Inhibition of Lipid Peroxidation of Kiwicha (Amaranthus caudatus) Hydrolyzed Protein Using Zebrafish Larvae and Embryos

Abstract

Amaranth protein concentrate (APC) was hydrolyzed under in vitro gastrointestinal conditions. APC proteins were partially degraded by pepsin at pHs 1.2, 2.0, and 3.2. During the intestinal phase (pepsin/pancreatin enzymes at pH 7.0), no polypeptide bands were observed in the gel, suggesting the susceptibility of amaranth proteins to the action of digestive enzymes. The potent in vitro inhibition of lipid peroxidation, shown by the gastric and intestinal digests, was confirmed in the zebrafish larvae, with a 72.86% reduction in oxidation of lipids in the presence of the gastric hydrolysate at pH 2.0, compared to a 95.72% reduction in the presence of the gastrointestinal digest. APC digests were capable of reducing reactive oxygen species (ROS) production in the zebrafish embryo model with a value of fluorescence of 52.5% for the gastric hydrolysate, and 48.4% for the intestinal hydrolysate.

Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity

“…Their antioxidant capacity in vitro and in vivo was also demonstrated. (Vilcacundo et al., 2017, 2018). Piñuel, Boeri, et al.…”

“…Then, zebrafish embryos were rinsed using fresh embryo media until 24 hpf were completed. The assay was performed in triplicate (Hu et al., 2017; Vilcacundo et al., 2018).…”

Influence of the Maturity Stage on the Phytochemical Composition and the Antioxidant Activity of Four Andean Blackberry Cultivars (Rubus glaucus Benth) from Ecuador

“…Natural antioxidants are compounds that can be found in food and can prevent the oxidation of other molecules. Oxidation is generated because of the action of free radicals and other reactive oxygen species, causing oxidative damage to cellular structures, DNA, proteins, and other biomolecules [6][7][8][9].…”

Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato (Solanum tuberosum) Cultivars

“…These studies show the possibilities of enhancing the quality of diets when consuming food with high antioxidant properties. Thus, there is a continuous search for new natural compounds with antioxidant capacity such as proteins, hydrolysates, peptides, polyphenols, carotenoids, and flavonoids components [ 16 , 17 , 18 , 19 , 20 ]. Many epidemiological studies relate the prevention of cardiovascular diseases with the consumption of polyphenols in the diet.…”