Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress
Resumen del póster presentado a la EuroFoodChem XIX Conference, celebrada en Budapest (Hungria) del 4 al 6 de octubre de 2017.
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2017
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| Online Access: | http://hdl.handle.net/10261/172258 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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Resumen del póster presentado a la EuroFoodChem XIX Conference, celebrada en Budapest (Hungria) del 4 al 6 de octubre de 2017. |
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European Commission |
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European Commission Bautista-Expósito, Sara Peñas, Elena Silván, José Manuel Dueñas, Montserrat Frías, Juana Martínez Villaluenga, Cristina |
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póster de congreso |
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Bautista-Expósito, Sara Peñas, Elena Silván, José Manuel Dueñas, Montserrat Frías, Juana Martínez Villaluenga, Cristina |
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Bautista-Expósito, Sara Peñas, Elena Silván, José Manuel Dueñas, Montserrat Frías, Juana Martínez Villaluenga, Cristina Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress |
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Bautista-Expósito, Sara |
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Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress |
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Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress |
| title_full |
Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress |
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Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress |
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Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress |
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alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress |
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2017 |
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http://hdl.handle.net/10261/172258 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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1777670602597859328 |
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dig-ictan-es-10261-1722582018-11-29T11:33:52Z Alkaline fermentation and enzymatic hydrolysis of lentil favors the release of bioactive compounds with protective effects against oxidative stress Bautista-Expósito, Sara Peñas, Elena Silván, José Manuel Dueñas, Montserrat Frías, Juana Martínez Villaluenga, Cristina European Commission Ministerio de Economía y Competitividad (España) Consejo Superior de Investigaciones Científicas (España) Resumen del póster presentado a la EuroFoodChem XIX Conference, celebrada en Budapest (Hungria) del 4 al 6 de octubre de 2017. Oxidative stress (excessive levels of radical oxygen species [ROS]) is involved in the initiation and progression of many chronic diseases. Dietary antioxidant compounds have a protective role against oxidative damage through different mechanisms. Legumes are sources of antioxidant peptides and phenolic compounds that must be released from food matrix components to become bioactive. Fermentation or enzymatic hydrolysis are used to release these bioactive compounds; however, combination of both treatments in alkaline conditions aiming at producing ingredients with antioxidant properties has not been explored yet. The objective of this study was to evaluate and compare the antioxidant activity of lentil soluble fractions obtained by three processing methods: fermentation with Lactobacillus plantarum (LP), enzymatic hydrolysis with Savinase® (S) and combination of the aforementioned treatments (LP+S). All treatments were performed at 37ºC, pH 8.5 for 15 h. Soluble fraction of raw lentil flour was used as control (C). Peroxyl radical scavenging activity of lentil soluble fractions was determined in vitro using oxygen radical absorbance capacity (ORAC) assay. The protective effect of lentil soluble fractions against oxidative stress was determined in RAW 264.7 macrophages cell line exposed to tert-butylhydroperoxide (t-BOOH). Cell viability and intracellular ROS levels were measured using tetrazolium dye and dichlorofluorescin probe, respectively. LP+S showed higher ORAC (508 mM Trolox equivalents [TE]/g) than LP (260 mM TE/g), S (384 mM TE/g) and C (302 mM TE/g). Cells treated with 100 µg/mL of LP, S or LP+S for 20 h showed similar viability to non-treated cells, indicating no cellular stress or damage. Under extreme oxidative conditions (2.5 mM t-BOOH for 3 h), pretreatment of macrophages with 100 µg/mL of LP, S and LP+S for 20 h greatly reduced intracellular ROS generation (50, 40, and 40% respectively) while C pretreatment was less effective (20%). Fractionation of LP+S by size exclusion chromatography was performed to further identify the main bioactive compounds. A total of 6 fractions were collected and tested for their antioxidant activity. Fraction II containing 560 mg/g of peptides and 50 mg/g of phenolic compounds was the most active reducing ROS in t-BOOH induced macrophages (53%) while also showed a high ORAC value (497 mM TE/g). HPLC-ESI-MS/MS analysis of fraction II allowed the identification of 31 peptides from convicilin, lectin and allergen Lenc1 and 7 phenolic compounds, mainly flavonoids, being kaempferol rutinoside-hexoside the flavonoid that presented higher concentration.. In conclusion, lentil flour processing by combination of fermentation and enzymatic hydrolysis in alkaline conditions may be useful to produce functional ingredients containing bioactive peptides and bound phenolics with enhanced peroxyl radical scavenging activity and protective effects against oxidative stress. This research was cofunded by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme through the project number AGL2013-43247-R. E. Penas thanks to Ramón y Cajal Programme. Peer Reviewed 2018-11-16T12:52:03Z 2018-11-16T12:52:03Z 2017 2018-11-16T12:52:03Z póster de congreso http://purl.org/coar/resource_type/c_6670 EuroFoodChem XIX Conference (2017) http://hdl.handle.net/10261/172258 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-43247-R Sí none |