Jute seed bioactive compounds: amino acids, polyphenolics, antioxidants and hydrolyzing enzymes inhibitory property

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY
Oluwole Steve Ijarotimi , Opeyemi Rachael Fagoroye , Timilehin David Oluwajuyitan
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引用次数: 1

Abstract

The processed whole jute seed flour (JSF), protein isolate (JSI) and hydrolysate (JSH) were subjects to amino-acids, phytochemicals, phenolic profiles, antioxidant, and enzymes (pancreatic lipase, α-amylase and α-glucosidase) inhibitory properties analysis. Protein and in-vitro protein digestibility of the samples ranged were 10−66 g/100 g and 17.5%−20.8%, respectively. Essential, sulphur, aromatic, branched chain, antioxidant, and hydrophobic amino-acids concentrations varied from 30.97−34.74, 2.91−3.53, 11.50−12.49, 14.12−16.55, 17.84−20.39, and 36.59−42.41 g/100 g protein, respectively. Phytochemical concentrations were significantly different (P > 0.05). For phenolic profile, vanillic acid had the highest concentration followed by naringin acid. JSI exhibited highest antioxidant activity in respect to 1,1-diphenyl-2-picryl-hydrazyl (DPPH), Fe2+ chelation, OH radical, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power, and inhibitory properties against lipase (53.4%), α-amylase (31.8%) and α-glucosidase (43.8%) enzymes, while JSF had the least. In conclusion, JSI exhibited supreme scavenging activities and attenuation of lipase, and carbohydrate hydrolyzing enzymes. Hence, JSI may be suitable as therapeutic agent for the prevention/management of food related diseases instead of synthetics agents with many side effects.

黄麻种子生物活性化合物:氨基酸、多酚类物质、抗氧化剂和水解酶抑制特性
对加工后的全黄麻籽粉(JSF)、分离蛋白(JSI)和水解产物(JSH)的氨基酸、植物化学物质、酚类物质、抗氧化剂和酶(胰脂肪酶、α-淀粉酶和α-葡萄糖苷酶)的抑制特性进行了分析。样品的蛋白质和体外蛋白质消化率分别为10−66 g/100 g和17.5%−20.8%。必需氨基酸、硫氨基酸、芳香氨基酸、支链氨基酸、抗氧化剂氨基酸和疏水氨基酸的浓度分别为30.97−34.74、2.91−3.53、11.50−12.49、14.12−16.55、17.84−20.39和36.59−42.41 g/100 g蛋白质。植物化学物质浓度差异显著(P>0.05),酚类物质浓度以香兰素酸最高,其次为柚皮苷酸。JSI对1,1-二苯基-2-苦基-肼(DPPH)、Fe2+螯合、OH自由基、2,2′-叠氮双-(3-乙基苯并噻唑啉-6-磺酸)和铁还原抗氧化能力的抗氧化活性最高,对脂肪酶(53.4%)、α-淀粉酶(31.8%)和α-葡萄糖苷酶(43.8%)的抑制活性最低。总之,JSI对脂肪酶和碳水化合物水解酶表现出最高的清除活性和衰减作用。因此,JSI可能适合作为预防/管理食品相关疾病的治疗剂,而不是具有许多副作用的合成剂。
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CiteScore
5.80
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