scholarly journals Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

Mljekarstvo ◽  
2016 ◽  
Vol 66 (3) ◽  
pp. 187-197 ◽  
Author(s):  
Miroljub Barać ◽  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Water Soluble ◽  
Protein Fractions ◽  
Protein Profiles ◽  
Insoluble Protein ◽  
Total Antioxidant

Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

2016 ◽  
Vol 51 (5) ◽  
pp. 1140-1149 ◽  
Author(s):  
Miroljub Barac ◽  
Mirjana Pesic ◽  
Slađana Zilic ◽  
Milenko Smiljanic ◽  
Slađana Stanojevic ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Water Soluble ◽  
Protein Profiles ◽  
Goat Cheese ◽  
Total Antioxidant

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

2020 ◽  
Vol 70 (4) ◽  
pp. 253-265
Author(s):  
Tanja Vučić ◽  
Danijel Milinčić ◽  
Miroljub Barać ◽  
Aleksandar Kostić ◽  
Olivera Ećim-Đurić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Protein Fractions ◽  
Antioxidant Capacities ◽  
Total Antioxidant

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.

Determination of total antioxidant capacity of milk by CUPRAC and ABTS methods with separate characterisation of milk protein fractions

2015 ◽  
Vol 82 (2) ◽  
pp. 177-184 ◽  
Author(s):  
Sema Demirci Çekiç ◽  
Aslı Demir ◽  
Kevser Sözgen Başkan ◽  
Esma Tütem ◽  
Reşat Apak
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Milk Protein ◽  
Skim Milk ◽  
Protein Fractions ◽  
Relative Standard Error ◽  
Antioxidant Power ◽  
Antioxidant Capacities ◽  
Relative Standard ◽  
Total Antioxidant

Most milk-applied antioxidant assays in literature are based on the isolation and quantification of individual antioxidative compounds, whereas total antioxidant capacity (TAC) gives a more holistic picture due to cooperative action of antioxidants. Recently, the cupric reducing antioxidant capacity (CUPRAC) method has been modified to measure the antioxidant capacities of thiol-containing proteins, where the classical ammonium acetate buffer – that may otherwise precipitate proteins– was replaced with concentrated urea buffer (able to expose embedded thiol groups of proteins to oxidative attack) adjusted to pH 7.0. Thus, antioxidant capacity of milk was investigated with two competing TAC assays, namely CUPRAC and ABTS (2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid))/persulphate, because only these assays were capable of evaluating protein contribution to the observed TAC value. As milk fat caused turbidity, experiments were carried out with skim milk or defatted milk samples. To determine TAC, modified CUPRAC method was applied to whole milk, separated and redissolved protein fractions, and the remaining liquid phase after necessary operations. Both TAC methods were investigated for their dilution sensitivity and antioxidant power assessment of separate milk fractions such as casein and whey. Proteins like β-lactoglobulin and casein (but not simple thiols) exhibited enhanced CUPRAC reactivity with surfactant (SDS) addition. Addition of milk protein fractions to whole skim milk produced significant ‘negative-biased’ deviations (up to −26% relative standard error) from TAC absorbance additivity in the application of the ABTS method, as opposed to that of the CUPRAC method less affected by chemical deviations from Beer's law thereby producing much smaller deviations from additivity (i.e. the property of additivity is valid when the measured TAC of a mixture is equal to the sum of individual antioxidant capacities of its constituents).

Effect of dioxin exposure on several indices of blood redox status in lactating buffalo cows

2011 ◽  
Vol 78 (2) ◽  
pp. 154-159 ◽  
Author(s):  
Maria Stefania Spagnuolo ◽  
Fiorella Sarubbi ◽  
Cristina Rossetti ◽  
Giuseppe Grazioli ◽  
Giulia Pia Di Meo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Redox Status ◽  
Water Soluble ◽  
Antioxidant Defence ◽  
Total Antioxidant ◽  
Group A ◽  
Dioxin Exposure ◽  
Group B ◽  
Gpx Activity

