Researchers developed a functional ricotta cheese enriched with ACE-inhibitory peptides derived from dairy waste whey through ultrafiltration and bacterial fermentation, delivering about 30 mg of bioactive peptides per 100g serving.
~30 mg bioactive peptides per 100g servingRicotta cheese fortified at 5% with fermented whey retentate, containing κ-casein-derived ACE-inhibitory peptide fragments identified by mass spectrometry
What the researchers found
The biotechnological protocol combined membrane ultrafiltration (to concentrate proteins from waste whey) with fermentation by a selected L. helveticus strain. The fermented product had high anti-ACE activity.
Peptides responsible for the activity were identified by mass spectrometry. Their sequences overlapped with known kappa-casein antihypertensive fragments.
Fortified ricotta cheese results:
- 5% fortification: a 100g portion contained approximately 30 mg of bioactive peptides
- Significantly higher anti-ACE activity compared to control and unfermented versions
- Moderate changes in texture (increased hardness and chewiness)
- Decreased milk odor/taste but improved flavor persistence and sapidity
- Microbiological quality was acceptable
Why it matters
Cheese whey is one of the most abundant dairy waste products. Turning it into a source of bioactive peptides creates value from waste while producing a functional food that could help manage blood pressure naturally.
The numbers in context
~30mg bioactive peptides/100g at 5% fortification; kappa-casein fragments; L. helveticus fermentation; ACE inhibition confirmed
How the study worked
Ricotta cheese exhausted whey was ultrafiltered and the protein-rich retentate was fermented with L. helveticus. Bioactive peptides were identified by nano-LC-ESI-MS/MS. The fermented retentate was spray-dried and added to ricotta cheese at 1% and 5%. Products were evaluated for microbiological, chemical, functional, textural, and sensory properties.
Who was studied
Food technology study, no human subjects
What this study cannot tell us
Anti-ACE activity in a food product does not guarantee blood pressure reduction in people. The peptides must survive further digestion and reach the bloodstream. No human clinical trial was performed. The 30 mg per 100g serving may or may not be enough for a clinical effect. Sensory changes (increased hardness, less milk taste) could affect consumer acceptance.
How to read the evidence
This is a food technology development study demonstrating proof of concept for a functional food product. ACE inhibition was confirmed in vitro, but no human clinical data exists to show actual blood pressure-lowering effects from consuming this fortified cheese.
When this study was published
Published in 2021, this study is part of the ongoing trend toward functional food development and dairy waste valorization. The approach builds on decades of research into dairy-derived antihypertensive peptides.
The bigger picture
Dairy-derived bioactive peptides — particularly from casein fermented by Lactobacillus species — are among the best-studied food-derived antihypertensive compounds, with products like Calpis sour milk and Evolus fermented milk already on the market in Japan and Europe. This study extends the approach to ricotta cheese while simultaneously addressing the dairy industry's whey waste problem, demonstrating a circular economy model for functional food production.
Questions still open
- Would regular consumption of this fortified ricotta cheese produce measurable blood pressure reduction in a clinical trial?
- How stable are these bioactive peptides during the ricotta cheese's shelf life and through gastrointestinal digestion?
- Could this whey fermentation approach be scaled commercially, and what would the cost implications be for the final product?
Common questions
Can eating special cheese really lower blood pressure?
How does turning dairy waste into bioactive peptides work?
Read the original research
Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese.
Foods (Basel, Switzerland), 10(11)
Citation
Pontonio, Erica; Montemurro, Marco; De Gennaro, Gina Valeria; Miceli, Valerio; Rizzello, Carlo Giuseppe. (2021). Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese.. Foods (Basel, Switzerland), 10(11). https://doi.org/10.3390/foods10112573