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oai:uvadoc.uva.es:10324/409882025-02-24T09:59:55Zcom_10324_1181com_10324_931com_10324_894col_10324_1387

Jiménez López, María del Pilar Cabrero Lobato, Patricia Córdoba Diaz, Damián Córdoba Diaz, Manuel Garrosa García, Manuel Girbés Juan, Tomás 2020-06-03T12:35:07Z 2020-06-03T12:35:07Z 2017 Molecules, 2017, vol. 22, n. 1, 95 1420-3049 http://uvadoc.uva.es/handle/10324/40988 10.3390/molecules22010095 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. eng info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ © 2017 by the authors Atribución 4.0 Internacional Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro info:eu-repo/semantics/article