Yam (Dioscorea cayennensis) protein concentrate: Production, characterization and in vitro evaluation of digestibility

Nascimento, Edilza Silva do; Oliveira, Julia Mariano Caju de; Lacerda, José Thalles Jocelino Gomes de; Montenegro, Samara Batista; Caetano‐Silva, Maria Elisa; Dias, Mirella; Mendes, Maria Anita; Juliano, María A.; Santi-Gadelha, Tatiane; Pacheco, Maria Teresa Bertoldo; Gadelha, Carlos Alberto de Almeida

doi:10.1016/j.lwt.2020.110771

Cited by 4 publications

(6 citation statements)

References 33 publications

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“…Among these, the most intense bands around 30 kDa ( Figure 3 , line G0) represented the major storage protein in the yam tuber, namely, dioscorin [ 4 ]. This result was in accordance with the previous studies conducted by Silva do Nascimento, Caju de Oliveira [ 7 ] and Nagai, Nagashima [ 5 ]. In addition, other protein bands observed with a lower MW from 13 to 22 kDa of both samples ( Figure 3 , line G0) might be related to the albumin proteins in yam, which was reported as having enhanced properties of protein solubility, gelling capacity and foamability [ 22 ].…”

Section: Resultssupporting

confidence: 93%

“…In the meantime, the bands represented the proteins with a MW lower than 13 kDa became more intense than the initials ones at G0 with the SGD progressed ( Figure 3 , line G1 and G2), indicating a hydrolysis of the proteins into smaller peptide fragments in this stage. Similar results could be found in many studies related to the simulated gastrointestinal digestion of plant proteins [ 7 , 23 , 24 ]. Furthermore, Figure 3 obviously shows that the gel became clearer as the SID progressed, which means the polypeptides obtained in the SGD stage were further broken down by pancreatin into a large number of oligopeptides and amino acids with a MW below 10 kDa.…”

Section: Resultssupporting

confidence: 90%

“…Furthermore, Figure 3 obviously shows that the gel became clearer as the SID progressed, which means the polypeptides obtained in the SGD stage were further broken down by pancreatin into a large number of oligopeptides and amino acids with a MW below 10 kDa. The result was supported by Silva do Nascimento, Caju de Oliveira [ 7 ], who found that polypeptides with a relatively high MW were converted into oligopeptides with a MW lower than 3 kDa after complete simulated in vitro digestion. Nikoo, Regenstein [ 25 ] reported the peptide weight distribution of rainbow trout during autolysis.…”

Section: Resultsmentioning

confidence: 75%

“…It is known that the viscosity of yam tuber mucilage is mainly due to the viscous storage protein, which was identified as dioscorin [ 5 , 6 ]. Silva do Nascimento, Caju de Oliveira [ 7 ] studied yam protein digestibility and the peptide profile using simulated in vitro digestion, providing information for understanding the potential bioactive activity of the generated small molecules for human health.…”

Section: Introductionmentioning

confidence: 99%

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Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure

Zhang

Ketnawa

Thuengtung

et al. 2022

Foods

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The consumption of raw yam tuber through grated yam “tororo” is a major and popular diet in Japan. However, few studies have been undertaken to evaluate the digestive characteristics of raw yam tubers. This study aimed to fill this gap by investigating the changes in the protein profile, protein and starch digestibility, antioxidant capacity and microstructure of two typical yam tubers (Nagaimo N-10 and Nebaristar) in the Japanese diet, applying a simulated in vitro digestion method. Results showed that both samples contained a considerable protein content of about 11% (dry basis) and a protein digestibility of 43–49%. The electrophoretic patterns confirmed that dioscorin was the main protein of the yam tuber, and it could be digested into peptides and free amino acids with low molecular weight during in vitro digestion. The starch hydrolysis results suggested that eating raw yam tuber cannot induce a fast glycemic increase for consumers due to a low starch digestibility of 4.4–6.1%. In addition, Nebaristar showed a higher bioaccessibility in some key amino acids and total phenolic content than the Nagaimo N-10. This study provides some essential nutritional information and simulated digestion behaviours of the raw yam tubers, which could be useful for consumers and industries when buying and processing yam tubers from the perspective of changes in the nutritional profile during digestion.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure

Zhang

Ketnawa

Thuengtung

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The release of free amino acids is one of the important indicators for the evaluation of protein bioavailability. 38 The impacts of myosin and polyphenol interactions after freezing on the content and types of free amino acids of the myosin digestion products were quantified (Table 2). Among the 18 types of free amino acids detected in Penaeus vannamei myosin digestion products, the contents of Lys and Phe, which are essential amino acids for the human body, were the highest.…”

Section: Resultsmentioning

confidence: 99%