In Vitro Antioxidant, Antithrombotic and Anti-Inflammatory Prperties of Amphiphilic Bioactives extracted from Goat Milk and its Fermented Yogurt Kefir
Abstract
The growing scientific interest for natural bioactive ingredients with applications in functional foods, dietary supplements, and nutraceuticals has increased the demand in goat milk products and especially in its fermented ones, particularly kefir. The aim of this study was to evaluate the antioxidant capacity and the anti-inflammatory and antithrombotic activities of amphiphilic (TAC) bioactives from goat milk and its fermented kefir yogurt-type product. The isolation of bioactive fractions was performed using conventional extraction and counter current distribution methodologies by utilizing appropriate combinations of polar and nonpolar solvent systems. The functional chemical groups and main classes of the amphiphilic bioactives present in the TAC extracts were elucidated by ATR–FTIR spectroscopy and by utilizing standard molecules of amphiphilic molecules (polar lipids, carotenoids, phenolics and flavonoids), while the fatty acid composition of the polar lipid bioactives was analyzed and quantified by liquid chromatography–mass spectrometry (LC–MS). The antioxidant activity was assessed in vitro by the DPPH- and ABTS-based assays, while the anti-inflammatory and antiplatelet activities were assessed ex vivo in human platelet rich plasma. All extracts exhibited remarkable free radical scavenging ability in both assays, with amphiphilic fractions exhibiting statistically higher bioactivity. Despite the higher extraction yield of the lipophilic fractions, the amphiphilic…
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