Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese |
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| Authors: | Torres-Llanez M J González-Córdova A F Hernandez-Mendoza A Garcia H S Vallejo-Cordoba B |
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| Affiliation: | * Laboratorio de Química y Biotecnología de Productos Lácteos Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico
† Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Instituto Tecnológico de Veracruz M. A. de Quevedo 2279, Col. Formando Hogar Veracruz, Veracruz 91897, Mexico |
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| Abstract: | The objective of this study was to evaluate if Mexican Fresco cheese manufactured with specific lactic acid bacteria (LAB) presented angiotensin I-converting enzyme inhibitory (ACEI) activity. Water-soluble extracts (3 kDa) obtained from Mexican Fresco cheese prepared with specific LAB (Lactococcus, Lactobacillus, Enterococcus, and mixtures: Lactococcus-Lactobacillus and Lactococcus-Enterococcus) were evaluated for ACEI activity. Specific peptide fractions with high ACEI were analyzed using reverse phase-HPLC coupled to mass spectrometry for determination of amino acid sequence. Cheese containing Enterococcus faecium or a Lactococcus lactis ssp. lactis-Enterococcus faecium mixture showed the largest number of fractions with ACEI activity and the lowest half-maximal inhibitory concentration (IC50; <10 μg/mL). Various ACEI peptides derived from β-casein (f(193-205), f(193-207), and f(193-209)] and αS1-casein f(1-15), f(1-22), f(14-23), and f(24-34)] were found. The Mexican Fresco cheese manufactured with specific LAB strains produced peptides with potential antihypertensive activity. |
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| Keywords: | bioactive peptide lactic acid bacteria Mexican Fresco cheese |
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