Vilcacundo R, Barrio D, Carpio C, García-Ruiz A, Rúales J, Hernández-Ledesma B, Carrillo W
Laboratorio de Alimentos Funcionales, Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato, Ecuador.
Universidad Nacional de Rio Negro, Don Bosco y Leloir s/n (8500) Río Negro, Viedma, Argentina.
Plant Foods Hum Nutr. 2017 Sep;72(3):294-300. doi: 10.1007/s11130-017-0626-1.
Quinoa protein concentrate (QPC) was extracted and digested under in vitro gastrointestinal conditions. The protein content of QPC was in the range between 52.40 and 65.01% depending on the assay used. Quinoa proteins were almost completely hydrolyzed by pepsin at pH of 1.2, 2.0, and 3.2. At high pH, only partial hydrolysis was observed. During the duodenal phase, no intact proteins were visible, indicating their susceptibility to the in vitro simulated digestive conditions. Zebrafish larvae model was used to evaluate the in vivo ability of gastrointestinal digests to inhibit lipid peroxidation. Gastric digestion at pH 1.2 showed the highest lipid peroxidation inhibition percentage (75.15%). The lipid peroxidation activity increased after the duodenal phase. The digest obtained at the end of the digestive process showed an inhibition percentage of 82.10%, comparable to that showed when using BHT as positive control (87.13%).
藜麦浓缩蛋白（QPC）在体外胃肠道条件下进行提取和消化。根据所使用的检测方法，QPC的蛋白质含量在52.40%至65.01%之间。藜麦蛋白在pH值为1.2、2.0和3.2时几乎被胃蛋白酶完全水解。在高pH值下，仅观察到部分水解。在十二指肠阶段，未观察到完整的蛋白质，表明它们易受体外模拟消化条件的影响。斑马鱼幼虫模型用于评估胃肠道消化物在体内抑制脂质过氧化的能力。pH值为1.2时的胃消化显示出最高的脂质过氧化抑制率（75.15%）。十二指肠阶段后脂质过氧化活性增加。消化过程结束时获得的消化物显示出82.10%的抑制率，与使用BHT作为阳性对照时显示的抑制率（87.13%）相当。
