López-Sánchez J, Ponce-Alquicira E, Pedroza-Islas R, de la Peña-Díaz A, Soriano-Santos J
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Campus Iztapalapa, Av. San Rafael Atlixco No. 186, Col. Vicentina, Ap. P. 55-535, Deleg. Iztapalapa, 09340 Mexico City, Mexico.
Departamento de Ingeniería y Ciencias Químicas, Universidad Iberoamericana, Prolongación Paseo de la Reforma 880, Lomas de Santa Fe, 01219 Mexico City, Mexico.
J Food Sci Technol. 2016 Dec;53(12):4298-4307. doi: 10.1007/s13197-016-2428-0. Epub 2016 Dec 17.
The aim of this work was to assess the effects of temperature (T), time (t) and pH treatments and an in vitro digestion on the stability of the angiotensin I-converting-enzyme-inhibitory activity (ACEIA) and antithrombotic activity (ATA; assessed as inhibition of platelet aggregation) of selected protein hydrolysates of amaranth named Alb1H103 and GloH88 and GluH24 with dipeptidyl peptidase IV inhibitory activity (DPPIVIA). Heat treatment (40-100 °C) for 1 h showed no significant differences among ACEIA, DPPIVIA and ATA of the heated hydrolysates at pH 4 and 7. There was no statistically significant loss of any bioactivity under heat treatment for 3 h at pH 4.0. Alb1H103 and GluH24 maintained the inhibitory activity of ACE and ATA at pH 7.0 for 3 h, whereas GloH88 maintained ACEIA and ATA for 2.0 h at pH 7.0. The pH effect on hydrolysates bioactivity was assessed in the range of 2.0-12.0. This was negligible on ACEIA, ATA and DPPIVIA. The in vitro digestion was performed using pepsin, trypsin (T) and α-chymotrypsin (C). A previous treatment of hydrolysates with pepsin improved the The hydrolysates kept at 100 °C for 1 h at pH 4.0, showed a significant increase in bioactivity. Conversely, a treatment at pH 7.0 showed no significant difference ( < 0.05) in the hydrolysates bioactivities after their digestion. Thus, biological activity of hydrolysates may be preserved or enhanced, depending on their processing conditions.
本研究旨在评估温度（T）、时间（t）和pH处理以及体外消化对名为Alb1H103、GloH88和GluH24的苋属植物特定蛋白水解产物的血管紧张素I转换酶抑制活性（ACEIA）和抗血栓活性（ATA；通过抑制血小板聚集来评估）以及二肽基肽酶IV抑制活性（DPPIVIA）稳定性的影响。在pH 4和7条件下，对水解产物进行1小时的热处理（40 - 100°C），加热后的水解产物在ACEIA、DPPIVIA和ATA方面未显示出显著差异。在pH 4.0条件下进行3小时热处理后，任何生物活性均无统计学意义上的损失。Alb1H103和GluH24在pH 7.0条件下3小时保持ACE和ATA抑制活性，而GloH88在pH 7.0条件下保持ACEIA和ATA 2.0小时。在2.0 - 12.0范围内评估了pH对水解产物生物活性的影响。这对ACEIA、ATA和DPPIVIA的影响可忽略不计。使用胃蛋白酶、胰蛋白酶（T）和α - 糜蛋白酶（C）进行体外消化。用胃蛋白酶预先处理水解产物可改善……在pH 4.0条件下于100°C保持1小时的水解产物，其生物活性显著增加。相反，在pH 7.0条件下处理后，水解产物消化后的生物活性无显著差异（<0.05）。因此，水解产物的生物活性可能会根据其加工条件得以保留或增强。
