Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

• DOI: 10.1080/10942912.2022.2070200
• Publication Date: 2022-05-05T11:43:42Z
• Authors: Amal Shaukat; Muhammad Nadeem; Muhammad Modassar...; Tadesse Fikre Tef...; Lala Rukh; Waleed Sultan
• Keywords: Digestion; Cheese ripening

Cheddar cheese is a source of variety biologically active peptides and free amino acids (FAAs), which contribute to the aroma, flavors, textures. The FAA liberation angiotensin-converting enzyme inhibition potential cheddar made from cow buffalo milk before after in vitro digestion by gastric duodenal enzymes with ripening were investigated. samples stored under refrigeration condition (4°C) for 3, 6, 9 months. possible differences existing level FAAs explored ripened milk. lower value 62.4 ± 1.04% was observed digested months ripening, while highest 93.1 1.29% 6 ripening. This study showed that digestion, inhibitory between In 9-month cheese, significant increase contents glutamic, glutamine, valine, leucine, lysine case both cheeses. ornithine, tryptophan negligible significantly increased afterward.