Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates
| Autor: | Edith Oliva Cuevas-Rodríguez, Alan R. Mackie, Martin Mondor, Oscar Abel Sánchez-Velázquez, Yves Arcand, Alan Javier Hernández-Álvarez, Sabine Ribéreau |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Antioxidant DPPH medicine.medical_treatment In vitro gastrointestinal digestion Peptide Applied Microbiology and Biotechnology Food processing and manufacture chemistry.chemical_compound food Antioxidant activity Protein purification Aromatic amino acids medicine TX341-641 Food science Aqueous-alkaline extraction chemistry.chemical_classification Nutrition. Foods and food supply food and beverages TP368-456 Oat bioactive peptides Amino acid Avena chemistry Amino acids Protein quality Research Paper Food Science Biotechnology |
| Zdroj: | Current Research in Food Science Current Research in Food Science, Vol 4, Iss, Pp 93-104 (2021) |
| ISSN: | 2665-9271 |
| DOI: | 10.1016/j.crfs.2021.02.003 |
| Popis: | Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals. Graphical abstract Image 1 Highlights • A-APE followed by IEP is an ideal alternative for oat protein isolation/concentration. • Protein quality (IVPD, PDCAAS, AAS, EAAI, BV and PERs) of COPC showed no negative effects after hydrothermal processing. • OPC and COPC were digested using the INFOGEST protocol. • Antioxidant and metal chelating properties of COPC peptides is improved with GID. • OPC and COPC are potential ingredients for the development of functional and/or nutraceutical foods. |
| Databáze: | OpenAIRE |
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