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Antioxidant capacity of flaxseed products: the effect of in vitro digestion.
Plant Foods Hum Nutr. 2013 Mar; 68(1):24-30.PF

Abstract

This study evaluated the effect of in vitro digestion of flaxseed products on Folin-Ciocalteu reagent reducing substances (FCRRS), its antioxidant capacity and prevention of oxidative DNA damage in human monocyte cell line U937. Flaxseed protein isolate was obtained from defatted flaxseed meal and the protein hydrolysate with high antioxidant capacity was obtained from hydrolysis of the protein isolate with Alcalase in a two factor central composite rotatable design (pH 8.5 and enzyme: substrate 1:90, w/w). The FCRRS content and antioxidant capacity measured by FRAP and ORAC in aqueous and 70 % methanol extracts were the highest in protein hydrolysate, followed by protein isolate, while the defatted meal showed the lowest values. After in vitro gastrointestinal digestion, the FCRRS content of protein isolate and hydrolysate reached similar values, however the hydrolysate had the highest antioxidant capacity, measured by FRAP while the isolate had the highest ORAC values. The defatted meal showed the lowest capacity in all assays (p < 0.05). The hydrolysate did not protect against DNA damage induced by H2O2 in U937 cells under the conditions of the present study. The results suggest that flaxseed protein isolate and hydrolysate are potential functional food ingredients with antioxidant capacity.

Authors+Show Affiliations

Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - Unicamp, R. Monteiro Lobato, 80, PO Box 6121, Campinas, SP, Brazil, 13083-862.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23224443

Citation

Silva, F G D., et al. "Antioxidant Capacity of Flaxseed Products: the Effect of in Vitro Digestion." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 68, no. 1, 2013, pp. 24-30.
Silva FG, O'Callagahan Y, O'Brien NM, et al. Antioxidant capacity of flaxseed products: the effect of in vitro digestion. Plant Foods Hum Nutr. 2013;68(1):24-30.
Silva, F. G., O'Callagahan, Y., O'Brien, N. M., & Netto, F. M. (2013). Antioxidant capacity of flaxseed products: the effect of in vitro digestion. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 68(1), 24-30. https://doi.org/10.1007/s11130-012-0329-6
Silva FG, et al. Antioxidant Capacity of Flaxseed Products: the Effect of in Vitro Digestion. Plant Foods Hum Nutr. 2013;68(1):24-30. PubMed PMID: 23224443.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant capacity of flaxseed products: the effect of in vitro digestion. AU - Silva,F G D, AU - O'Callagahan,Y, AU - O'Brien,N M, AU - Netto,F M, PY - 2012/12/11/entrez PY - 2012/12/12/pubmed PY - 2013/8/13/medline SP - 24 EP - 30 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 68 IS - 1 N2 - This study evaluated the effect of in vitro digestion of flaxseed products on Folin-Ciocalteu reagent reducing substances (FCRRS), its antioxidant capacity and prevention of oxidative DNA damage in human monocyte cell line U937. Flaxseed protein isolate was obtained from defatted flaxseed meal and the protein hydrolysate with high antioxidant capacity was obtained from hydrolysis of the protein isolate with Alcalase in a two factor central composite rotatable design (pH 8.5 and enzyme: substrate 1:90, w/w). The FCRRS content and antioxidant capacity measured by FRAP and ORAC in aqueous and 70 % methanol extracts were the highest in protein hydrolysate, followed by protein isolate, while the defatted meal showed the lowest values. After in vitro gastrointestinal digestion, the FCRRS content of protein isolate and hydrolysate reached similar values, however the hydrolysate had the highest antioxidant capacity, measured by FRAP while the isolate had the highest ORAC values. The defatted meal showed the lowest capacity in all assays (p < 0.05). The hydrolysate did not protect against DNA damage induced by H2O2 in U937 cells under the conditions of the present study. The results suggest that flaxseed protein isolate and hydrolysate are potential functional food ingredients with antioxidant capacity. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/23224443/Antioxidant_capacity_of_flaxseed_products:_the_effect_of_in_vitro_digestion_ L2 - https://doi.org/10.1007/s11130-012-0329-6 DB - PRIME DP - Unbound Medicine ER -