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. 2024 Oct 29;13(21):3446.
doi: 10.3390/foods13213446.

Evaluation of Physiological Activity of Long-Term Ripened Gouda Water Extract

Woojin Ki  1 , Gereltuya Renchinkhand  2 , Hyoungchurl Bae  1 , Myoung Soo Nam  1
Affiliations

Evaluation of Physiological Activity of Long-Term Ripened Gouda Water Extract

Woojin Ki et al. Foods. .

Abstract

This study investigated peptide changes and their bioactive functions through the long-term ripening of Gouda. Young Gouda (YG), medium Gouda (MG), and extra-sharp Gouda (EG) water extracts were prepared and functional peptides were recognized using liquid chromatography-high-resolution mass spectrometry. Two peptides with ACE-inhibitory effects (IQP and LQP) were identified in YG, while in MG and EG were identified eight (EL, IVP, VP, LPP, VIP, IPP, VPP, and VVPP) and six (EL, YL, VP, IR, YPEL, and DKIHPF) functional peptides, respectively. MG (70.26%) and EG (46.81%) showed stronger antioxidant activity than YG (25.99%) in ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid) inhibition, though the DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition rate decreased with ripening. The antihypertensive effect increased in MG (79.76%) and EG (94.50%) due to ACE-inhibitory peptides. Measurements of inflammatory mRNA expression levels and immunoblotting were conducted to assess the anti-inflammatory properties. MG and EG suppressed the transcription of IL-1β and IL-6 mRNA. Immunoblotting indicated that EG suppressed IκBα phosphorylation to 57%. The enhancement of bioactive function in the water-soluble part of long-term ripened Gouda cheese may have affected identified peptides as well as unknown peptides. Further studies are expected to aid in discovering these novel bioactive peptides.

Keywords: ACE inhibition; anti-inflammatory activity; antioxidant; bioactive peptides; ripened Gouda.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Detection of young Gouda water extract by mass spectrometry. The figure shows matched peptides and all peaks observed during elution.
Figure 2
Figure 2
Detection of medium Gouda water extract by mass spectrometry. The figure shows matched peptides and all peaks observed during elution.
Figure 3
Figure 3
Detection of extra-sharp Gouda water extract by mass spectrometry. The figure shows matched peptides and all peaks observed during elution.
Figure 4
Figure 4
Inhibitory effect on the 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) by water extract of Gouda. Each result is shown as the mean and standard error (3 repetitions). Matching letters exhibit no significant difference (p < 0.01). ASC, L-ascorbic acid; YG, young Gouda extract; MG, medium Gouda extract; EG, extra-sharp Gouda extract.
Figure 5
Figure 5
Inhibitory effect on the 2,2-diphenyl-1-picrylhydrazyl by water extract of Gouda. Each result is shown as the mean and standard error (3 repetitions). Matching letters exhibit no significant difference (p < 0.01). ASC, L-ascorbic acid; YG, young Gouda extract; MG, medium Gouda extract; EG, extra-sharp Gouda extract.
Figure 6
Figure 6
Effects of Gouda water extracts on the survival of RAW 264.7 cells. Each result is shown as the mean and standard error (3 repetitions). *, difference from the nontreated group at 5% significance level; ***, difference from the nontreated group at 0.1% significance level (paired t-test). ■, YG (young Gouda extract); ●, MG (medium Gouda extract); ▲, EG (extra-sharp Gouda extract).
Figure 7
Figure 7
Impact of Gouda WEs on the transcription of inflammatory mRNA. Each result is shown as the mean and standard error (3 repetitions). Matching letters above each bar suggest no significant difference (p < 0.05). WE, water extract; LPS, lipopolysaccharide; IL-6, interleukin-6; IL-1β, interleukin-1β; TNF-α, tumor necrosis factor-α; iNOS, inducible nitric oxide synthase; YG, young Gouda extract; MG, medium Gouda extract; EG, extra-sharp Gouda extract.
Figure 8
Figure 8
Suppression of IκBα phosphorylation by Gouda WE. LPS, lipopolysaccharide; GAPDH, Glyceraldehyde-3-phosphate dehydrogenase; IκBα, nuclear factor of κ light polypeptide gene enhancer in B-cells inhibitor α; WE, water extract; YG, young Gouda extract; MG, medium Gouda extract; EG, extra-sharp Gouda extract.
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