Shori, Amal Bakr and Ling, Yap Huey and Baba, Ahmad Salihin (2021) Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti-ACE activity. Journal of Food Processing and Preservation, 45 (3). ISSN 0145-8892, DOI https://doi.org/10.1111/jfpp.15239.
Full text not available from this repository.Abstract
The effects of L. barbarum (LB) and/or fish collagen (FC) in cheese on the proteolytic degradation profile with anti-ACE activity were investigated. Four types of cheeses were made plain cheese (control), LB-cheese, FC-cheese (control), and LB-cheese + FC. Acidification of cheese, milk proteins proteolysis, and angiotensin-converting enzyme (ACE) inhibitory activity was performed for 28 days. The OPA peptides content of LB-cheese was higher (p < .05) than control on 28 days. The addition of FC in LB-cheese improved OPA peptides' content. The proteins degradation of beta-lactoglobulin, alpha- and beta-caseins increased in the presence of LB in cheese whereas alpha- and beta-caseins degradation improved in LB + FC cheese. ACE inhibitory activity was decreased (p < .05) in LB-cheese but not in LB + FC. The combination of LB and FC in cheese showed the most enhancements on the production of peptides that may act as an anti-ACE activity. Novelty impact statement ACE inhibitory peptides from cheese could be considered as a potential approach for use in nutraceuticals for the prevention and management of hypertension. People have a high demand to consume functional dairy products and there are big opportunities for the functional dairy market, this has driven the cheese industry to the development of commercial new products in the market. L. barbarum and fish collagen contain significant amounts of biologically active compounds that can be formulated into cheese to provide health properties such as anti-ACE activity.
| Item Type: | Article |
|---|---|
| Funders: | None |
| Uncontrolled Keywords: | Fish collagen; Lycium barbarum; Proteolysis; |
| Subjects: | Q Science > QP Physiology T Technology > TP Chemical technology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms Zaharah Ramly |
| Date Deposited: | 14 Apr 2022 00:40 |
| Last Modified: | 14 Apr 2022 00:48 |
| URI: | http://eprints.um.edu.my/id/eprint/26957 |
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