Dioxins are lipophilic compounds with a small molecular weight and are highly persistent, bioaccumulative and toxic. Dioxin detoxification is associated with an increased production of reactive oxygen species (ROS). In physiological conditions the body is protected against ROS and their toxic products by a wide range of antioxidant systems. We hypothesize that the imbalance between ROS production, associated with dioxin exposure, and the antioxidant defence capacity, may lead to oxidative stress, with consequent increased consumption of antioxidants and accumulation of toxic compounds in blood and tissues. The objective of this study was to evaluate the effect of exposure to dioxins on the plasma redox status of lactating buffalo cows. To this aim, the major liposoluble (retinol and α-tocopherol) and water-soluble (ascorbate) antioxidants, the superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity, the total antioxidant capacity (TAC), as well as specific protein oxidation markers (protein bound carbonyls and nitro-tyrosine) and lipid oxidation markers (hydroperoxides), were chosen as indices of blood redox status. The concentration of antioxidants, protein-bound carbonyls (PC), nitro-tyrosine (N-Tyr), and hydroperoxides (LPO), the SOD and GPx activity, and the TAC were measured in plasma samples obtained from buffalo cows exposed to environmental levels of dioxins higher (n=21, group A) or lower (n=29; group B) than those permitted. Plasma titres of antioxidants, as measured by HPLC, and the total antioxidant capacity, as measured by trolox equivalents capacity, were higher in group B than in A. Similarly, SOD and GPx activities were higher in group B than in A. Conversely, plasma levels of PC, N-Tyr and LPO, as measured by ELISA, were higher in group A than in B. Our results suggest that exposure to dioxins impairs the plasma antioxidant defence system of lactating buffalo cows, and that metabolic processes associated with dioxin detoxification might induce or enhance oxidation of protein and lipids. This adverse effect on blood redox status might have negative implications for animal health and reproduction, and might compromise animal welfare.

scholarly journals Large Scale Measurement of the Total Antioxidant Capacity of Different hungaricum Fruit and Vegetable Samples with Photochem Chemiluminometric Device

2005 ◽  
pp. 300-304
Author(s):  
Zsuzsanna Veres ◽  
Éva Domokos-Szabolcsy ◽  
Gábor Miklós Fári
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Large Scale ◽  
Sour Cherry ◽  
Water Soluble ◽  
Fruit And Vegetable ◽  
Green Pepper ◽  
Model Studies ◽  
Total Antioxidant ◽  
Breeding Programmes

In our present study, we performed a quick test of the antioxidant capacity of domestic fruit and vegetable cultivars with a PHOTOCHEM® instrument (Analytik Jena AG, Germany). The instrument is special because it can measure both the total lipid-soluble antioxidant capacity (ACL method) and the total water-soluble antioxidant capacity. Another advantage of the system is its quick measurement. With similar instruments, such measurement can take several hours, while PHOTOCHEM® can perform it within a few minutes.In our model studies, we examined the changes in the antioxidant capacity of sour cherry, green pepper, carrot, pumpkin, red beet and Brassica sp. cultivars. We aimed to determine how suitable the instrument is for quick, routine measurements in the case of the different horticultural products and which species have high antioxidant capacity values.On the basis of our examinations, we can state that the PHOTOCHEM® system is suitable for routine, semi-automated measurements of the total antioxidant capacity at several vegetables and fruits. Besides this, the system can be used for testing the quality of food products, for monitoring storability in post-harvest technologies, and for special breeding programmes and for physiological and biotechnological studies.

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

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 94 ◽  
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.

scholarly journals The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 128 ◽  
Author(s):  
Barac ◽  
Pesic ◽  
Zilic ◽  
Smiljanic ◽  
Sredovic Ignjatovic ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Nitrogen ◽  
Total Antioxidant Capacity ◽  
High Heat ◽  
Water Soluble ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Heat Treated ◽  
Total Antioxidant

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

Effect of hemodialysis on total antioxidant capacity and serum antioxidants in patients with chronic renal failure

1995 ◽  
Vol 41 (8) ◽  
pp. 1135-1138 ◽  
Author(s):  
P Jackson ◽  
C M Loughrey ◽  
J H Lightbody ◽  
P T McNamee ◽  
I S Young
Keyword(s):  
Renal Failure ◽  
Chronic Renal Failure ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Serum Urate ◽  
High Serum ◽  
Water Soluble ◽  
Increased Risk ◽  
Total Antioxidant ◽  
Chain Breaking

Abstract Cardiovascular disease is the major cause of mortality in patients receiving hemodialysis for chronic renal failure. Increased lipid peroxidation and depletion of chain-breaking antioxidants may contribute to increased risk of atherosclerosis. We have therefore assessed the effect of a single episode of hemodialysis on antioxidant status in 22 patients and control subjects. Overall, total antioxidant capacity of serum was increased in dialysis patients, but there was a marked reduction after hemodialysis [571 +/- 31 vs 342 +/- 22 mumol/L Trolox (water-soluble vitamin E analog) equivalents, P < 0.001]. The increase in total antioxidant capacity before hemodialysis was almost entirely due to relatively high serum urate. Among individual chain-breaking antioxidants, dialysis led to a decrease in urate (398 +/- 15 vs 136 +/- 12 mumol/L, P < 0.001), ascorbate (10.5 +/- 1.7 vs 5.9 +/- 1.0 mumol/L, P < 0.01), and lipid-corrected tocopherol (4.70 +/- 0.56 vs 4.26 +/- 0.39 mumol/mmol cholesterol, P < 0.05). Protein thiol groups increased after dialysis (328 +/- 16 vs 422 +/- 22 mumol/L, P < 0.001), whereas albumin remained unchanged (40.1 +/- 1.1 vs 41.0 +/- 1.6 g/L, not significant). Although total antioxidant capacity of serum is increased in hemodialysis patients, depletion of key chain-breaking antioxidants may lead to accelerated atherogenesis.

