The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

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.