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dc.creatorBarać, Miroljub
dc.creatorVučić, Tanja
dc.creatorŽilić, Sladjana
dc.creatorPešić, Mirjana
dc.creatorSoković, Marina
dc.creatorPetrović, Jovana
dc.creatorKostić, Aleksandar
dc.creatorSredović-Ignjatović, Ivana
dc.creatorMilincić, Danijel D.
dc.date.accessioned2020-12-17T22:35:30Z
dc.date.available2020-12-17T22:35:30Z
dc.date.issued2019
dc.identifier.issn2304-8158
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5023
dc.description.abstractThis 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.en
dc.publisherMDPI, BASEL
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFoods
dc.subjectwhite-brined cheesesen
dc.subjectin vitro digestionen
dc.subjectfunctionalityen
dc.titleThe Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheesesen
dc.typearticle
dc.rights.licenseBY
dc.citation.issue3
dc.citation.other8(3): -
dc.citation.rankM21
dc.citation.volume8
dc.identifier.doi10.3390/foods8030094
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3536/5020.pdf
dc.identifier.scopus2-s2.0-85063268509
dc.identifier.pmid30871005
dc.identifier.wos000464424000002
dc.type.versionpublishedVersion


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Приказ основних података о документу