RT info:eu-repo/semantics/article
T1 lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro
A1 Jiménez, Pilar
A1 Cabrero, Patricia
A1 Cordoba-Diaz, Damian
A1 Cordoba-Diaz, Manuel
A1 Garrosa García, Manuel
A1 Girbés, Tomás
K1 Sambucus nigra
K1 elderberry
K1 lectin
K1 ribosome-inactivating protein
K1 polyphenol
K1 free radicals
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 https://uvadoc.uva.es/handle/10324/64336
UL https://uvadoc.uva.es/handle/10324/64336
LA eng
NO Molecules 2017, 22, 95
NO Producción Científica
DS UVaDOC
RD 26-dic-2024