Peaches mainly produced in China are a source of food-derived proteins, but much of it is wasted. To make full use of the peaches and peaches related resources, we extracted proteins, including albumin, globulin, gliadin, and glutelin, from defatted Tibet wild peach kernels using Osborne method to study their angiotensin I-converting enzyme (ACE) inhibiting activity, which is an active ingredient for hypertension treatment. The different enzymatic products of these extracts were further separated by ultrafiltration membranes and reversed phase high-performance liquid chromatography (RP-HPLC). The component K2 originated from globulin hydrolysate by alcalase treatment showed the highest ACE inhibiting activity (IC 50 0.78 mg/mL). Through further analyzing the Mass spectrometry results of K2 and searching the BIOEP database, the specific dipeptide AH (consisted of Ala and His) has been identified as the ACE inhibitory peptide, providing a potential for using Tibet peach kernelderived peptides as an ingredient in functional food to control hypertension.
Summary In this work, the release pattern of bound phenolics in salt‐dried bamboo shoots (SDBS), steamed dried bamboo shoots (TDBS), fumigation dried bamboo shoots (UDBS) and fermentation dried bamboo shoots (FDBS) during simulated in vitro digestion was studied. The result exhibited that polyphenols in dried bamboo shoots (DBS) mainly existed in the form of bound phenolics, amongst them the content of FDBS was the highest, followed by SDBS and TDBS, and UDBS was the lowest. In addition, release amounts of bound phenolics in SDBS, TDBS, UDBS and FDBS after gastrointestinal digestion were significantly higher than that after gastric digestion, accounting for 19.61%, 19.40%, 45.64% and 19.66% of the total, respectively. Moreover, IC50 values for scavenging ability of DPPH and ABTS radicals by gastric and gastrointestinal digestion supernatant for DBS were in a descending order: FDBS, UDBS, SDBS and TDBS. Rutin, p‐coumaric and ferulic acid were discovered to be the predominant compounds in digestion supernatant. Trustworthy, fluorescence microscope pictures of DBS at different digestion stages further confirmed the release regularity of bound phenolics. Therefore, these findings could provide a theoretical support for the optimal processing of DBS.
The composite particles of the release and protective effect of catechin by embedding bamboo shoots dietary fibers‐catechin (BC) with xanthan gum (GX), sodium alginate (SA), and pectin (Pec) were compared in vitro. SEM, FTIR, and TGA results suggested that the surface pores and cracks of the composite particles of GX‐BC, SA‐BC, and Pec‐BC were reduced compared to BC, but there was no change in the structure and thermal stability. Moreover, the release amounts of catechin of BC, GX‐BC, SA‐BC, and Pec‐BC after gastric digestion were 56.28%, 27.83%, 30.99%, and 35.40%, respectively, while the release amounts of catechin after intestinal digestion were 20.26%, 10.12%, 10.01%, and 12.14%, respectively. In addition, the fluorescence intensity and antioxidant activity of the composite particles were directly proportional to the release of catechin. Therefore, encapsulating BC with soluble polysaccharides could delay the release of catechin and retain more catechin to enter the colon. Practical applications Catechins are easily affected by gastric acid and various enzymes in vivo, which reduce their bioavailability. The enzymatically prepared bamboo shoots dietary fibers to adsorb catechin and then embedding the compound of bamboo shoots dietary fibers and catechin by soluble polysaccharides to form new composite particles, and to study the function of dietary fibers in the release and protection of catechins during digestion. In the simulated digestion process in vitro, the embedding of soluble polysaccharides could remarkably reduce the release of catechins and increase the retention percentage of catechins, and it is possible to retain more catechins to enter the colon for release, thereby exerting greater physiological effects. We believed that our findings could be to provide basis for the development of new functional foods.
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