Abstract
This study evaluated the effect of in vitro
digestion of flaxseed products on Folin-Ciocalteu
reagent reducing substances (FCRRS), its antioxidant
capacity and prevention of oxidative DNA damage in
human monocyte cell line U937. Flaxseed protein isolate was obtained from defatted flaxseed meal and the
protein hydrolysate with high antioxidant capacity was
obtained from hydrolysis of the protein isolate with
Alcalase in a two factor central composite rotatable
design (pH 8.5 and enzyme: substrate 1:90, w/w). The
FCRRS content and antioxidant capacity measured by
FRAP and ORAC in aqueous and 70 % methanol
extracts were the highest in protein hydrolysate, followed by protein isolate, while the defatted meal
showed the lowest values. After in vitro gastrointestinal
digestion, the FCRRS content of protein isolate and
hydrolysate reached similar values, however the hydrolysate had the highest antioxidant capacity, measured by
FRAP while the isolate had the highest ORAC values.
The defatted meal showed the lowest capacity in all
assays (p<0.05). The hydrolysate did not protect against
DNA damage induced by H2O2 in U937 cells under the
conditions of the present study. The results suggest that
flaxseed protein isolate and hydrolysate are potential
functional food ingredients with antioxidant capacity.
digestion of flaxseed products on Folin-Ciocalteu
reagent reducing substances (FCRRS), its antioxidant
capacity and prevention of oxidative DNA damage in
human monocyte cell line U937. Flaxseed protein isolate was obtained from defatted flaxseed meal and the
protein hydrolysate with high antioxidant capacity was
obtained from hydrolysis of the protein isolate with
Alcalase in a two factor central composite rotatable
design (pH 8.5 and enzyme: substrate 1:90, w/w). The
FCRRS content and antioxidant capacity measured by
FRAP and ORAC in aqueous and 70 % methanol
extracts were the highest in protein hydrolysate, followed by protein isolate, while the defatted meal
showed the lowest values. After in vitro gastrointestinal
digestion, the FCRRS content of protein isolate and
hydrolysate reached similar values, however the hydrolysate had the highest antioxidant capacity, measured by
FRAP while the isolate had the highest ORAC values.
The defatted meal showed the lowest capacity in all
assays (p<0.05). The hydrolysate did not protect against
DNA damage induced by H2O2 in U937 cells under the
conditions of the present study. The results suggest that
flaxseed protein isolate and hydrolysate are potential
functional food ingredients with antioxidant capacity.
| Original language | English (Ireland) |
|---|---|
| Pages (from-to) | 24-30 |
| Number of pages | 7 |
| Journal | Plant Foods for Human Nutrition |
| Volume | 68 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2013 |
Keywords
- Hydrolysate
- Phenolic compounds
- Comet assay
- Methanolic extract
- Aqueous extract