Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Effect of In Vitro Digestion on the Antioxidant and Angiotensin Converting Enzyme (ACE)-Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

Amal Shaukat
,
Muhammad Nadeem
* ,
Tahir Mahmood Qureshi
,
Rabiak Kanwal
,
Muhammad Sultan
* ORCID logo ,
Olivier Basole Kashongwe
* ORCID logo ,
Redmond R. Shamshiri
ORCID logo ,
Mian Anjum Murtaza
ORCID logo
Version 1 : Received: 21 June 2021 / Approved: 22 June 2021 / Online: 22 June 2021 (07:45:25 CEST)

A peer-reviewed article of this Preprint also exists.

Shaukat, A.; Nadeem, M.; Qureshi, T.M.; Kanwal, R.; Sultan, M.; Kashongwe, O.B.; Shamshiri, R.R.; Murtaza, M.A. Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese. Foods 2021, 10, 1661. Shaukat, A.; Nadeem, M.; Qureshi, T.M.; Kanwal, R.; Sultan, M.; Kashongwe, O.B.; Shamshiri, R.R.; Murtaza, M.A. Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese. Foods 2021, 10, 1661.

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 studied first 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 cheese matrix and only one level 0.2g/100g (0.2%) on the basis of cheese weight was considered good concerning sensory evaluation. 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.

Keywords

ACE-inhibition; antioxidant potential; processed cheddar cheese; water soluble extract; ethanol soluble extract

Subject

Biology and Life Sciences, Biochemistry and Molecular Biology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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