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 language | English |
---|---|
Pages (from-to) | 4372-4380 |
Number of pages | 9 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 57 |
Issue number | 10 |
DOIs | |
State | Published - May 27 2009 |
Keywords
- Antioxidant
- Bile acid binding
- Buckwheat protein
- In vitro digestion
ASJC Scopus subject areas
- General Chemistry
- General Agricultural and Biological Sciences