Two novel peptides from Himalayan fermented chhurpi cheese inhibited ACE (a blood pressure enzyme) and showed antioxidant activity that survived simulated digestion.
IC50 = 25.82 µmolThe peptide LKPTPEGDL from chhurpi cheese showed potent ACE inhibition — the same enzyme targeted by blood pressure drugs like lisinopril — and maintained activity after simulated digestion.
What the researchers found
Researchers identified novel bioactive peptides from chhurpi — a traditional fermented cheese from the Indian Himalayas — that can inhibit ACE (angiotensin-converting enzyme, a key blood pressure regulator) and reduce oxidative stress markers. Two synthesized peptides stood out: LKPTPEGDL showed the most potent ACE inhibitory activity with an IC50 of 25.82 µmol, while HPHPHLSFM showed superior antioxidant activity by reducing hypochlorous acid (HOCl) with an EC50 of 0.29 mmol.
Both peptides also inhibited myeloperoxidase (MPO), an enzyme linked to inflammation and oxidative damage. The ACE inhibition worked through a non-competitive mixed mechanism, and the peptides retained activity even after simulated gastrointestinal digestion — a critical requirement for any food-derived peptide to be useful.
Why it matters
Food-derived peptides that lower blood pressure naturally are a growing area of research, with some (like lactotripeptides from milk) already in commercial supplements. This study expands the search to an underexplored source — traditional Himalayan fermented cheese — and identifies peptides with dual blood-pressure-lowering and antioxidant properties. The fact that these peptides survive digestion makes them potentially viable as functional food ingredients.
How the study worked
Researchers fermented chhurpi cheese using native Lactobacillus delbrueckii WS4 bacteria and analyzed the peptide content across different stages of simulated gastrointestinal digestion. They used computational tools to predict ACE inhibitory potential, then synthesized the most promising peptides and validated their activity in vitro. Testing included ACE inhibition assays, HOCl reduction, MPO inhibition, and molecular docking simulations to understand binding mechanisms.
Who was studied
In vitro study — no human or animal subjects; peptides derived from fermented chhurpi cheese
What this study cannot tell us
This is entirely in vitro and in silico work — no animal or human studies were conducted. Lab-based ACE inhibition doesn't guarantee blood pressure reduction in living systems. The peptide concentrations achievable through eating cheese may be far below therapeutic levels. Bioavailability in humans (absorption, distribution, metabolism) remains unknown.
How to read the evidence
This is an in vitro and computational study with no animal or human data. While the peptide activities are validated in the lab, translation to real-world health effects requires clinical testing.
When this study was published
Published in 2025, this is very recent research representing the first comprehensive peptide analysis of this traditional Himalayan cheese.
The bigger picture
The hunt for natural ACE-inhibitory peptides in food is a well-established research field, with dairy products being a particularly rich source. This study extends the search to a little-known traditional cheese, demonstrating that indigenous fermented foods from remote regions may contain unique bioactive peptides not found in commercial dairy. As interest grows in functional foods and natural alternatives to pharmaceuticals, characterizing the peptide content of traditional fermented foods opens new doors for nutraceutical development.
Questions still open
- Do these peptides actually lower blood pressure when consumed as part of the cheese in a human diet?
- How do the ACE-inhibitory peptides in chhurpi compare in potency to those already commercialized from other dairy sources?
- Could controlled fermentation be optimized to maximize the yield of these specific bioactive peptides?
Common questions
Can eating this cheese actually lower your blood pressure?
What is ACE and why do these peptides target it?
Read the original research
Unearthing novel and multifunctional peptides in peptidome of fermented chhurpi cheese of Indian Himalayan region.
Food research international (Ottawa, Ont.), 201, 115651
Citation
Chourasia, Rounak; Abedin, Md Minhajul; Phukon, Loreni Chiring; Sarkar, Puja; Sharma, Swati; Sahoo, Dinabandhu; Singh, Sudhir Pratap; Kumar Rai, Amit. (2025). Unearthing novel and multifunctional peptides in peptidome of fermented chhurpi cheese of Indian Himalayan region.. Food research international (Ottawa, Ont.), 201, 115651. https://doi.org/10.1016/j.foodres.2024.115651