NDLI: Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

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Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Content Provider	Springer Nature Link
Author	Unal, Gülfem Akalın, A. Sibel
Copyright Year	2012
Abstract	In this study, the effect of fortification of yoghurt with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on the antioxidant and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. Milk was fortified with skim milk powder (SMP) as control, SCC, and WPC at 2% and 4% ratios. The antioxidant activity was determined using 2,2,-diphenyl-1-picrylhydrazyl (DPPH$^{•}$) radical scavenging, hydrogen peroxide (H$_{2}$O$_{2}$) scavenging, and Fe$^{2+}$ chelating activity methods. Yoghurt fortified with 4% WPC had the highest DPPH$^{•}$ scavenging activity, whereas there were no significant differences between yoghurt samples containing SMP and SCC at both fortification levels. In the Fe$^{2+}$ chelating activity method, increase in incubation time (from 0 to 60 min, at room temperature) significantly improved the chelating effect of all yoghurt types. Yoghurts supplemented with WPC and 4% SMP showed higher Fe$^{2+}$ chelating activity than those fortified with SCC for all incubation times. Experimental yoghurts also possessed antioxidant activity towards H$_{2}$O$_{2}$ except yoghurts fortified with WPC at a concentration of 0.2 g∙mL$^{−1}$. Yoghurt containing 4% WPC showed higher H$_{2}$O$_{2}$-scavenging activity than those supplemented with 4% SCC at 0.05 and 0.1 g∙mL$^{−1}$ concentrations, at 0 and 40 min. Addition of SCC or WPC caused an increase in the ACE inhibitory activity of yoghurt when compared to supplementation with SMP. Fortification of yoghurt with WPC was more effective than that of with SCC in terms of ACE inhibitory activity.本文评价了强化酪蛋白酸钙钠(SCC)和乳清浓缩蛋白(WPC)的酸奶对抗氧化活性和血管紧张素转换酶(ACE)抑制活性的影响。将强化脱脂奶粉(SMP)的酸奶作为对照组,强化2% SCC和4% WPC的酸奶作为实验组。抗氧化活性用DPPH$^{•}$(2,2-二苯基-1-苦基肼)自由基清除率,过氧化氢(H$_{2}$O$_{2}$)清除率和Fe$^{2+}$螯合能力的方法来测定。强化4% WPC的酸奶具有最高的DPPH$^{•}$自由基清除率。然而在强化相同含量的SMP和SCC的酸奶中DPPH$^{•}$自由基清除率差异不显著。在Fe$^{2+}$螯合能力方面,延长接种时间能够显著提高所有酸奶的Fe$^{2+}$螯合能力。补充了WPC和4% SMP的酸奶与强化SCC的酸奶相比在任何接种时间都具有更高的Fe$^{2+}$螯合能力。强化0.2 g∙mL$^{−1}$ WPC的酸奶除外,所有酸奶都具有抗氧化活性。强化4% WPC与补充浓度为0.05 和0.1 g∙mL$^{−1}$的 4% SCC、接种时间为0 和40 min相比都具有更高的过氧化氢清除率。添加、SCC和WPC的酸奶与添加SMP的酸奶相比,前者造成了血管紧张素转换酶抑制活性的增加。强化WPC的酸奶在抑制血管紧张素转换酶的活性方面比强化SCC酸奶更有效。
Starting Page	627
Ending Page	639
Page Count	13
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	92
Issue Number	6
e-ISSN	19585594
Language	Chinese
Publisher	Springer-Verlag
Publisher Date	2012-08-28
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Yoghurt Sodium calcium caseinate Whey protein Antioxidant activity ACE inhibitory activity Microbiology Agriculture Food Science
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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