Your browser doesn't support javascript.
loading
Xanthan gum and pectin as beverage stabilizers reduce the digestive enzyme hydrolysis of antioxidant and antihypertensive peptides obtained from a brewery byproduct.
Garzón, A G; Pontoni, S M; Mamone, G; Drago, S R; Cian, R E.
Afiliação
  • Garzón AG; Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina.
  • Pontoni SM; Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina.
  • Mamone G; Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy.
  • Drago SR; Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina. Electronic address: sdrago@fiq.unl.edu.ar.
  • Cian RE; Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, 3000 Santa Fe, Argentina.
Food Res Int ; 177: 113836, 2024 Feb.
Article em En | MEDLINE | ID: mdl-38225113
ABSTRACT
An acidic beverage was formulated with xanthan gum (XG), pectin (P) and brewer spent grain (BSG) peptides with antioxidant and antihypertensive properties. The impact of hydrocolloids levels on peptide bioaccessibility was studied. Peptides were obtained from BSG using Purazyme and Flavourzyme enzymes. BSG peptides were fractionated by ultrafiltration (UF) and four fractions were obtained F1 (>10 kDa), F2 (10-5 kDa), F3 (1-5 kDa), and F4 (<1 kDa). F3 showed the highest protein purity, ferulic acid content, proportion of amphipathic peptides, and bioactive properties (ABTS+ radical scavenging and ACE-I inhibitory activity). The identified peptides from F3 by tandem mass spectrometry were 138. In silico analysis showed that 26 identified peptides had ABTS+ inhibitory activity, while 59 ones presented good antihypertensive properties. The effect of XG and P levels on bioaccessibility of F3 peptides in the formulated beverages was studied by a central composite experimental design. It was observed that F3 peptides interacted with hydrocolloids by electrostatic forces at pH of formulated beverages. The addition of hydrocolloids to formulation modulated the release of the antioxidant peptides and protected the degradation of ACE-I inhibitory peptides from F3 during simulated gastrointestinal digestion. Finally, the level of hydrocolloids that produced intermediate viscosities in the formulated beverages improved the bioaccessibility of the F3 peptides.
Assuntos
Palavras-chave

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polissacarídeos Bacterianos / Ácidos Sulfônicos / Benzotiazóis / Anti-Hipertensivos / Antioxidantes Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Argentina País de publicação: Canadá

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polissacarídeos Bacterianos / Ácidos Sulfônicos / Benzotiazóis / Anti-Hipertensivos / Antioxidantes Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Argentina País de publicação: Canadá