Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

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dc.contributor.author

Sánchez-Velázquez, Oscar Abel

Cuevas-Rodríguez, Edith Oliva

Mondor, Martin

Ribéreau, Sabine

Arcand, Yves

Mackie, Alan

Hernández-Álvarez, Alan Javier

dc.date.accepted

2021-02-05

dc.date.accessioned

2024-12-20T23:32:56Z

dc.date.available

2024-12-20T23:32:56Z

dc.date.issued

2021-02-12

dc.date.submitted

2020-11-08

dc.description.abstract - en

Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (<0.2 ​kDa) reached >40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals.

dc.identifier.citation

Sánchez-Velázquez, O. A., Cuevas-Rodríguez, E. O., Mondor, M., Ribéreau, S., Arcand, Y., Mackie, A., & Hernández-Álvarez, A. J. (2021). Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Current Research in Food Science, 4, 93–104. https://doi.org/10.1016/j.crfs.2021.02.003

dc.identifier.doi

https://doi.org/10.1016/j.crfs.2021.02.003

dc.identifier.issn

2665-9271

dc.identifier.uri

https://open-science.canada.ca/handle/123456789/3226

dc.language.iso

en

dc.publisher - en

Elsevier B.V.

dc.rights - en

Creative Commons Attribution 4.0 International (CC BY 4.0)

dc.rights - fr

Creative Commons Attribution 4.0 International (CC BY 4.0)

dc.rights.uri - en

https://creativecommons.org/licenses/by/4.0/

dc.rights.uri - fr

https://creativecommons.org/licenses/by/4.0/deed.fr

dc.subject - en

Agriculture

Oats

Functional foods

dc.subject - fr

Agriculture

Avoine

Aliment fonctionnel

dc.subject.en - en

Agriculture

Oats

Functional foods

dc.subject.fr - fr

Agriculture

Avoine

Aliment fonctionnel

dc.title - en

Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

dc.type - en

Article

dc.type - fr

Article

local.article.journaltitle - en

Current Research in Food Science

local.article.journalvolume

4

local.pagination

93-104

local.peerreview - en

Yes

local.peerreview - fr

Oui

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