Gastro-pancreatic release of phenolic compounds incorporated in apolyphenols-enriched cheese-curd

LWT

Volumn 60, Issue 2, 2015, Pages 957-963

  Helal, Ahmed ^b   Tagliazucchi, Davide ^a   Verzelloni, Elena ^a   Conte, Angela ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b DAMANHOUR UNIVERSITY   (Egypt)

Author keywords

Antioxidant activity; Cheese; Invitro digestion; Polyphenols

Indexed keywords

ALKALINITY; ANTIOXIDANTS; BINDING ENERGY; CASEIN; CHEESES;

ANTI-OXIDANT ACTIVITIES; BINDING AFFINITIES; IN-VITRO DIGESTIONS; MILK COAGULATION; NUTRITIVE VALUES; PHENOLIC COMPOUNDS; POLYPHENOLS; RETENTION COEFFICIENTS;

DAIRIES;

EID: 84922326513     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.037     Document Type: Article

References (23)

1. Bandyopadhyay M., Chakraborty R., Raychaudhuri U. Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment. LWT - Food Science and Technology 2008, 41:816-825.
2. Berridge N.J. An improved method of observing the clotting of milk containing rennin. Journal of Dairy Research 1952, 19:328-329.
3. Çam M., Içyer M.C., Erdoğan F. Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Science and Technology 2014, 55:117-123.
4. Chiang C.J., Kadouh H., Zhou K. Phenolic compounds and antioxidant properties of gooseberry as affected by invitro digestion. LWT-Food Science and Technology 2012, 51:417-422.
5. Chouchouli V., Kalogeropoulos N., Konteles S.J., Karvela E., Makris D.P., Karathanos V.T. Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT-Food Science and Technology 2013, 53:522-529.
6. Clausen M.R., Skibsted L.H., Stagsted J. Characterization of major radical scavenger species in bovine milk through size exclusion chromatography and functional assays. Journal of Agricultural and Food Chemistry 2009, 57:2912-2919.
7. Conte A., Pellegrini S., Tagliazucchi D. Synergistic protection of PC12 cells from beta-amyloid toxicity by resveratrol and catechin. Brain Research Bulletin 2003, 62:29-38.
8. Crozier A., Jaganath I.B., Clifford M.N. Dietary phenolics: chemistry, bioavailability and effects on health. Natural Products Report 2009, 26:1001-1043.
9. Del Rio D., Rodriguez-Mateos A., Spencer J.P.E., Tognolini M., Borges G., Crozier A. Dietary (poly) phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxidants & Redox Signaling 2013, 18:1818-1892.
10. Dufour C., Dangles O. Flavonoid-serum albumin complexation: determination of binding constants and binding sites by fluorescence spectroscopy. Biochimica and Biophysica Acta 2005, 1721:164-173.
11. Han J., Britten M., St-Gelais D., Champagne C.P., Fustier P., Salmieri S., et al. Effect of polyphenolic ingredients on physical characteristics of cheese. Food Research International 2011, 44:494-497.
12. Han J., Britten M., St-Gelais D., Champagne C.P., Fustier P., Salmieri S., et al. Polyphenolic compounds as functional ingredients in cheese. Food Chemistry 2011, 124:1589-1594.
13. Joseph J.K., Akinyosoye F.A. Comparative studies on red sorghum extracts and other chemicals as preservatives for West African soft cheese. International Dairy Journal 1997, 7:193-198.
14. Lacowitz J.R. Quenching of fluorescence. Principles of fluorescence spectroscopy 2006, 278-284. Springer-Verlag, New York. J.R. Lacowitz (Ed.).
15. Pandey P.K., Ramaswamy H.S., St-Gelais D. Water-holding capacity and gel strength of rennet curd as affected by high pressure treatment of milk. Food Research International 2000, 33:655-663.
16. Prudêncio I.D., Prudêncio E.S., Gris E.F., Tomazi T., Bordignon-Luiz M.T. Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins. LWT-Food Science and Technology 2008, 41:905-910.
17. Rawel H.M., Frey S.K., Meidtner K., Kroll J., Schweigert F.J. Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence. Molecular Nutrition and Food Research 2006, 50:705-713.
18. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
19. Rinaldoni A.N., Palatnik D.R., Zaritzky N., Campderros N.E. Soft cheese-like product development enriched with soy protein concentrates. LWT-Food Science and Technology 2014, 55:139-147.
20. Tagliazucchi D., Verzelloni E., Bertolini D., Conte A. Invitro bioaccessibility and antioxidant activity of grape berries polyphenols. Food Chemistry 2010, 120:599-606.
21. Tagliazucchi D., Verzelloni E., Conte A. The first tract of alimentary canal as an extractor. Release of phytochemical from solid food matrices during simulated digestion. Journal of Food Biochemistry 2012, 36:555-568.
22. Tagliazucchi D., Helal A., Verzelloni E., Conte A. The type and concentration of milk increased the invitro bioaccessibility of coffee chlorogenic acids. Journal of Agricultural and Food Chemistry 2012, 60:11056-11064.
23. Verzelloni E., Tagliazucchi D., Del Rio D., Calani L., Conte A. Antiglycative and antioxidative properties of coffee fractions. Food Chemistry 2011, 124:1430-1435.