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Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth
Plant Foods for Human Nutrition ( IF 4 ) Pub Date : 2020-02-04 , DOI: 10.1007/s11130-020-00798-z
Eslim Sugey Sandoval-Sicairos 1 , Maribel Domínguez-Rodríguez 2 , Alvaro Montoya-Rodríguez 1 , Ada Keila Milán-Noris 1 , Cuauhtémoc Reyes-Moreno 1, 2 , Jorge Milán-Carrillo 1, 2
Affiliation  

Amaranth ( Amaranthus spp.) grains have become essential for human health and nutrition; due to the presence of bioactive compounds that have shown some biological activities. This study aimed to evaluate the effect of germination, enzymatic hydrolysis, and its combination on the phytochemical compounds and antioxidant activity in Mexican amaranth. Germinated amaranth flours (GAF) exhibited increases in the concentrations of soluble protein (SP), total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity (AOX) by 35.7, 17.2, 163.0, 1472.2, and 54.3%, respectively, compared with ungerminated amaranth flours (UAF). In SDS-PAGE, both hydrolysates of UAF and GAF exhibited low molecular weight bands (< 10 kDa). The hydrolysates of UAFH and GAFH had the highest degree of hydrolysis at 205 min of sequential hydrolysis (pepsin with pancreatin) time with 73.4 and 60.3%, respectively. Both hydrolysates obtained from GAF and UAF released significantly SP, TPC, TFC after sequential enzymatic hydrolysis (up 205 min), which led to a remarkable improvement of AOX when compared to nonhydrolyzed amaranth samples. The UAFH and GAFH had the best AOX at 270 min of enzymatic hydrolysis with 983.1 and 1304.9 μmol TE/mg SP, respectively. Hence, the combination of germination and enzymatic hydrolysis could be used to produce functional ingredients for food product development.

中文翻译:

墨西哥苋菜萌发和水解修饰的植物化学成分和抗氧化活性

苋菜(Amaranthus spp.)谷物已成为人类健康和营养必不可少的物质;由于存在已显示出一些生物活性的生物活性化合物。本研究旨在评估发芽、酶水解及其组合对墨西哥苋菜中植物化学物质和抗氧化活性的影响。发芽的苋菜粉 (GAF) 的可溶性蛋白 (SP)、总酚含量 (TPC)、总黄酮含量 (TFC)、总花青素含量 (TAC) 和抗氧化活性 (AOX) 的浓度增加了 35.7、17.2、163.0与未发芽的苋菜粉 (UAF) 相比,分别为 1472.2% 和 54.3%。在 SDS-PAGE 中,UAF 和 GAF 的水解产物均显示出低分子量条带 (< 10 kDa)。UAFH 和 GAFH 的水解产物在连续水解(胃蛋白酶和胰酶)的 205 分钟时具有最高的水解度,分别为 73.4% 和 60.3%。从 GAF 和 UAF 获得的水解产物在连续酶水解(最多 205 分钟)后显着释放 SP、TPC、TFC,与未水解的苋菜样品相比,这导致 AOX 的显着改善。UAFH 和 GAFH 在酶水解 270 分钟时具有最佳 AOX,分别为 983.1 和 1304.9 μmol TE/mg SP。因此,发芽和酶水解的组合可用于生产用于食品开发的功能成分。连续酶水解(最多 205 分钟)后的 TFC,与未水解的苋菜样品相比,AOX 显着改善。UAFH 和 GAFH 在酶水解 270 分钟时具有最佳 AOX,分别为 983.1 和 1304.9 μmol TE/mg SP。因此,发芽和酶水解的组合可用于生产用于食品开发的功能成分。连续酶水解(最多 205 分钟)后的 TFC,与未水解的苋菜样品相比,AOX 显着改善。UAFH 和 GAFH 在酶水解 270 分钟时具有最佳 AOX,分别为 983.1 和 1304.9 μmol TE/mg SP。因此,发芽和酶水解的组合可用于生产用于食品开发的功能成分。
更新日期:2020-02-04
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