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Title

Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures

AuthorsGómez-Ruiz, José Ángel CSIC; Ramos González, María Mercedes CSIC ; Recio, Isidra CSIC ORCID
KeywordsBioactive peptides
Manchego cheese
ACE-inhibitory activity
Cheese starters
Functional foods
Issue Date2002
PublisherElsevier
CitationInternational Dairy Journal 12(8): 697-706 (2002)
AbstractThe angiotensin-converting enzyme (ACE)-inhibitory activity of water-soluble extracts from Manchego cheeses, which were manufactured with different starter cultures, was monitored during cheese ripening. On activity basis, the 3000 Da permeate from an 8-months-aged cheese, which was prepared with a defined-strain bacterial inoculum, was selected and fractionated by following several chromatographic steps. A total of 22 peptide fragments were identified in nine fractions by electrospray-ionisation-tandem mass spectrometry. Five of them corresponded to αs2-CN-fragments, six to β-CN fragments, and 10 of them were peptides derived from the αs1-CN sequence. The di-peptide, FP, could be originated from hydrolysis of various casein fractions. The complexity of the collected fractions after three chromatographic steps precluded the assignment of a single peptide responsible of the ACE-inhibitory activity. Fragment (199–204) from ovine β-CN, which was included in one of the most active fractions, was chemically synthesised and it was found to have an IC50 value of 592 μm.
Publisher version (URL)http://dx.doi.org/10.1016/S0958-6946(02)00059-6
URIhttp://hdl.handle.net/10261/256553
DOI10.1016/S0958-6946(02)00059-6
Identifiersdoi: 10.1016/S0958-6946(02)00059-6
issn: 0958-6946
Appears in Collections:(IFI) Artículos
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