A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yan Wang , Alan Javier Hernández-Alvarez , Francisco M. Goycoolea , Cristina Martínez-Villaluenga
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Abstract

Protein derived from chia (Salvia hispanica L.), characterized by a balanced amino acid composition, represents a potentially healthier and environmentally friendly alternative poised for innovation within the plant-based food sector. It was hypothesized that the growing location of chia seeds and processing techniques used might influence protein digestion patterns, which in turn could affect the biological functions of the digestion products. To examine this hypothesis, we assessed the gastrointestinal fate of degummed-defatted flour (DDF), protein concentrate (PC), and isolated albumin (Alb) and globulin (Glo) fractions. Furthermore, we compared the antioxidant and anti-inflammatory activities of the resulting digesta by means of in vitro and cellular assays. Post-gastrointestinal digestion, the PC exhibited elevated levels of soluble protein (7.6 and 6.3 % for Mexican and British PC, respectively) and peptides (24.8 and 27.9 %, respectively) of larger molecular sizes compared to DDF, Alb, and Glo. This can be attributed to differences in the extraction/fractionation processes. Leucine was found to be the most prevalent amino acids in all chia digesta. Such variations in the digestive outcomes of chia protein components significantly influenced the bioactivity of the intestinal digestates. During gastrointestinal transit, British Glo exhibited the best reactive oxygen species (ROS) inhibition activity in oxidative-stressed RAW264.7 macrophages, while Mexican digesta outperformed British samples in terms of ROS inhibition within the oxidative-stressed Caco-2 cells. Additionally, both Mexican and British Alb showed effectively anti-inflammatory potential, with keratinocyte chemoattractant (KC) inhibition rate of 82 and 91 %, respectively. Additionally, Mexican PC and Alb generally demonstrated an enhanced capacity to mitigate oxidative stress and inflammatory conditions in vitro. These findings highlight the substantial potential of chia seeds as functional food ingredients, resonating with the shifting preferences of health-conscious consumers.

Abstract Image

关于奇异籽(Salvia hispanica L.)成分和蛋白质组分的消化行为和蛋白质功能的比较研究
从奇异籽(Salvia hispanica L.)中提取的蛋白质具有氨基酸组成均衡的特点,是植物性食品领域中一种潜在的更健康、更环保的创新替代品。我们假设,奇异籽的生长地点和加工技术可能会影响蛋白质的消化模式,进而影响消化产物的生物功能。为了验证这一假设,我们评估了脱胶脱脂面粉(DDF)、浓缩蛋白(PC)以及分离出的白蛋白(Alb)和球蛋白(Glo)部分的胃肠道转归。此外,我们还通过体外和细胞试验比较了消化物的抗氧化和抗炎活性。与DDF、Alb和Glo相比,胃肠道消化后的PC表现出更高水平的可溶性蛋白质(墨西哥PC和英国PC分别为7.6%和6.3%)和更大分子量的肽(分别为24.8%和27.9%)。这可能是由于提取/分馏过程的不同造成的。在所有奇异果消化物中,亮氨酸是最常见的氨基酸。奇异果蛋白质成分消化结果的这种差异极大地影响了肠道消化物的生物活性。在胃肠道转运过程中,英国 Glo 对氧化应激 RAW264.7 巨噬细胞中活性氧(ROS)的抑制活性最好,而墨西哥消化物对氧化应激 Caco-2 细胞中活性氧的抑制作用优于英国样品。此外,墨西哥和英国的藻蓝蛋白都显示出有效的抗炎潜力,对角质细胞趋化因子(KC)的抑制率分别为82%和91%。此外,墨西哥 PC 和英国 Alb 在体外缓解氧化应激和炎症条件的能力普遍增强。这些发现凸显了奇异籽作为功能性食品配料的巨大潜力,与注重健康的消费者不断变化的偏好产生了共鸣。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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