Health Promoting Bioactive Properties of Novel Hairless Canary Seed Flour after In Vitro Gastrointestinal Digestion

Abstract

The bioactive properties and health-promoting effects of two novel yellow (C09052, C05041) and two brown (Calvi, Bastia) hairless canary seed (Phalaris canariensis L.) cultivars were investigated in comparison to two common cereal grains (wheat and oat). The cereal flours were digested using the standardized INFOGEST in vitro human gastrointestinal digestion model. The three-kilo dalton molecular weight cutoff (3 kDa MWCO) permeate of the generated digestates was assessed in vitro for their antioxidant, chelating, antihypertensive and antidiabetic activities. The results showed no significant differences in studied bioactivities between yellow and brown canary seed cultivars, except for antioxidant activity by the DPPH and chelating Fe2+ assays, where brown cultivars had higher activities. Canary seeds had superior or equivalent antioxidant activity than those from oat and wheat. The anti-hypertensive activity (Angiotensin-converting enzyme (ACE) inhibition) in yellow canary seed cultivars was significantly higher than that of oat and wheat, particularly for C09052 and Calvi varieties. Peptides exhibiting the highest antihypertensive activity from the permeate of the C09052 canary seed variety were further fractionated and identified by mass spectrometry. Forty-six peptides were identified belonging to 18 proteins from the Pooideae subfamily. Fourteen of the parent proteins were homologous to barley proteins. Peptides were analyzed in silico to determine potential bioactivity based on their amino acid composition. All 46 peptides had potential anti-hypertensive and anti-diabetic activities and 20 had potential antioxidant activity, thereby validating the in vitro assay data. Canary seed peptides also exhibited potential antiamnestic, antithrombotic, immunostimulating, opioid and neuro-activity, demonstrating important potential for health promoting effects, particularly against cardiovascular disease.

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products

“…Several studies have reported that HCS groats hold great potential as a wholegrain food ingredient and/or sustainable source of starch, protein, and oil [13,15,16]. HCS is also considered a health food ingredient being a good source of bioactive peptides, carotenoids, and phenolic compounds [13,17,18]. Currently, little or no data are available on carotenoid composition in HCS and the effect of processing on carotenoids in the end products.…”

Oxidative Stress Protection by Canary Seed (Phalaris canariensis L.) Peptides in Caco-2 Cells and Caenorhabditis elegans

“…The amino acid composition of the CSPF is shown in Table 1. In particular, the CSPF had a higher content of glutamic acid 30.7%, isoleucine 4.3%, and histidine 2.0% compared to raw unhydrolyzed canary seed protein containing 26.0, 3.9, and 1.6%, respectively [5]. Concerning other cereal proteins, glutamic acid in the CSPF was also higher than that of rice (19%), maize (18%), barley (23%), oat (21%), and rye (24%) [1,32].…”

“…Hairless canary seed (Phalaris canariensis L.) is a novel cereal grain that has gained the attention of scientists due to its high protein content (23%), unique starch chemistry, and potential application as a functional ingredient [1][2][3][4]. Typical canary seeds are not safe for human consumption due to the presence of toxic siliceous hairs on the surface of the seeds' kernel; however, crossbreeding techniques allowed the development of novel hairless varieties that are safe and approved for human consumption [5]. Previous studies demonstrated the high in vitro antioxidant activity of canary seed extracts, and it was believed that phenolic compounds were responsible for their antioxidant activity.…”

Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea

“…The molecular weight distribution profile of the peptides present in the 3 kDa permeate of legume digestate was determined by size exclusion chromatography, following the procedure of Achouri et al [ 76 ] with modifications by Mason et al [ 77 ]. An Agilent-1200 Series HPLC system (Agilent Technologies Canada, Inc., Mississauga, ON, USA), equipped with a Enrich SEC-70 column (10 × 300 mm) (Bio-Rad Laboratories, Mississauga, ON, USA), was used.…”