## 3 Peptides with Antihypertensive Activity
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Cheese**} & **Concentration of YFPGPI (mg \(\times\) kg-1)** \\ \cline{2-4}  & **Before Simulated Digestion** & **After Simulated Digestion** \\ \hline Brie & 0.15 & 2.07 \(\pm\) 0.09 \\ \hline Caprino & 0 & 1.51 \(\pm\) 0.09 \\ \hline Cheddar & 0.11 & 15.22 \(\pm\) 0.13 \\ \hline Fontina & 0.04 & 10.43 \(\pm\) 0.12 \\ \hline Gorgonzola & 0.01 & 5.41 \(\pm\) 0.08 \\ \hline Gouda & 0.10 & 21.77 \(\pm\) 0.12 \\ \hline Grana Padano (aged 25 months) & 0 & 11.06 \(\pm\) 0.08 \\ \hline Grana Padano (aged 17 months) & 0 & 12.55 \(\pm\) 0.09 \\ \hline Grana Padano (aged 10 months) & 0 & 8.79 \(\pm\) 0.04 \\ \hline Taleggio & 0 & 7.15 \(\pm\) 0.07 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The Concentration of YFPGPI in commercial cheeses before and after in vitro simulated gastro-intestinal digestion. Adapted with permission from [33], Copyright Elsevier, 2010. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Cheese**} & **VPP** & **IPP** & **IC\({}_{50}\)** \\ \cline{2-4}  & **(mg \(\times\) kg-1)** & **(mg \(\times\) kg-1)** & **(mg cheese \(\times\) mL-1)** \\ \hline Raclete: & & & \\ \hline from raw milk & 12.6 & 2.6 & 8.8 \(\pm\) 0.0 \\ \hline from pasteurized milk & 1.0 & 0.1 & 9.0 \(\pm\) 0.3 \\ \hline St. Paulin & 5.2 & 1.0 & 23.5 \(\pm\) 6.3 \\ \hline Tête de Moine & 98.0 & 15.5 & 7.1 \(\pm\) 1.9 \\ \hline Tlslit: & & & \\ \hline from raw milk & **120.2** & 30.0 & 4.4 \(\pm\) 0.2 \\ \hline from pasteurized milk & 1.2 & 0.1 & 18.0 \(\pm\) 6.3 \\ \hline Vacherin fribourgeois & 62.1 & 46.7 & 5.0 \(\pm\) 0.3 \\ \hline Wangener Geissmutschi (goat cheese) & 33.2 & 0.0 & 7.9 \(\pm\) 0.5 \\ \hline Winzerkäse & 97.7 & 27.1 & 9.9 \(\pm\) 1.8 \\ \hline \multicolumn{4}{c}{**Soft cheeses**} \\ \hline Brie & **0.4** & **0.3** & 25.9 \(\pm\) 3.0 \\ \hline Camembert & 0.2 & 0.2 & Very weak \\ \hline Mozarella: & & & \\ \hline from buffalo milk & 0.1 & 0.0 & - \\ \hline from cow milk & 0.0 & 0.0 & - \\ \hline Tomme vaudoise & 0.0 & 0.0 & **14.9 \(\pm\) 3.7** \\ \hline Vacherin Mont d’Or & 0.2 & 0.1 & 21.4 \(\pm\) 9.6 \\ \hline \multicolumn{4}{l}{\({}^{*}\)**Bold** - the highest concentration of peptide in the analyzed category (hard, semi-hard, and soft cheese).} \\ \end{tabular}
\end{table} 
Table 1: _Cont._Some ACE inhibitors which matched the sequences of caseins were identified in Spanish cheeses. Those peptides which sequences fulfilled the structural requirements for being a potent ACE inhibitors were synthesized [34]. Their structural characteristics included the presence amino acids like lysine, arginine or residues possessing hydrophobic side chains as well as C-terminal proline [35]. Finally, it was reported that eight peptides (out of 11) inhibited ACE. Among them DKIHP peptide was found as the most potent (IC\({}_{50}\) = 113.1 \(\upmu\)M) but the addition C-terminal phenylalanine (DKIHPF) caused the dramatic reduction of its ACE-inhibiting potential (IC\({}_{50}\) = 2419.4 \(\upmu\)M) [36]. The ACE-inhibiting activity of synthesized peptide DKIHP (source Manchego cheese; \(\beta\)-casein) was also measured using different protecting groups, namely _tert_-butyloxycarbonyl (Boc) and fluorenyl-methyloxycarbonyl (Fmoc). The IC\({}_{50}\) values for DKIHP were 113.18 and 577.92 \(\upmu\)M, respectively. It was concluded that the differences above were attributed to the presence of less active conformers in the structure of the peptide [37].