The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

Abstract

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.

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

“…Total free amino acids level (TFAAL) was determined as described elsewhere with a slight modification [ 56 ]. A quantity of 1 mL of the supernatants were mixed with 2 mL of a Cd-ninhydrin reagent (0.8 g ninhydrin was dissolved in a mixture of 80 mL ethanol and 10 mL glacial acetic acid, followed by the addition of 1 g CdCl 2 dissolved in 1 mL of distilled water).…”

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

“…Nevertheless, all types of Serbian white-brined cheeses are characterized by high acidity and sharp and salty flavour. Gross composition and other characteristics of these cheeses were reported previously by Barac et al (2019b). The protein fractions of investigated cheeses were isolated according to the following procedure: a grounded cheese (15 g) was extracted in 45 mL of Ultrapure water (Ultrapure water system, SG ver.1.11, Waters, Milford, MA, USA) tempered at 40 ºC.…”

“…The digestion process was monitored by an SDS-electrophoresis according to the method of Fling and Gregerson (1986) on 12.5 % resolving gels and 5 % stacking gels as previously reported by Barac et al (Barac et al, 2013;2019a). The total free amino acid levels of protein fractions before and after in vitro digestion were determined as suggested by Hayaloglu (2008) and reported by Barac et al (2019b). The results were expressed as mg Leu per gram of lyophilized sample by reference to a standard curve which was first prepared using Leu (Sigma Chemical Co., St Louis, MO, USA) at various concentrations (0.050-0.500 mg Leu mL -1 water).…”

“…Barac et al (2016Barac et al ( , 2019a showed that water-insoluble protein fractions of cow`s and goat white cheeses prepared from high heat-treated milk expressed antioxidant properties. In the work of Barac et al (2019b) it was shown that traditional Serbian white-brined cheeses had significant antioxidant potential. However, cheese is a complex food system composed of protein matrix in which different components including fat, fatty acids, vitamins, minerals and polyphenolic compounds are chemically, non-covalently or physically incorporated.…”

Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion

“…Cheese microstructure and texture have been shown to influence the rate of milk protein hydrolysis (Guinot, Rioux, Labrie, Britten, & Turgeon, 2019). The digestion of cheese was investigated because of its ability to release peptides into the gastrointestinal tract, being known for carrying different biological activities (Summer, Formaggioni, Franceschi, Di Frangia, Righi, & Malacarne, 2017), especially antihypertensive, or antioxidant (Barac, Vucic, Zilic, Pesic, Sokovic, Petrovic, et al, 2019;Stuknytė, Cattaneo, Masotti, & De Noni, 2015). All these studies have been performed using various static in vitro digestion (IVD) models.…”