1
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Milan AM, Menting GGA, Barnett MPG, Liu Y, McNabb WC, Roy NC, Hutchings SC, Mungure T, Weeks M, Li S, Hort J, Calder S, O'Grady G, Mithen RF. The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial. Food Funct 2024; 15:5613-5626. [PMID: 38722062 DOI: 10.1039/d3fo04474b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Modification of dairy proteins during processing impacts structural assemblies, influencing textural and nutritional properties of dairy products, and release and availability of amino acids during digestion. By modifying only pH, acid heat-set bovine dairy gels with divergent textural properties were developed to alter protein digestion. In vitro assay confirmed faster digestion of protein from a firm gel (pH 5.65) versus a soft gel (pH 6.55). We hypothesised that firm gel (FIRM-G; pH 5.6) would result in greater indispensable amino acid (IAA) appearance in circulation over 5 h and corresponding differences in gastric myoelectrical activity relative to soft gel (SOFT-G; pH 6.2). In a randomised, single-blind cross-over trial, healthy females (n = 20) consumed 150 g of each gel; plasma amino acid appearance was assessed over 5 hours. Iso-nitrogenous, iso-caloric gels were prepared from identical mixtures of bovine milk and whey protein concentrates; providing 17.7 g (FIRM-G) and 18.9 g (SOFT-G) of protein per serving. Secondary outcomes included gastric myoelectrical activity measured by body surface gastric mapping, glycaemic, triglyceridaemic, and subjective appetite and digestive responses. Overall plasma IAA (area under the curve) did not differ between gels. However, plasma IAA concentrations were higher, and increased more rapidly over time after SOFT-G compared with FIRM-G (1455 ± 53 versus 1350 ± 62 μmol L-1 at 30 min, p = 0.024). Similarly, total, branched-chain and dispensable amino acids were higher at 30 min with SOFT-G than FIRM-G (total: 3939 ± 97 versus 3702 ± 127 μmol L-1, p = 0.014; branched-chain: 677 ± 30 versus 619 ± 34 μmol L-1, p = 0.047; dispensable: 2334 ± 53 versus 2210 ± 76 μmol L-1, p = 0.032). All other measured parameters were similar between gels. Peak postprandial aminoacidaemia was higher and faster following ingestion of SOFT-G. Customised plasma amino acid appearance from dairy is achievable by altering gel coagulum structure using pH during processing and may have minimal influence on related postprandial responses, with implications for targeting food design for optimal health. The Clinical Trial Registry number is ACTRN12622001418763 (https://www.anzctr.org.au) registered November 7, 2022.
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Affiliation(s)
- Amber M Milan
- The Liggins Institute, The University of Auckland, Auckland, New Zealand.
- AgResearch Limited, Palmerston North, New Zealand.
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | | | - Matthew P G Barnett
- AgResearch Limited, Palmerston North, New Zealand.
- The Riddet Institute, Palmerston North, New Zealand.
| | - Yutong Liu
- The Liggins Institute, The University of Auckland, Auckland, New Zealand.
| | - Warren C McNabb
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
- The Riddet Institute, Palmerston North, New Zealand.
| | - Nicole C Roy
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
- The Riddet Institute, Palmerston North, New Zealand.
- Department of Human Nutrition, The University of Otago, Otago, New Zealand.
| | | | - Tanyaradzwa Mungure
- AgResearch Limited, Palmerston North, New Zealand.
- The University of Melbourne, Melbourne, Australia.
| | - Mike Weeks
- AgResearch Limited, Palmerston North, New Zealand.
| | - Siqi Li
- The Riddet Institute, Palmerston North, New Zealand.
| | - Joanne Hort
- The Riddet Institute, Palmerston North, New Zealand.
- Food Experience and Sensory Testing Lab, Massey University, Palmerston North, New Zealand.
| | - Stefan Calder
- Department of Surgery, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand.
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
| | - Greg O'Grady
- Department of Surgery, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand.
