The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion

International Journal of Dairy Technology

Volumn 66, Issue 2, 2013, Pages 170-174

  Şanlidere Aloǧlu, Hatice ^a  

^a KIRKLARELI UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Heat treatment; Milk; Simulated gastrointestinal digestion

Indexed keywords

EID: 84875875262     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12021     Document Type: Article

References (22)

1. Calligaris S, Manzocco L, Anese M and Nicoli M C (2004) Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal 14 421-427.
2. Corredig M and Dalgleish D G (1999) The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk. International Dairy Journal 9 233-236.
3. Elgar D F, Norris C S, Ayers J S, Pritchard M, Otter D E and Palmano K P (2000) Simultaneous seperation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase high performance liquid chromatography on polystyrene-divinylbenzene. Journal of Chromatography A 878 183-196.
4. Gómez-Ruiz J A, López-Expósito I, Pihlanto A, Ramos M and Recio I (2008) Antioxidant activity of ovine casein hydrolysates. Identification of active peptides by HPLC-MS/MS. European Food Research and Technology 227 1061-1067.
5. Hernández-Ledesma B, Dávalas A, Bartolomé B and Amigo L (2005) Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of Active Peptides by HPLC-MS/MS. Journal of Agricultural and Food Chemistry 53 588-593.
6. Hernández-Ledesma B, Quirós A, Amigo L and Recio I (2007) Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin. International Dairy Journal 17 42-49.
7. Jovanovic S, Barac M, Macej O, Vucic T and Lacnjevac C (2007) SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments. Sensor 7 371-383.
8. Laemmli U K (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 680-685.
9. Lindmark-Månsson H and Åkesson B (2000) Antioxidative factors in milk. British Journal of Nutrition 84 S103-S110.
10. Liu J R, Chen M J and Lin C W (2005) Antimutagenic and antioxidant properties of milkkefir and soymilk-kefir. Journal of Agricultural and Food Chemistry 53 2467-2474.
11. Mandalari G, Adel-Patient K, Barkholt V et al. (2009) In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: a multi-laboratory evaluation. Regulatory Toxicology and Pharmacology 55 372-381.
12. Ohsawa K, Satsu H, Ohki K, Enjoh M, Takano T and Shimizu M (2008) Producibility and digestibility of antihypertensive β-casein tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in the gastrointestinal tract: analyses using an in vitro model of mammalian gastrointestinal digestion. Journal of Agricultural and Food Chemistry 56 854-858.
13. Park E Y, Morimae M, Matsumura Y, Nakamura Y and Sato K (2008) Antioxidant activity of some protein hydrolysates and their fractions with different isoelectric points. Journal of Agricultural and Food Chemistry 56 9246-9251.
14. Picariello G, Ferranti P, Fierro O, Mamone G, Caira S, Luccia A, Monica S and Addeo F (2010) Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications. Journal of Chromatography B, 878 295-308.
15. Pihlanto A (2006) Antioxidative peptides derived from milk proteins. International Dairy Journal 16 1306-1314.
16. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M and Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 1231-1237.
17. ŞanlÖdere Aloǧlu H and Öner Z (2011) Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt. Journal of Dairy Science 94 5305-5314.
18. Silvestre D, Miranda M, Muriach M, Almansa I, Jareño E and Romero F J (2008) Antioxidant capacity of human milk: effect of thermal conditions for the pasteurization. Acta Pædiatrica 97 1070-1074.
19. Songisepp E, Kullisaar T, Hütt P, Elias P, Brilene T, Zilmer M and Mikelsaar M (2004) A new probiotic cheese with antioxidative and antimicrobial activity. Journal of Dairy Science 87 2017-2023.
20. Üçüncü M (2010) Süt ve Mamülleri Teknolojisi. Bornova İzmir: Meta Basim, 571 p.
21. Vermeirssen V, Camp J V, Devos L and Verstraete W (2003) Release of angiotensin I converting enzyme (ACE) inhibitory activity during in vitro gastrointestinal digestion: from batch experiment to semicontinuous model. Journal of Agricultural and Food Chemistry 51 5680-5687.
22. Zulueta A, Maurizi A, Frígola A, Esteve M J, Coli R and Burini G (2009) Antioxidant capacity of cow milk, whey and deproteinized milk. International Dairy Journal 19 380-385.