermentation with starter cultures (proteolytic), proteolytic enzymatic hydrolysis, and gastrointestinal digestion. They confer to processed dairy products such as cheese nutritional and health benefits. The possible health benefits and associations with cheese consumption of these bioactive peptides, resulting from proteolytic digestion of the parent milk proteins, can be monitored. This is possible when considering the natural concentrations of these compounds within food products for example ripened cheese [5]. Antioxidants that occur candidly in foods could safeguard the humanoid form by delaying the progress of many chronic diseases [6,7,8]

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