García-Casas Victoria E, Seiquer Isabel, Pardo Zaira, Haro Ana, Recio Isidra, Olías Raquel
Facultad de Ingeniería Química, Universidad de Guayaquil, Ciudadela Universitaria, Avenida Delta S/N y Avenida Kennedy, Guayaquil 090514, Ecuador.
Departamento Nutrición y Producción Animal Sostenible, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), San Miguel 101, Armilla, 18100 Granada, Spain.
Antioxidants (Basel). 2022 Sep 16;11(9):1827. doi: 10.3390/antiox11091827.
Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.
乳清基饮料可能是一种有效利用奶酪行业副产品的方式，既能减轻环境危害，又能同时生产出具有高营养和抗氧化特性的有益食品。在本研究中，通过将甜乳清、番荔枝和大麦混合制备了一种传统的厄瓜多尔饮料（Colada）。使用INFOGEST方法测定了体外消化前后的抗氧化特性，并分析了其与脂质和蛋白质组分肠道转化的关系。消化过程对抗氧化特性有积极影响，基于生物可利用部分（BF）中ABTS和FRAP值的增加，以及总多酚的大幅增加。此外，用Colada的BF预处理Caco-2细胞可显著降低通过二氯荧光素测定法测得的ROS生成（p < 0.001）。消化过程中脂肪酸谱发生了显著变化，例如饱和脂肪酸减少，多不饱和脂肪酸增加。通过SDS-PAGE和BF中的排阻分子色谱法检测蛋白质谱，结果表明大部分蛋白质在肠道阶段被消化。NanoLC-MS/MS分析显示，有18种抗氧化肽源自乳清蛋白，但也有16种来自大麦的具有潜在抗氧化特性的肽。总之，将甜乳清与番荔枝和大麦混合构成了一种具有强大抗氧化潜力的优质营养饮料。
