Identification of bioactive peptides in commercial Cheddar cheese

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

“…The increases of biological activity during ripening of Cotija cheese are in agreement with other authors (Gupta et al, 2009;Pritchard et al, 2010;Ryhänen et al, 2001). Gupta et al (2009) reported that antioxidant activity and Pritchard et al (2010) reported that antioxidant and ACEI activities in the water soluble extract of cheddar cheeses depended of the stage of ripening.…”

“…Gupta et al (2009) reported that antioxidant activity and Pritchard et al (2010) reported that antioxidant and ACEI activities in the water soluble extract of cheddar cheeses depended of the stage of ripening. Ryhänen et al (2001) also showed that ACEI activity in an experimental low fat cheeses increased during ripening and after decreased after 4 months when proteolysis exceeded certain level due to catabolism of peptides.…”

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

“…In another study on Italian cheese varieties, Rizzello et al (2005) detected antimicrobial activities against Lactobacillus sakei A15, Listeria innocua DSM 20649, Bacillus megaterium F6, and Escherichia coli K12 in WSEs obtained from Caprino del Piemonte (goat milk and no starter) and Crescenza cheeses (cow milk and freeze dried thermophilic starter), and the diameters of the inhibitory zones were determined between 3 mm -6 mm for indicator Lactobacillus sakei A15. Pritchard et al (2010) identified antimicrobial activities against Escherichia coli ATCC 8739 and Bacillus cereus ATCC 11778 in WSEs isolated from Australian Cheddar cheese. Meira et al (2012) examined no antimicrobial effect in WSEs obtained from ripened sheep cheeses.…”

“…This case could have been caused due to higher hydrophilic peptides content in goat milk Tulum cheese. According to the DPPH inhibition (%), antioxidant activities of WSEs in cow and goat milk Tulum cheeses were higher than those observed in Himalayan cheese produced using raw buffalo milk (Mushtaq et al, 2015), and commercial Australian Cheddar cheeses (Pritchard et al, 2010). Values marked with different letters are statistically different from each other; CMTCI: cow milk Tulum cheese; GMTCI: goat milk Tulum cheese.…”

“…Most investigations (Korhonen & Pihlanto, 2006;Pritchard et al, 2010) reported that bioactive peptides had a variety of physiological functions, such as immunomodulator, antithrombotic, antioxidative, mineral binding, antihypertensive, and antimicrobial effects.…”