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Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity

2019Journal article Open access
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dc.contributor.authorGonzalez-Gonzalez, Cid R.
dc.contributor.authorMachado, Joana
dc.contributor.authorCorreia, Sandra
dc.contributor.authorMcCartney, Anne L.
dc.contributor.authorElmore, J. Stephane
dc.contributor.authorJauregi, Paula
dc.date.accessioned2019-06-07T11:51:33Z
dc.date.available2019-06-07T11:51:33Z
dc.date.issued2019
dc.description.abstractChiapas cream cheese (CCH) manufacturing process involves a long acid-enzymatic coagulation period of full-fat cow raw milk to achieve an acid and crumbly cheese. These sensorial aspects are related to lactic acid bacteria activity during ripening. Our main objective was to test the hypothesis that CCH contained highly proteolytic strains able to release bioactive compounds upon milk-protein hydrolysis. First, the proteolysis of CCH was evaluated considering the peptide and amino acid profiles of cheese samples collected from Veracruz (AVCH) and Tabasco (HTCH). The angiotensin-converting-enzyme (ACE) inhibitory activity in cheese water-soluble fractions was evaluated. Thereafter, strains from both CCH samples were isolated and selected based on their proteolytic capability, genetic fingerprint differentiation and growth conditions. Finally, a range of activities in vitro were tested in milk fractions fermented with selected strains. CCH showed ACE inhibitory activity: IC50 = 1.75-2.75 mg/mL. Interestingly, AVCH contains 0.78 g/kg of the antihypertensive gamma-aminobutyric acid. Three highly proteolytic strains showed ACE and high antioxidant activities upon milk fermentation. In conclusion, CCH contain proteolytic strains able to release bioactive compounds from milk proteins and potentially useful to produce functional ingredients and foods.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationGonzalez-Gonzalez, C. R., Machado, J., Correia, S., McCartney, A. L., Stephen Elmore, J., & Jauregi, P. (2019). Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity. LWT, 111, 449–456. https://doi.org/10.1016/j.lwt.2019.05.039pt_PT
dc.identifier.doi10.1016/j.lwt.2019.05.039pt_PT
dc.identifier.eid85065797515
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/27729
dc.identifier.wos000474325500057
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectChiapas cheesept_PT
dc.subjectProteolysispt_PT
dc.subjectGABApt_PT
dc.subjectACE-Inhibitory activitypt_PT
dc.subjectAntioxidantpt_PT
dc.titleHighly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage456
oaire.citation.startPage449
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume111
person.familyNameGonzalez Gonzalez
person.familyNameElmore
person.familyNameJauregi
person.givenNameCid Ramon
person.givenNameStephen
person.givenNamePaula
person.identifier.orcid0000-0002-5837-4895
person.identifier.orcid0000-0002-2685-1773
person.identifier.orcid0000-0003-4438-191X
person.identifier.ridM-9886-2016
person.identifier.scopus-author-id44761218000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication9a125091-fb6c-49f3-9952-1d729391201b
relation.isAuthorOfPublication07c1728a-df67-4889-9698-a37dfc73112a
relation.isAuthorOfPublicationdeacdc6f-9a8c-4d65-b4ff-284dd46a05d2
relation.isAuthorOfPublication.latestForDiscovery07c1728a-df67-4889-9698-a37dfc73112a

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