RT info:eu-repo/semantics/article
T1 Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
A1 Jiménez López, María del Pilar
A1 Cabrero Lobato, Patricia
A1 Córdoba Diaz, Damián
A1 Córdoba Diaz, Manuel
A1 Garrosa García, Manuel
A1 Girbés Juan, Tomás
K1 Elderberry
K1 Baya de saúco
K1 Lectin
K1 Lectina
K1 Polyphenol
K1 Polifenol
K1 Digestibility
K1 Digestibilidad
AB Elderberry 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.
PB MDPI
SN 1420-3049
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/40988
UL http://uvadoc.uva.es/handle/10324/40988
LA eng
NO Molecules, 2017, vol. 22, n. 1. 12 p.
NO Producción Científica
DS UVaDOC
RD 25-abr-2024