Antioxidant Capacity of Flaxseed Products: The Effect of In vitro Digestion

Silva, Fernanda Guimarães Drummond e; O’Callagahan, Y.; O’Brien, Nora M.; Netto, Flávia Maria

doi:10.1007/s11130-012-0329-6

Cited by 39 publications

(37 citation statements)

References 29 publications

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“…The ORAC results obtained were similar to those achieved for mussel hydrolysate (Park et al, 2014), as well as for hydrolysates of flaxseed protein (Silva et al, 2013) and oat (Tsopmo et al, 2010) which used Alcalase  as the enzyme. Girgih et al (2015) and Girgih et al (2015) found that salmon and cod hydrolysates presented higher amounts of ORAC than those found in the present study.…”

Section: Antioxidant Activity Of the Hydrolysatessupporting

confidence: 77%

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

et al. 2016

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The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase  for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods.Keywords: fish; protein; hydrolysis; antioxidants.Practical Application: The practical application of this work is the production of peptides with antioxidant activity using protein recovery from a raw material considered a residue or by-product of Nile Tilapia processing.

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Section: Antioxidant Activity Of the Hydrolysatessupporting

confidence: 77%

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

et al. 2016

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“…By using Alcalase or Flavourzyme it is also possible to produce flaxseed protein hydrolysates with the antioxidant activity [Marambe et al, 2008;Silva et al, 2013]. In turn, Udenigwe et al [2009b] compared the antiradical and antiinflammatory activity of low molecular weight and cationic peptide fractions isolated from hydrolysates produced using Alcalase, pepsin, ficin, trypsin, papain, thermolysin and pancreatin.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin

Karamać

Kulczyk

Sulewska

2014

Pol. J. Food Nutr. Sci.

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Key words: flaxseed protein hydrolysates, pancreatin, degree of hydrolysis, antioxidant activity Proteins were isolated from defatted flaxseed cake and hydrolysed with pancreatin. The hydrolysis process was conducted at a stable temperature of 50°C and pH 7.5, and monitored with the pH-stat method. The obtained hydrolysates with a degree of hydrolysis (DH) of 5, 10, 15, 20, 25% were investigated in terms of antioxidant properties. The radical scavenging activity was assayed against DPPH• and ABTS•+, the reducing ability -with FRAP assay, and the capability to bind Fe(II) -by reaction with ferrozine. SE-HPLC analysis was used to determine molecular weight distribution of hydrolysis products.The antiradical activity of pancreatin hydrolysates of flaxseed proteins was increasing along with an increasing DH and for the hydrolysate with DH 25% the EC 50 value determined with the DPPH assay accounted for 0.083 mg/assay, and the ABTS•+ scavenging activity -for 0.218 mmol Trolox/g. This hydrolysate was constituted mainly by peptides with low molecular weights (MW) of 0.238-0.556 kDa. In turn, the Fe(II) binding capability increased from 44.5% to 64.9% in the case of hydrolysates with DH 5-20% and decreased in the case of the hydrolysate with DH 25%. A similar dependency was observed in the ability of pancreatin hydrolysates of flaxseed proteins to reduce Fe(III). The maximum value of reducing ability reached 0.25 mmol Fe(II)/g for the hydrolysate with DH 20% that was predominated by polypeptides and peptides with MW of 0.238-1.046 Da.

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“…Small-sized peptides have also been reported to have a better chance of escaping digestion in GI tract and can be easily absorbed to attain the target organs [48]. Previous articles have also reported some hydrolysates that still presented their antioxidant activity after GI digestion derived from loach [49], flaxseed [50], casein [51], and hake by-products [52]. The antioxidant activity is defined as a synergistic effect that arisen from an amino acid with antioxidant potential and their position in the peptide sequence [53].…”

Section: Findings and Discussion 41 Changes In The Dhmentioning

confidence: 99%

Angiotensin-I-Converting Enzyme Inhibitory and Antioxidant Activity of Tryptic Spirulina Platensis Protein Hydrolysates: Effect of Hydrolysis and in Vitro Gastrointestinal Digestion

Yücetepe¹,

Kasapoğlu²,

Özçelik³

2018

NWSA

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In this study, protein hydrolysates derived from Spirulina platensis protein (SPPHs) using trypsin were investigated in terms of angiotensin I-converting enzyme (ACE) inhibitory activity, antioxidant activity and total phenolic content (TPC) and subjected to an in vitro digestion model using human gastric and duodenal fluids. Moreover, the effects of hydrolysis time and enzyme/substrate (E/S) ratio on the degree of hydrolysis (DH) of the hydrolysates were determined. The maximum DH (%) was found as 25.03±0.89% with the combination of E/S ratio of 3:100, hydrolysis time of 8 hours (p<0.05). The highest ACE inhibitory activity value was observed as 21.79±1.52% for initial SPPHs, prepared within the hydrolysis conditions of E/S ratio of 3:100 and hydrolysis time of 8 h. In general, the increase in E/S ratio and hydrolysis time resulted in an increase in the DH and in an improved ACE inhibitory activity of both initial and the GI digested samples (p<0.05). After digestion by pepsin, TPC of the digests was in the range of 28.87±0.32 and 40.28±1.05mg caffeic acid equivalent/g dry weight. However, further digestion by pancreatin led TPC of the final GI digest between 19.85±1.24 and 29.00±1.00mg caffeic acid equivalent/g dry weight. Moreover, the antioxidant activity of further digested SPPHs by gastric and intestinal proteases remained generally stable after in vitro treatment.

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Antioxidant Capacity of Flaxseed Products: The Effect of In vitro Digestion

Cited by 39 publications

References 29 publications

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin

Angiotensin-I-Converting Enzyme Inhibitory and Antioxidant Activity of Tryptic Spirulina Platensis Protein Hydrolysates: Effect of Hydrolysis and in Vitro Gastrointestinal Digestion

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