Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk.

Autor: Ali AH; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; Department of Chemical and Petroleum Engineering, College of Engineering and Physical Sciences, Khalifa University of Sciences and Technology, Abu Dhabi 127788, United Arab Emirates., Öztürk Hİ; Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, Konya 42080, Turkey; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkiye., Eylem CC; Department of Analytical Chemistry, Faculty of Pharmacy, Hacettepe University, Ankara 06100, Turkey., Nemutlu E; Department of Analytical Chemistry, Faculty of Pharmacy, Hacettepe University, Ankara 06100, Turkey., Tarique M; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates., Subhash A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates., Liu SQ; Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, 117542, Singapore., Kamal-Eldin A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates., Ayyash M; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates. Electronic address: mutamed.ayyash@uaeu.ac.ae.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140760. Date of Electronic Publication: 2024 Aug 05.
DOI: 10.1016/j.foodchem.2024.140760
Abstrakt: Cheesemaking with camel milk (CM) presents unique challenges and additional health benefits. This study involved preparing low-fat Cheddar cheese (LFCC) by blending bovine milk (BM) with varying levels of CM. Control cheese was made exclusively with BM. After 180 days of ripening, LFCC samples underwent in vitro digestion to determine antioxidant capacities, α-amylase and α-glucosidase inhibition, and angiotensin-converting enzyme inhibition. The peptide profile of LFCC treatments was analyzed using liquid chromatography-quadrupole-time of flight-mass spectrometry. Antioxidant and biological activities were influenced by BM-CM blends and digestion. At days 120 and 180, the number of αs1-casein-derived peptides increased in all samples except for LFCC made with 15% CM. Generally, 88 peptides exhibited ACE inhibition activity after 120 days of ripening, increasing to 114 by day 180. These findings suggest that ripening time positively affects the health-promoting aspects of functional cheese products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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