Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese

• Main Authors: Shori, Amal Bakr, Hong, Yoong Chia, Baba, Ahmad Salihin
• Format: Article
• Published: Elsevier 2021
• Subjects: Q Science (General); QH301 Biology; T Technology (General)
• Online Access: http://eprints.um.edu.my/27054/
• Institution: Universiti Malaya

Four types of cheeses were prepared included plain- cheese (control), Codonopsis pilosula (CP)- cheese, plaincheese with fish collagen (FC; control) and CP- cheese with FC. The effects of cheese samples on acidification, proteolysis of milk proteins using three methods (cadmium-ninhydrin method, O-phthaldialdehyde (OPA) assay, and electrophoresis assay), and angiotensin-converting enzyme (ACE)-inhibitory activity were investigated during 0, 2, & 4 weeks of ripening. In addition, the sensory evaluation was also investigated during 0, 2, 4, & 8 weeks of ripening. The presence of FC in CP- cheese increased the numbers of free amino acids (FAA) at 0 and 2 weeks. The addition of CP both in the presence and absence of FC affected positively (p < 0.05) on the concentrations of OPA peptide in cheese compared to their respective controls. The presence of CP and/or FC in cheese increased the degradation of milk proteins (alpha-, beta-, & kappa- caseins, beta-lactoglobulin, and alpha-lactalbumin) compared to their respective controls during ripening periods. The highest ACE inhibitory activity was shown at 4 weeks of ripening for CP- cheese both in the absence (67.75 +/- 14.15%) and the presence (78.65 +/- 2.85%) of FC. In addition, 8-week-old CP-cheese in the presence and absence of fish collagen had similar organoleptic characteristics to plain-cheese. In conclusion, C. pilosula and/or fish collagen may lead to the development in the production and formulation of cheese with anti-ACE activity.