Protective ability against oxidative stress of brewers' spent grain protein hydrolysates

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Vieira, EF (Author) Other; da Silva, DD (Author) Other; Helena Carmo (Author) FFUP; Ferreira, Isabel (Author) FFUP

Journal

Title: Food Chemistry

Vol. 228

Pages: 602-609

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 33 Citations

Other information

Authenticus ID: P-00M-F77

DOI: 10.1016/j.foodchem.2017.02.050

Abstract (EN): The protein fraction of Brewers' spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer's spent yeast (BSY) proteases, Neutrase (R) and Alcalase (R), at the same proteolytic activity (1 U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50 degrees C, 4 h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10 kDa and <3 kDa were assayed. Additionally, the protective ability of <10 kDa fractions against oxidative stress on Caco-2 and HepG2 cells was investigated. Alcalase (R) hydrolysate presented significantly (p < 0.05) higher TPC and FRAP (0.083 mg GAE/mg dw; 0.101 mg TE/mg dw, respectively) than Neutrase (R) and BSY hydrolysates. The three BSG protein hydrolysates (fraction <10 kDa) exerted protective effect against free-radical induced cytotoxicity in Caco-2 and HepG2 cell lines, but the strongest effect was observed for BSY hydrolysates, therefore, it presents greater potential as functional ingredient.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8