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

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

Content Provider	Hyper Articles en Ligne (HAL)
Author	Hernández-Galán, Leticia Cardador-Martínez, Anaberta Picque, Daniel Spinnler, Henry Eric López-Del-Castillo Lozano, Micloth Martín del Campo, Sandra Teresita
Abstract	Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2- diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.
Related Links	https://agroparistech.hal.science/hal-01583746/file/2016_Hernadez%20Galan_Journ%20of%20Food%20Research_1.pdf
ISSN	19270887
DOI	10.5539/jfr.v5n3p85
Journal	Journal of Food Research
Issue Number	3
Volume Number	5
Language	English
Publisher	HAL CCSD
Publisher Date	2016-05-11
Access Restriction	Open
Subject Keyword	ripening ACE inhibitory activity antioxidant activity Cotija cheese fr bioactive peptides Life Sciences [q-bio]
Content Type	Text
Resource Type	Article
Subject	Biochemistry, Genetics and Molecular Biology

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