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
| | - Richard F Mithen
- The Liggins Institute, The University of Auckland, Auckland, New Zealand.
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
- The Riddet Institute, Palmerston North, New Zealand.
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2
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Shaukat A, Nadeem M, Ranjha MMAN, Teferra TF, Rukh L, Sultan W. Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2070200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Amal Shaukat
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | | | - Tadesse Fikre Teferra
- School of Nutrition Food Science and Technology, Hawassa University College of Agriculture, Hawassa, Ethiopia
| | - Lala Rukh
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Waleed Sultan
- Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
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3
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Aires R, Gobbi Amorim F, Côco LZ, da Conceição AP, Zanardo TÉC, Taufner GH, Nogueira BV, Vasquez EC, Melo Costa Pereira T, Campagnaro BP, Dos Santos Meyrelles S. Use of kefir peptide (Kef-1) as an emerging approach for the treatment of oxidative stress and inflammation in 2K1C mice. Food Funct 2022; 13:1965-1974. [PMID: 35088783 DOI: 10.1039/d1fo01798e] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The benefits of kefir consumption are partially due to the rich composition of bioactive molecules released from its fermentation. Angiotensin-converting enzyme (ACE) inhibitors are bioactive molecules with potential use in the treatment or prevention of hypertension, heart failure, and myocardial infarction. Here, the in vivo actions of the Kef-1 peptide, an ACE inhibitor derived from kefir, were evaluated in an angiotensin II-dependent hypertension model. The Kef-1 peptide showed a potential anti-hypertensive effect. Additionally, Kef-1 exhibited systemic antioxidant and anti-inflammatory activities. In smooth muscle cells (SMCs), the Kef-1 peptide decreased ROS production through the reduced participation of NADPH oxidase and mitochondria. The aorta of 2K1C mice treated with Kef-1 showed lesser wall-thickening and partial restoration of the endothelial structure. In conclusion, these novel findings highlight the in vivo biological potential of this peptide demonstrating that Kef-1 may be a relevant nutraceutical treatment for cardiovascular diseases.
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Affiliation(s)
- Rafaela Aires
- Laboratory of Translational Physiology, Physiological Sciences Graduate Program, Federal University of Espirito Santo (UFES), Vitoria, Brazil.
| | - Fernanda Gobbi Amorim
- Laboratory of Mass Spectrometry, Department of Chemistry, University of Liège, Liège, Belgium
| | - Larissa Zambom Côco
- Laboratory of Translational Physiology and Pharmacology, Pharmaceutical Sciences Graduate Program, Vila Velha University (UVV), Vila Velha, Brazil
| | - Amanda Pompermayer da Conceição
- Laboratory of Translational Physiology and Pharmacology, Pharmaceutical Sciences Graduate Program, Vila Velha University (UVV), Vila Velha, Brazil
| | - Tadeu Ériton Caliman Zanardo
- Biotechnology Graduate Program, Rede Nordeste de Biotecnologia (RENORBIO), Vitória, Brazil.,Tissue Engineering Core, Department of Morphology, Federal University of Espírito Santo, Vitória, Brazil
| | - Gabriel Henrique Taufner
- Biotechnology Graduate Program, Rede Nordeste de Biotecnologia (RENORBIO), Vitória, Brazil.,Tissue Engineering Core, Department of Morphology, Federal University of Espírito Santo, Vitória, Brazil
| | - Breno Valentim Nogueira
- Biotechnology Graduate Program, Rede Nordeste de Biotecnologia (RENORBIO), Vitória, Brazil.,Tissue Engineering Core, Department of Morphology, Federal University of Espírito Santo, Vitória, Brazil
| | - Elisardo Corral Vasquez
- Laboratory of Translational Physiology and Pharmacology, Pharmaceutical Sciences Graduate Program, Vila Velha University (UVV), Vila Velha, Brazil
| | - Thiago Melo Costa Pereira
- Laboratory of Translational Physiology and Pharmacology, Pharmaceutical Sciences Graduate Program, Vila Velha University (UVV), Vila Velha, Brazil.,Federal Institute of Education, Science and Technology (IFES), Vila Velha, ES, Brazil
| | - Bianca Prandi Campagnaro
- Laboratory of Translational Physiology and Pharmacology, Pharmaceutical Sciences Graduate Program, Vila Velha University (UVV), Vila Velha, Brazil
| | - Silvana Dos Santos Meyrelles
- Laboratory of Translational Physiology, Physiological Sciences Graduate Program, Federal University of Espirito Santo (UFES), Vitoria, Brazil.
