Purification and identification of potentially bioactive peptides from enzyme-modified cheese

Antihypertensive peptides inhibiting angiotensin I-converting enzyme have been isolated from enzymatic hydrolysates of various food materials, but no information is available on the isolation of antihypertensive peptides from enzyme-modified cheese. In this study, several bioactive peptides, mainly potential antihypertensive peptides from enzyme-modified cheese prepared by commercial and Lactobacillus casei enzymes, were purified and identified. Enzyme-modified cheese samples were prepared by combination of Neutrase (1883.0 U/ml), L. casei enzymes (amino peptidase activity 86.4 leucine aminopeptidase U/g), and Debitrase (22.0 leucine aminopeptidase U/g). The water-soluble fractions of the enzyme-modified cheeses that were prepared by different enzymes were subjected to reverse-phase HPLC on a Delta Pak C18 column. Each peak was purified on the same column using a binary gradient. One peak from the Neutrase digest, five peaks from the Neutrase-Debitrase digest, and two peaks from the Neutrase-Lactobacillus enzyme digest were purified and identified by API mass spectrometry. On the basis of their molecular masses, amino acid sequences of purified peptides were identified. beta-Casomorphin with a sequence like that of beta-casein (YPFPGPI f 60-66) was found after the Neutrase digest. All of the peptides purified from the digests with combination of Neutrase and Debitrase or Neutrase and L. casei enzymes contained active sites in their sequences. The presence of sites containing potential antihypertensive peptides suggests that the purified peptides may have antihypertensive properties. Thus, the enzyme-modified cheese process, mainly designed to produce flavor ingredients, may simultaneously produce bioactive peptides, which are considered to be of physiological importance.