Abstract
The effects of Illicium verum-, Psidium guajava-, or Curcuma longa- and/or fish collagen cheese on the proteolytic activity with anti-ACE activity were investigated during 0, 14, and 28 days of ripening. Two groups of plantbased cheeses were prepared. The first group contained plain cheese (control), I. verum-, P. guajava-, or C. longa-cheese. The second group contained plain cheese + fish collagen (control), I. verum-, P. guajava-, or C. longa-cheeses with fish collagen. I. verum and C. longa increased (p < 0.05) the peptides content in cheese to 499.53 +/- 10.11, and 340.48 +/- 1.64 mu g/g respectively on day 28 as compared to plain cheese (274.9 +/- 8.95 mu g/g). Fish collagen improved (p < 0.05) the peptide content in P. guajava-, and C. longa-cheese compared to control on day 14 of storage. P. guajava- and C. longa-cheese showed a significant increase in ACE-I inhibitory activity on day 28 (similar to 80%; p < 0.05). Fish collagen enhanced (p < 0.05) anti-ACE-I peptides in I. verum- and P. guajava-cheese (88% and 85%; respectively) during 14 days of ripening. It is possible to develop cheeses with anti-ACE properties by using the three types of plant cheese either with or without fish collagen.