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4
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Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese. Foods 2021; 10:foods10071661. [PMID: 34359531 PMCID: PMC8307587 DOI: 10.3390/foods10071661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/09/2021] [Accepted: 07/14/2021] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.
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5
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Chourasia R, Abedin MM, Chiring Phukon L, Sahoo D, Singh SP, Rai AK. Biotechnological approaches for the production of designer cheese with improved functionality. Compr Rev Food Sci Food Saf 2020; 20:960-979. [PMID: 33325160 DOI: 10.1111/1541-4337.12680] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/27/2020] [Accepted: 11/12/2020] [Indexed: 12/19/2022]
Abstract
Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese-making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.
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Affiliation(s)
- Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India.,Department of Botany, University of Delhi, New Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
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6
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Yap PG, Gan CY. In vivo challenges of anti-diabetic peptide therapeutics: Gastrointestinal stability, toxicity and allergenicity. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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7
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Rodríguez-Hernández G, Rentería-Monterrubio AL, Gutiérrez-Méndez N, Ortega-Gutiérrez JA, Santellano-Estrada E, Rojas-González S, Chávez-Martínez A. Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3731-3738. [PMID: 32903884 PMCID: PMC7447725 DOI: 10.1007/s13197-020-04405-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/16/2020] [Accepted: 04/02/2020] [Indexed: 06/11/2023]
Abstract
Fermented whey-based beverages were elaborated using commercial probiotics cultures (CHR HANSEN): BCT-1®, ABT-4®, ABC where A: Lactobacillus acidophilus, B: Bifidobacterium animalis subsp. lactis, C: Lactobacillus paracasei subsp. paracasei and T: Streptococccus thermophiles. Three treatments were prepared with these probiotics cultures and a treatment without cultures added as a control. All beverage were maintained at 4 °C and evaluated during their shelf life at 0, 7, 14 and 21 days. The variables analyzed were peptide concentration, proteolysis, ACE-inhibitory activity and, peptide and aromatic amino acid profiles. Principal component analysis (PCA) was conducted to assess the relationship between these variables. All whey-based fermented beverages added with probiotics presented ACE inhibitory activity (22-100%). However, whey-based beverage without probiotics added had the highest ACE inhibitory activity (100%), and it was maintained during its shelf life. Fermented beverage with ABT-4® culture had an ACE inhibitory activity from 80 to 100% during its shelf life. Thus can be attributed to the release of peptides during processing. Meanwhile, significative correlations were observed between variables varying this depending on the treatment, both, in magnitude and in direct or inverse direction (0.684-0.986). The ACE inhibitory activity was correlated to proteolysis and peptide and aromatic amino acids profiles. And, the IC50 was observed in the range of 0.01-0.055 mg/mL.
