Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro

Producción Científica

Detalles Bibliográficos
Autores: Jiménez López, María del Pilar, Cabrero Lobato, Patricia, Córdoba Diaz, Damián, Córdoba Diaz, Manuel, Garrosa García, Manuel, Girbés Juan, Tomás
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/40988
Acceso en línea:https://doi.org/10.3390/molecules22010095
http://uvadoc.uva.es/handle/10324/40988
Access Level:acceso abierto
Palabra clave:Sambucus nigra
elderberry
lectin
ribosome-inactivating protein
polyphenol
free-radicals
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spelling Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitroJiménez López, María del PilarCabrero Lobato, PatriciaCórdoba Diaz, DamiánCórdoba Diaz, ManuelGarrosa García, ManuelGirbés Juan, TomásSambucus nigraelderberrylectinribosome-inactivating proteinpolyphenolfree-radicalsProducción CientíficaElderberry contains healthy low molecular weight nutraceuticals and lectins which are sequence-related to the elderberry allergen Sam n1. Some of these lectins are type II ribosome-inactivating proteins. The sensitivity of native lectins present in elderberry fruits and bark to the proteolysis triggered by in vitro simulated gastric and duodenal fluids has been investigated. It was found that these lectins are refractory to proteolysis. Nonetheless, incubation for 5–10 min in a boiling water bath completely sensitized them to the hydrolytic enzymes in vitro. Under these conditions neither total Folin-Ciocalteau’s reagent reactive compounds, total anthocyanins and the mixture of cyanidin-3-glucoside plus cyanidin-3-sambubioside, nor antioxidant and free-radical scavenging activities were affected by more than 10% for incubations of up to 20 min. Therefore, short-time heat treatment reduces potential allergy-related risks deriving from elderberry consumption without seriously affecting its properties as an antioxidant and free-radical scavenging food.UVa-GIR Inmunotoxinas AntitumoralesUCM-CAM Research group 950247MDPI2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/molecules22010095http://uvadoc.uva.es/handle/10324/40988reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/1420-3049/22/1/95info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/409882026-06-13T12:44:47Z
dc.title.none.fl_str_mv Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
title Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
spellingShingle Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
Jiménez López, María del Pilar
Sambucus nigra
elderberry
lectin
ribosome-inactivating protein
polyphenol
free-radicals
title_short Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
title_full Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
title_fullStr Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
title_full_unstemmed Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
title_sort Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
dc.creator.none.fl_str_mv Jiménez López, María del Pilar
Cabrero Lobato, Patricia
Córdoba Diaz, Damián
Córdoba Diaz, Manuel
Garrosa García, Manuel
Girbés Juan, Tomás
author Jiménez López, María del Pilar
author_facet Jiménez López, María del Pilar
Cabrero Lobato, Patricia
Córdoba Diaz, Damián
Córdoba Diaz, Manuel
Garrosa García, Manuel
Girbés Juan, Tomás
author_role author
author2 Cabrero Lobato, Patricia
Córdoba Diaz, Damián
Córdoba Diaz, Manuel
Garrosa García, Manuel
Girbés Juan, Tomás
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Sambucus nigra
elderberry
lectin
ribosome-inactivating protein
polyphenol
free-radicals
topic Sambucus nigra
elderberry
lectin
ribosome-inactivating protein
polyphenol
free-radicals
description Producción Científica
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/molecules22010095
http://uvadoc.uva.es/handle/10324/40988
url https://doi.org/10.3390/molecules22010095
http://uvadoc.uva.es/handle/10324/40988
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/1420-3049/22/1/95
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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