The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
2019
Autori
Barać, MiroljubVučić, Tanja
Žilić, Sladjana
Pešić, Mirjana
Soković, Marina
Petrović, Jovana
Kostić, Aleksandar
Sredović-Ignjatović, Ivana
Milincić, Danijel D.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
white-brined cheeses / in vitro digestion / functionalityIzvor:
Foods, 2019, 8, 3Izdavač:
- MDPI, BASEL
Finansiranje / projekti:
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-46009)
- Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069)
DOI: 10.3390/foods8030094
ISSN: 2304-8158
PubMed: 30871005
WoS: 000464424000002
Scopus: 2-s2.0-85063268509
Institucija/grupa
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 . .