Suchergebnisse

Germinated brown rice (GBR) has been suggested as an alternative approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked (for 24 h at 28 °C) and GBR (for 48 and 96 h at 28 °C and 34 °C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased γ-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. This study indicates that sun-drying is an effective sustainable process promoting the accumulation of bioactive compounds in GBR. Sun-dried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases. ; This work has received financial support from the project AGL2013-43247R from Ministerio de Economia y Competitividad (Spain) and European Union through FEDER Programme. P. J. Cáceres is indebted to the Ministry of High Education, Science, Technology and Innovation (SENESCYT, Ecuador) for the foreign Ph.D. grant and E. Peñas to Ramon y Cajal Programme for financial support. ; Peer Reviewed

Peptides with iron-binding capacity obtained by hydrolysis of whey protein with Alcalase (Novozymes, Araucaria, PR, Brazil), pancreatin, and Flavourzyme (Novozymes) were identified. Hydrolysates were subjected to iron (III)-immobilized metal ion affinity chromatography, and the bound peptides were sequenced by mass spectrometry. Regardless of the enzyme used, the domains f(42-59) and f(125-137) from β-lactoglobulin enclosed most of identified peptides. This trend was less pronounced in the case of peptides derived from α-lactalbumin, with sequences deriving from diverse regions. Iron-bound peptides exhibited common structural characteristics, such as an abundance of Asp, Glu, and Pro, as revealed by mass spectrometry and AA analysis. In conclusion, this characterization of iron-binding peptides helps clarify the relationship between peptide structure and iron-chelating activity and supports the promising role of whey protein hydrolysates as functional ingredients in iron supplementation treatments. ; This work received financial support from projects AGL2011-24643 from the Ministerio de Economía y Competitividad of Spain; CONETA-PEME IN852A 2013/39-0 from Xunta de Galicia of Spain; FP7-SME-2012-315349 (FOFIND) from the European Union; Fundaçao de Amparo a Pesquisa de Sao Paulo, Brazil; and IBEROFUN 110AC0386 from Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo. E. C.-H. thanks the Universidad Veracruzana and the Program for the Improvement of Teaching (PROMEP) of México for awarding the scholarship for supporting PhD studies abroad. ; Peer Reviewed