The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
2019
Аутори
Barać, MiroljubVučić, Tanja
Žilić, Sladjana
Pešić, Mirjana
Soković, Marina
Petrović, Jovana
Kostić, Aleksandar
Sredović-Ignjatović, Ivana
Milincić, Danijel D.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed... moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
Кључне речи:
white-brined cheeses / in vitro digestion / functionalityИзвор:
Foods, 2019, 8, 3Издавач:
- MDPI, BASEL
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Коришћење биљних извора протеина, дијеталних влакана и антиоксиданаса у производњи хране (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.3390/foods8030094
ISSN: 2304-8158
PubMed: 30871005
WoS: 000464424000002
Scopus: 2-s2.0-85063268509
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Vučić, Tanja AU - Žilić, Sladjana AU - Pešić, Mirjana AU - Soković, Marina AU - Petrović, Jovana AU - Kostić, Aleksandar AU - Sredović-Ignjatović, Ivana AU - Milincić, Danijel D. PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5023 AB - This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses. PB - MDPI, BASEL T2 - Foods T1 - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses IS - 3 VL - 8 DO - 10.3390/foods8030094 ER -
@article{ author = "Barać, Miroljub and Vučić, Tanja and Žilić, Sladjana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović-Ignjatović, Ivana and Milincić, Danijel D.", year = "2019", abstract = "This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.", publisher = "MDPI, BASEL", journal = "Foods", title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses", number = "3", volume = "8", doi = "10.3390/foods8030094" }
Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović-Ignjatović, I.,& Milincić, D. D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods MDPI, BASEL., 8(3). https://doi.org/10.3390/foods8030094
Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović-Ignjatović I, Milincić DD. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3). doi:10.3390/foods8030094 .
Barać, Miroljub, Vučić, Tanja, Žilić, Sladjana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović-Ignjatović, Ivana, Milincić, Danijel D., "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses" in Foods, 8, no. 3 (2019), https://doi.org/10.3390/foods8030094 . .