Variation of bioactive potentials during the production of enzyme-modified cheese

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorAkilli, Aysun Altinyuzuk
dc.contributor.authorErkin, Ozgur Cem
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:45:04Z
dc.date.available2025-01-06T17:45:04Z
dc.date.issued2023
dc.description.abstractMilk proteins are a known source of bioactive peptides released through proteolysis. Enzyme-modified cheese (EMC), produced with high proteolysis levels, has the potential to provide such peptides. This study aimed to explore the bioactive potentials (antioxidant, antihypertensive, antidiabetic, antimicrobial, and antiproliferative potentials) of EMC during production stages and after in vitro digestion. Results showed remarkable increases in antioxidant activities and sustained ACE inhibition activity values with each production stage. The samples inhibited a-amylase activity before in vitro digestion, while significant inhibition of a-glucosidase activity was observed after digestion. Furthermore, antimicrobial effects on Staphylococcus aureus were observed after digestion, with limited antiproliferative effects on various cancer cells. The study demonstrates the potential of EMC to positively impact body functions through its bioactive properties. Further research is needed to investigate the components formed during the production stages in detail.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [120O088]
dc.description.sponsorshipThis study is a part of the M.Sc. thesis Variation of bioactivity properties during the production of enzyme-modified cheese with ripened white cheese flavor and is supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 120O088] . Authors are also grateful to Novozymes for providing the enzymes.
dc.identifier.doi10.1016/j.idairyj.2023.105788
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85169890463
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105788
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3273
dc.identifier.volume147
dc.identifier.wosWOS:001073616900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectI-Convertıng-Enzyme
dc.subjectWater-Soluble Extracts
dc.subjectWhıte Cheese
dc.subjectAntıoxıdant Peptıdes
dc.subjectProbıotıc Straıns
dc.subjectInhıbıtıon
dc.subjectProteolysıs
dc.subjectVıtro
dc.subjectMılk
dc.subjectIdentıfıcatıon
dc.titleVariation of bioactive potentials during the production of enzyme-modified cheese
dc.typeArticle

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