Skip to main content
×
Home
    • Aa
    • Aa

Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

  • Didem Sahingil (a1), Ali A. Hayaloglu (a1), Huseyin A. Kirmaci (a2), Barbaros Özer (a3) and Osman Simsek (a4)...
Abstract

The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.

Copyright
Corresponding author
*For correspondence; e-mail: adnan.hayaloglu@inonu.edu.tr
Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

Y Ardö & A Polychroniadou 1999 Laboratory Manual for Chemical Analysis of Cheese, pp. 95. Luxembourg: Cost

JM Banks & AG Williams 2004 The role of the non-starter lactic acid bacteria in Cheddar cheese ripening. International Journal of Dairy Technology 57 145152

U Bütikofer , J Meyer , R Sieber & D Wechsler 2007 Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses. International Dairy Journal 17 968975

HS Cheung , FL Wang , MA Ondetti , EF Sabo & DW Cushman 1980 Binding of peptide substrates and inhibitors of angiotensin-converting enzyme. Importance of the COOH-terminal dipeptide sequence. Journal of Biological Chemistry 255 401407

VL Crow , T Coolbear , PK Gopal , FG Martley , LL McKay & H Riepe 1995 The role of autolysis of lactic acid bacteria in the ripening of cheese. International Dairy Journal 5 855875

DW Cushman & HS Cheung 1971 Spectrophotometric assay and properties of the angiotensin-converting enzyme of rubbit lung. Biochemical Pharmacology 20 16371648

MEl-Soda , SAMadkor & PSTong 2000 Adjunct cultures: recent developments and potential significance to the cheese industry. Journal of Dairy Science 83 609619

MA Fenelon , MP Ryan , MC Rea , TP Guinee , RP Ross , C Hill & D Harrington 1999 Elevated temperature ripening of reduced fat cheddar cheese made with or without lacticin 3147-producing starter culture. Journal of Dairy Science 82 1022

B Folkertsma , PF Fox & PLH McSweeney 1996 Accelerated ripening of cheese at elevated temperatures. International Dairy Journal 6 11141117

JA Gomez-Ruiz , M Ramos & I Recio 2002 Angiotensin-I-converting enzyme-inhibitory peptides in Manchego cheese mamnufactured with different starter cultures. International Dairy Journal 12 697706

JA Hannon , MG Wilkinson , CM Delahunty , JM Wallace , PA Morrissey & TP Beresford 2003 Use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal 13 313323

JAHannon , KNKilcawley , MGWilkinson , CMDelahunty & TPBeresford 2007 Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus . International Dairy Journal 17 316327

WF Harrigan 1998 Laboratory Methods in Food Microbiology. San Diego: Academic Press

MHashemi , MAzar & MTMazlumi 2009 Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese. International Journal of Dairy Technology 62 4855

AA Hayaloglu 2007 Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese. International Journal of Food Science and Technology 42 930938

AA Hayaloglu , M Guven & PF Fox 2002 Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir”. International Dairy Journal 12 635648

AA Hayaloglu , M Guven , PF Fox , JA Hannon & PLH McSweeney 2004 Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus. International Dairy Journal 14 509610

AA Hayaloglu , M Guven , PF Fox & PLH McSweeney 2005 Influence of Starters on chemical, biochemical and sensory changes in Turkish White-brined Cheese. Journal of Dairy Science 88 34603467

BH Lee , KN Kilcawley , JA Hannon , SY Park , MG Wilkinson & TP Beresford 2007 The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme modified cheese production. Food Biotechnology 21 129143

H Mallatou , EC Pappa & AV Boumba 2004 Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk, Greece. International Dairy Journal 14 977987

SMMMeira , DJDariot , VEHelfer , APFCorrea , JSegalin , SCarro & ABrandelli 2012 Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay. Food Research International 48 322329

H Meisel , A Goepfert & S Günther 1997 ACE inhibitory activities in milk products. Milchwissenschaft 52 307311

