体外消化对塞尔维亚传统白卤奶酪水溶性和不溶性蛋白质部分抗氧化性能的影响

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2020-09-22 DOI:10.15567/mljekarstvo.2020.0403

T. Vučić, D. Milinčić, M. Barać, A. Kostić, O. Ećim-Đurić, Z. Sarić, Ivana Ignjatović-Sredović, S. Žilić

{"title":"体外消化对塞尔维亚传统白卤奶酪水溶性和不溶性蛋白质部分抗氧化性能的影响","authors":"T. Vučić, D. Milinčić, M. Barać, A. Kostić, O. Ećim-Đurić, Z. Sarić, Ivana Ignjatović-Sredović, S. Žilić","doi":"10.15567/mljekarstvo.2020.0403","DOIUrl":null,"url":null,"abstract":"The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses\nwere observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation\nand characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.1000,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0403","citationCount":"5","resultStr":"{\"title\":\"The effect of in vitro digestion on antioxidant properties of\\nwater-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses\",\"authors\":\"T. Vučić, D. Milinčić, M. Barać, A. Kostić, O. Ećim-Đurić, Z. Sarić, Ivana Ignjatović-Sredović, S. Žilić\",\"doi\":\"10.15567/mljekarstvo.2020.0403\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses\\nwere observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation\\nand characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.\",\"PeriodicalId\":18635,\"journal\":{\"name\":\"Mljekarstvo\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.1000,\"publicationDate\":\"2020-09-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0403\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Mljekarstvo\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15567/mljekarstvo.2020.0403\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Mljekarstvo","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15567/mljekarstvo.2020.0403","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}

引用次数: 5

摘要

研究了模拟体外消化对塞尔维亚传统白卤干酪蛋白质组分抗氧化能力的影响。对三种奶牛和三种绵羊白卤水干酪的水溶性（WSF）和水不溶性组分（WINF）进行了分级。测定了这些组分在体外消化前后的总抗氧化能力、还原力和铁（II）螯合性能。所研究的蛋白质组分具有不同的抗氧化特性。与WINFs相比，WSFs具有更好的总抗氧化能力和还原能力，并且不太明显的铁（II）螯合性能。传统干酪的未消化WSF和WINF的总抗氧化能力呈极强的负相关（-0.818，P<0.05）。体外消化大大提高了WINFs的总抗氧化能力（提高了16.61-34.18倍），其还原力（高达95.77%），除Svrljig绵羊奶酪外，还提高了铁（II）的螯合能力。体外消化诱导WSFs的总抗氧化能力增加不太明显（高达71.29%）。体外消化降低了所研究的绵羊奶酪的WSF的还原力以及Homolje牛奶酪的WSF。由于所研究的消化WSFs的抗氧化特性与其游离氨基酸和矿物质含量之间没有显著相关性，因此观察到的差异应归因于低分子量肽的不同组成和特性。因此，需要对它们的分离和表征进行进一步的调查。然而，这些结果表明，塞尔维亚白腌奶酪作为抗氧化肽的来源具有巨大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.