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Angiotensin‐converting enzyme‐inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses
Author(s) -
Rafiq Saima,
Huma Nuzhat,
Pasha Imran,
Shahid Muhammad,
Xiao Hang
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12373
Subject(s) - antithrombotic , ripening , chemistry , proteolysis , peptide , angiotensin converting enzyme , food science , cheese ripening , in vitro , cow milk , enzyme , biochemistry , biology , medicine , endocrinology , blood pressure
The aim of the study was to evaluate potential role of a water‐soluble peptide ( WSP ) extracts derived from buffalo and cow milk Cheddar cheeses with special reference to their antihypertension and antithrombotic activities. The WSP fractions collected at different stages of ripening were tested to assess their degree of proteolysis, their peptides were profiled by RP ‐ HPLC and in vitro assays for potential bioactivity were conducted. The peptide peak development was observed with slight differences in peaks number, area and height. Both angiotensin‐converting enzyme‐inhibitory and antithrombotic activities increased progressively during ripening. In comparison, the highest activities were observed in peptide extracts obtained from buffalo milk Cheddar cheese, in a dose‐dependent fashion.