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Prethodno priopćenje
https://doi.org/10.15567/mljekarstvo.2014.0408

Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion

Zeineb Jrad ; Laboratoire d’Elevage et Faune Sauvage, Institut des Régions Arides de Médenine, Tunisie
Jean-Michel Girardet ; Université de Lorraine, URAFPA (Unité de Recherche Animal et Fonctionnalités des Produits Animaux), Vandoeuvre-lès-Nancy, France
Isabelle Adt ; Université de Lorraine, URAFPA (Unité de Recherche Animal et Fonctionnalités des Produits Animaux), Vandoeuvre-lès-Nancy, France
Nadia Oulahal ; Université de Lorraine, URAFPA (Unité de Recherche Animal et Fonctionnalités des Produits Animaux), Vandoeuvre-lès-Nancy, France
Pascal Degraeve ; Université de Lorraine, URAFPA (Unité de Recherche Animal et Fonctionnalités des Produits Animaux), Vandoeuvre-lès-Nancy, France
Touhami Khorchani ; Laboratoire d’Elevage et Faune Sauvage, Institut des Régions Arides de Médenine, Tunisie
Halima El Hatmi ; Département agro-alimentaire, Institut Supérieur de Biologie Appliquée de Médenine, Université de Gabes, Tunisie

Puni tekst: engleski, pdf (363 KB) str. 287-294 preuzimanja: 1.175* citiraj
APA 6th Edition
Jrad, Z., Girardet, J., Adt, I., Oulahal, N., Degraeve, P., Khorchani, T. i El Hatmi, H. (2014). Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion. Mljekarstvo, 64 (4), 287-294. https://doi.org/10.15567/mljekarstvo.2014.0408
MLA 8th Edition
Jrad, Zeineb, et al. "Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion." Mljekarstvo, vol. 64, br. 4, 2014, str. 287-294. https://doi.org/10.15567/mljekarstvo.2014.0408. Citirano 22.09.2019.
Chicago 17th Edition
Jrad, Zeineb, Jean-Michel Girardet, Isabelle Adt, Nadia Oulahal, Pascal Degraeve, Touhami Khorchani i Halima El Hatmi. "Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion." Mljekarstvo 64, br. 4 (2014): 287-294. https://doi.org/10.15567/mljekarstvo.2014.0408
Harvard
Jrad, Z., et al. (2014). 'Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion', Mljekarstvo, 64(4), str. 287-294. https://doi.org/10.15567/mljekarstvo.2014.0408
Vancouver
Jrad Z, Girardet J, Adt I, Oulahal N, Degraeve P, Khorchani T i sur. Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion. Mljekarstvo [Internet]. 2014 [pristupljeno 22.09.2019.];64(4):287-294. https://doi.org/10.15567/mljekarstvo.2014.0408
IEEE
Z. Jrad, et al., "Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion", Mljekarstvo, vol.64, br. 4, str. 287-294, 2014. [Online]. https://doi.org/10.15567/mljekarstvo.2014.0408

Sažetak
The effect of a successive in vitro hydrolysis by pepsin and pancreatin on the free radical scavenging activity of camel milk casein was investigated in order to assess the effect of gastro-intestinal digestion. Hydrolysis of camel casein was controlled by reversed-phase high performance liquid chromatography. Anti-oxidant activity was measured by the 2,2’-azino-bis-(3-ethylbensothiazoline-6- sulfonic acid) (ABTS) method. The Trolox equivalent antioxidant capacity (TEAC) values of camel casein and its hydrolysate were 1.6±0.12 μmol TE/mg protein and 0.25 μmol TE/μmol eq. NH2, respectively. After digestion, the scavenging activity of the casein peptides was more efficient than those reported in the literature regarding digestive hydrolysates of camel milk, colostrum and whey proteins.

Ključne riječi
camel casein; protein enzymatic digestion; radical scavenging activity; antioxidant

Hrčak ID: 129935

URI
https://hrcak.srce.hr/129935

[hrvatski]

Posjeta: 1.595 *