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

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-p...

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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/
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spelling my.um.eprints.270542022-05-14T06:52:47Z http://eprints.um.edu.my/27054/ Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese Shori, Amal Bakr Hong, Yoong Chia Baba, Ahmad Salihin Q Science (General) QH301 Biology T Technology (General) 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. Elsevier 2021-05 Article PeerReviewed Shori, Amal Bakr and Hong, Yoong Chia and Baba, Ahmad Salihin (2021) Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese. Food Research International, 143. ISSN 0963-9969, DOI https://doi.org/10.1016/j.foodres.2021.110238 <https://doi.org/10.1016/j.foodres.2021.110238>. 10.1016/j.foodres.2021.110238
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH301 Biology
T Technology (General)
spellingShingle Q Science (General)
QH301 Biology
T Technology (General)
Shori, Amal Bakr
Hong, Yoong Chia
Baba, Ahmad Salihin
Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
description 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.
format Article
author Shori, Amal Bakr
Hong, Yoong Chia
Baba, Ahmad Salihin
author_facet Shori, Amal Bakr
Hong, Yoong Chia
Baba, Ahmad Salihin
author_sort Shori, Amal Bakr
title Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
title_short Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
title_full Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
title_fullStr Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
title_full_unstemmed Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
title_sort proteolytic profile, angiotensin-i converting enzyme inhibitory activity and sensory evaluation of codonopsis pilosula and fish collagen cheese
publisher Elsevier
publishDate 2021
url http://eprints.um.edu.my/27054/
_version_ 1735409493426044928
score 13.211869

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