Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity
Document Type
Article
Publication Date
4-1-2022
Abstract
The effects of Illicium verum-, Psidium guajava-, or Curcuma longa- and/or fish collagen cheese on the proteolytic activity with anti-ACE activity were investigated during 0, 14, and 28 days of ripening. Two groups of plantbased cheeses were prepared. The first group contained plain cheese (control), I. verum-, P. guajava-, or C. longa-cheese. The second group contained plain cheese + fish collagen (control), I. verum-, P. guajava-, or C. longa-cheeses with fish collagen. I. verum and C. longa increased (p < 0.05) the peptides content in cheese to 499.53 +/- 10.11, and 340.48 +/- 1.64 mu g/g respectively on day 28 as compared to plain cheese (274.9 +/- 8.95 mu g/g). Fish collagen improved (p < 0.05) the peptide content in P. guajava-, and C. longa-cheese compared to control on day 14 of storage. P. guajava- and C. longa-cheese showed a significant increase in ACE-I inhibitory activity on day 28 (similar to 80%; p < 0.05). Fish collagen enhanced (p < 0.05) anti-ACE-I peptides in I. verum- and P. guajava-cheese (88% and 85%; respectively) during 14 days of ripening. It is possible to develop cheeses with anti-ACE properties by using the three types of plant cheese either with or without fish collagen.
Keywords
Cheese, Plants extract, Proteolysis, Fish collagen, ACE inhibitory activity
Divisions
InstituteofBiologicalSciences
Funders
King Abdulaziz University, Jeddah [Grant No: D-333-247-1443],DSR
Publication Title
LWT-Food Science and Technology
Volume
159
Publisher
Elsevier
Publisher Location
RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS