The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
Authors
Barać, MiroljubVučić, Tanja
Žilić, Slađana
Pešić, Mirjana
Soković, Marina
Petrović, Jovana
Kostić, Aleksandar
Sredović Ignjatović, Ivana
Milinčić, Danijel
Article (Published version)
Metadata
Show full item recordAbstract
This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobialactivities of traditional Serbian white-brined cheeses before and afterin vitrodigestion were assayed.The traditional cheeses had different antioxidant properties as well as different ACE-inhibitoryactivities.In vitrodigestion improved the total antioxidant capacity (8.42–58.56 times) and thereducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightlyimproved or unaffected after digestion.In vitrodigestion reduced the ACE-inhibitory potentialof water-soluble protein fractions, and digested water-insoluble fractions were the major sourceof ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereasthey showed moderate antifun...gal potential toward selected micromycetes. The best antifungalpotential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point toa significant functionality of traditional white-brined cheeses.
Keywords:
white-brined cheeses / in vitro digestion / functionalitySource:
Foods, 2019, 8, 3, 94-Publisher:
- Basel : MDPI
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.3390/foods8030094
ISSN: 2304-8158
WoS: 000464424000002
Scopus: 2-s2.0-85063268509
Collections
Institution/Community
MRIZPTY - JOUR AU - Barać, Miroljub AU - Vučić, Tanja AU - Žilić, Slađana AU - Pešić, Mirjana AU - Soković, Marina AU - Petrović, Jovana AU - Kostić, Aleksandar AU - Sredović Ignjatović, Ivana AU - Milinčić, Danijel PY - 2019 UR - http://rik.mrizp.rs/handle/123456789/766 AB - This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobialactivities of traditional Serbian white-brined cheeses before and afterin vitrodigestion were assayed.The traditional cheeses had different antioxidant properties as well as different ACE-inhibitoryactivities.In vitrodigestion improved the total antioxidant capacity (8.42–58.56 times) and thereducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightlyimproved or unaffected after digestion.In vitrodigestion reduced the ACE-inhibitory potentialof water-soluble protein fractions, and digested water-insoluble fractions were the major sourceof ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereasthey showed moderate antifungal potential toward selected micromycetes. The best antifungalpotential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point toa significant functionality of traditional white-brined cheeses. PB - Basel : MDPI T2 - Foods T1 - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses VL - 8 IS - 3 SP - 94 DO - 10.3390/foods8030094 ER -
@article{ author = "Barać, Miroljub and Vučić, Tanja and Žilić, Slađana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Milinčić, Danijel", year = "2019", abstract = "This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobialactivities of traditional Serbian white-brined cheeses before and afterin vitrodigestion were assayed.The traditional cheeses had different antioxidant properties as well as different ACE-inhibitoryactivities.In vitrodigestion improved the total antioxidant capacity (8.42–58.56 times) and thereducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightlyimproved or unaffected after digestion.In vitrodigestion reduced the ACE-inhibitory potentialof water-soluble protein fractions, and digested water-insoluble fractions were the major sourceof ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereasthey showed moderate antifungal potential toward selected micromycetes. The best antifungalpotential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point toa significant functionality of traditional white-brined cheeses.", publisher = "Basel : MDPI", journal = "Foods", title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses", volume = "8", number = "3", pages = "94", doi = "10.3390/foods8030094" }
Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović Ignjatović, I.,& Milinčić, D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods Basel : MDPI., 8(3), 94. https://doi.org/10.3390/foods8030094
Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović Ignjatović I, Milinčić D. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3):94. doi:10.3390/foods8030094 .
Barać, Miroljub, Vučić, Tanja, Žilić, Slađana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Milinčić, Danijel, "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):94, https://doi.org/10.3390/foods8030094 . .