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

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.
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Submitted on : Friday, January 1, 2010 - 10:00:00 AM
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Robert Sieber, Ueli Bütikofer, Charlotte Egger, Reto Portmann, Barbara Walther, et al.. ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (1), ⟨10.1051/dst/2009049⟩. ⟨hal-00895741⟩

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