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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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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. |
format | Online Article Text |
id | pubmed-6462927 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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