Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross-linking by Transglutaminase

Simple item page
dc.contributor.authorPopović, Ljiljana
dc.contributor.authorStolić, Žužana
dc.contributor.authorČakarević, Jelena
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorTomić, Jelena
dc.contributor.authorŠijački, Mirjana
dc.date.accessioned2018-06-28T14:04:51Z
dc.date.available2018-06-28T14:04:51Z
dc.date.issued2017-09-04
dc.descriptionpeer-revieweden_US
dc.description.abstractThe objective of this study was to show that biologically active hydrolysates can be obtained by simulated human gastrointestinal digestion (HGD) of transglutaminase cross-linked pumpkin oil cake protein (Tg-C) which was previously reported as a potential functional food additive. A two-stage in vitro digestion model system (by pepsin and α chymotrypsin and trypsin, simultaneously) was used to simulate the process of HGD on native and Tg-C major storage pumpkin oil seed/cake protein, cucurbitin (C). The biologically active potential of the digests was evaluated, measuring the angiotensin-converting-I enzyme (ACE) inhibitory and anti-oxidant capacity. The ACE inhibitory activity was determined in both final digests, with IC50 = 0.30 ± 0.04 mg/ml for C and IC50 = 0.28 ± 0.01 for Tg-C. The anti-oxidant potency of the examined proteins was enhanced by the digestion process. The 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation activities and reducing power testing showed that all the hydrolysates act as a radical quencher and reducing agents. Overall, the results showed that the cross-linking by Tg did not influence the digestion process, as well as having no effect on the biological activity of the hydrolysates. These also indicate that Tg-C, if used as functional food additive, after food consumption can be digested and become a source of peptides exerting positive effects on human health.en_US
dc.description.sponsorshipThis work was supported by grant number III 46010 from Ministry of Education, Science and Technological Development of Republic of Serbia.en_US
dc.identifier.citationLj. Popović, Ž. Stolić, J. Čakarević, A. Torbica, J. Tomić, M. Šijački. Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross-linking by Transglutaminase. Journal of the American Oil Chemists' Society, 94 (2017) 1245–1251.en_US
dc.identifier.issn0003-021X
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/89
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relation.ispartofseries001;0084
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectACE inhibitionen_US
dc.subjectanti-oxidant activityen_US
dc.subjectCucurbita pepoen_US
dc.subjectIn vitro digestionen_US
dc.subjecttransglutaminaseen_US
dc.titleBiologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross-linking by Transglutaminaseen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Popovic et al. 2017 Final.pdf
Size:
4.2 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
19.5 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers