Perna Annamaria, Intaglietta Immacolata, Simonetti Amalia, Gambacorta Emilio
School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy.
School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy.
J Dairy Sci. 2014 Nov;97(11):6662-70. doi: 10.3168/jds.2013-7843. Epub 2014 Sep 6.
The aim of this work was to evaluate the antioxidant activity of yogurt made from milk characterized by different casein (CN) haplotypes (αs1-, β-, κ-CN) and fortified with chestnut and sulla honeys. The CN haplotype was determined by isoelectric focusing, whereas antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power. The statistical analysis showed a significant effect of the studied factors. The results showed that chestnut honey presented the highest phenolic acid and flavonoid contents, which are closely associated with its high antioxidant activity. The antioxidant activity of fortified yogurt samples was affected both by different CN haplotypes and by type of honey added. Yogurts fortified with chestnut honey showed higher antioxidant activity than those fortified with sulla honey. The different behavior observed among the fortified yogurts led us to hypothesize that the effects of protein-polyphenol complex on antioxidant activity are interactive. The results suggest that milk proteins polymorphism and polyphenols play different roles in affecting the bioavailability and the antioxidant activity of yogurt.
这项工作的目的是评估由具有不同酪蛋白（CN）单倍型（αs1-、β-、κ-CN）的牛奶制成并添加了栗子蜜和 sulla 蜜的酸奶的抗氧化活性。通过等电聚焦确定 CN 单倍型，而使用 2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）和铁还原抗氧化能力来测量酸奶的抗氧化活性。统计分析表明所研究因素具有显著影响。结果表明，栗子蜜的酚酸和黄酮含量最高，这与其高抗氧化活性密切相关。强化酸奶样品的抗氧化活性受不同的 CN 单倍型和添加蜂蜜的类型影响。添加栗子蜜的酸奶比添加 sulla 蜜的酸奶表现出更高的抗氧化活性。在强化酸奶中观察到的不同行为使我们推测蛋白质 - 多酚复合物对抗氧化活性的影响是相互作用的。结果表明，乳蛋白多态性和多酚在影响酸奶的生物利用度和抗氧化活性方面发挥着不同作用。
