Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions

Ketnawa, Sunantha; Ogawa, Yukiharu

doi:10.1016/j.jff.2018.11.046

Cited by 81 publications

(58 citation statements)

References 32 publications

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“…Moreover, proteins may undergo a partial or complete dissociation, denaturation, and even aggregation of unfolded molecules during cooking, resulting in loss of solubility [ 32 , 34 ]. Several studies have evaluated the effect of processing conditions, such as soaking, cooking, germination, or fermentation, on protein digestion of legume seeds [ 8 , 17 , 24 , 35 ], showing variations across different and even within the same legume specie, since a variety of parameters, such as temperature, time, moisture content, or particle size, can influence [ 33 ]. For instance, mechanical forces applied to soybean samples (particle size produced) and order of treatments (cooking before or after milling) may determine the extent of protein digestion, depending on the fraction of broken cells and then proteins accessible to pancreatic proteases [ 32 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…These three assays are usually categorized as electron transfer (ET)-based methods, although DPPH and ABTS assays can also act in hydrogen atom transfer (HAT) reactions [ 46 ]. The antioxidant activity of legume seeds after processing conditions, such as soaking, germination, fermentation, or cooking, has been widely studied [ 17 , 35 , 47 ]. However, few studies have evaluated their activity throughout in vitro GID, in which digestive enzymes may hydrolyze proteins and release antioxidant peptides, as well as phenolic compounds bound to protein fractions, thus increasing their availability to interact with reactive oxygen species (ROS).…”

Section: Resultsmentioning

confidence: 99%

“…The ABTS method is used to evaluate the antioxidant activity of both hydrophilic and lipophilic compounds. Thus, peptides and phenolics present in seed legumes have shown to have ABTS radical scavenging activity [ 17 , 35 ]. The results obtained from ABTS assays of the three legumes are shown in Figure 4 .…”

Section: Resultsmentioning

confidence: 99%

“…The content of TCA-soluble peptides was determined based on the methodology used by Ketnawa et al [ 17 ]. A total of 50 μL of each sample, in triplicate, was added to 450 μL of TCA (5%, w / v ), vortexed, and kept at 4 °C for 1 h. After centrifugation (8000 g, 10 min), the supernatant was taken, and the TCA-soluble peptide content was determined by measuring the absorbance at 280 nm.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes

Gallego

Arnal

Baviera

et al. 2020

Foods

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Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking, and microwave) and the evaluation of protein digestion and antioxidant activity during simulated gastrointestinal digestion (GID). The different cooking methods of legumes led to differences in the physicochemical properties of the pastes, as well as on the textural and viscoelastic characteristics, except for soybean samples, despite all the pastes presenting elastic properties and weak gel behavior. Cooking followed by GID improved the protein digestibility and antioxidant activity of the legumes, which was attributed to released peptides and amino acids more than free phenolics. However, the fate and extent at each digestion stage was different according to the legume type and cooking method, as it would be influenced by the matrix structure and interaction between components. This work has expanded knowledge about the properties, digestibility, and antioxidant activity of different cooked legumes for a future design of pastes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes

Gallego

Arnal

Baviera

et al. 2020

Foods

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“…HA leave extracts were evaluated NO radical scavenging activity Griess Reagent kit. No was produced from the interaction of SNP in aqueous solution with oxygen to produce nitrite ion [22]. The results showed that the inhibition of NO production was highest in methanol extract followed by ethanol extract and water extract of HA leave extracts at 1 mg/ml concentrations.…”

Section: Hydroxyl Radical Scavenging Assaymentioning

confidence: 96%

Antioxidant and Free Radical Scavenging Activity of Hibiscus Acetosella Leaves Extracts

Dumrongphuttidecha¹,

Thungmungmee²,

Khobjai³

et al. 2019

Int J App Pharm

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Objective: Hibiscus acetosella (HA) or Chaba Maple is native plant and cultivated in tropical western in Africa and north of America. The characteristicsof HA are red to purple in stem, leaf, and flower that are the pigment of antioxidant compound as anthocyanins. Anthocyanins are in the groupof flavonoid and have the role as functional foods which have several health benefits such as obesity and diabetes control, cardiovascular diseaseprevention, and others. Hence, the aim of this study was to investigate the antioxidant and free radical scavenging activity of HA leaves extracts.Materials and Methods: HA (Chaba Maple) leaves were collected in Pathum Thani province, Thailand, and were dried and extracted by macerationtechnique with three solvents – water, ethanol, and methanol. The antioxidant properties of extracts were carried out using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay and ferric reducing antioxidant power (FRAP) assay. The extracts wereexamined for their scavenging effect on hydroxyl radical (•OH) using hydroxyl radical scavenging assay and nitric oxide (NO) radical (•NO) using NOradical scavenging assay.Results: For ABTS, FRAP, and hydroxyl radical scavenging assay, ethanol extract showed the highest antioxidant property which the percentageinhibitions were 69.04%, 2381.84 μM/mg extract, and 62.88 mg/ml, respectively. For NO scavenging activity, methanol extract showed highest abilityto scavenge NO which percentage inhibition was 101.28±0.73 mg/ml.Conclusion: The results of this study showed that ethanolic, methanolic, and water extract of HA leaves had scavenge and reducing antioxidantproperties.

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Enhancement of functional properties, digestive properties, and in vitro digestion product physiological activity of extruded corn gluten meal by enzymatic modification

Huang,

Zhao,

Cai

et al. 2024

J Sci Food Agric

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BackgroundEnzymatic modification is an effective means of improving the functional properties, digestive properties, and in vitro digestion product physiological activity of proteins, thus significantly expanding protein uses in various food applications.ResultsIn this study, the addition of chymotrypsin (CT) at pH 9.0 and 11.0 was found to significantly improve the functional properties (solubility, foaming properties, water holding capacity and oil holding capacity, etc.) and digestive properties of extruded corn gluten meal (ECGM). Similar changes were observed when treating ECGM with glutaminase (GL), protein glutaminase (PG), and papain (PA). These changes were likely due to the increase in number of carboxyl groups and the multiple effects of change in protein net charge and conformation caused by enzymatic deamidation. Of note, ECGM deamidated by CT showed the highest degree of deamidation, solubility, gastrointestinal digestibility at pH 11.0, up to 44.92%, 43.75%, and 82.22%, respectively. In addition, CT‐ECGM digestion product exhibited strong antioxidant activity and potential to promote alcohol metabolism both in static digestion model and dynamic digestion model, even comparable to commercial corn peptides (CCP), while being inexpensive and low bitterness compared to CCP. Meanwhile, the physiological activity enhanced as molecular weight of digestion product decreased with digested component being strongest activity.ConclusionThis study may promote the application of ECGM as food recipe in food industry or even substitute CCP.This article is protected by copyright. All rights reserved.

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Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions

Cited by 81 publications

References 32 publications

Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes

Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes

Antioxidant and Free Radical Scavenging Activity of Hibiscus Acetosella Leaves Extracts

Enhancement of functional properties, digestive properties, and in vitro digestion product physiological activity of extruded corn gluten meal by enzymatic modification

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