Petrović, Jovana

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  • Petrović, Jovana (1)
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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

(Basel : MDPI, 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/123456789/766
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 . .
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