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ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

Content Provider	Springer Nature Link
Author	Sieber, Robert Bütikofer, Ueli Egger, Charlotte Portmann, Reto Walther, Barbara Wechsler, Daniel
Copyright Year	2009
Abstract	During the ripening of cheese, a large number of peptides are formed from casein. Some of these peptides have been shown to exert an antihypertensive effect due to their angiotensin-I-converting enzyme (ACE)-inhibitory activity. Recently, several studies have investigated the ACE-inhibiting potential of cheese, and various ACE-inhibiting peptides have been isolated and identified from different cheese varieties. The present review focuses on the occurrence of two tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in cheese. These tripeptides were first described in fermented-milk products and have been demonstrated to exert a blood pressure-lowering effect in humans with mild hypertension. The influence of cheesemaking and ripening on the release of ACE-inhibiting peptides is revealed. Finally, the antihypertensive potential of cheese with high ACE-inhibitory activity is discussed with regard to the bioavailability of the peptides involved.I (ACE) ACE ACE Val-Pro-Pro (VPP) Ile-Pro-Pro (IPP) ACE ACEAu cours de la maturation du fromage, un grand nombre de peptides sont formés à partir de la caséine. Quelques-uns d’entre eux sont réputés exercer des effets antihypertenseurs en raison de l’activité inhibitrice de l’enzyme de conversion de l’angiotensine I (ACE). Récemment, plusieurs études ont examiné le potentiel inhibiteur d’ACE du fromage, et divers peptides inhibiteurs de l’ACE ont été isolés de différentes sortes de fromage puis identifiés. La présente revue porte sur la présence de deux tripeptides Val-Pro-Pro (VPP) et Ile-Pro-Pro (IPP) dans le fromage. Ces tripeptides sont parmi les premiers à avoir été décrits dans les produits laitiers fermentés et sont réputés exercer un effet antihypertenseur chez les patients présentant une légère hypertension. Cette revue porte aussi sur l’influence de la fabrication et de l’affinage du fromage sur la libération des peptides inhibiteurs de l’ACE, sur le potentiel antihypertenseur du fromage avec une activité inhibitrice élevée de l’ACE de même que la biodisponibilité des peptides en question.
Starting Page	47
Ending Page	73
Page Count	27
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	90
Issue Number	1
e-ISSN	19585594
Language	French
Publisher	Springer Netherlands
Publisher Date	2009-01-01
Publisher Place	Dordrecht
Access Restriction	Subscribed
Subject Keyword	Food Science Agriculture Microbiology
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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