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Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig
Get PDFThe aim of this study was to evaluate and compare antioxidative and antihypertensive activities of Longissimus dorsi muscle from Suino Nero Lucano (SNL) and a modern crossbred (CG) pigs, before and after cooking and in vitro gastrointestinal digestion. Pig meat showed antioxidative and antihypertensive activities, heat treatment decreased the thiols content but at the same time increased angiotensin I-converting enzyme (ACE) inhibitory activity, and in vitro gastrointestinal digestion enhanced the biological activity of meat. Autochthonous SNL meat showed a higher nutraceutical quality compared to CG meat, highlighting a greater potential beneficial physiological effect on human health. The results of this study indicate that the pig meat, in particular autochthonous pig meat, may be considered a functional food since it is a good source of antioxidative and antihypertensive peptide
Effect of casein haplotype on angiotensin-converting enzyme inhibitory and antioxidant capacities of milk casein from Italian Holstein cows before and following in vitro digestion with gastrointestinal enzyme
Get PDFThe aim of this work was to investigate the effect of
casein haplotype (αS1, β, and κ) on antioxidative and
angiotensin-converting enzyme (ACE) inhibitory capacities
of milk casein from Italian Holstein cows before
and following in vitro digestion with gastrointestinal
enzymes. The antioxidant capacity was measured using
2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid
and ferric-reducing antioxidant power assays, whereas
ACE inhibition was determined by ACE-inhibitory assay.
The ACE-inhibitory and antioxidant capacities of
milk casein increased during in vitro gastrointestinal
digestion. Casein haplotype significantly influenced the
antioxidative and ACE-inhibitory capacities of digested
casein. In particular, BB-A2A1-AA casein and BB-A1A1-
AA casein showed the highest ACE-inhibitory capacity,
BB-A2A2-AA casein showed the highest antioxidant capacity,
whereas BB-A2A2-BB casein showed the lowest
biological capacity. To date, few studies have been done
on the effect of casein haplotype on biological capacity
of milk casein, thus the present study sets the basis for
a new knowledge that could lead to the production of
milk with better nutraceutical properties
Donkey Milk for Manufacture of Novel Functional Fermented Beverages
Get PDFThe aim of this work was to investigate on the functional features of a donkey milk probiotic berevage as
a novel food. Particularly, it was to study the decrease of lactose content and the antioxidant activity of standard yogurt
(YC) and probiotic yogurt (YP; Lactobacillus acidophilus, Lactobacillus casei) from donkey milk during the storage up to 30 d
at 4 °C. The evolution of lactose content using enzymatic-spectrophotometric kits was analyzed. Antioxidant activity
of yogurt was measured using 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant
power (FRAP), and thiol assays. Parallel consumer sensory studies were carried out as consumer test in order to gain
information about the impact of these novel fermented beverages on sensory perceptions. The statistical analysis has
shown significant effect of studied factors. The results showed that the lactose content gradually decreased during storage
in both yogurts, reaching values of 2.36% and 2.10% in YC and YP, respectively, at 30 d (P < 0.05). During storage of
both yogurt types, the antioxidant activity increased, but YP showed a higher antioxidant activity than YC. The results
suggest that the antioxidant activity of yogurt samples was affected by cultures of lactic acid bacteria (LAB). We conclude
that the fermented donkey milk could be configured as health and nutraceutical food, which aims to meet nutritional
requirements of certain consumers groups with lactose or cow milk protein intolerance
Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage
Get PDFThe 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 valu
Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening
Get PDFThe aim of this work was to investigate the antioxidant activity of Caciocavallo cheese made from the milk of 2 breeds, Italian Brown and Italian Holstein, and ripened for 1, 30, 60, 90, and 150 d. The antioxidant activity of cheese was measured using the 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP), and thiol assays. Statistical analysis showed a significant effect of the studied factors. Italian Brown cheese had higher antioxidant activity than Italian Holstein cheese, and antioxidant activity increased during ripening of both cheeses types. Moreover, antioxidant activity varied during ripening depending on the rate of formation of soluble peptides. To date, few studies have evaluated the effect of genetic type on antioxidant capacity of the pasta filata cheeses; thus, this study forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific nutraceutical characteristics
A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin
Get PDFThe aim of our study was to identify and quantify the phenolic acids, flavonoids and vitamin C and to
evaluate the antioxidant activity in ninety Italian honeys of different botanical origins (chestnut, sulla,
eucalyptus, citrus and multifloral). The results showed that total phenolic and flavonoid contents varied
from 11.08 to 14.26 mg GAE per 100 g honey and from 5.82 to 12.52 mg QE per 100 g honey, respectively.
