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首页> 外文期刊>Foods >The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
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The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

机译：体外消化对传统塞尔维亚白煮奶酪抗氧化，ACE抑制和抗菌潜能的影响

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摘要

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.
机译：这项研究涉及体外消化对传统塞尔维亚白菜奶酪功能潜力的影响。在体外消化之前，对传统塞尔维亚白菜奶酪的总抗氧化能力，还原能力和铁（II）螯合特性以及血管紧张素转化酶抑制作用（ACE-抑制作用）和抗菌活性进行了分析。传统奶酪具有不同的抗氧化性能以及不同的ACE抑制活性。体外消化提高了研究奶酪的总抗氧化能力（8.42–58.56倍）和还原能力（降低了17.90–99.30％），而它们的螯合能力略有提高或在消化后不受影响。体外消化降低了水溶性蛋白组分的ACE抑制潜能，而消化的水不溶组分则是ACE抑制肽的主要来源。消化物没有表现出任何抗菌潜能，而对选定的微真菌却显示出中等的抗真菌潜能。最好的抗真菌潜力是Svrljig羊奶酪和Homolje牛奶酪。这项研究的结果清楚地表明了传统白奶酪的重要功能。

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