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Affiliation(s)
- Gabriela Rodríguez-Hernández
- División de Ciencias de La Vida, Departamento de Alimentos, Universidad de Guanajuato, Ex-Hacienda El Copal, km 9 Carretera Irapuato-Silao, Irapuato, Guanajuato C.P. 36824 México
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia Y Ecología, Universidad Autónoma de Chihuahua, Perif. R. Almada km 1. Chihuahua, Chihuahua, C.P. 31453 México
| | - Néstor Gutiérrez-Méndez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario Campus Ll. Chihuahua, Chihuahua, C.P. 31240 México
| | - Juan Angel Ortega-Gutiérrez
- Facultad de Zootecnia Y Ecología, Universidad Autónoma de Chihuahua, Perif. R. Almada km 1. Chihuahua, Chihuahua, C.P. 31453 México
| | - Eduardo Santellano-Estrada
- Facultad de Zootecnia Y Ecología, Universidad Autónoma de Chihuahua, Perif. R. Almada km 1. Chihuahua, Chihuahua, C.P. 31453 México
| | - Servando Rojas-González
- División de Ciencias de La Vida, Departamento de Medicina Veterinaria, Universidad de Guanajuato, Ex-Hacienda El Copal, km 9 Carretera Irapuato-Silao, Irapuato, Guanajuato C.P. 36824 México
| | - América Chávez-Martínez
- Facultad de Zootecnia Y Ecología, Universidad Autónoma de Chihuahua, Perif. R. Almada km 1. Chihuahua, Chihuahua, C.P. 31453 México
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8
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Munir M, Nadeem M, Mahmood Qureshi T, Gamlath CJ, Martin GJO, Hemar Y, Ashokkumar M. Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening. ULTRASONICS SONOCHEMISTRY 2020; 67:105140. [PMID: 32388000 DOI: 10.1016/j.ultsonch.2020.105140] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 04/16/2020] [Accepted: 04/21/2020] [Indexed: 06/11/2023]
Abstract
Dairy processing provides acceptable safety and shelf-life to final products, and improves their bioactivity. The present study evaluated the potential of different milk processing techniques to improve the antioxidant and angiotensin-I converting enzyme (ACE)-inhibitory activity of Cheddar cheese, during ripening. Cheese was made from milk subjected to different pre-treatments (C = untreated control, US-1 = ultrasonication, specific energy = 23 J/g, 20 kHz frequency; US-2 = Ultrasonication specific energy = 41 J/g, 20 kHz; HPP = high-pressure processing, 400 MPa for 15 min, at temperature < 40 °C; MW = microwave, temperature<40 °C, specific energy = 86.5 J/g) and analysed after ripening for 0, 3, 6 and 9 months. The results showed that the rate of proteolysis during both cheese making and subsequent ripening was significantly affected by the pre-treatment. Antioxidant activity and ACE-inhibitory potential of cheeses made from pre-treated milk significantly increased (p < 0.05) in the following order: US-2 > HPP > US-1 > MW > C. These findings demonstrate the possibility of using ultrasound, microwaves or high-pressure processing as pre-treatments to improve the nutritional attributes of cheese.
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Affiliation(s)
- Masooma Munir
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia; Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Tahir Mahmood Qureshi
- Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur, Pakistan
| | - Charitha J Gamlath
- School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia; Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Gregory J O Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Yacine Hemar
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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Barac M, Vucic T, Zilic S, Pesic M, Sokovic M, Petrovic J, Kostic A, Sredovic Ignjatovic I, Milincic D. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. Foods 2019; 8:E94. [PMID: 30871005 PMCID: PMC6462927 DOI: 10.3390/foods8030094] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 03/01/2019] [Accepted: 03/07/2019] [Indexed: 12/14/2022] Open
Abstract
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42⁻58.56 times) and the reducing power (by 17.90⁻99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
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Affiliation(s)
- Miroljub Barac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Tanja Vucic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Sladjana Zilic
- Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
| | - Mirjana Pesic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Marina Sokovic
- Institute for Biological Research "Sinisa Stankovic", University of Belgrade, 11000 Belgrade, Serbia.
| | - Jovana Petrovic
- Institute for Biological Research "Sinisa Stankovic", University of Belgrade, 11000 Belgrade, Serbia.
