Table 1.

Changes in concentration of selected bioactive peptides during ripening and in vitro digestion of Ras cheese at 30 (R30), 90 (R90) and 180 (R180) days of ripening. Results are reported as mg/kg of cheese.

	Undigested Ras Cheese			Digested Ras Cheese
Sequence	R30	R90	R180	R30	R90	R180
IPP	2.67 ± 0.11 a	20.91 ± 1.02 b	26.77 ± 1.65 c	6.89 ± 0.41 d	36.50 ± 2.69 e	24.76 ± 1.33 c
VPP	0.74 ± 0.02 a	8.90 ± 0.59 b	13.13 ± 0.98 c	2.47 ± 0.19 d	17.44 ± 1.09 e	14.69 ± 1.07 c
APFPE	3.27 ± 0.26 a	9.58 ± 0.77 b	82.09 ± 5.56 c	13.59 ± 1.20 d	17.15 ± 1.54 d	52.01 ± 3.81 e

Different letters in the same row indicate significantly different values (p < 0.05).