ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Leticia Hernández-Galán (1, 2) , Anaberta Cardador-Martínez (2) , Daniel Picque (1) , Henry Eric Spinnler (1) , Micloth López-Del-Castillo Lozano (3) , Sandra Teresita Martín del Campo (2)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires
2 ITESM - Tecnológico de Monterrey
3 Universidad Veracruzana

Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2- diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.

Keywords: ACE inhibitory activity; antioxidant activity; ripening; Cotija cheese

Keywords: bioactive peptides

Domains: Life Sciences [q-bio]

Leticia Hernández-Galán, Anaberta Cardador-Martínez, Daniel Picque, Henry Eric Spinnler, Micloth López-Del-Castillo Lozano, et al.. ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese. Journal of Food Research, 2016, 5 (3), pp.85. ⟨10.5539/jfr.v5n3p85⟩. ⟨hal-01583746⟩