Milinčić, Danijel

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  • Milinčić, Danijel (2)
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Author's Bibliography

The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses

Barać, Miroljub; Vučić, Tanja; Žilić, Slađana; Pešić, Mirjana; Soković, Marina; Petrović, Jovana; Kostić, Aleksandar; Sredović Ignjatović, Ivana; Milinčić, Danijel

(Mdpi Ag, 2019)

TY  - 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/123456789/734
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 Ag
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
DO  - 10.3390/foods8030094
UR  - conv_1008
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 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 Ag",
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",
doi = "10.3390/foods8030094",
url = "conv_1008"
}
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
Mdpi Ag., 8(3).
https://doi.org/10.3390/foods8030094
conv_1008
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).
doi:10.3390/foods8030094
conv_1008 .
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),
https://doi.org/10.3390/foods8030094 .,
conv_1008 .
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The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Barać, Miroljub; Pešić, Mirjana; Žilić, Slađana; Smiljanić, Milenko; Sredović Ignjatović, Ivana; Vučić, Tanja; Kostić, Aleksandar; Milinčić, Danijel

(Basel : MDPI, 2019)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
AU  - Sredović Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/765
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - Basel : MDPI
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
VL  - 8
IS  - 4
SP  - 128
DO  - 10.3390/foods8040128
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Slađana and Smiljanić, Milenko and Sredović Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milinčić, Danijel",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
volume = "8",
number = "4",
pages = "128",
doi = "10.3390/foods8040128"
}
Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović Ignjatović, I., Vučić, T., Kostić, A.,& Milinčić, D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
Basel : MDPI., 8(4), 128.
https://doi.org/10.3390/foods8040128
Barać M, Pešić M, Žilić S, Smiljanić M, Sredović Ignjatović I, Vučić T, Kostić A, Milinčić D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4):128.
doi:10.3390/foods8040128 .
Barać, Miroljub, Pešić, Mirjana, Žilić, Slađana, Smiljanić, Milenko, Sredović Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milinčić, Danijel, "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019):128,
https://doi.org/10.3390/foods8040128 . .
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