The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
2020
Authors
Vučić, TanjaMilincić, Danijel D.
Žilić, Sladjana
Sredović-Ignjatović, Ivana
Sarić, Zlatan
Ećim-Djurić, Olivera
Kostić, Aleksandar
Barać, Miroljub
Article (Published version)
Metadata
Show full item recordAbstract
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 capacity, 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 lt 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 abil...ity as well. A less pronounced increase (up to 7129 %) 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 peptides. 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.
Keywords:
cheese / protein fractions / antioxidant properties / in vitro digestionSource:
Mljekarstvo, 2020, 70, 4, 253-265Publisher:
- Croatian Dairy Union, Zagreb
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200116 (University of Belgrade, Faculty of Agriculture) (RS-MESTD-inst-2020-200116)
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Vučić, Tanja AU - Milincić, Danijel D. AU - Žilić, Sladjana AU - Sredović-Ignjatović, Ivana AU - Sarić, Zlatan AU - Ećim-Djurić, Olivera AU - Kostić, Aleksandar AU - Barać, Miroljub PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5313 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 capacity, 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 lt 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 7129 %) 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 peptides. 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 - Croatian Dairy Union, Zagreb 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 EP - 265 IS - 4 SP - 253 VL - 70 DO - 10.15567/mljekarstvo.2020.0403 ER -
@article{ author = "Vučić, Tanja and Milincić, Danijel D. and Žilić, Sladjana and Sredović-Ignjatović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub", year = "2020", 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 capacity, 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 lt 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 7129 %) 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 peptides. 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 = "Croatian Dairy Union, Zagreb", 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", pages = "265-253", number = "4", volume = "70", doi = "10.15567/mljekarstvo.2020.0403" }
Vučić, T., Milincić, D. D., Žilić, S., Sredović-Ignjatović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2020). The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo Croatian Dairy Union, Zagreb., 70(4), 253-265. https://doi.org/10.15567/mljekarstvo.2020.0403
Vučić T, Milincić DD, Žilić S, Sredović-Ignjatović 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. in Mljekarstvo. 2020;70(4):253-265. doi:10.15567/mljekarstvo.2020.0403 .
Vučić, Tanja, Milincić, Danijel D., Žilić, Sladjana, Sredović-Ignjatović, 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" in Mljekarstvo, 70, no. 4 (2020):253-265, https://doi.org/10.15567/mljekarstvo.2020.0403 . .