Barac Miroljub, Vucic Tanja, Zilic Sladjana, Pesic Mirjana, Sokovic Marina, Petrovic Jovana, Kostic Aleksandar, Sredovic Ignjatovic Ivana, Milincic Danijel
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
Foods. 2019 Mar 12;8(3):94. doi: 10.3390/foods8030094.
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.
本研究探讨了体外消化对塞尔维亚传统白盐渍奶酪功能潜力的影响。测定了传统塞尔维亚白盐渍奶酪在体外消化前后的总抗氧化能力、还原能力和铁（II）螯合特性，以及血管紧张素转换酶抑制（ACE抑制）和抗菌活性。传统奶酪具有不同的抗氧化特性以及不同的ACE抑制活性。体外消化提高了所研究奶酪的总抗氧化能力（8.42至58.56倍）和还原能力（提高了17.90%至99.30%），而其螯合能力在消化后略有提高或未受影响。体外消化降低了水溶性蛋白组分的ACE抑制潜力，而消化后的水不溶性组分是ACE抑制肽的主要来源。消化产物没有表现出任何抗菌潜力，而它们对选定的微霉菌表现出适度的抗真菌潜力。Svrljig绵羊奶酪和Homolje奶牛奶酪具有最佳的抗真菌潜力。本研究结果清楚地表明传统白盐渍奶酪具有显著的功能特性。
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