Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion

Vilcacundo, Rubén; Martínez‐Villaluenga, Cristina; Hernández-Ledesma, Blanca

doi:10.1016/j.jff.2017.06.024

Cited by 204 publications

(131 citation statements)

References 52 publications

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“…The α ‐amylase inhibitory activity of peptides released during the duodenal phase was within the range reported for isolated peptides from cumin seed and pinto bean Protamex hydrolyzates . Peptides formed during kiwicha protein digestion showed lower α ‐amylase inhibitory activity compared with quinoa gastroduodenal digests after 60 min (IC 50 = 0.53 mg protein mL −1 ) and 120 min (IC 50 = 0.19 mg protein mL −1 ) of pancreatin hydrolysis …”

Section: Resultssupporting

confidence: 70%

Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro gastrointestinal digestion

et al. 2018

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Section: Resultssupporting

confidence: 70%

Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro gastrointestinal digestion

et al. 2018

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“…Quinoa as a flowering plant with high nutritious value belongs to the amaranth family (Nongonierma, Le Maux, Dubrulle, Barre, & FitzGerald, ). It has been traditionally cultivated in the Andean region of northwestern South America since thousands of years ago (Vilcacundo, Martínez‐Villaluenga, & Hernández‐Ledesma, ). Quinoa and its derived products contain both macronutrients and micronutrients, for example, protein, polysaccharides, fatty acids, fiber, polyphenols, vitamins, and minerals (Park, Lee, Kim, & Yoon, ).…”

Section: Introductionmentioning

confidence: 99%

“…The higher protein concentrations of quinoa as a gluten‐free grain while compared with other dietary grains such as wheat, rice, maize, oat, and barley are well documented (Calderelli, Benassi, Visentainer, & Matioli, ; Comai et al., ; Nongonierma et al., ). Several investigations were carried out to evaluate the functional properties of quinoa, including treatment of hypertension, diabetes, hypercholesterolemia, and celiac disease (CD) (Asao & Watanabe, ; Vilcacundo et al., ; Zevallosm, Herencia, & Ciclitira, ). In this regard, according to Food and Agriculture Organization (FAO), quinoa is an ancient crop with notable contribution in world food security (Rizzello et al., ).…”

Section: Introductionmentioning

confidence: 99%

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

Mahdavi-Yekta

Nouri

Azizi

2019

Food Science & Nutrition

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In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin enzymes. Then, the effect of different temperatures (40, 45, 50, and 55°C), periods of time (60, 120, 150, 180, and 210 min), and the ratio of enzyme to substrate (30, 60, and 90 Anson unit/kg protein) on degree of hydrolysis were examined. Also, the antioxidant activity was assessed using DPPH radical scavenging test, and investigated using a completely randomized design. According to results, the optimum condition to produce hydrolyzates with the highest degree of hydrolysis (24.65%) was 55°C, 210 min, with ratio of enzyme to substrate of 60 Anson unit/kg protein, The highest antioxidant activity (35.44) of protein hydrolyzed was achieved at 150 min, 50°C, and the ratio of enzyme to substrate 60 (Anson unit/kg protein). Moreover, there was no significant ( p > 0.05) between the level of hydrolysis and the antioxidant activity was among different time and temperatures. In conclusion, the peptide derived from quinoa protein showed a sufficient antioxidant activity to be incorporated in food products.

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“…), a pseudocereal, has been introduced in China in the last years. Such as, peptides from gastrointestinal digestion of Quinoa protein showed the antidiabetic potential activities and chemopreventive properties (Vilcacundo, Mart ınez-Villaluenga, & Hern andez-Ledesma, 2017;Vilcacundo, Miralles, Carrillo, & Hern andezledesma, 2018). Protein from Quinoa showed the balanced essential amino acids pattern and cholesterol-lowering activity (Takao et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

et al. 2018

Cereal Chem

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Background and objectives:The effects of ultrasound pretreatment with different levels of power output (200, 400, and 600 W) on hydrolysis degree of Quinoa protein isolate (QPI) and antioxidant activity of QPI hydrolyzate were studied.The secondary structure, surface hydrophobicity, intrinsic fluorescence, and scanning electron microscopy (SEM) of QPI treated by ultrasound were measured.The untreated QPI and high-temperature treatment (90°C for 30 min) were used as control. Findings:The results showed that ultrasound pretreatment at 400 W significantly improved the hydrolysis degree of QPI and antioxidant activity of QPI hydrolyzate. The changes in secondary structure, surface hydrophobicity, and intrinsic fluorescence indicated the unfolding of QPI after ultrasound. The SEM results showed that ultrasound treatment resulted in the deformation of QPI. Conclusions:The improvement in degree of hydrolysis might be related to the changes in structure induced by ultrasound treatment, which supported more groups for the process of enzymatic hydrolysis. Significance and novelty: The power output selection of ultrasound pretreatment is essential for improvement of accessibility of QPI to the alcalase and preparation of antioxidant peptides. K E Y W O R D Santioxidant activity, Quinoa protein isolate, structure, ultrasound pretreatment

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Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion

Cited by 204 publications

References 52 publications

Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro gastrointestinal digestion

Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro gastrointestinal digestion

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

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