Effect of Ripening and in Vitro Digestion on Free Aminoacids and Angiotensin I Converting Enzyme Inhibitory (Ace-I) Potential of Cow and Buffalo Milk Cheddar cheeses | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

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

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

3. Muhammad Modassar: Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

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

5. Tadesse FikreTeferra: School of Nutrition Food Science and Technology, Hawassa University College of Agriculture, Hawassa, Ethiopia

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

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

8. 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 aminoacids (FAAs), which contribute to the cheese aroma, flavors, and textures. The FAA liberation and angiotensinconverting 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 store dunder refrigeration condition(4°C)forripening for 3, 6, and 9 months. The possible differences existing in the level of FAAs were explored before and after invitro digestion of ripened cheddar cheese made from cow and buffalo milk. The lower level of angiotensin-converting 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 and 9 months of ripening. In 9-month ripened cheese, a significant increase in the 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): 358-358

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

cheddar cheese , bioactive peptides , ACE inhibition , Free amino acid , Cheese ripening , Functional cheese

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