Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity

Abstract

The effects of L. barbarum (LB) and/or fish collagen (FC) in cheese on the proteolytic degradation profile with anti-ACE activity were investigated. Four types of cheeses were made plain cheese (control), LB-cheese, FC-cheese (control), and LB-cheese + FC. Acidification of cheese, milk proteins proteolysis, and angiotensin-converting enzyme (ACE) inhibitory activity was performed for 28 days. The OPA peptides content of LB-cheese was higher (p < .05) than control on 28 days. The addition of FC in LB-cheese improved OPA peptides’ content. The proteins degradation of β-lactoglobulin, α- and β-caseins increased in the presence of LB in cheese whereas α- and β-caseins degradation improved in LB + FC cheese. ACE inhibitory activity was decreased (p < .05) in LB-cheese but not in LB + FC. The combination of LB and FC in cheese showed the most enhancements on the production of peptides that may act as an anti-ACE activity. Novelty impact statement ACE inhibitory peptides from cheese could be considered as a potential approach for use in nutraceuticals for the prevention and management of hypertension. People have a high demand to consume functional dairy products and there are big opportunities for the functional dairy market, this has driven the cheese industry to the development of commercial new products in the market. L. barbarum and fish collagen contain significant amounts of biologically active compounds that can be formulated into cheese to provide health properties such as anti-ACE activity.