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dc.contributor.authorJiménez López, María del Pilar 
dc.contributor.authorCabrero Lobato, Patricia
dc.contributor.authorCordoba Diaz, Damián
dc.contributor.authorCordoba Diaz, Manuel
dc.contributor.authorGarrosa García, Manuel 
dc.contributor.authorGirbés Juan, Tomás 
dc.date.accessioned2020-06-03T12:35:07Z
dc.date.available2020-06-03T12:35:07Z
dc.date.issued2017
dc.identifier.citationMolecules, 2017, vol. 22, n. 1. 12 p.es
dc.identifier.issn1420-3049es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/40988
dc.descriptionProducción Científicaes
dc.description.abstractElderberry contains healthy low molecular weight nutraceuticals and lectins which are sequence-related to the elderberry allergen Sam n1. Some of these lectins are type II ribosome-inactivating proteins. The sensitivity of native lectins present in elderberry fruits and bark to the proteolysis triggered by in vitro simulated gastric and duodenal fluids has been investigated. It was found that these lectins are refractory to proteolysis. Nonetheless, incubation for 5–10 min in a boiling water bath completely sensitized them to the hydrolytic enzymes in vitro. Under these conditions neither total Folin-Ciocalteau’s reagent reactive compounds, total anthocyanins and the mixture of cyanidin-3-glucoside plus cyanidin-3-sambubioside, nor antioxidant and free-radical scavenging activities were affected by more than 10% for incubations of up to 20 min. Therefore, short-time heat treatment reduces potential allergy-related risks deriving from elderberry consumption without seriously affecting its properties as an antioxidant and free-radical scavenging food.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationElderberryes
dc.subject.classificationBaya de saúcoes
dc.subject.classificationLectines
dc.subject.classificationLectinaes
dc.subject.classificationPolyphenoles
dc.subject.classificationPolifenoles
dc.subject.classificationDigestibilityes
dc.subject.classificationDigestibilidades
dc.titleLectin digestibility and stability of elderberry antioxidants to heat treatment in vitroes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2017 MDPIes
dc.identifier.doi10.3390/molecules22010095es
dc.relation.publisherversionhttps://www.mdpi.com/1420-3049/22/1/95es
dc.peerreviewedSIes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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