Protective ability against oxidative stress of brewers' spent grain protein hydrolysates

卷:228

Vieira, Elsa F. ; da Silva, Diana Dias ; Carmo, Helena ; Ferreira, Isabel M. P. L. V. O.

Univ Porto

关键词: Brewer's spent yeast (BSY);    Brewer's spent grain (BSG);    Protein hydrolysates;    Antioxidant activity;    Alcalase (R);    Neutrase (R);    Caco-2 cells;    HepG2 cells;   

DOI  :  10.1016/j.foodchem.2017.02.050

学科分类：食品科学和技术

【 摘 要 】

The protein fraction of Brewers' spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer's spent yeast (BSY) proteases, Neutrase (R) and Alcalase (R), at the same proteolytic activity (1 U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50 degrees C, 4 h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10 kDa and <3 kDa were assayed. Additionally, the protective ability of <10 kDa fractions against oxidative stress on Caco-2 and HepG2 cells was investigated. Alcalase (R) hydrolysate presented significantly (p < 0.05) higher TPC and FRAP (0.083 mg GAE/mg dw; 0.101 mg TE/mg dw, respectively) than Neutrase (R) and BSY hydrolysates. The three BSG protein hydrolysates (fraction <10 kDa) exerted protective effect against free-radical induced cytotoxicity in Caco-2 and HepG2 cell lines, but the strongest effect was observed for BSY hydrolysates, therefore, it presents greater potential as functional ingredient. (C) 2017 Elsevier Ltd. All rights reserved.