Influence of aggregation on the antioxidative capacity of milk peptides

Grassi

et al. 2018

The aim of this work was to evaluate the phenolic compounds and antioxidant activity of goat milk yogurt characterized by different α-casein genotypes and fortified with Rhus coriaria leaf powder. The α-casein genotype was determined by isoelectric focusing, total phenol content was determined by the Folin-Ciocalteu method, phenolic compounds were identified and quantified by HPLC-UV analysis, and antioxidant activity was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power. The statistical analysis showed a significant effect of the studied factors. Comparing different genotypes it emerged that yogurt from goats with weak alleles at CSN1S1 loci (FF) showed the lowest phenolic compounds and therefore a lower antioxidant activity compared with yogurt from goats with strong alleles at CSN1S1 loci (AA, BB, AB). Rhus coriaria-fortified yogurt showed a significant increase in total phenolic compounds and antioxidant activity in comparison with plain yogurt. The FF-fortified yogurt presented the lowest total phenol content and antioxidant activity. This could be due to a greater capacity of proteins and peptides in this yogurt to form stable complexes with phenols. The different total phenol content detected in R. coriaria-fortified yogurt indicates that the α-casein genotype influenced the amount of added phenols that are bound to the caseins and, therefore, the part that remains free and that affects the biological capacity of the final product.

Section: Introductionmentioning

confidence: 99%

Effect of αS1-casein genotype on phenolic compounds and antioxidant activity in goat milk yogurt fortified with Rhus coriaria leaf powder

Grassi

et al. 2018

“…In fact, it has been amply demonstrated that their consumption has beneficial effects on health. Previous research showed that some qualities of yogurt, such as its antioxidative, antithrombotic, antimicrobial, immunomodulatory, ion binding, opioid antagonistic activities, or angiotensin-converting enzyme inhibitory qualities, have beneficial effects on bodily functions in humans (Pattorn et al, 2012). In particular, the antioxidant activity of whey and casein proteins in yogurt could be related to their high tendency to chelate metals (Tong et al, 2000;Rival et al, 2001) and to their ability to donate electrons and atoms (Colbert and Decker, 1991).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

Intaglietta

et al. 2014

The aim of this work was to evaluate the antioxidant activity of yogurt made from milk characterized by different casein (CN) haplotypes (αs1-, β-, κ-CN) and fortified with chestnut and sulla honeys. The CN haplotype was determined by isoelectric focusing, whereas antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power. The statistical analysis showed a significant effect of the studied factors. The results showed that chestnut honey presented the highest phenolic acid and flavonoid contents, which are closely associated with its high antioxidant activity. The antioxidant activity of fortified yogurt samples was affected both by different CN haplotypes and by type of honey added. Yogurts fortified with chestnut honey showed higher antioxidant activity than those fortified with sulla honey. The different behavior observed among the fortified yogurts led us to hypothesize that the effects of protein-polyphenol complex on antioxidant activity are interactive. The results suggest that milk proteins polymorphism and polyphenols play different roles in affecting the bioavailability and the antioxidant activity of yogurt.

“…Previous research has shown that some qualities of yogurt, such as its antioxidative, antithrombotic, antimicrobial, immunomodulatory, ion binding, opioid antagonistic activities, or angiotensin-converting enzyme inhibitory qualities, have beneficial effects on bodily functions in humans (Pattorn et al, 2012). Many authors have shown that the antioxidant activity of whey and CN proteins in yogurt could be related to their high tendency to chelate metals (Tong et al, 2000;Rival et al, 2001) and to their ability to donate electrons and atoms (Colbert and Decker, 1991).…”

Section: Introductionmentioning

confidence: 99%

Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage

Intaglietta

et al. 2013

The aim of this work was to investigate the antioxidant activity of yogurt made from the milk of 2 breeds-Italian Brown and Italian Holstein-characterized by different casein haplotypes (αS1-, β-, and κ-caseins) during storage up to 15 d. The casein haplotype was determined by isoelectric focusing; antioxidant activity of yogurt was measured using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid). The statistical analysis showed a significant effect of the studied factors. Antioxidant activity increased during storage of both yogurt types, but yogurt produced with Italian Brown milk showed higher antioxidant activity than those produced with Italian Holstein milk. A high scavenging activity was present in yogurts with the allelic combination of BB-A(2)A(2)-BB. The results of this study suggest that the genetic type and the haplotype make a significant contribution in the production of yogurts with high nutraceutical value.