Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey

Basit Öğe Kaydı
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridERKIN, OZGUR CEM/0000-0001-9818-3447
dc.contributor.authorKeyf, Pelin
dc.contributor.authorUgurlu, Ozlem
dc.contributor.authorErkin, Ozgur Cem
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:36:22Z
dc.date.available2025-01-06T17:36:22Z
dc.date.issued2023
dc.description.abstractThis study investigated the potential bioactive properties of white cheeses produced in different regions of Turkey, including their potential antioxidant, antihypertensive, antidiabetic, antimicrobial, and anticancer activities. The cheese samples were analyzed both before and after in vitro digestion. The study found that all cheese samples exhibited significant angiotensin-converting enzyme inhibition activity both before (45.5%-70.1% for 0.03 g cheese/mL) and after in vitro digestion (25.5%-63.5% for 0.0167 g cheese/mL), whereas alpha-amylase inhibition activity was present in all samples (in the range of 5.1%-50.0% for 3.0 x 10(-5) g cheese/mL) but disappeared after digestion, and alpha-glucosidase inhibition activity was only detected after in vitro digestion (from 20.5% to 60.4% for 5.6 x 10(-5) g cheese/mL), indicating potential antidiabetic properties. However, antimicrobial and anticancer activities were not observed in any of the samples. The results also suggest that the bioactivity potential of white cheese may vary depending on the region of production, as cheeses from the Marmara region exhibited high alpha-glucosidase inhibition activity after digestion. In conclusion, while white cheese is a valuable addition to the diet due to its high nutritional value and potential health benefits. This study revealed the bioactive potential of ripened white cheese and in vivo investigations of the cheese components would better show their possible benefits.
dc.description.sponsorshipScientific Research Project Fund of AdanaAlparslan Turkes Science and Technology University
dc.description.sponsorshipScientific Research Project Fund of AdanaAlparslan Turkes Science and Technology University
dc.identifier.doi10.1111/1750-3841.16793
dc.identifier.endpage4744
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue11
dc.identifier.pmid37812154
dc.identifier.scopus2-s2.0-85173979370
dc.identifier.scopusqualityQ1
dc.identifier.startpage4731
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16793
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1848
dc.identifier.volume88
dc.identifier.wosWOS:001079776500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectanticancer
dc.subjectantidiabetic
dc.subjectantihypertensive
dc.subjectantimicrobial
dc.subjectantioxidant
dc.subjectin vitro digestion
dc.titleBioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu