Ripening of cheddar cheese with Lactobacillus helveticus as adjunct culture produces peptides that protect human vein endothelial cells against inflammatory markers relevant to cardiovascular disease (1034.12)

Abstract

Lactobacillus helveticus has been recognized as an adjunct culture that contributes to flavor development in cheddar cheese. However changes in peptides profiles throughout ripening and their anti‐inflammatory effects on HUVEC have not been investigated.Peptides in cheddar cheese (Cougar Gold) were assessed by LC‐MS/MS analysis throughout ripening (0, 6, and 12 months). The protective effects of peptides in HUVEC challenged with glucose (G) or E. coli lipopolysaccharides (LPS) were assessed by quantification of reactive oxygen species (ROS), H2O2, glutathione S‐transferase activity (GST), and expression of inflammatory genes by standard analytical methods.Results showed that peptides produced within 0‐12 months ripening varied in masses from 1226 to 7474 Da with the lowest masses found at 12 months. These peptides prevented ROS production in HUVEC challenged with LPS or G to 0.7‐fold and to 0.36‐fold of LPS‐ and G‐controls, respectively and this was correlated with levels of H2O2. These effects were in part due to higher induction of GST by the 12 month peptides (1.64‐fold of control) and downregulation of NF‐ĸB mRNA and NF‐ĸB‐target genes IL‐8, IL‐6, IL‐1β, and ICAM1. We are currently investigating the peptide profiles and bioavailability throughout ripening. Overall, these results strongly suggest that these peptides can protect HUVEC against inflammation and the mechanisms involve more than the widely reported antihypertensive activities with relevance for CVD prevention.