Antioxidant and Bile Acid Binding Activity of Buckwheat Protein in Vitro Digests

作者：Ma Yuanyuan; Xiong Youling L^*

来源：Journal of Agricultural and Food Chemistry, 2009, 57(10): 4372-4380.

DOI：10.1021/jf803670u

• Buckwheat protein
• in vitro digestion
• antioxidant
• bile acid binding

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-sulfonic acid) (ABTS(+center dot)) 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(+center dot) (87%), and curtail lipid peroxidation (45%) when compared with intact BWP. The final BWP digest exhibited a 67% increase (P < 0.05) in cholic acid binding capability over that of the nondigested BWP control but was comparable to the control in binding chenodeoxycholic and deoxycholic acids. Digestion-resistant peptides were largely responsible for bile acid elimination.

• 出版日期2009-5-27