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

Abstract

The 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 chro..