info:eu-repo/semantics/article
Digestibility of Quinoa (Chenopodium quinoa Willd.) Protein Concentrate and Its Potential to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model
Fecha
2017-09Registro en:
Vilcacundo, Rubén; Barrio, Daniel Alejandro; Carpio, C.; García Ruiz, A.; Rúales, J.; et al.; Digestibility of Quinoa (Chenopodium quinoa Willd.) Protein Concentrate and Its Potential to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model; Springer; Plant Foods for Human Nutrition; 72; 3; 9-2017; 294-300
0921-9668
CONICET Digital
CONICET
Autor
Vilcacundo, Rubén
Barrio, Daniel Alejandro
Carpio, C.
García Ruiz, A.
Rúales, J.
Hernández Ledesma, B.
Carrillo, W.
Resumen
Quinoa protein concentrate (QPC) was extracted and digested under in vitro gastrointestinal conditions. The protein content of QPC was in the range between 52.40 and 65.01% depending on the assay used. Quinoa proteins were almost completely hydrolyzed by pepsin at pH of 1.2, 2.0, and 3.2. At high pH, only partial hydrolysis was observed. During the duodenal phase, no intact proteins were visible, indicating their susceptibility to the in vitro simulated digestive conditions. Zebrafish larvae model was used to evaluate the in vivo ability of gastrointestinal digests to inhibit lipid peroxidation. Gastric digestion at pH 1.2 showed the highest lipid peroxidation inhibition percentage (75.15%). The lipid peroxidation activity increased after the duodenal phase. The digest obtained at the end of the digestive process showed an inhibition percentage of 82.10%, comparable to that showed when using BHT as positive control (87.13%).