In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides
In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides
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DOI：
10.1016/j.foodhyd.2019.01.018
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发表时间：
2019-06-01
影响因子：
10.7
通讯作者：
Salas-Mellado, Myriam de las Mercedes
中科院分区：
文献类型：
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作者：
Coelho, Michele Silveira;Aquino, Sabrine de Araujo;Salas-Mellado, Myriam de las Mercedes
奇亚油的工业生产是通过种子的冷提取进行的。该方法产生残余物，即目前用于制造脱脂奇亚粉和动物饲料的副产品，是低成本产品。本研究的目的是从奇亚油副产物中水解蛋白质，并获得具有抗氧化性能的肽。用Flavourzyme（F）、Alcalase（A）和顺序系统（S）水解奇亚面粉副产物（CF）、富含蛋白的级分（PRF）和奇亚蛋白浓缩物（CPC 1和CPC 2）。然后将水解产物超滤，获得级分F1（> 10 kDa）、F2（3-10 kDa）和F3（< 3 kDa）。在水解产物和肽级分中测量抗氧化能力。对应于CPC 1-F3和CPC 2-F3级分的肽显示出最好的抗氧化性能，尽管CF-F2和PRF-F2的抗氧化性能也很好。Flavourzyme产生的水解产物是上级抗氧化剂，其次是用Alcalase制备的水解产物。浓度为250和500 μ g g g（-1）的CPC 2-S F2（500 μ g g（-1））、CF-S F3、CF-A F3和PRF-A F3级分在模型肉系统中表现出最好的抗脂质氧化作用，表明这些肽在食品中作为抗氧化剂的可能功效。此外，当暴露于过氧化氢时，CF-S F3、CPC 2-F F2、CPC 1-A F2和CPC 1-F F2显著增加酿酒酵母存活。总之，蛋白质水解产物的奇亚油生产的副产品具有潜在的体外和体内抗氧化能力，可以有效地抑制食品模型中的脂质氧化。
The industrial production of chia oil is carried out by cold extraction of the seed. This process generates residues, the by-product, currently used in the manufacture of defatted chia flour and animal feed, being a low cost product. The objective of this study was to hydrolyze proteins from the by-product of chia oil and to obtain peptides with antioxidant properties. Chia flour by-product (CF), a protein-rich fraction (PRF), and chia protein concentrates (CPC1 and CPC2) were hydrolyzed with Flavourzyme (F), Alcalase (A), and a sequential system (S). The hydrolysates were then ultrafiltered, obtaining the fractions F1 (> 10 kDa), F2 (3-10 kDa), and F3 (< 3 kDa). The antioxidant capacity was measured in the hydrolysates and in the peptide fractions. Peptides corresponding to CPC1-F3 and CPC2-F3 fractions displayed the best antioxidant properties, although those of CF-F2 and PRF-F2 were also good. The Flavourzyme-generated hydrolysates were superior antioxidants, followed by those prepared with Alcalase. CPC2-S F2 (500 mu g g(-1)), CF-S F3, CF-A F3 and PRF-A F3 fractions in concentrations of 250 and 500 mu g g(-1) presented the best action against the lipid oxidation in a model meat system, indicating the possible efficacy of these peptides as antioxidants in food products. Furthermore, CF-S F3, CPC2-F F2, CPC1-A F2, and CPC1-F F2 significantly increased Saccharomyces cerevisiae survival when exposed to hydrogen peroxide. In conclusion, protein hydrolysates from the by-product of chia oil production have potential in vitro and in vivo antioxidant capacity and can effectively inhibit lipid oxidation in food models.