Influence of Protein–Phenolic Complex on the Antioxidant Capacity of Flaxseed (<i>Linum usitatissimum</i> L.) Products

Silva, Fernanda Guimarães Drummond e; Miralles, Beatriz; Hernández-Ledesma, Blanca; Amigo, Lourdes; Iglesias, Amadeu Hoshi; Reyes, Felix G. R.; Netto, Flávia Maria

doi:10.1021/acs.jafc.6b04639

Cited by 48 publications

(12 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The impact of the naturally present phenolic compounds on the antioxidant capacity of flaxseed phenolic fraction and protein hydrolysates before and after simulated gastrointestinal digestion was reported in Guimarães Drummond e Silva et al . (). It was found that peptide–phenolic complexation, confirmed by fluorescence spectra, exerted a positive effect on the antioxidant capacity.…”

Section: Resultsmentioning

confidence: 97%

Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

Wan

Guo

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Walnut antioxidant peptides and phenolic compounds (POHs) commonly coexist in walnut protein hydrolysates (WPHs). However, the peptide–phenolic interaction and its effects on antioxidant activities of WPHs remain unknown. Fluorescence and dynamic light scattering were used to study the peptide–phenolic interaction in WPH‐POH mixtures (W‐P) with different POH/WPH ratios; antioxidant abilities of POH only solution, WPH only solution and W‐P were measured with three assays: DPPH radical scavenging, Fe2+ chelation and linoleic acid peroxidation inhibition. Results showed that initially POHs bonded to hydrophobic sites of peptides; subsequently, when POH/WPH ratio exceeded 1:120 (w/w), POHs changed the conformation and average particle size of peptides. Their interaction could at most increase WPHs’ capability in scavenging DPPH radical (44.9%), chelating Fe2+ (36.1%) and inhibiting linoleic acid oxidation (87.5%) at the POH/WPH ratio (w/w) point of 1:12. This research offered a guidance in the production of WPHs with high functionality.

show abstract

Section: Resultsmentioning

confidence: 97%

Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

Wan

Guo

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…It has been reported that phenolic compounds may covalently or non-covalently bind to proteases. [27,28] This study found that the TPC was also affected by the heat pre-treatment time. The TPC in the water chestnut peels treated with P10+ HAD was significantly higher than that in HAD or P30+ HAD.…”

Section: Discussionmentioning

confidence: 85%

Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

Yuan

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

Water chestnut peels have good antioxidant activity. The effects of simulated gastric fluid (SGF) and intestinal fluid (SIF) fluid digestion in vitro on the active substance and antioxidant activity of water chestnut peels that were pre-treated using different boiling times (P10 and P30) were investigated. The results showed that the SGF obviously increased both the total phenolic content and total flavonoid content of water chestnut peels. The SGF digestion significantly enhanced both the FRAP and ABTS antioxidant capacity of water chestnut peels only blanched with P10. However, the SIF digestion significantly increased the FRAP and ABTS antioxidant capacity of all water chestnut peels regardless of whether these were pre-treated or not. The HPLC results showed that the simulated digestion in vitro enhanced the flavonoids content of the peels. Water chestnut peels could be used as an inexpensive source of natural functional food ingredients.

show abstract

“…Note that phenolic acids are acting as anions at the working pH used during anion exchange chromatography (Beneduci et al ., 2017). Furthermore, it has been observed that phenolic compounds strongly interact with Pro residues and other hydrophobic amino acids present in peptides through non‐covalent bonds (hydrophobic, hydrogen bonds and Van der Waals) (Guimarães‐Drummond e Silva et al ., 2017). Also, phenolic compounds can inhibit the ACE‐I, since they act as chelating agents for Zn 2+ , which is located in the ACE‐I active site (Paiva et al ., 2017).…”

Section: Resultsmentioning

confidence: 99%

Precooked sorghum flour as proper vehicle of ACE‐I and DPP‐IV inhibitory sorghum peptides

Cian

Albarracín

Garzón

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Sorghum flour was heat treated for producing an instant dispersion ingredient. The precooked sorghum flour was added with ACE‐I and DPP‐IV inhibitory sorghum peptides (3.0 g peptide 100 g−1). The product was reconstituted in water, and peptide bioaccessibility was evaluated by equilibrium dialysis method after simulated gastrointestinal digestion. Total peptide dialysability of precooked sorghum flour added with sorghum peptides was higher than those obtained for precooked sorghum flour (315.9 ± 14.8 vs. 45.2 ± 5.6 µmol, respectively) (P < 0.05). The ACE‐I and DPP‐IV‐IC50 values of the bioaccessible peptides from the bioactive product were lower than those obtained for precooked sorghum flour ingredient (1.04 ± 0.12 vs. 1.82 ± 0.09 and 0.86 ± 0.02 vs. 2.12 ± 0.08 mg protein mL−1, for ACE‐I and DPP‐IV, respectively) indicating a higher activity. Precooked sorghum flour was a good vehicle since it did not affect the bioaccessibility of ACE‐I and DPP‐IV inhibitory peptides provided by sorghum protein hydrolysate.

show abstract

Influence of Protein–Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products

Cited by 48 publications

References 47 publications

Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

Precooked sorghum flour as proper vehicle of ACE‐I and DPP‐IV inhibitory sorghum peptides

Contact Info

Product

Resources

About