Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion

•Germinated amaranth (GA) was subjected to in vitro simulated gastrointestinal digestion.•GA peptides were released after gastrointestinal digestion.•GA digests and peptides showed anti-inflammatory effect.•GA peptides fraction (3–10 kDa) exhibited higher antioxidant activity.•Antioxidant and anti-i...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2021-05, Vol.343, p.128394, Article 128394
Hauptverfasser:	Sandoval-Sicairos, Eslim Sugey, Milán-Noris, Ada Keila, Luna-Vital, Diego Armando, Milán-Carrillo, Jorge, Montoya-Rodríguez, Alvaro
Format:	Artikel
Sprache:	eng
Schlagworte:	Amaranth Amaranthus - growth & development Amaranthus - metabolism Animals Anti-inflammatory Anti-Inflammatory Agents - chemistry Anti-Inflammatory Agents - pharmacology Antioxidant Antioxidants - chemistry Bioactive peptides Cell Survival - drug effects Digestion Germination In vitro gastrointestinal digestion Lipopolysaccharides - toxicity Macrophages - cytology Macrophages - drug effects Macrophages - metabolism Mice Nitric Oxide - metabolism Pancreatin - metabolism Peptides - chemistry Peptides - metabolism Peptides - pharmacology RAW 264.7 Cells
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	•Germinated amaranth (GA) was subjected to in vitro simulated gastrointestinal digestion.•GA peptides were released after gastrointestinal digestion.•GA digests and peptides showed anti-inflammatory effect.•GA peptides fraction (3–10 kDa) exhibited higher antioxidant activity.•Antioxidant and anti-inflammatory peptides sequences in GA digests were identified. Amaranth (Amaranthus hypochondriacus) is an ancestral nutritional grain and good source of bioactive compounds as peptides. In this study, the effect of in vitro simulated gastrointestinal digestion (SGD) of germinated amaranth on the release of antioxidant and anti-inflammatory peptides was evaluated. The germinated amaranth peptides generated during SGD were released after 90 min of incubation with pancreatin and fractioned to F1 (>10 kDa), F2 (3–10 kDa), and F3 (
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2020.128394