| | - Aleksandar Kostic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | | | - Danijel Milincic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
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Identification of new bioactive peptides from Kefir milk through proteopeptidomics: Bioprospection of antihypertensive molecules. Food Chem 2019; 282:109-119. [PMID: 30711094 DOI: 10.1016/j.foodchem.2019.01.010] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 12/21/2018] [Accepted: 01/02/2019] [Indexed: 12/23/2022]
Abstract
Kefir, a probiotic beverage prepared from fermented milk, has been associated with antihypertensive activity. However, the bioactive molecules responsible for this activity still remain unclear. Therefore, in this study we aim to evaluate the mechanisms of the antihypertensive effects of Kefir in the two-kidney one-clip hypertension model, and to bioprospect for bioactive peptides identified by proteomic methodologies. Treatment with Kefir was performed via gavage, and resulted in a 37 mmHg reduction in systolic arterial pressure and 19% inhibition of angiotensin converting enzyme (ACE) activity. For the proteopeptidomic study, the protein extract of Kefir beverage and non-fermented bovine milk were analysed by MALDI-TOF mass spectrometry, and their tryptic digestion products sequenced via Shotgun proteomics (Q-Exactive mass spectrometer). A list of 35 peptides with potential hypertensive activity due to ACE inhibition were identified. These results demonstrate the benefits of Kefir products, and may guide the design of new antihypertensive drugs.
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12
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Fardet A, Dupont D, Rioux LE, Turgeon SL. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Crit Rev Food Sci Nutr 2018; 59:1987-2010. [PMID: 29393659 DOI: 10.1080/10408398.2018.1435503] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Beyond nutrient composition matrix plays an important role on food health potential, notably acting on the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of this narrative review has been to synthesize available data in relation with the impact of physical structure of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, in vitro, in animals and in humans. Focus has been made on dairy nutrients the most studied, i.e., proteins, lipids and calcium. Data collected show different kinetics of bioavailability of amino acids, fatty acids and calcium according to the physicochemical parameters of these matrices, including compactness, hardness, elasticity, protein/lipid ratio, P/Ca ratio, effect of ferments, size of fat globules, and possibly other qualitative parameters yet to be discovered. This could be of great interest for the development of innovative dairy products for older populations, sometimes in protein denutrition or with poor dentition, involving the development of dairy matrices with optimized metabolic effects by playing on gastric retention time and thus on the kinetics of release of the amino acids within bloodstream.
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Affiliation(s)
- Anthony Fardet
- a Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne , F Clermont-Ferrand , France
| | - Didier Dupont
- b Science and Technology of Milk and Eggs, STLO, Agrocampus Ouest, French National Institute for Agricultural Research (INRA) , Rennes , France
| | - Laurie-Eve Rioux
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
| | - Sylvie L Turgeon
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
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13
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Rai AK, Sanjukta S, Jeyaram K. Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension. Crit Rev Food Sci Nutr 2018; 57:2789-2800. [PMID: 26463100 DOI: 10.1080/10408398.2015.1068736] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fermented milk is a potential source of various biologically active peptides with specific health benefits. Angiotensin converting enzyme inhibitory (ACE-I) peptides are one of the most studied bioactive peptides produced during milk fermentation. The presence of these peptides is reported in various fermented milk products such as, yoghurt, cheese, sour milk, etc., which are also available as commercial products. Many of the ACE-I peptides formed during milk fermentation are resistant to gastrointestinal digestion and inhibit angiotensin converting enzyme (ACE) in the rennin angiotension system (RAS). There are various factors, which affect the formation ACE-I peptides and their ability to reach the target tissue in active form, which includes type of starters (lactic acid bacteria (LAB), yeast, etc.), substrate composition (casein type, whey protein, etc.), composition of ACE-I peptide, pre and post-fermentation treatments, and its stability during gastrointestinal digestion. The antihypertensive effect of fermented milk products has also been proved by various in vitro and in vivo (animal and human trials) experiments. This paper reviews the literature on fermented milk products as a source of ACE-I peptides and various factors affecting the production and activity of ACE-I peptides.
