ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

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Table I.

Determination of the ACE-inhibitory activity in various cheese varieties.

Cheese	ACE-inhibitory activity			Reference
Cheese	IC₅₀ (mg·mL⁻¹)	WSE (%)	WSE < 1000 g·mol⁻¹ (%)	Reference
Mozzarella		59		[118]
Italico		82		[118]
Crescenza		37		[118]
Gorgonzola		80		[118]
Red Cheddar	0.16			[85]
Camembert	0.16			[85]
Blue	0.27			[85]
Cottage	Not detected			[85]
Gouda (8 months)		75.5		[105]
Gouda (24 months)		78.2		[105]
Emmental		48.8		[105]
Blue		49.9		[105]
Camembert		69.1		[105]
Edam		56.2		[105]
Havarti		72.7		[105]
Norvegia		61.7		[123]
Jarlsberg		41.7		[123]
Cheddar		66.0		[123]
Blue		39.3		[123]
Emmental	27.6 ± 8.4^a			[90]
Idiazabal		87.5 ± 2.5	68.5 ± 2.4	[35]
Manchego		70.6 ± 1.5	65.3 ± 2.0	[35]
Roncal		85.8 ± 0.5	70.4 ± 1.9	[35]
Mahon		76.8 ± 5.6	56.6 ± 4.6	[35]
Goat cheese		72.8 ± 7.7	59.4 ± 4.6	[35]
Cabrales		74.7 ± 2.1	76.1 ± 1.5	[35]
Gamalost	1.0 ± 0.2^b	0.61 ± 0.14^c		[95]
Castello	1.1 ± 0.2^b	0.12 ± 0.03^c		[95]
Brie	1.3 ± 0.3^b	0.11 ± 0.01^c		[95]
Pultost	1.3 ± 0.5^b	0.17 ± 0.07^c		[95]
Port Salut	1.4 ± 0.1^b	0.09 ± 0.01^c		[95]
Norvegia (3 months)	1.6 ± 0.2^b	0.08 ± 0.01^c		[95]
Norvegia (9 months)	1.7 ± 0.6^b	0.09 ± 0.03^c		[95]
Kesam	7.7 ± 1.4^b	0.01 ± 0.003^c		[95]
Traditional cheeses (n = 44)	2.0–29.5^a			[16]
Herb- and fruit-enriched cheeses (n = 8)			25–74	[4]
Cheddar probiotic (36 weeks)				[86]
Control	0.37	≈ 80		[86]
L. casei 279	0.23	≈ 82		[86]
L. casei LAFTI^® L26	0.25	≈ 82		[86]
Cheddar with different starter bacteria	0.28 (control), 0.13–0.19			[88]

IC₅₀ per mg equivalent cheese per mL.

IC₅₀ per unit weight ethanol-soluble fraction (ESF) is expressed as mg ESF·mL⁻¹.

ACE-inhibitory potential per unit cheese weight is expressed as mg captopril equivalents·kg⁻¹ cheese.

WSE = water-soluble extract.