α-amylase inhibitory effect of several varieties of cheese: Gouda, Gruyere, Edam, Emmental
Keywords:
Cheese, Emmental, α-amylase inhibition, diabetes mellitusAbstract
Introduction : Cheese is a highly nutritious fermented milk product with diverse flavor and texture. As a functional food it has gained a lot of attention in recent times because of their health benefitting properties.
Methods: In the present study, four varieties of cheese (Gouda, Gruyere, Edam and Emmental) are tested for their antidiabetic effect. In fact, an aqueous extract is prepared by maceration of cheese pieces in phosphate buffer. Inhibitory effect against α-amylase of extract, pH and proteins content are investigated.
Results : Results show pH value between 5.2 and 5.9 with protein content between 4.5 and 9.14%. Inhibitory effect against α-amylase is moderate with IC50 values of 49.29±4.02, 38.5±6.05, 70.66±12.52 and 25.9±6.82 mg.mL-1 for Goud, Gruyere, Edam and Emmental respectively.
Conclusion : In fact, we can conclude that Emmental cheese has the best inhibitory effect on porcine pancreatic α-amylase compared to Gouda, Gruyere and Edam cheeses.. Investigation of active ingredient in cheese especially in Emmental may be interesting.
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