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Affiliation(s)
- Amit Kumar Rai
- a Institute of Bioresources and Sustainable Development, Sikkim Centre , Sikkim , India
| | | | - Kumaraswamy Jeyaram
- b Microbial Resource Division , Institute of Bioresources and Sustainable Development , Manipur , India
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Li C, Kwok LY, Mi Z, Bala J, Xue J, Yang J, Ma Y, Zhang H, Chen Y. Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei. J Dairy Sci 2017; 100:9495-9507. [PMID: 28964517 DOI: 10.3168/jds.2017-12970] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Accepted: 08/10/2017] [Indexed: 01/24/2023]
Abstract
Our study assayed angiotensin-converting enzyme (ACE) inhibitory activity and fermentation characteristics of 41 food-originated Lactobacillus casei strains in fermented milk production. Twenty-two of the tested strains produced fermented milks with a high ACE inhibitory activity of over 60%. Two strains (IMAU10408 and IMAU20411) expressing the highest ACE inhibitory activity were selected for further characterization. The heat stability (pasteurization at 63°C for 30 min, 75°C for 25 s, and 85°C for 20 s) and resistance to gastrointestinal proteases (pepsin, trypsinase, and sequential pepsin/trypsinase treatments) of the ACE inhibitory activity in the fermented milks produced with IMAU10408 and IMAU20411 were determined. Interestingly, such activity increased significantly after the heat or protease treatment. Because of the shorter milk coagulation time of L. casei IMAU20411 (vs. IMAU10408), it was selected for optimization experiments for ACE inhibitory activity production. Our results show that fermentation temperature of 37°C, inoculum density of 1 × 106 cfu/g, and fermentation time of 12 h were optimal for maximizing ACE inhibitory activity. Finally, the metabolite profiles of L. casei IMAU20411 after 2 and 42 h of milk fermentation were analyzed by ultra-HPLC electron spray ionization coupled with time-of-flight mass spectrometry. Nine differential abundant metabolites were identified, and 2 of them showed a strong and positive correlation with fermented milk ACE inhibitory activity. To conclude, we have identified a novel ACE inhibitory L. casei strain, which has potential for use as a probiotic in fermented milk production.
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Affiliation(s)
- Changkun Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture P. R. C., Inner Mongolia Agricultural University, Huhhot 010018, P. R. China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture P. R. C., Inner Mongolia Agricultural University, Huhhot 010018, P. R. China
| | - Zhihui Mi
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture P. R. C., Inner Mongolia Agricultural University, Huhhot 010018, P. R. China
| | - Jinnima Bala
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China
| | - Jiangang Xue
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China
| | - Jie Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China
| | - Yuzhu Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture P. R. C., Inner Mongolia Agricultural University, Huhhot 010018, P. R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture P. R. C., Inner Mongolia Agricultural University, Huhhot 010018, P. R. China.
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Huhhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture P. R. C., Inner Mongolia Agricultural University, Huhhot 010018, P. R. China.
