Ećim-Đurić, Olivera

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The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

Vučić, Tanja; Milinčić, Danijel; Žilić, Slađana; Sredović Ignjatović, Ivana; Sarić, Zlatan; Ećim-Đurić, Olivera; Kostić, Aleksandar; Barac, Miroljub

(Zagreb : Hrvatska mljekarska udruga, 2020)

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milinčić, Danijel
AU  - Žilić, Slađana
AU  - Sredović Ignjatović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Đurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barac, Miroljub
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/896
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<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 71.29 %) 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.
AB  - Ispitan je utjecaj simulirane in vitro digestije na antioksidativni potencijal proteinske frakcije tradicionalnih srpskih bijelih sireva u salamuri. Iz bijelih sireva u salamuri (tri kravlja i tri ovčja) frakcionirane su u vodi topljive (VTF) i u vodi netopljive proteinske frakcije (VNTF). Analiziran je ukupni antioksidativni kapacitet, sposobnost redukcije i svojstva keliranja željeza (II) ovih frakcija prije te nakon in vitro digestije. Ispitane proteinske frakcije imale su različita antioksidativna svojstva. VTF su imale bolji
ukupni antioksidativni kapacitet, sposobnost redukcije i manje izražena kelirajuća svojstva željeza (II) u odnosu na VNTF. Uočena je snažna negativna korelacija (-0,818, P<0,05) između ukupnih antioksidacijskih kapaciteta neprobavljenih VTF i VNTF tradicionalnih sireva. In vitro digestija uveliko je poboljšala ukupan antioksidativni kapacitet VNTF (16,61-34,18 puta), njihovu sposobnost redukcije (do 95,77 %), i osim u slučaju svrljiškog ovčjeg sira, sposobnost keliranja željeza (II). Manje izražen porast (do 71,29 %) ukupnog antioksidativnog kapaciteta VTF izazvan je in vitro digestijom. Smanjenje sposobnosti redukcije nakon in vitro digestije uočeno je kod svih VTF ispitivanih ovčjih sireva, kao i kod homoljskog sira od kravljeg mlijeka. Kako nije bilo značajne korelacije između ispitivanih antioksidativnih svojstava digestivnih VTF i sadržaja slobodnih aminokiselina i minerala, uočene razlike treba pripisati različitom sastavu i svojstvima peptida niske molekulske mase. Stoga je potrebno provesti daljnja ispitivanja vezana za njihovu
izolaciju i karakterizaciju. Međutim, ovi rezultati ukazuju da srpski bijeli sirevi u salamuri imaju veliki potencijal kao izvor antioksidativnih peptida.
PB  - Zagreb : Hrvatska mljekarska udruga
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
T1  - Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri
VL  - 70
IS  - 4
SP  - 253
EP  - 265
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 
@article{
author = "Vučić, Tanja and Milinčić, Danijel and Žilić, Slađana and Sredović Ignjatović, Ivana and Sarić, Zlatan and Ećim-Đurić, Olivera and Kostić, Aleksandar and Barac, 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<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 71.29 %) 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., Ispitan je utjecaj simulirane in vitro digestije na antioksidativni potencijal proteinske frakcije tradicionalnih srpskih bijelih sireva u salamuri. Iz bijelih sireva u salamuri (tri kravlja i tri ovčja) frakcionirane su u vodi topljive (VTF) i u vodi netopljive proteinske frakcije (VNTF). Analiziran je ukupni antioksidativni kapacitet, sposobnost redukcije i svojstva keliranja željeza (II) ovih frakcija prije te nakon in vitro digestije. Ispitane proteinske frakcije imale su različita antioksidativna svojstva. VTF su imale bolji
ukupni antioksidativni kapacitet, sposobnost redukcije i manje izražena kelirajuća svojstva željeza (II) u odnosu na VNTF. Uočena je snažna negativna korelacija (-0,818, P<0,05) između ukupnih antioksidacijskih kapaciteta neprobavljenih VTF i VNTF tradicionalnih sireva. In vitro digestija uveliko je poboljšala ukupan antioksidativni kapacitet VNTF (16,61-34,18 puta), njihovu sposobnost redukcije (do 95,77 %), i osim u slučaju svrljiškog ovčjeg sira, sposobnost keliranja željeza (II). Manje izražen porast (do 71,29 %) ukupnog antioksidativnog kapaciteta VTF izazvan je in vitro digestijom. Smanjenje sposobnosti redukcije nakon in vitro digestije uočeno je kod svih VTF ispitivanih ovčjih sireva, kao i kod homoljskog sira od kravljeg mlijeka. Kako nije bilo značajne korelacije između ispitivanih antioksidativnih svojstava digestivnih VTF i sadržaja slobodnih aminokiselina i minerala, uočene razlike treba pripisati različitom sastavu i svojstvima peptida niske molekulske mase. Stoga je potrebno provesti daljnja ispitivanja vezana za njihovu
izolaciju i karakterizaciju. Međutim, ovi rezultati ukazuju da srpski bijeli sirevi u salamuri imaju veliki potencijal kao izvor antioksidativnih peptida.",
publisher = "Zagreb : Hrvatska mljekarska udruga",
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, Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri",
volume = "70",
number = "4",
pages = "253-265",
doi = "10.15567/mljekarstvo.2020.0403"
}
Vučić, T., Milinčić, D., Žilić, S., Sredović Ignjatović, I., Sarić, Z., Ećim-Đurić, O., Kostić, A.,& Barac, 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
Zagreb : Hrvatska mljekarska udruga., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403
Vučić T, Milinčić D, Žilić S, Sredović Ignjatović I, Sarić Z, Ećim-Đurić O, Kostić A, Barac 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, Milinčić, Danijel, Žilić, Slađana, Sredović Ignjatović, Ivana, Sarić, Zlatan, Ećim-Đurić, Olivera, Kostić, Aleksandar, Barac, 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 . .
2