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

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 act...

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Autores principales: Barac, Miroljub, Vucic, Tanja, Zilic, Sladjana, Pesic, Mirjana, Sokovic, Marina, Petrovic, Jovana, Kostic, Aleksandar, Sredovic Ignjatovic, Ivana, Milincic, Danijel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462927/
https://www.ncbi.nlm.nih.gov/pubmed/30871005
http://dx.doi.org/10.3390/foods8030094
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author Barac, Miroljub
Vucic, Tanja
Zilic, Sladjana
Pesic, Mirjana
Sokovic, Marina
Petrovic, Jovana
Kostic, Aleksandar
Sredovic Ignjatovic, Ivana
Milincic, Danijel
author_facet Barac, Miroljub
Vucic, Tanja
Zilic, Sladjana
Pesic, Mirjana
Sokovic, Marina
Petrovic, Jovana
Kostic, Aleksandar
Sredovic Ignjatovic, Ivana
Milincic, Danijel
author_sort Barac, Miroljub
collection PubMed
description 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.
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spelling pubmed-64629272019-04-16 The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses Barac, Miroljub Vucic, Tanja Zilic, Sladjana Pesic, Mirjana Sokovic, Marina Petrovic, Jovana Kostic, Aleksandar Sredovic Ignjatovic, Ivana Milincic, Danijel Foods Article 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. MDPI 2019-03-12 /pmc/articles/PMC6462927/ /pubmed/30871005 http://dx.doi.org/10.3390/foods8030094 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Barac, Miroljub
Vucic, Tanja
Zilic, Sladjana
Pesic, Mirjana
Sokovic, Marina
Petrovic, Jovana
Kostic, Aleksandar
Sredovic Ignjatovic, Ivana
Milincic, Danijel
The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
title The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
title_full The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
title_fullStr The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
title_full_unstemmed The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
title_short The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
title_sort effect of in vitro digestion on antioxidant, ace-inhibitory and antimicrobial potentials of traditional serbian white-brined cheeses
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462927/
https://www.ncbi.nlm.nih.gov/pubmed/30871005
http://dx.doi.org/10.3390/foods8030094
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