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Bohn T, Carriere F, Day L, Deglaire A, Egger L, Freitas D, Golding M, Le Feunteun S, Macierzanka A, Menard O, Miralles B, Moscovici A, Portmann R, Recio I, Rémond D, Santé-Lhoutelier V, Wooster TJ, Lesmes U, Mackie AR, Dupont D. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit Rev Food Sci Nutr 2017; 58:2239-2261. [DOI: 10.1080/10408398.2017.1315362] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- T. Bohn
- Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - L. Day
- Agresearch, Palmerston North, New Zealand
| | | | - L. Egger
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | - M. Golding
- Massey University, Palmerston North, New Zealand
| | | | | | | | | | - A. Moscovici
- Technion—Israel Institute of Technology, Haifa, Israel
| | - R. Portmann
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | | | | | - T. J. Wooster
- Nestlé Research Centre, Nestec S.A., Lausanne, Switzerland
| | - U. Lesmes
- Technion—Israel Institute of Technology, Haifa, Israel
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Nilsen R, Pripp AH, Høstmark AT, Haug A, Skeie S. Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost(®)) and a Gouda-type cheese on blood pressure: results of a randomised trial. Food Nutr Res 2016; 60:32017. [PMID: 27495734 PMCID: PMC4976624 DOI: 10.3402/fnr.v60.32017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Revised: 07/09/2016] [Accepted: 07/10/2016] [Indexed: 11/27/2022] Open
Abstract
Background High blood pressure (BP) is the leading risk factor for global disease burden, contributing to 7% of global disability adjusted life years. Angiotensin converting enzyme (ACE)-inhibiting bioactive peptides have the potential to reduce BP in humans. These peptides have been identified in many dairy products and have been associated with significant reductions in BP. Objective The objective of this trial was to examine whether a cheese rich in ACE-inhibiting peptides (Gamalost®), or a standard Gouda-type cheese could lower BP. Design A total of 153 healthy participants were randomised to one of three parallel arms: Gamalost® (n=53, 50 g/day for 8 weeks), Gouda-type cheese (n=50, 80 g/day for 8 weeks), and control (n=50). BP and anthropometric measurements were taken at the baseline and at the end, with an additional BP measurement midway. Based on BP at baseline, participants were categorised as having optimal BP (<120/<80 mmHg), normal-high BP (120–139/80–89 mmHg), or being hypertensive (>140/>90 mmHg). Questionnaires about lifestyle, health, and dietary habits were completed at baseline, midway and end. Results In total, 148 participants (mean age 43, 52% female) completed the intervention. There were no differences among the three groups in relevant baseline characteristics. BP was reduced in the entire study population, but the cheese groups did not differ from control. However, in a subgroup of participants with slightly elevated BP, BP at 4 weeks of intervention seemed to be borderline significantly more reduced in the Gamalost® group compared with the control group (Dunnett test: diastolic BP −3.5 mmHg, 95% confidence interval (CI) −7.3, 0.4, systolic BP: −4.3 mmHg, 95% CI −9.8, 1.1). Conclusion An intention-to-treat analysis of the data showed no cheese effect upon BP compared to control, but Gamalost® seemed to have a small, non-significant lowering effect on diastolic BP after 4 weeks in people with a normal-high BP.
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Affiliation(s)
- Rita Nilsen
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway;
| | - Are H Pripp
- Oslo Centre of Biostatistics and Epidemiology, Research Support Services, Oslo University Hospital, Oslo, Norway
| | - Arne T Høstmark
- Institute of Health and Society, University of Oslo, Oslo, Norway
| | - Anna Haug
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Ås, Norway
| | - Siv Skeie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
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Chen Y, Li C, Xue J, Kwok LY, Yang J, Zhang H, Menghe B. Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus. J Dairy Sci 2015; 98:5113-24. [DOI: 10.3168/jds.2015-9382] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Accepted: 03/15/2015] [Indexed: 11/19/2022]
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Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.02.033] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Borawska J, Darewicz M, Vegarud GE, Iwaniak A, Minkiewicz P. Ex vivo digestion of carp muscle tissue – ACE inhibitory and antioxidant activities of the obtained hydrolysates. Food Funct 2015; 6:211-8. [DOI: 10.1039/c4fo00621f] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This paper reports that carp muscle tissue hydrolysates obtained after ex vivo digestion show the ACE inhibitory and antioxidative activities.