J Meyer , U Bütikofer , B Walther , D Wechsler & R Sieber 2009 Changes in angiotensin converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties. Journal of Dairy Science 92 826836

MM Milesi , CV Bergamini & E Hynes 2011 Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses. Food Research International 44 765773

Y Nakamura , N Yamamoto , K Sakai & T Takano 1995 Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I converting enzyme. Journal of Dairy Science 78 12531257

L Ong & NP Shah 2009 Probiotic Cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of Cheddar cheeses. Journal of Food Science 74 181191

L Ong & N Shah 2008a Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of Cheddar cheeses ripened at 4, 8, and 12 °C. Journal of Food Science 73 M111M120

L Ong & NP Shah 2008b Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheese. LWT-Food Science and Technology 41 15551566

L Ong , A Henriksson & N Shah 2007 Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. Lait 87 149165

J Otte , SM Shalaby , M Zakora , AH Pripp & SA Shabrawyb 2007 Angiotensin-converting enzyme inhibitory activity of milk protein hydrolysates: effect of substrate, enzyme and time of hydrolysis. International Dairy Journal 17 488503

B Özer 1999 Microflora of white-brined cheeses. In Encyclopedia of Food Microbiology, pp. 397402 (Ed. RK Robinson , C Batt & PD Patel ) Academic Press, London

EC Pappa & K Sotirakoglou 2008. Changes of free amino acid content of Teleme cheese made with different types of milk and culture. Food Chemistry 111 606615

S Parrot , P Degraeve , C Curia & A Martial-Gros 2003 In vitro study on digestion of peptides in Emmental cheese: analytical evaluation and influence on angiotensin I converting enzyme inhibitory peptides. Nahrung 47 8794

AH Pripp , R Sorensen , L Stepaniak & T Sorhaug 2006 Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in differen cheeses. LWT-Food Science and Technology 39 677683

TM Qureshi , GE Vegarud , RK Abrahamsen & S Skeie 2013 Angiotensin-I-converting enzyme-inhibitory activity of the Norwegian autochthonous cheeses Gamalost and Norvegia after in vitro human gastrointestinal digestion. Journal of Dairy Science 96 838853

MC Robert , A Razaname , M Mutter & MA Juillerat 2004 Identification of angiotensin-I converting enzyme inhibitory peptides derived from sodium caseinate hydrolysates produced by Lactobacillus helveticus NCC 2765. Journal of Agricultural and Food Chemistry 52 69236931

EL Ryhänen , LA Pihlanto & E Pahkala 2001 A new type of ripened; low-fat cheese with bioactive properties. International Dairy Journal 11 441447

P Sarantinopoulos , G Kanaltzopoulos & E Tsakalidou 2002 Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek feta cheese. International Journal of Food Microbiology 76 93105

R Sieber , U Bütikofer , C Egger , R Portmann , B Walther & D Wechsler 2010 ACE inhibitory activity and ACE-inhibiting peptides in different cheese varieties. Dairy Science and Technology 90 4773

GA Sihufe , SE Zorilla & AC Rubiolo 2010 The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese. LWT-Food Science and Technology 43 247253

E Smacchi & M Gobbetti 1998 Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin-I-converting enzyme. Enzyme and Microbial Technology 22 687694

J Tuomilehto , J Lindström , J Hryyrynen , R Korpela , M-L Karhunen , L Mikkola , T Jauhiainen , L Seppo & A Nissinen 2004 Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension. Journal of Human Hypertension 18 795802

CM Urista , R Alvarez-Fernandez , F Riera-Rodriguez , A Arana-Cuenca & A Tellez Jurado 2011 Production and functionality of active peptides from milk. International Journal of Food Science and Technology 17 293317

H Wang , L Cui , W Chen & H Zhang 2011 An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01. International Journal of Dairy Technology 64 386393

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords:

Type Description Title
UNKNOWN
Supplementary Materials

Sahingil Supplementary Material
Figure

 Unknown (1.6 MB)
1.6 MB