TY  - JOUR
AU  - Vučić, Tanja
AU  - Milinčić, Danijel
AU  - Žilić, Slađana
AU  - Ignjatović-Sredović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5909
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 

@article{
author = "Vučić, Tanja and Milinčić, Danijel and Žilić, Slađana and Ignjatović-Sredović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2021",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}

Vučić, T., Milinčić, D., Žilić, S., Ignjatović-Sredović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2021). [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo
Hrvatska Mljekarska Udruga., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403

Vučić T, Milinčić D, Žilić S, Ignjatović-Sredović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo. 2021;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .

Vučić, Tanja, Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]" in Mljekarstvo, 70, no. 4 (2021):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .