Occurrence of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of swiss origin

Journal of Dairy Science

Volumn 91, Issue 1, 2008, Pages 29-38

  Butikofer U ^a   Meyer, J ^a   Sieber, R ^a   Walther, B ^a   Wechsler, D ^a  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

Angiotensin converting enzyme inhibiting peptide; Ile Pro Pro; Swiss cheese variety; Val Pro Pro

Indexed keywords

ANTIHYPERTENSIVE AGENT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ISOLEUCYL PROLYL PROLINE; ISOLEUCYL-PROLYL-PROLINE; OLIGOPEPTIDE; UNCLASSIFIED DRUG; VALYL PROLYL PROLINE; VALYL-PROLYL-PROLINE;

ARTICLE; CHEESE; SWITZERLAND; TANDEM MASS SPECTROMETRY;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIHYPERTENSIVE AGENTS; CHEESE; OLIGOPEPTIDES; SWITZERLAND; TANDEM MASS SPECTROMETRY;

EID: 38949186542     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0413     Document Type: Article

References (29)

1. Addeo, F., L. Chianese, A. Salzano, R. Sacchi, U. Cappuccio, P. Ferranti, and A. Malorni. 1992. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese. J. Dairy Res. 59:401-411.
2. Bachmann, H. P., U. Bütikofer, and R. Sieber. 2003. Über das Vorkommen von bioaktiven Peptiden in Käse. Mitt. Lebensmittel. Hyg. 94:136-154.
3. Bütikofer, U., J. Meyer, R. Sieber, and D. Wechsler. 2007. Quantification of the angiotensin-converting enzmye-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses. Int. Dairy J. 17:968-975.
4. Casey, M. G., J. P. Häni, J. Gruskovnjak, W. Schaeren, and D. Wechsler. 2006. Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese. Lait 86:407-414.
5. Christensen, J. E., E. G. Dudley, J. A. Pederson, and J. L. Steele. 1999. Peptidases and amino acid catabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 76:217-246.
6. Foltz, M., E. E. Meynen, V. Bianco, C. van Platerink, T. M. M. G. Koning, and J. Kloek. 2007. Angiotensin converting enzyme inhibitory peptides from a lactotripeptide-enriched milk beverage are absorbed intact into the circulation. J. Nutr. 137:953-958.
7. Fortina, M. G., G. Ricci, D. Mora, C. Parini, and P. L. Manachini. 2001. Specific identification of Lactobacillus helveticus by PCR with pepC, pepN and htrA targeted primers. FEMS Microbiol. Lett. 198:85-89.
8. Fröhlich-Wyder, M. T., H. P. Bachmann, and M. G. Casey. 2002. Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses. Lait 82:1-15.
9. Gómez-Ruiz, J. A., M. Ramos, and I. Recio. 2002. Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures. Int. Dairy J. 12:697-706.
10. Gómez-Ruiz, J. A., M. Ramos, and I. Recio. 2004. Identification and formation of angiotensin-converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography-tandem mass spectrometry. J. Chromatogr. A. 1054:269-277.
11. Gómez-Ruiz, J. A., G. Taborda, L. Amigo, I. Recio, and M. Ramos. 2006. Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry. Eur. Food Res. Technol. 223:595-601.
12. Hata, Y., M. Yamamoto, M. Ohni, K. Nakajima, Y. Nakamura, and T. Takano. 1996. A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects. Am. J. Clin. Nutr. 64:767-771.
13. Jauhiainen, T., H. Vapaatalo, T. Poussa, S. Kyronpalo, M. Rasmussen, and R. Korpela. 2005. Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24-h ambulatory blood pressure measurement. Am. J. Hypertens. 18:1600-1605.
14. Li, G. H., G. W. Le, Y. H. Shi, and S. Shrestha. 2004. Angiotensin I-converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects. Nutr. Res. 24:469-486.
15. Meisel, H., A. Goepfert, and S. Günther. 1997. ACE-inhibitory activities in milk products. Milchwissenschaft 52:307-311.
16. Mizuno, S., K. Matsuura, T. Gotou, S. Nishimura, O. Kajimoto, M. Yabune, Y. Kajimoto, and N. Yamamoto. 2005. Antihypertensive effect of casein hydrolysate in a placebo-controlled study in subjects with high-normal blood pressure and mild hypertension. Br. J. Nutr. 94:84-91.
17. Muguerza, B., M. Ramos, E. Sánchez, M. A. Manso, M. Miguel, A. Aleixandre, M. A. Delgado, and I. Recio. 2006. Antihypertensive activity of milk fermented by Enterococcus faecalis strains isolated from raw milk. Int. Dairy J. 16:61-69.
18. Nakamura, Y., N. Yamamoto, K. Sakai, A. Okubo, S. Yamazaki, and T. Takano. 1995a. Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. J. Dairy Sci. 78:777-783.
19. Nakamura, Y., N. Yamamoto, K. Sakai, and T. Takano. 1995b. Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme. J. Dairy Sci. 78:1253-1257.
20. Pillonel, L., R. Badertscher, M. Casey, J. Meyer, A. Rossmann, H. Schlichtherle-Cerny, R. Tabacchi, and J. O. Bosset. 2005. Geographic origin of European Emmental cheese: Characterisation and descriptive statistics. Int. Dairy J. 15:547-556.
21. Pripp, A. H., R. Sørensen, L. Stepaniak, and T. Sørhaug. 2006. Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses. Lebensm. Wiss. Technol. 39:677-683.
22. Quirós, A., M. Ramos, B. Muguerza, M. A. Delgado, M. Miguel, A. Aleixandre, and I. Recio. 2007. Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis. Int. Dairy J. 17:33-41.
23. Saito, T., T. Nakamura, H. Kitazawa, Y. Kawai, and T. Itoh. 2000. Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese. J. Dairy Sci. 83:1434-1440.
24. Sano, J., K. Ohki, T. Higuchi, K. Aihara, S. Mizuno, O. Kajimoto, S. Nakagawa, Y. Kajimoto, and Y. Nakamura. 2005. Effect of casein hydrolysate, prepared with protease derived from Aspergillus oryzae, on subjects with high-normal blood pressure or mild hypertension. J. Med. Food 8:423-430.
25. Seppo, L., T. Jauhiainen, T. Poussa, and R. Korpela. 2003. A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am. J. Clin. Nutr. 77:326-330.
26. Seppo, L., O. Kerojoki, T. Suomalainen, and R. Korpela. 2002. The effect of a Lactobacillus helveticus LBK-16 H fermented milk on hypertension-A pilot study on humans. Milchwissenschaft 57:124-127.
27. Smacchi, E., and M. Gobbetti. 1998. Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzyme. Enzyme Microb. Technol. 22:687-694.
28. Stepaniak, L., L. Jedrychowski, B. Wroblewska, and T. Sorhaug. 2001. Immunoreactivity and inhibition of angiotensin-I converting enzyme and lactococcal oligopeptidase by peptides from cheese. Ital. J. Food Sci. 13:373-381.
29. Tuomilehto, J., J. Lindström, J. Hyyrynen, R. Korpela, M. L. Karhunen, L. Mikkola, T. Jauhiainen, L. Seppo, and A. Nissinen. 2004. Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension. J. Hum. Hypertens. 18:795-802.