Department of Food Science, University of Parma , Parma , Italy.
Int J Food Sci Nutr. 2013 Dec;64(8):953-8. doi: 10.3109/09637486.2013.821696. Epub 2013 Aug 1.
In this work the antioxidant capacity of water soluble extracts of Parmigiano-Reggiano cheese (Water Soluble Extracts - WSEs) at different aging time was studied, by measuring their radical scavenging capacity with a standard ABTS assay. The WSEs were also fractionated by semi-preparative HPLC-UV and for each fraction the antioxidant capacity and the molecular composition was determined by LC/ESI-MS, in order to identify the most active antioxidant compounds. The antioxidant capacity was also determined after simulated in vitro gastrointestinal digestion of WSEs. The data indicated that antioxidant capacity in WSE from Parmigiano-Reggiano cheese, quite unaffected by ripening time and gastrointestinal digestion, is mostly due to free amino acids, mainly tyrosine, methionine and tryptophan, and only in minimal part to antioxidant peptides.
本工作研究了不同陈化时间的帕玛森干酪水溶性提取物（水溶性提取物-WSEs）的抗氧化能力，通过使用标准 ABTS 测定法测量其自由基清除能力。WSEs 还通过半制备 HPLC-UV 进行了分级，对于每个级分，通过 LC/ESI-MS 确定了抗氧化能力和分子组成，以鉴定最有效的抗氧化化合物。还测定了 WSEs 在模拟体外胃肠道消化后的抗氧化能力。数据表明，帕玛森干酪 WSE 中的抗氧化能力几乎不受陈化时间和胃肠道消化的影响，主要归因于游离氨基酸，主要是酪氨酸、蛋氨酸和色氨酸，而只有少量的抗氧化肽。
