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. 2019 Mar 12;8(3):94.
doi: 10.3390/foods8030094.

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

Miroljub Barac  1 , Tanja Vucic  2 , Sladjana Zilic  3 , Mirjana Pesic  4 , Marina Sokovic  5 , Jovana Petrovic  6 , Aleksandar Kostic  7 , Ivana Sredovic Ignjatovic  8 , Danijel Milincic  9
Affiliations

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

Miroljub Barac et al. Foods. .

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.

Keywords: functionality; in vitro digestion; white-brined cheeses.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The free amino acid contents of the cheeses before and after in vitro digestion. Data marked with different lowercase letters are significantly different at p ˂ 0.05; b.d., before digestion; a.d., after digestion.
Figure 2
Figure 2
Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) of whole Sjenica sheep cheese before digestion (A), after pepsin digestion (B) and after pepsin + pancreatin digestion (C).
Figure 3
Figure 3
The principal component analysis (PCA) of Serbian traditional white cheeses: PC1 × PC3 of the parameters (A) and samples 1–6 (B) are given in Table 1 and Table 2. The samples: 1. Sjenica sheep cheese; 2. Sjenica cow cheese; 3. Homolje sheep cheese; 4. Homolje cow cheese; 5. Svrlig sheep cheese; and 6. Zlatar cow cheese. TP, total protein content; DM, dry matter; RI, ripening index; TEAC, Trolox equivalent antioxidant capacity. FAA, free amino acids; PTA, content of nitrogen soluble in phosphotungistic acid; TCA, content of nitrogen soluble in trichloracetic acid. REGR-regression.
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