Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidKırmacı, Avni/AAG-5860-2019
dc.contributor.authorSahingil, Didem
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorKirmaci, Huseyin A.
dc.contributor.authorOzer, Barbaros
dc.contributor.authorSimsek, Osman
dc.date.accessioned2024-08-04T20:39:58Z
dc.date.available2024-08-04T20:39:58Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 degrees C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 degrees C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.en_US
dc.description.sponsorshipInonu University (Malatya, Turkey) [2010/33]en_US
dc.description.sponsorshipThis research was partially financed by Inonu University (Malatya, Turkey) Scientific and Research Project Units with project number 2010/33.en_US
dc.identifier.doi10.1017/S0022029914000326
dc.identifier.endpage402en_US
dc.identifier.issn0022-0299
dc.identifier.issn1469-7629
dc.identifier.issue4en_US
dc.identifier.pmid25017295en_US
dc.identifier.scopus2-s2.0-84911447275en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage394en_US
dc.identifier.urihttps://doi.org/10.1017/S0022029914000326
dc.identifier.urihttps://hdl.handle.net/11616/96598
dc.identifier.volume81en_US
dc.identifier.wosWOS:000344482200002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherCambridge Univ Pressen_US
dc.relation.ispartofJournal of Dairy Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectACE-I-inhibitory enzymeen_US
dc.subjectbioactive peptidesen_US
dc.subjectbrined cheeseen_US
dc.subjectproteolysisen_US
dc.titleChanges of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperatureen_US
dc.typeArticleen_US

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