Total antioxidant capacity of 10 commercially available tomato juices before and after in vitro digestion

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.

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

Foods ◽

10.3390/foods8030094 ◽

2019 ◽

Vol 8 (3) ◽

pp. 94 ◽

Cited By ~ 5

Author(s):

Miroljub Barac ◽

Tanja Vucic ◽

Sladjana Zilic ◽

Mirjana Pesic ◽

Marina Sokovic ◽

...

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Antioxidant Properties ◽

Reducing Power ◽

In Vitro Digestion ◽

Water Soluble ◽

Antifungal Potential ◽

Total Antioxidant ◽

Ace Inhibitory

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.

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Effect of the French Oak Wood Extract Robuvit on Markers of Oxidative Stress and Activity of Antioxidant Enzymes in Healthy Volunteers: A Pilot Study

Oxidative Medicine and Cellular Longevity ◽

10.1155/2014/639868 ◽

2014 ◽

Vol 2014 ◽

pp. 1-6 ◽

Cited By ~ 9

Author(s):

Martina Horvathova ◽

Zuzana Orszaghova ◽

Lucia Laubertova ◽

Magdalena Vavakova ◽

Peter Sabaka ◽

...

Keyword(s):

Oxidative Stress ◽

Antioxidant Enzymes ◽

Antioxidant Capacity ◽

Healthy Volunteers ◽

Total Antioxidant Capacity ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Antioxidant ◽

Trolox Equivalent ◽

Markers Of Oxidative Stress

We examinedin vitroantioxidant capacity of polyphenolic extract obtained from the wood of oakQuercus robur(QR), Robuvit, using TEAC (Trolox equivalent antioxidant capacity) method and the effect of its intake on markers of oxidative stress, activity of antioxidant enzymes, and total antioxidant capacity in plasma of 20 healthy volunteers. Markers of oxidative damage to proteins, DNA, and lipids and activities of Cu/Zn-superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) were determined in the erythrocytes. We have found anin vitroantioxidant capacity of Robuvit of 6.37 micromole Trolox equivalent/mg of Robuvit. One month intake of Robuvit in daily dose of 300 mg has significantly decreased the serum level of advanced oxidation protein products (AOPP) and lipid peroxides (LP). Significantly increased activities of SOD and CAT as well as total antioxidant capacity of plasma after one month intake of Robuvit have been shown. In conclusion, we have demonstrated for the first time that the intake of Robuvit is associated with decrease of markers of oxidative stress and increase of activity of antioxidant enzymes and total antioxidant capacity of plasmain vivo.

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Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

Food Research International ◽

10.1016/j.foodres.2020.109104 ◽

2020 ◽

Vol 133 ◽

pp. 109104 ◽

Cited By ~ 6

Author(s):

Francielli P.R. de Morais ◽

Tássia B. Pessato ◽

Eliseu Rodrigues ◽

Luana Peixoto Mallmann ◽

Lilian R.B. Mariutti ◽

...

Keyword(s):

Antioxidant Capacity ◽

Whey Protein ◽

Phenolic Compound ◽

In Vitro Digestion ◽

Before And After ◽

Complexation Effects

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Role of total antioxidant capacity in the differential growth of human embryos in vitro

Fertility and Sterility ◽

10.1016/j.fertnstert.2006.01.025 ◽

2006 ◽

Vol 86 (2) ◽

pp. 304-309 ◽

Cited By ~ 16

Author(s):

Mohamed Bedaiwy ◽

Ashok Agarwal ◽

Tamer M. Said ◽

Jeffery M. Goldberg ◽

Rakesh K. Sharma ◽

...

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Human Embryos ◽

Differential Growth ◽

Total Antioxidant

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Inter- and intra-individual variability of total antioxidant capacity of bovine seminal plasma and relationships with sperm quality before and after cryopreservation

Animal Reproduction Science ◽

10.1016/j.anireprosci.2015.02.006 ◽

2015 ◽

Vol 155 ◽

pp. 99-105 ◽

Cited By ~ 17

Author(s):

Hakan Gürler ◽

Oguz Calisici ◽

Heinrich Bollwein

Keyword(s):

Antioxidant Capacity ◽

Seminal Plasma ◽

Total Antioxidant Capacity ◽

Sperm Quality ◽

Individual Variability ◽

Before And After ◽

Total Antioxidant

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N-Acetylcysteine Supplementation Controls Total Antioxidant Capacity, Creatine Kinase, Lactate, and Tumor Necrotic Factor-Alpha against Oxidative Stress Induced by Graded Exercise in Sedentary Men

Oxidative Medicine and Cellular Longevity ◽

10.1155/2011/329643 ◽

2011 ◽

Vol 2011 ◽

pp. 1-6 ◽

Cited By ~ 24

Author(s):

Donrawee Leelarungrayub ◽

Raphiphat Khansuwan ◽

Prapas Pothongsunun ◽

Jakkrit Klaphajone

Keyword(s):

Oxidative Stress ◽

Creatine Kinase ◽

Antioxidant Capacity ◽

Muscle Fatigue ◽

Total Antioxidant Capacity ◽

Supplement Group ◽

Graded Exercise ◽

Before And After ◽

Total Antioxidant ◽

Factor Alpha

Aim of this study was to evaluate the effects of short-term (7 days) N-acetylcysteine (NAC) at 1,200 mg daily supplementation on muscle fatigue, maximal oxygen uptake (), total antioxidant capacity (TAC), lactate, creatine kinase (CK), and tumor necrotic factor-alpha (TNF-α). Twenty-nine sedentary men (13 controls; 16 in the supplement group) from a randomized control were included. At before and after supplementation, fatigue index (FI) was evaluated in the quadriceps muscle, and performed a graded exercise treadmill test to induce oxidative stress, and as a measure of . Blood samples were taken before exercise and 20 minutes after it at before and after supplementation, to determine TAC, CK, lactate, and TNF-αlevels. Results showed that FI and increased significantly in the supplement group. After exercise decreased the levels of TAC and increased lactate, CK, and TNF-αof both groups at before supplementation. After supplementation, lactate, CK, and TNF-αlevels significantly increased and TAC decreased after exercise in the control group. Whereas the TAC and lactate levels did not change significantly, but CK and TNF-αincreased significantly in the supplement group. Therefore, this results showed that NAC improved the muscle fatigue, , maintained TAC, controlled lactate production, but had no influence on CK and TNF-α.

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