Digestibility of Quinoa (<Emphasis Type="Italic">Chenopodium quinoa</Emphasis> Willd.) Protein Concentrate and Its Potential to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model |
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| Authors: | R Vilcacundo D Barrio C Carpio A García-Ruiz J Rúales B Hernández-Ledesma W Carrillo |
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| Institution: | 1.Laboratorio de Alimentos Funcionales, Facultad de Ciencia e Ingeniería en Alimentos,Universidad Técnica de Ambato,Ambato,Ecuador;2.Universidad Nacional de Rio Negro,Viedma,Argentina;3.Department of Food Science and Biotechnology,Escuela Politécnica National,Quito,Ecuador;4.Instituto de Investigación en Ciencias de la Alimentación, (CIAL, CSIC-UAM, CEI UAM+CSIC),Madrid,Spain |
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| Abstract: | 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%). |
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