Paula Ladyslene C, Lemes Ailton C, Valencia-Mejía Erika, Moreira Bruna R, Oliveira Thiago S, Campos Ivan T N, Neri Hiasmin F S, Brondani Claudio, Ghedini Paulo C, Batista Karla A, Fernandes Katia F
Departamento de Engenharia de Alimentos, Fundação Universidade Federal de Rondônia, Campus Ariquemes, Rondônia, Brazil.
Instituto de Ciências Biológicas 2, Universidade Federal de Goiás, Campus Samambaia, Goiás, Brazil.
Food Chem X. 2022 Feb 18;13:100259. doi: 10.1016/j.fochx.2022.100259. eCollection 2022 Mar 30.
Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC values ranging from 0.22 mg mL to 0.26 mg mL. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.
为了了解硬化对豆类蛋白质和肽的生物活性的影响，我们评估了硬化前后普通豆类的抗氧化和血管舒张特性。还评估了挤压和高压灭菌对硬化豆类生物活性的影响。总体而言，硬化使富含肽的部分的抗氧化活性降低了13.5%至39.6%。另一方面，硬化对胸主动脉环的血管反应性没有强烈干扰，观察到的最大反应率在801%至84.7%之间。热处理使这些部分的抗氧化和血管舒张潜力普遍增加，观察到的EC值范围为0.22 mg/mL至0.26 mg/mL。我们可以得出结论，硬化似乎并没有最终影响所获得的富含肽部分的生物活性。最后，本研究表明挤压作为一种热加工方法在功能性食品成分生产中以及作为具有营养保健潜力的即食产品中的实际应用。此外，高压灭菌可作为硬化谷物的预处理方法，旨在将其作为对人类健康有潜在益处的全谷物使用。
