|ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties|
Food-derived peptides exert numerous functionalities in vitro and in vivo. At present, milk proteins are considered the most important source of bioactive peptides. Milk products containing hypotensive peptides are of interest for maintaining good health of humans with moderate hypertension. The two lactotripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP), first isolated from Lactobacillus helveticus-fermented milk, have been the subject of various in vivo studies and attracted great attention due to their commercial use in fermented sour milk having blood pressure lowering capacity. Similar to fermented milk, cheese is a natural source of casein-derived bioactive peptides. Apart from VPP and IPP, a large number of other ACE-inhibitory peptides have been isolated and identified over the last few years from various cheese varieties. The present review focuses on the occurrence of antihypertensive peptides in cheese and their potential to lower blood pressure with regard to the consumption of cheese.
Anne Thierry, Editor-in-Chief
ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties