Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

Abstract

The angiotensin-converting enzyme (ACE) inhibitory activity and the concentration of the 2 ACE-inhibiting tripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) were studied during cheese ripening in 7 Swiss cheese varieties. The semi-hard cheeses Tilsiter, Appenzeller 1/4 fat, Tête de Moine, and Vacherin fribourgeois and the extra-hard and hard cheeses Berner Hobelkäse, Le Gruyère, and Emmentaler were investigated. Three loaves of each variety manufactured in different cheese factories were purchased at the beginning of commercial ripeness and investigated at constant intervals until the end of the usual sale period. Good agreement was found between ACE-inhibitory activity and the total concentration of VPP and IPP at advanced ripening stages. In most of the investigated varieties ACE-inhibitory activity and the concentration of the 2 tripeptides initially increased during the study period. A decline in the concentration of VPP and IPP was obtained toward the end of the investigated period for Tilsiter and Gruyère. The ratio of VPP/IPP decreased during ripening in all varieties with the exception of Emmentaler. However, large variations were observed among the cheese varieties as well as the individual loaves of the same variety. Chemical characterization of the investigated cheeses revealed that qualitative differences in the proteolysis pattern, not quantitative differences in the degree of proteolysis, are responsible for the observed variations in the concentrations of VPP and IPP. The presence of Lactobacillus helveticus in the starter culture was associated with elevated concentrations of VPP and IPP. The results of the present study show that concentrations of VPP and IPP above 100 mg/kg are attainable in semi-hard cheese varieties after ripening periods of about 4 to 7 mo and that stable concentrations of the 2 antihypertensive tripeptides can be expected over several weeks of cheese ripening.

Identification of bioactive peptides in commercial Cheddar cheese

“…Further, 10 different Swiss cheese types were shown to contain the two antihypertensive peptides VPP and IPP in varying concentrations (Bütikofer et al, 2008;Meyer, Butikofer, Waither, Wechsler, & Sieber, 2009). Another study that analysed 13 commercial cheeses showed that both vintage and mature Cheddar cheese contains antihypertensive peptides as well as immunomodulatory and opioid peptides (Dionysius et al, 2000).…”

Quantification of dabsylated di- and tri-peptides in fermented milk

“…Van Platerink et al (2006) were also able to separate IPP and LPP (non-derivatised) but only in standard solutions or human plasma (0.05 ng mL À1 ) and, with hardly base line separation (11-23% overlapping areas, respectively). Another quantification method without pre-column derivatisation was published for VPP and IPP (Bütikofer, Meyer, Sieber, Walther, & Wechsler, 2008;Meyer, Bütikofer, Walther, Wechsler, & Sieber, 2009). The two authors quantified the bioactive peptides after LC separation using a sophisticated MS 3 analysis.…”

“…Both tripeptides are also present in a commercial milk product called Evolus Ò , after fermentation of the milk with L. helveticus LBK-16H (Seppo, Kerojoki, Suomalainen, & Korpela, 2002). ACE inhibitory peptides have been isolated from a variety of other fermented products including cheese, fermented milk and yoghurt (Bütikofer, Meyer, Sieber, Walther, & Wechsler, 2008;Meyer, Bütikofer, Walther, Wechsler, & Sieber, 2009;Nakamura et al, 1995;Pihlanto, Virtanen, & Korhonen, 2010;Papadimitriou et al, 2007). Usually, the ACE inhibitory peptides are generated during the hydrolysis of milk proteins by lactic acid bacterial cell-bound proteinases (FitzGerald & Murray, 2006), or digestive enzymes (e.g.…”

Lactic Fermentation and Bioactive Peptides

“…In addition, peptides from casein, Tyr-Pro-Phe-Pro-Gly-Pro-Ile-Pro-Asn (β-cn, f(60-68)); and Met-Pro-Phe-Pro-Lys-Tyr-Pro-Val-Gln-Pro-Phe (β-cn, f(109-119)) from Gouda [29] and Tyr-Gln-Glu-Val-Leu-Gly-Pro-Val-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val (-cn, f(193-209)) from Cheddar [30] have been identified. Antihypertensive peptides Val-Pro-Pro (VPP) (β-cn, f (84)(85)(86)) and Ile-Pro-Pro (IPP) (β-cn, f(74-76) and κ-cn, f(108-110)), have also been identified and quantified in different cheese varieties [31][32][33]. In some varieties physiologically relevant amounts was observed, however, a large variation exists between samples of the same cheese variety, as well as between different varieties.…”