Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. de las Américas y Josefa Ortiz de Domínguez, S/N, Culiacán, Sinaloa, Mexico.
Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Privada Riace 2977, Col. Stanza Toscana, Culiacán, Sinaloa, 80050, México.
Plant Foods Hum Nutr. 2020 Jun;75(2):192-199. doi: 10.1007/s11130-020-00798-z.
Amaranth (Amaranthus spp.) grains have become essential for human health and nutrition; due to the presence of bioactive compounds that have shown some biological activities. This study aimed to evaluate the effect of germination, enzymatic hydrolysis, and its combination on the phytochemical compounds and antioxidant activity in Mexican amaranth. Germinated amaranth flours (GAF) exhibited increases in the concentrations of soluble protein (SP), total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity (AOX) by 35.7, 17.2, 163.0, 1472.2, and 54.3%, respectively, compared with ungerminated amaranth flours (UAF). In SDS-PAGE, both hydrolysates of UAF and GAF exhibited low molecular weight bands (< 10 kDa). The hydrolysates of UAFH and GAFH had the highest degree of hydrolysis at 205 min of sequential hydrolysis (pepsin with pancreatin) time with 73.4 and 60.3%, respectively. Both hydrolysates obtained from GAF and UAF released significantly SP, TPC, TFC after sequential enzymatic hydrolysis (up 205 min), which led to a remarkable improvement of AOX when compared to nonhydrolyzed amaranth samples. The UAFH and GAFH had the best AOX at 270 min of enzymatic hydrolysis with 983.1 and 1304.9 μmol TE/mg SP, respectively. Hence, the combination of germination and enzymatic hydrolysis could be used to produce functional ingredients for food product development.
苋菜（Amaranthus spp.）谷物对人类健康和营养至关重要；因为它们含有生物活性化合物，具有一些生物活性。本研究旨在评估发芽、酶解及其组合对墨西哥苋菜中植物化学化合物和抗氧化活性的影响。发芽苋菜粉（GAF）的可溶性蛋白（SP）、总酚含量（TPC）、总黄酮含量（TFC）、总花青素含量（TAC）和抗氧化活性（AOX）浓度分别增加了 35.7%、17.2%、163.0%、1472.2%和 54.3%，与未发芽苋菜粉（UAF）相比。在 SDS-PAGE 中，UAF 和 GAF 的水解产物都表现出低分子量带（<10 kDa）。UAFH 和 GAFH 的水解产物在胃蛋白酶与胰蛋白酶顺序水解（205 分钟）时具有最高的水解度，分别为 73.4%和 60.3%。GAF 和 UAF 获得的两种水解产物在顺序酶解（205 分钟后）均显著释放 SP、TPC、TFC，与非水解苋菜样品相比，显著提高了 AOX。UAFH 和 GAFH 在酶解 270 分钟时具有最佳的 AOX，分别为 983.1 和 1304.9 μmol TE/mg SP。因此，发芽和酶解的组合可用于生产功能性食品成分。
