Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion

Amaranth proteins were subjected to a simulated gastrointestinal digestion to evaluate the antioxidant activity of the products. A protein isolate (I) was first hydrolyzed with pepsin (Pe) (pH 2, 37 °C) and then with pancreatin (Pa) (pH 6, 37 °C). Different hydrolysis conditions were assayed and con...

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Detalles Bibliográficos
Autores: Orsini Delgado, María Cecilia, Tironi, Valeria Anahi, Añon, Maria Cristina
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/109711
Acceso en línea:http://hdl.handle.net/11336/109711
Access Level:acceso abierto
Palabra clave:AMARANTH PROTEINS
ANTIOXIDANT PEPTIDES
SIMULATED GASTROINTESTINAL DIGESTION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_0f46cfea47b4875dcda04c21209d8a32
oai_identifier_str oai:ri.conicet.gov.ar:11336/109711
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
title Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
spellingShingle Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
Orsini Delgado, María Cecilia
AMARANTH PROTEINS
ANTIOXIDANT PEPTIDES
SIMULATED GASTROINTESTINAL DIGESTION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
title_full Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
title_fullStr Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
title_full_unstemmed Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
title_sort Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
dc.creator.none.fl_str_mv Orsini Delgado, María Cecilia
Tironi, Valeria Anahi
Añon, Maria Cristina
author Orsini Delgado, María Cecilia
author_facet Orsini Delgado, María Cecilia
Tironi, Valeria Anahi
Añon, Maria Cristina
author_role author
author2 Tironi, Valeria Anahi
Añon, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv AMARANTH PROTEINS
ANTIOXIDANT PEPTIDES
SIMULATED GASTROINTESTINAL DIGESTION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic AMARANTH PROTEINS
ANTIOXIDANT PEPTIDES
SIMULATED GASTROINTESTINAL DIGESTION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Amaranth proteins were subjected to a simulated gastrointestinal digestion to evaluate the antioxidant activity of the products. A protein isolate (I) was first hydrolyzed with pepsin (Pe) (pH 2, 37 °C) and then with pancreatin (Pa) (pH 6, 37 °C). Different hydrolysis conditions were assayed and control reactions (without enzymes) were performed. Hydrolysis degree (HD) determined by TNBS method ranged from 13 to 37%. Soluble fractions in 35 mmol/L phosphate buffer, pH = 7.8 were obtained from freeze-dried samples, and antioxidant activity was evaluated by the ABTS+·scavenging and the ORAC assays. Antioxidant activity increased significantly (p < 0.05) after simulated gastrointestinal digestion. According to the results, digestion conditions (Pe/protein: 1:10, 60 min; and Pa/protein: 1:10, 60 min) were selected and applied to an amaranth protein alcalase-hydrolysate (H) (HD = 29.2 ± 1.3). After pepsin and pancreatin action (Hpepa), HD was 42.0 ± 2.6, slightly higher than that of the digested isolate (Ipepa) (36.9 ± 0.5). The corresponding soluble fractions exhibited different electrophoretic profiles (tricine-SDS-PAGE) and gel filtration chromatograms, evidencing the presence of different molecular species. Previous hydrolysis with alcalase did not improve the antioxidant activity after simulated gastrointestinal digestion according to the methodologies assayed. Both the protein isolate and the alcalase-hydrolysate showed a potential capacity to scavenge free radicals after gastrointestinal digestion, appearing as promising ingredients to formulate functional foods with antioxidant activity.
publishDate 2011
dc.date.none.fl_str_mv 2011-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/109711
Orsini Delgado, María Cecilia; Tironi, Valeria Anahi; Añon, Maria Cristina; Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion; Elsevier Science; LWT - Food Science and Technology; 44; 8; 10-2011; 1752-1760
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109711
identifier_str_mv Orsini Delgado, María Cecilia; Tironi, Valeria Anahi; Añon, Maria Cristina; Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion; Elsevier Science; LWT - Food Science and Technology; 44; 8; 10-2011; 1752-1760
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.04.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811001277
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196219861368832
spelling Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestionOrsini Delgado, María CeciliaTironi, Valeria AnahiAñon, Maria CristinaAMARANTH PROTEINSANTIOXIDANT PEPTIDESSIMULATED GASTROINTESTINAL DIGESTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Amaranth proteins were subjected to a simulated gastrointestinal digestion to evaluate the antioxidant activity of the products. A protein isolate (I) was first hydrolyzed with pepsin (Pe) (pH 2, 37 °C) and then with pancreatin (Pa) (pH 6, 37 °C). Different hydrolysis conditions were assayed and control reactions (without enzymes) were performed. Hydrolysis degree (HD) determined by TNBS method ranged from 13 to 37%. Soluble fractions in 35 mmol/L phosphate buffer, pH = 7.8 were obtained from freeze-dried samples, and antioxidant activity was evaluated by the ABTS+·scavenging and the ORAC assays. Antioxidant activity increased significantly (p < 0.05) after simulated gastrointestinal digestion. According to the results, digestion conditions (Pe/protein: 1:10, 60 min; and Pa/protein: 1:10, 60 min) were selected and applied to an amaranth protein alcalase-hydrolysate (H) (HD = 29.2 ± 1.3). After pepsin and pancreatin action (Hpepa), HD was 42.0 ± 2.6, slightly higher than that of the digested isolate (Ipepa) (36.9 ± 0.5). The corresponding soluble fractions exhibited different electrophoretic profiles (tricine-SDS-PAGE) and gel filtration chromatograms, evidencing the presence of different molecular species. Previous hydrolysis with alcalase did not improve the antioxidant activity after simulated gastrointestinal digestion according to the methodologies assayed. Both the protein isolate and the alcalase-hydrolysate showed a potential capacity to scavenge free radicals after gastrointestinal digestion, appearing as promising ingredients to formulate functional foods with antioxidant activity.Fil: Orsini Delgado, María Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2011-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109711Orsini Delgado, María Cecilia; Tironi, Valeria Anahi; Añon, Maria Cristina; Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion; Elsevier Science; LWT - Food Science and Technology; 44; 8; 10-2011; 1752-17600023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.04.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811001277info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:19:16Zoai:ri.conicet.gov.ar:11336/109711instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:19:16.991CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15.81155

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