HPLC–UV analysis showed a similar but quantitatively different phenolic profile of the studied
honeys. Vitamin C is present in all samples. Multifloral honey showed the highest amount of the detected
total phenolic compounds and the highest vitamin C content. The DPPH value varied from 55.06 to
75.37%. Among the unifloral honeys, chestnut honey presented the highest levels of phenolic acids, flavonoids
and vitamin C, which are closely associated with its high antioxidant activity. The results show that
honey contains high amount of biologically active compounds, which play an important role in defining
the nutraceutical quality of the product, and that the distribution of these compounds is influenced by the
botanical origin
The influence of casein haplotype on morphometric characteristics of fat globules and fatty acid composition of milk in Italian Holstein cows
Get PDFThe aim of this work was to investigate the effect of casein haplotypes (alpha(S1), beta-, and, kappa-casein) on morphometric characteristics of fat globules and fatty acid composition of Italian Holstein milk. Casein haplotypes were determined by isoelectric, focusing; milk fat globule size was measured by using a fluorescence microscope; and fatty acid profile was determined by gas chromatography. Casein haplotype significantly affected the fat globule size, the percentage incidence of each globule size class on total measured milk fat globules, and fatty acid composition. A higher incidence of smaller milk fat globules was associated with the BB-A(2)A(2)-BB genotype (alpha(S1)-, beta-, and kappa-casein haplotypes, respectively), whereas small globules were not detected in BB-A(2)A(1)-AA milk, but that milk had the highest percentage of large globules. A higher content of monounsaturated fatty acids was associated with the BB-A(2)A(2)-AB genotype, whereas higher contents of conjugated linoleic acid and docosahexaenoic acid were detected in BB-A(1)A(1)-AA milk. Our results indicate that casein haplotype could affect fat characteristics and, therefore, the nutritional and technological quality of milk
CACIOCAVALLO DI BRUNA E DI FRISONA: ANDAMENTO DELLA PROTEOLISI NEL CORSO DELLA MATURAZIONE
No full textIl caciocavallo è un formaggio a pasta filata tipico dell’Italia meriodionale. Sul caciocavallo ottenuto da latte di Bruna e Frisona è stato studiato l’andamento della proteolisi nel corso della maturazione. In un allevamento intensivo (oltre 350 capi) della Basilicata, dopo opportuna valutazione dei soggetti, distintamente per TG, sono stati formati gruppi omogenei relativi a quattro stadi di lattazione: 0-50 d; 51-100 d; 101-190 d; 191-280 d; il latte di massa di ciascun gruppo (4-5 soggetti) è stato trasformato in caciocavallo (pezzature di ~ 1.5 kg) e destinato a diversa stagionatura: 0, 30, 60, 90 e 150 d. Su ciascun campione, oltre alla composizione chimica, è stata definita la composizione caseinica (αs1-Cn, β-Cn e para-κ-Cn) con elettroforesi IEF. Lo studio della proteolisi è stato valutato con l’indice di maturazione (Nsol pH4.6/Ntot*100) e la degradazione delle frazioni αs1-Cn, β-Cn e para-κ-Cn mediante l’analisi densitometrica su profilo elettroforetico. I risultati hanno evidenziato l’andamento crescente dell’indice di maturazione per entrambi i TG, anche se il caciocavallo ottenuto da latte di Bruna presenta una maggiore solubilizzazione della caseina durante la stagionatura. Dall’analisi elettroforetica si rileva una diversa proteolisi delle frazioni caseiniche: l’αs1-Cn risulta più sensibile all’attacco degli enzimi proteolitici con una riduzione di circa l’80% nel periodo considerato; la degradazione della β-Cn risulta meno spinta, tanto che la riduzione è di circa il 60%; la para-κ-Cn è la meno degradata, con una perdita che si aggira intorno al 50%
Metals in Honeys from Different Areas of Southern Italy
Get PDFThe aim of the study was to quantify the cadmium
(Cd), lead (Pb), chromium (Cr) and arsenic (As)
contents in ninety honey samples from nine areas of
southern Italy. Results showed that As content was below
the detection limit, while Cd, Pb, and Cr contents were
below the recommended maximum acceptable levels.
Mean Cd, Pb, and Cr contents were 0.013, 0.289 and
0.707 mg kg-1, respectively. The metal contents in honey
varied greatly depending on considered area. Correlations
between the metals were statistically significant (p\0.05),
suggesting that polluting sources involve the simultaneous
presence of metals in honey
Quality and sensory characteristics of Culatello dry-cured products obtained from the Italian autochthonous pig Suino Nero Lucano and from a modern crossbred pig
Get PDFThe effect of the Suino Nero Lucano (SNL) pig genotype and crossbred genotype (CG) on chemical
composition, fatty acid profile, oxidative stability, and sensory characteristics of 30 Culatello samples (15 from SNL
and 15 from CG pigs) was investigated. SNL pigs showed a slower growth and therefore were older and lighter at slaughter.
Samples from SNL pigs showed significantly (P < 0.001) higher amounts of haem iron, intramuscular fat, and
monounsaturated fatty acids than those from CG. The oxidative stability, evaluated by measuring the acid, peroxide
and TBARS values, was significantly larger in SNL than in CG Culatello. Moreover, Culatello from SNL pigs showed the
highest level of consumer preference in term of overall acceptability (P < 0.05), odour (P < 0.001), taste (P < 0.01),
appearance (P < 0.05), and consistency (P < 0.01). The present study confirms that the SNL pig represents a useful resource
both for the obtainment of products with high nutritional and sensory value and for promoting the economic development of
areas where they are raised
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