Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-04-11 DOI:10.1007/s11130-024-01172-z
María Agustina Cipollone, Ariel Fontana, Susan García Fillería, Valeria A. Tironi
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Abstract

This study focused on studying the bioaccesible phenolic compounds (PCs) from yellow pea flour (F) and protein isolate (I). Total phenolic contents (TPC), PCs composition and antioxidant activities were analysed in ethanol 60% extracts obtained by applying ultrasound assisted extraction (UAE, 15 min/40% amplitude). The preparation of I under alkaline conditions and the elimination of some soluble components at lower pH produced a change of PCs profile and antioxidant activity. After simulated gastrointestinal digestion (SGID) of both ingredients to obtain the digests FD and ID, notable changes in the PCs concentration and profiles could be demonstrated. FD presented a higher ORAC activity than ID (IC50 = 0.022 and 0.039 mg GAE/g dm, respectively), but lower ABTS•+ activity (IC50 = 0.8 and 0.3 mg GAE/g dm, respectively). After treatment with cholestyramine of extracts from FD and ID in order to eliminate bile salts and obtain the bioaccesible fractions FDb and IDb, ROS scavenging in H2O2-induced Caco2-TC7 cells was evaluated, registering a greater activity for ID respect to FD (IC50 = 0.042 and 0.017 mg GAE/mL, respectively). These activities could be attributed to the major bioaccesible PCs: OH-tyrosol, polydatin, trans-resveratrol, rutin, (-)-epicatechin and (-)-gallocatechin gallate for FD; syringic (the most concentrated) and ellagic acids, trans-resveratrol, and (-)-gallocatechin gallate for ID, but probably other compounds such as peptides or amino acids can also contribute.

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从黄豌豆(Pisum sativum)面粉和蛋白分离物中回收的酚类化合物的特性、生物可及性和抗氧化活性
本研究的重点是研究黄豌豆粉(F)和蛋白质分离物(I)中生物可获取的酚类化合物(PC)。通过超声辅助萃取(UAE,15 分钟/40%振幅)获得 60% 的乙醇提取物,对其中的总酚含量(TPC)、多酚成分和抗氧化活性进行了分析。在碱性条件下制备 I,并在较低的 pH 值下去除一些可溶性成分,从而改变了多酚特征和抗氧化活性。在对两种成分进行模拟胃肠道消化(SGID)以获得消化物 FD 和 ID 后,多氯联苯的浓度和特征发生了显著变化。FD 的 ORAC 活性高于 ID(IC50 分别为 0.022 和 0.039 毫克 GAE/g dm),但 ABTS-+ 活性较低(IC50 分别为 0.8 和 0.3 毫克 GAE/g dm)。在用胆碱处理 FD 和 ID 的提取物以去除胆盐并获得生物可利用馏分 FDb 和 IDb 后,评估了在 H2O2- 诱导的 Caco2-TC7 细胞中清除 ROS 的能力,结果显示 ID 的活性高于 FD(IC50 分别为 0.042 和 0.017 毫克 GAE/毫升)。这些活性可归因于生物可获取的主要多氯联苯:对于 FD 来说,主要是羟基酪醇、多靛红、反式白藜芦醇、芦丁、(-)-表儿茶素和(-)-没食子儿茶素没食子酸酯;对于 ID 来说,主要是丁香酸(浓度最高)和鞣花酸、反式白藜芦醇和(-)-没食子儿茶素没食子酸酯,但其他化合物如肽或氨基酸也可能对其有贡献。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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