Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study
Proteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or anti-hypertension bioactivities, which have been related to ripening time or activity of starter cultures, however, lit...
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Online Access: | http://dx.doi.org/10.1080/19476337.2016.1202325 |
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doaj-229a50f4b8e64e09acde6886337687062020-11-25T01:42:37ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452017-01-01151495710.1080/19476337.2016.12023251202325Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary studyLeticia Hernández-Galán0Anaberta Cardador-Martínez1Micloth López-del-Castillo2Daniel Picque3Henry Eric Spinnler4Sandra T. Martín del Campo5Tecnológico de MonterreyTecnológico de MonterreyUniversidad VeracruzanaCentre de Biotechnologies Agroindustrielles, AgroParisTech INRA, UMR 782 Génie & Microbiologie des Procédés AlimentairesCentre de Biotechnologies Agroindustrielles, AgroParisTech INRA, UMR 782 Génie & Microbiologie des Procédés AlimentairesTecnológico de MonterreyProteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or anti-hypertension bioactivities, which have been related to ripening time or activity of starter cultures, however, little is known about their production in fresh cheeses. Our objective was to evaluate antioxidant and angiotensin-converting enzyme inhibitory (ACEI) activities in fresh goat cheeses elaborated without starters using pasteurized and raw milk from different seasons. Proteolysis was measured by acid-soluble nitrogen, non-protein nitrogen and ethanol-soluble nitrogen indexes, using the Kjeldahl method and reverse phase high performance liquid chromatography (RP-HPLC). Each fraction’s antioxidant and ACEI activities were measured. Analysed cheeses showed high biological activities and slight differences between them were associated with heat treatment. Our results suggested that fresh goat cheese had important biological activity due to peptides present originally in the milk or released by rennet action during cheese manufacture.http://dx.doi.org/10.1080/19476337.2016.1202325Fresh goat cheesebioactive peptidesantioxidant activityACE inhibitory activity |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Leticia Hernández-Galán Anaberta Cardador-Martínez Micloth López-del-Castillo Daniel Picque Henry Eric Spinnler Sandra T. Martín del Campo |
spellingShingle |
Leticia Hernández-Galán Anaberta Cardador-Martínez Micloth López-del-Castillo Daniel Picque Henry Eric Spinnler Sandra T. Martín del Campo Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study CyTA - Journal of Food Fresh goat cheese bioactive peptides antioxidant activity ACE inhibitory activity |
author_facet |
Leticia Hernández-Galán Anaberta Cardador-Martínez Micloth López-del-Castillo Daniel Picque Henry Eric Spinnler Sandra T. Martín del Campo |
author_sort |
Leticia Hernández-Galán |
title |
Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study |
title_short |
Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study |
title_full |
Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study |
title_fullStr |
Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study |
title_full_unstemmed |
Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study |
title_sort |
antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2017-01-01 |
description |
Proteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or anti-hypertension bioactivities, which have been related to ripening time or activity of starter cultures, however, little is known about their production in fresh cheeses. Our objective was to evaluate antioxidant and angiotensin-converting enzyme inhibitory (ACEI) activities in fresh goat cheeses elaborated without starters using pasteurized and raw milk from different seasons. Proteolysis was measured by acid-soluble nitrogen, non-protein nitrogen and ethanol-soluble nitrogen indexes, using the Kjeldahl method and reverse phase high performance liquid chromatography (RP-HPLC). Each fraction’s antioxidant and ACEI activities were measured. Analysed cheeses showed high biological activities and slight differences between them were associated with heat treatment. Our results suggested that fresh goat cheese had important biological activity due to peptides present originally in the milk or released by rennet action during cheese manufacture. |
topic |
Fresh goat cheese bioactive peptides antioxidant activity ACE inhibitory activity |
url |
http://dx.doi.org/10.1080/19476337.2016.1202325 |
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