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Affiliation(s)
- J. Borawska
- Department of Food Biochemistry
- Faculty of Food Science
- University of Warmia and Mazury in Olsztyn
- 10-726 Olsztyn
- Poland
| | - M. Darewicz
- Department of Food Biochemistry
- Faculty of Food Science
- University of Warmia and Mazury in Olsztyn
- 10-726 Olsztyn
- Poland
| | - G. E. Vegarud
- Department of Chemistry
- Biotechnology and Food Science
- Norwegian University of Life Sciences
- 1432 Ås
- Norway
| | - A. Iwaniak
- Department of Food Biochemistry
- Faculty of Food Science
- University of Warmia and Mazury in Olsztyn
- 10-726 Olsztyn
- Poland
| | - P. Minkiewicz
- Department of Food Biochemistry
- Faculty of Food Science
- University of Warmia and Mazury in Olsztyn
- 10-726 Olsztyn
- Poland
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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. J DAIRY RES 2014; 81:394-402. [DOI: 10.1017/s0022029914000326] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
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Uluko H, Zhang S, Liu L, Li H, Cui W, Xue H, Zhao L, Sun Y, Lu J, Lv J. Pilot-scale membrane fractionation of ACE inhibitory and antioxidative peptides from ultrasound pretreated milk protein concentrate hydrolysates. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.01.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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Nilsen R, Pripp AH, Høstmark AT, Haug A, Skeie S. Short communication: Is consumption of a cheese rich in angiotensin-converting enzyme-inhibiting peptides, such as the Norwegian cheese Gamalost, associated with reduced blood pressure? J Dairy Sci 2014; 97:2662-8. [PMID: 24582438 DOI: 10.3168/jds.2013-7479] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2013] [Accepted: 01/18/2014] [Indexed: 11/19/2022]
Abstract
Epidemiological and clinical studies have shown that angiotensin-converting enzyme (ACE)-inhibiting peptides derived from dairy products may decrease blood pressure. These peptides have been identified in many cheeses, and Gamalost, a traditional Norwegian cheese, is particularly rich in these peptides. The aim of this cross-sectional study was to examine whether frequency of Gamalost intake was associated with blood pressure in a Norwegian population sample. Blood pressure and other clinical measurements, including the factors of metabolic syndrome, were obtained from 168 participants (56% female, mean age = 51 yr) who completed a questionnaire about dietary habits and other health-related factors. Mean Gamalost intake was 2 servings per week. The prevalence of hypertension was 23.8% in the population, with mean systolic and diastolic blood pressures of 128 and 78 mmHg, respectively. Intake of Gamalost was inversely associated with systolic blood pressure. Each increase in frequency unit of Gamalost intake corresponded to a reduction in systolic blood pressure of 0.72 mmHg, after controlling for sex, age, education, waist circumference, physical activity, smoking status, and dairy food intake. Results from this study indicate that consumption of Gamalost (or other foods rich in ACE-inhibiting peptides) may reduce blood pressure.
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Affiliation(s)
- R Nilsen
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway.
| | - A H Pripp
- Department of Biostatistics, Epidemiology and Health Economics, Oslo University Hospital, N-0450 Oslo, Norway
| | - A T Høstmark
- Institute of Health and Society, University of Oslo, N-0450 Oslo, Norway
| | - A Haug
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - S Skeie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway
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Sánchez-Rivera L, Diezhandino I, Gómez-Ruiz JÁ, Fresno JM, Miralles B, Recio I. Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion. Electrophoresis 2014; 35:1627-36. [DOI: 10.1002/elps.201300510] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Laura Sánchez-Rivera
- Instituto de Investigación en Ciencias de la Alimentación; CIAL (CSIC-UAM, CEI UAM+CSIC); Madrid Spain
| | - Isabel Diezhandino
- Departamento de Higiene y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de León; León Spain
| | - José Ángel Gómez-Ruiz
- Instituto de Investigación en Ciencias de la Alimentación; CIAL (CSIC-UAM, CEI UAM+CSIC); Madrid Spain
| | - José María Fresno
- Departamento de Higiene y Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de León; León Spain
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación; CIAL (CSIC-UAM, CEI UAM+CSIC); Madrid Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación; CIAL (CSIC-UAM, CEI UAM+CSIC); Madrid Spain
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Effect of digestive enzymes on antimicrobial, radical scavenging and angiotensin I-converting enzyme inhibitory activities of camel colostrum and milk proteins. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0154-1] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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