File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp

TitleAngiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp
Authors
KeywordsAngiotensin converting enzyme-inhibitor (ACE-I)
Bioactive peptide
Cheddar cheese
Probiotic bacteria
Issue Date2007
PublisherE D P Sciences. The Journal's web site is located at http://www.edpsciences.org
Citation
Lait, 2007, v. 87 n. 2, p. 149-165 How to Cite?
AbstractThe aim of the study was to examine the release of ACE-inhibitory peptides in Cheddar cheeses made with starter lactococci and Lactobacillus casei 279 or Lb. casei LAFTI® L26 during ripening and to isolate, purify and identify such peptides. Addition of probiotic organisms increased the ACE-inhibitory activity of the cheeses during ripening at 4°C possibly due to the increased proteolysis. The IC50 (concentrations of ACE needed to inhibit 50% of ACE activity) was the lowest after 24 weeks of ripening in the probiotic cheeses (0.23-0.25 mg·mL-1) compared to 36 weeks for cheeses without any probiotic (0.28 mg·mL-1). Water-soluble extracts of each cheese were subjected to several stages of chromatography fractionation, Inhibitory activity found in the crude fractions ranged from 0.1 to 2.0 mg·mL-1. The fraction with the highest activity was purified using a second stage chromatography. Various ACE-inhibitory peptides corresponding to the αs1-casein N-terminal peptides [(f 1-6), (f 1-7), (f 1-9), (f 24-32) and (f 102-110)] and β-casein N-terminal peptides [(f 47-52) and (f 193-209)] were found, Our results suggested that ACE inhibition in Cheddar cheeses was dependent on proteolysis to a certain extent. Probiotic organisms used in this study can be added successfully in Cheddar cheeses in order to provide health benefits while simultaneously producing bioactive peptides for additional health attributes. © INRA, EDP Sciences, 2007.
Persistent Identifierhttp://hdl.handle.net/10722/144423
ISSN
2009 Impact Factor: 1.6
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorOng, Len_HK
dc.contributor.authorHenriksson, Aen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:59Z-
dc.date.available2012-01-20T09:01:59Z-
dc.date.issued2007en_HK
dc.identifier.citationLait, 2007, v. 87 n. 2, p. 149-165en_HK
dc.identifier.issn0023-7302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144423-
dc.description.abstractThe aim of the study was to examine the release of ACE-inhibitory peptides in Cheddar cheeses made with starter lactococci and Lactobacillus casei 279 or Lb. casei LAFTI® L26 during ripening and to isolate, purify and identify such peptides. Addition of probiotic organisms increased the ACE-inhibitory activity of the cheeses during ripening at 4°C possibly due to the increased proteolysis. The IC50 (concentrations of ACE needed to inhibit 50% of ACE activity) was the lowest after 24 weeks of ripening in the probiotic cheeses (0.23-0.25 mg·mL-1) compared to 36 weeks for cheeses without any probiotic (0.28 mg·mL-1). Water-soluble extracts of each cheese were subjected to several stages of chromatography fractionation, Inhibitory activity found in the crude fractions ranged from 0.1 to 2.0 mg·mL-1. The fraction with the highest activity was purified using a second stage chromatography. Various ACE-inhibitory peptides corresponding to the αs1-casein N-terminal peptides [(f 1-6), (f 1-7), (f 1-9), (f 24-32) and (f 102-110)] and β-casein N-terminal peptides [(f 47-52) and (f 193-209)] were found, Our results suggested that ACE inhibition in Cheddar cheeses was dependent on proteolysis to a certain extent. Probiotic organisms used in this study can be added successfully in Cheddar cheeses in order to provide health benefits while simultaneously producing bioactive peptides for additional health attributes. © INRA, EDP Sciences, 2007.en_HK
dc.languageengen_US
dc.publisherE D P Sciences. The Journal's web site is located at http://www.edpsciences.orgen_HK
dc.relation.ispartofLaiten_HK
dc.subjectAngiotensin converting enzyme-inhibitor (ACE-I)en_HK
dc.subjectBioactive peptideen_HK
dc.subjectCheddar cheeseen_HK
dc.subjectProbiotic bacteriaen_HK
dc.titleAngiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei spen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1051/lait:2007004en_HK
dc.identifier.scopuseid_2-s2.0-34547360658en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34547360658&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume87en_HK
dc.identifier.issue2en_HK
dc.identifier.spage149en_HK
dc.identifier.epage165en_HK
dc.identifier.eissn1297-9694-
dc.identifier.isiWOS:000247025700005-
dc.publisher.placeFranceen_HK
dc.identifier.scopusauthoridOng, L=16200369500en_HK
dc.identifier.scopusauthoridHenriksson, A=7006573843en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats