Antioxidant and bile acid binding activity of buckwheat protein in vitro digests

Yuanyuan Ma, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

71 Scopus citations

Abstract

The objective of the study was to assess the antioxidant and bile acid removing potential of buckwheat protein (BWP) during a two-stage in vitro digestion (1 h of pepsin followed by 2 h of pancreatin). Antioxidant activity of the digests was analyzed by determining: (1 ) Fe 2+ chelation, (2) reducing power, (3)2,2'-azinobis (3-ethylbenzothiszoline-6-sulfonicacid) (ABTS+") radical scavenging capacity, and (4) TBARS formation in a liposome system. The initial pepsin digestion decreased the BWP antioxidant activity; however, subsequent pancreatin digestion fully recovered the reducing power and increased (P < 0.05) the ability to chelate Fe 2+ (45%), scavenge ABTS +' (87%), and curtail lipid peroxidation (45%) when compared with intact BWP. The final BWP digest exhibited a 67% increase (P < 0.05) in cholle acid binding capability over that of the nondigested BWP control but was comparable to the control In binding chenodeoxychollc and deoxychollc acids. Digestion-resistant peptides were largely responsible for bile acid elimination.

Original languageEnglish
Pages (from-to)4372-4380
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number10
DOIs
StatePublished - May 27 2009

Keywords

  • Antioxidant
  • Bile acid binding
  • Buckwheat protein
  • In vitro digestion

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences

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