Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences, Chr. Magnus Falsens vei 1, 1432 Ås, Norway.
J Dairy Sci. 2013 Feb;96(2):838-53. doi: 10.3168/jds.2012-5993. Epub 2012 Nov 29.
The angiotensin I-converting enzyme (ACE) inhibitory activity of Gamalost cheese, its pH 4.6-soluble fraction, and Norvegia cheese was monitored before and after digestion with human gastric and duodenal juices. Both Gamalost and Norvegia cheeses showed an increased ACE-inhibitory activity during gastrointestinal digestion. However, only Norvegia showed pronounced increased activity after duodenal digestion. More peptides were detected in digested Gamalost compared with digested Norvegia. Most of the peptides in Gamalost were derived from β-casein (CN), some originated from α(s1)-CN, and only a very few originated from α(s2)-CN and κ-CN. In general, the number of peptides increased during gastrointestinal digestion, whereas some peptides were further degraded and disappeared; however, surprisingly, a few peptides remained stable. The aromatic amino acids, such as Tyr, Phe, and Trp; the positively charged amino acids (Arg and Lys); and Leu increased after simulated gastrointestinal digestion of Gamalost and Norvegia. After in vitro gastrointestinal digestion, both Gamalost and Norvegia showed high ACE-inhibitory activity, which may contribute in lowering of mild hypertension.
甘马罗斯特干酪、其 pH4.6 可溶部分和挪威干酪的血管紧张素转化酶（ACE）抑制活性在经过人胃和十二指肠消化液消化前后进行了监测。甘马罗斯特和挪威干酪在胃肠道消化过程中均显示 ACE 抑制活性增加。然而，只有在十二指肠消化后，挪威干酪才表现出明显增加的活性。与消化后的挪威干酪相比，在消化后的甘马罗斯特中检测到更多的肽。甘马罗斯特中的大多数肽源自β-酪蛋白（CN），一些源自α(s1)-CN，只有极少数源自α(s2)-CN 和 κ-CN。一般来说，肽的数量在胃肠道消化过程中增加，而一些肽则进一步降解并消失；然而，令人惊讶的是，一些肽仍然稳定。芳香族氨基酸，如 Tyr、Phe 和 Trp；带正电荷的氨基酸（Arg 和 Lys）；和 Leu 在甘马罗斯特和挪威干酪的模拟胃肠道消化后增加。经过体外胃肠道消化，甘马罗斯特和挪威干酪均显示出高 ACE 抑制活性，这可能有助于降低轻度高血压。
