Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

Changes in angiotensin-converting enzyme (ACE) inhibition and concentrations and ratio of the antihypertensive tripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) during ripening of Swiss semi-hard cheese varieties.

Changes in angiotensin-converting enzyme (ACE) inhibition and concentrations and ratio of the antihypertensive tripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) during ripening of Swiss hard and extra-hard cheese varieties.

Concentration of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) and angiotensin-converting enzyme (ACE) inhibition obtained during ripening in individual samples of Appenzeller 1/4 fat (○), Tête de Moine (▽), Tilsiter (◁), Vacherin fribourgeois (▷), Berner Hobelkäse (×), Emmentaler (+) and Le Gruyère (△).