Keyf, PelinUgurlu, OzlemErkin, Ozgur CemAydemir, Levent YurdaerErbay, Zafer2025-01-062025-01-0620230022-11471750-384110.1111/1750-3841.167932-s2.0-85173979370https://doi.org/10.1111/1750-3841.16793https://hdl.handle.net/20.500.14669/1848This study investigated the potential bioactive properties of white cheeses produced in different regions of Turkey, including their potential antioxidant, antihypertensive, antidiabetic, antimicrobial, and anticancer activities. The cheese samples were analyzed both before and after in vitro digestion. The study found that all cheese samples exhibited significant angiotensin-converting enzyme inhibition activity both before (45.5%-70.1% for 0.03 g cheese/mL) and after in vitro digestion (25.5%-63.5% for 0.0167 g cheese/mL), whereas alpha-amylase inhibition activity was present in all samples (in the range of 5.1%-50.0% for 3.0 x 10(-5) g cheese/mL) but disappeared after digestion, and alpha-glucosidase inhibition activity was only detected after in vitro digestion (from 20.5% to 60.4% for 5.6 x 10(-5) g cheese/mL), indicating potential antidiabetic properties. However, antimicrobial and anticancer activities were not observed in any of the samples. The results also suggest that the bioactivity potential of white cheese may vary depending on the region of production, as cheeses from the Marmara region exhibited high alpha-glucosidase inhibition activity after digestion. In conclusion, while white cheese is a valuable addition to the diet due to its high nutritional value and potential health benefits. This study revealed the bioactive potential of ripened white cheese and in vivo investigations of the cheese components would better show their possible benefits.eninfo:eu-repo/semantics/openAccessanticancerantidiabeticantihypertensiveantimicrobialantioxidantin vitro digestionArticle47441137812154Q1473188WOS:001079776500001Q2