Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain; Laboratorio de Alimentos Funcionales, Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato, Ecuador.
Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
Food Res Int. 2018 Mar;105:403-411. doi: 10.1016/j.foodres.2017.11.036. Epub 2017 Nov 21.
Because of the continuous and direct interaction between the digestive tract and foods, dietary compounds represent an interesting source of chemopreventive agents for gastrointestinal health. In this study, the influence of a standardized static in vitro gastrointestinal digestion model on the release of peptides with chemopreventive potential from quinoa protein was investigated. Gastroduodenal digests and fractions collected by ultrafiltration were evaluated for their in plate oxygen radical absorbance capacity and in vitro colon cancer cell viability inhibitory activity. Highest effects were observed in the digests obtained during the intestinal phase, with fraction containing peptides <5kDa as the main responsible for the antioxidant activity and peptides >5kDa showing the greatest anti-cancer effects. Seventeen potential bioactive peptides derived from quinoa proteins have been identified. These proteins might be utilized as new ingredients in the development of functional foods or nutraceuticals with the aim of reducing oxidative stress-associated diseases, including cancer.
由于消化道与食物之间的持续直接相互作用，膳食化合物成为胃肠道健康的化学预防剂的一个有趣来源。在这项研究中，研究了标准化的静态体外胃肠消化模型对藜麦蛋白中具有化学预防潜力的肽释放的影响。通过超滤收集胃十二指肠消化物和级分，并评估其平板氧自由基吸收能力和体外结肠癌细胞活力抑制活性。在肠相期间获得的消化物中观察到最高的效果，含有<5kDa 的肽的级分是抗氧化活性的主要原因，而>5kDa 的肽则表现出最大的抗癌作用。已经鉴定出 17 种源自藜麦蛋白的潜在生物活性肽。这些蛋白质可以用作功能性食品或营养保健品开发的新成分，以减少与氧化应激相关的疾病，包括癌症。
