PDF(Pubmed)
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.
摘要：
源自chia（SalviahispanicaL.）的蛋白质，以平衡的氨基酸组成为特征，代表了一种潜在的更健康，环保的替代方案，有望在植物性食品领域进行创新。据推测，正大种子的生长位置和加工技术可能会影响蛋白质的消化模式，这反过来会影响消化产物的生物学功能。为了检验这个假设，我们评估了脱胶脱脂面粉（DDF）的胃肠道命运，浓缩蛋白（PC），和分离的白蛋白(Alb)和球蛋白(Glo)级分。此外，我们通过体外和细胞试验比较了所得消化物的抗氧化和抗炎活性。胃肠消化后，PC表现出高水平的可溶性蛋白质(墨西哥和英国PC为7.6%和6.3%，分别）和肽（24.8%和27.9%，分别)与DDF相比具有更大的分子尺寸，Alb,还有格洛.这可以归因于萃取/分馏过程的差异。发现亮氨酸是所有chia消化物中最普遍的氨基酸。chia蛋白成分的消化结果的这种变化显着影响了肠道消化液的生物活性。在胃肠运输过程中，英国Glo在氧化应激的RAW264.7巨噬细胞中表现出最佳的活性氧（ROS）抑制活性，而墨西哥消化在氧化应激Caco-2细胞内的ROS抑制方面优于英国样品。此外,墨西哥和英国的Alb都显示出有效的抗炎潜力，角质形成细胞化学引诱物（KC）抑制率为82％和91％，分别。此外,墨西哥PC和Alb通常表现出增强的体外减轻氧化应激和炎症状况的能力。这些发现突出了正大种子作为功能性食品成分的巨大潜力，与注重健康的消费者不断变化的偏好产生共鸣。
