ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties | ACE ACE Activité inhibitrice et peptides inhibiteurs de l’ACE dans différentes sortes de fromage
2010
Sieber, R. Timothy | Bütikofer, Ueli | Egger, Charlotte | Portmann, Reto | Walther, Barbara | Wechsler, Dan
During the ripening of cheese, a large number of peptides are formed from casein. Some of these peptides have been shown to exert an antihypertensive effect due to their angiotensin-I-converting enzyme (ACE)-inhibitory activity. Recently, several studies have investigated the ACE-inhibiting potential of cheese, and various ACE-inhibiting peptides have been isolated and identified from different cheese varieties. The present review focuses on the occurrence of two tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in cheese. These tripeptides were first described in fermented-milk products and have been demonstrated to exert a blood pressure-lowering effect in humans with mild hypertension. The influence of cheesemaking and ripening on the release of ACE-inhibiting peptides is revealed. Finally, the antihypertensive potential of cheese with high ACE-inhibitory activity is discussed with regard to the bioavailability of the peptides involved.
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