Variation of bioactive potentials during the production of enzyme-modified cheese

Milk proteins are a known source of bioactive peptides released through proteolysis. Enzyme-modified cheese (EMC), produced with high proteolysis levels, has the potential to provide such peptides. This study aimed to explore the bioactive potentials (antioxidant, antihypertensive, antidiabetic, antimicrobial, and antiproliferative potentials) of EMC during production stages and after in vitro digestion. Results showed remarkable increases in antioxidant activities and sustained ACE inhibition activity values with each production stage. The samples inhibited α-amylase activity before in vitro digestion, while significant inhibition of α-glucosidase activity was observed after digestion. Furthermore, antimicrobial effects on Staphylococcus aureus were observed after digestion, with limited antiproliferative effects on various cancer cells. The study demonstrates the potential of EMC to positively impact body functions through its bioactive properties. Further research is needed to investigate the components formed during the production stages in detail.