scholarly journals Water-soluble Antioxidant Potential of Turkish Pepper Cultivars

HortScience ◽  
2008 ◽  
Vol 43 (3) ◽  
pp. 631-636 ◽  
Author(s):  
Anne Frary ◽  
M. Ali Keçeli ◽  
Bilal Ökmen ◽  
Hasan Ö. Şιğva ◽  
Ahmet Yemenicioğlu ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Significant Variation ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Water Soluble ◽  
Total Phenolic ◽  
Nutritional Content ◽  
Total Antioxidant

In this work, 29 pepper cultivars that represent the diversity of types and varieties grown in Turkey were analyzed for water-soluble antioxidant capacity and phenolic and vitamin C contents. In addition, 14 non-Turkish cultivars were tested for comparison. Significant diversity was observed in the different cultivars with the most variation (7.4-fold) seen for total antioxidant capacity, which ranged from 2.57 to 18.96 mmol Trolox/kg. Vitamin C content for the peppers ranged from 522 to 1631 mg·kg−1, a 3.1-fold difference, whereas total phenolic content for the pepper cultivars ranged from 607 to 2724 mg·kg−1, a 4.5-fold difference. When cultivars were grouped by morphology/use, it was found that some types had significantly more variation and higher antioxidant activities than other types. Thus, for water-soluble antioxidant capacity, most variation was seen in long, blunt-ended Çarliston types, whereas long, pointed Sivri peppers had the highest mean capacity. Bell-shaped Dolmalιk and Sivri peppers had the most variation for phenolic content, but fancy Süs and Sivri types had the highest means for this trait. Dolmalιk types showed the most variation for vitamin C content, whereas Süs and Sivri peppers had the highest means for this character. All three parameters were significantly and positively correlated with the strongest correlation between total antioxidant capacity and phenolic content (r = 0.71). The presence of significant variation for antioxidant content in Turkish germplasm indicates that this material can be used for improvement and genetic mapping of nutritional content in pepper.

Trans-resveratrol supplement lowers lipid peroxidation responses of exercise in male Wistar rats

2020 ◽  
pp. 1-6 ◽  
Author(s):  
Masoud Nasiri ◽  
Saja Ahmadizad ◽  
Mehdi Hedayati ◽  
Tayebe Zarekar ◽  
Mehdi Seydyousefi ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Wistar Rats ◽  
Enzymatic Antioxidants ◽  
Acute Response ◽  
Total Antioxidant ◽  
Male Wistar Rats ◽  
Exercise Induced ◽  
And Control

Abstract. Physical exercise increases free radicals production; antioxidant supplementation may improve the muscle fiber’s ability to scavenge ROS and protect muscles against exercise-induced oxidative damage. This study was designed to examine the effects of all-trans resveratrol supplementation as an antioxidant to mediate anti-oxidation and lipid per-oxidation responses to exercise in male Wistar rats. Sixty-four male Wistar rats were randomly divided into four equal number (n = 16) including training + supplement (TS), training (T), supplement (S) and control (C) group. The rats in TS and S groups received a dose of 10 mg/kg resveratrol per day via gavage. The training groups ran on a rodent treadmill 5 times per week at the speed of 10 m/min for 10 min; the speed gradually increased to 30 m/min for 60 minutes at the end of 12th week. The acute phase of exercise protocol included a speed of 25 m/min set to an inclination of 10° to the exhaustion point. Superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) activity, non-enzymatic antioxidants bilirubin, uric acid, lipid peroxidation levels (MDA) and the total antioxidant capacity (TAC) were measured after the exercise termination. The data were analyzed by using one-way ANOVA. The result showed that endurance training caused a significant increase in MDA level [4.5 ± 0.75 (C group) vs. 5.9 ± 0.41 nmol/l (T group)] whereas it decreased the total antioxidant capacity [8.5 ± 1.35 (C group) vs. 7.1 ± 0.55 mmol/l (T group)] (p = 0.001). In addition, GPx and CAT decreased but not significantly (p > 0.05). The training and t-resveratrol supplementation had no significant effect on the acute response of all variables except MDA [4.3 ± 1.4 (C group) vs. 4.0 ± 0.90 nmol/l (TS group)] (p = 0.001) and TAC [8.5 ± 0.90 (C group) vs. 6.6 ± 0.80 mmol/l (TS group)] (p = 0.004). It was concluded that resveratrol supplementation may prevent exercise-induced oxidative stress by preventing lipid peroxidation.

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