Journal article

Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses

L Ong, NP Shah

LWT - Food Science and Technology | Published : 2008


The aim of the study was to examine the release of angiotensin-converting enzyme (ACE)-inhibitory peptides in Cheddar cheeses made with starter lactococci and Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI® B94, Lactobacillus casei 279, Lb. casei LAFTI® L26, Lb. acidophilus 4962 or Lb. acidophilus LAFTI® L10 during ripening at 4 and 8 °C for 24 weeks. ACE-inhibitory activity of the cheeses was maximum at 24 weeks. Cheeses made with the addition of Lb. casei 279, Lb. casei LAFTI® L26 or Lb. acidophilus LAFTI® L10 had significantly higher (P 0.05) to that ripened at 8 °C. The lowest value of the IC50 (0.13 mg mL-1) and therefore the highest ACE-inhibitory activity corresponded t..

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University of Melbourne Researchers


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