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 | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Amal Shaukat: Department of Food Science and Technology, UCP, Lahore,Pakistan; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

2. Muhammad Nadeem: Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

3. Muhammad Modassar: Department of Food Science and Technology, UCP, Lahore, Pakistan

4. A. N. Ranjha: Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

5. Lala Rukh: Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

6. Waleed Sultan: Department of Food Science and Technology, UCP, Lahore, Pakistan

7. Kanza Aziz Awan: Department of Food Science and Technology, UCP, Lahore, Pakistan

Abstract:

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

Page(s): 163-163

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

Amino acids and Angiotensin I , enzyme inhibitory ACEI , Cow and buffalo milk cheddar cheeses

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