The Antithrombotic Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese: Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese

Muhammad  Anees Ur Rehman; Khurram  Ashfaq; Tehreem  Ashfaq; Muhammad  Abuzar Ghaffari; Nasir  Ali; Fatima  Kazmi; Nayab  Sohail

doi:10.54393/pbmj.v5i6.486

Authors

Muhammad Anees Ur Rehman Ruth Pfau College of Nutrition Sciences, Lahore Medical & Dental College, Lahore, Pakistan
Khurram Ashfaq Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
Tehreem Ashfaq Madinah Teaching Hospital, Faisalabad, Pakistan
Muhammad Abuzar Ghaffari Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
Nasir Ali Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
Fatima Kazmi Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
Nayab Sohail Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i6.486

Keywords:

Probiotics, Cheddar cheese, Ripening, Anti-thrombic, Functional Foods

Abstract

Cheddar cheese undergoes significant changes resulting in numerous microbiological and biochemical processes called glycolysis, lipolysis, and proteolysis, accountable for a unique texture, aroma, appearance, and taste. Specific bioactive peptides developed during these biochemical reactions impart health benefits. Addition of probiotics boots the development of bioactive peptides in foods. Objective: The current research investigated the therapeutic potential of water-soluble peptides (WSPs) extracts from buffalo milk probiotic Cheddar cheese regarding anti-thrombic facets. Methods: The appropriateness of Buffalo milk for Cheddar manufacturing was assessed by analysing its pH, acidity, fat, protein, and total solids content. Two batches of Cheddar cheese were produced, one having a mixture of Probiotic microorganisms and commercially available mesophilic cheese starter and the second containing only commercially available cheese starters. Both of the cheese batches were analysed for their physicochemical properties. Water-soluble extract of Cheddar cheese samples was analysed for anti-thrombic effects after two-month intervals during ripening. Results: Three concentrations of WSE of buffalo milk cheddar cheese were used to assess the antithrombotic effect during 60, 120, and 180 days of ripening at 4°C. Antithrombotic activity increased with the ripening period for both control and probiotic cheddar cheese samples Conclusion: A significantly increased effect of antithrombotic activity was observed by Probiotic adjunct on control cheddar cheese.

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