The potential of flaxseed (Linum usitatissimum L.) protein to release bioactive peptides upon enzymatic hydrolysis was evaluated. Flaxseed protein released angiotensin I-converting enzyme inhibitory (ACEI) peptides during in vitro simulated gastrointestinal (GI) digestion in a static (no removal of digested products) and a dynamic model (removal of <1 kDa molecules in the intestinal phase). The ACEI activity of the gastric plus intestinal digest (absorbed fraction-IC50: 0.04 mg N/mL; retained fraction-IC50: 0.05 mg N/mL; degree of hydrolysis, DH: 46.78 %) of the dynamic model was significantly higher (P<0.05) than that of the static model (IC50: 0.39 mg N/mL; DH: 43.95 %). Polypeptides of 48, 41, 29 and 20 kDa could be releasing these ACEI peptides. Six peptides in the highest ACEI fraction (0.5-1 kDa) of the absorbable gastric plus intestinal digest were identified via de novo sequencing. Only digests of the static model exhibited hydroxyl radical (OH) scavenging activity (IC50: 0.40 mg N/mL), suggesting the inappropriateness of such models in this type of research. Presence of mucilage and oil interfered with the in vitro digestibility of flaxseed protein, which could limit the release of ACEI peptides during GI digestion. The protein digestibility of milled whole flaxseed (12.61 %) was significantly improved (P<0.05) with the removal of mucilage (51.00 %) and oil together with mucilage (66.79 %). The digestibility of isolated flaxseed protein was 68.00 %.<p> Flaxseed protein, hydrolyzed (DH: 11.94-70.62 %) with Flavourzyme® in a central composite rotatable design, possessed bioactivities with identified optimum enzyme/substrate and time of hydrolysis combinations, including ACEI activity (71.59-88.29 %, 83.7 LAPU/g protein, 19.9 h), scavenging of OH (12.48-22.08 %, 30.2 LAPU/ g protein, 1.5 h) and superoxide radical (O2-) (26.33-39.41 %, 4.9 LAPU/ g protein, 16.3 h) and inhibiting linoleic acid oxidation (0.71-94.33 %, 1.6 LAPU/ g protein, 12.6 h). The degradation pattern of polypeptides during enzymatic hydrolysis indicated that 48 and 13 kDa molecules could be releasing these bioactive peptides. De novo sequencing identified two ACEI and five OH scavenging peptides in the hydrolysate fractions (0.5-1.05 kDa) with the highest bioactivities. The findings suggest the importance of flaxseed protein as a source of cardioprotective bioactive peptides.

The potential of flaxseed (Linum usitatissimum L.) protein to release bioactive peptides upon enzymatic hydrolysis was evaluated. Flaxseed protein released angiotensin I-converting enzyme inhibitory (ACEI) peptides during in vitro simulated gastrointestinal (GI) digestion in a static (no removal of digested products) and a dynamic model (removal of <1 kDa molecules in the intestinal phase). The ACEI activity of the gastric plus intestinal digest (absorbed fraction-IC50: 0.04 mg N/mL; retained fraction-IC50: 0.05 mg N/mL; degree of hydrolysis, DH: 46.78 %) of the dynamic model was significantly higher (P<0.05) than that of the static model (IC50: 0.39 mg N/mL; DH: 43.95 %). Polypeptides of 48, 41, 29 and 20 kDa could be releasing these ACEI peptides. Six peptides in the highest ACEI fraction (0.5-1 kDa) of the absorbable gastric plus intestinal digest were identified via de novo sequencing. Only digests of the static model exhibited hydroxyl radical (OH) scavenging activity (IC50: 0.40 mg N/mL), suggesting the inappropriateness of such models in this type of research. Presence of mucilage and oil interfered with the in vitro digestibility of flaxseed protein, which could limit the release of ACEI peptides during GI digestion. The protein digestibility of milled whole flaxseed (12.61 %) was significantly improved (P<0.05) with the removal of mucilage (51.00 %) and oil together with mucilage (66.79 %). The digestibility of isolated flaxseed protein was 68.00 %.<p> Flaxseed protein, hydrolyzed (DH: 11.94-70.62 %) with Flavourzyme® in a central composite rotatable design, possessed bioactivities with identified optimum enzyme/substrate and time of hydrolysis combinations, including ACEI activity (71.59-88.29 %, 83.7 LAPU/g protein, 19.9 h), scavenging of OH (12.48-22.08 %, 30.2 LAPU/ g protein, 1.5 h) and superoxide radical (O2-) (26.33-39.41 %, 4.9 LAPU/ g protein, 16.3 h) and inhibiting linoleic acid oxidation (0.71-94.33 %, 1.6 LAPU/ g protein, 12.6 h). The degradation pattern of polypeptides during enzymatic hydrolysis indicated that 48 and 13 kDa molecules could be releasing these bioactive peptides. De novo sequencing identified two ACEI and five OH scavenging peptides in the hydrolysate fractions (0.5-1.05 kDa) with the highest bioactivities. The findings suggest the importance of flaxseed protein as a source of cardioprotective bioactive peptides.

CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior / O caju possui componentes que lhe conferem o tÃtulo de alimento funcional, sendo assim considerado, por se subentender que este atende as necessidades nutricionais e possui funÃÃo agregada à saÃde pela riqueza em fibras, minerais, vitaminas, compostos fenÃlicos e aÃÃo antioxidante. Em termos de nutriÃÃo nÃo à suficiente determinar apenas o conteÃdo total de nutrientes de determinado alimento, mas tambÃm conhecer a bioacessibilidade, ou seja, a quantidade absorvida e utilizada pelo organismo. Nesse contexto o objetivo desse trabalho foi determinar a bioacessibilidade dos minerais cobre, ferro e zinco, Ãcido ascÃrbico, compostos fenÃlicos e atividade antioxidante total, em suco integral e em subproduto do pseudofruto de caju, uma vez que uma melhor compreensÃo da contribuiÃÃo nutricional desses elementos no organismo se faz necessÃria. Considerando a escassez de estudos sobre os percentuais bioacessÃveis de nutrientes em suco de caju, seus produtos e subprodutos, neste estudo, o suco integral e a fibra de caju foram submetidos a um processo de digestÃo gastrointestinal simulada in vitro onde estes foram analisados antes e apÃs essa digestÃo e tiveram seu conteÃdo de cobre, ferro e zinco, componentes bioativos (Ãcido ascÃrbico, compostos fenÃlicos totais e atividade antioxidante total pelo mÃtodo ABTS) avaliados. Como resultado, para o suco integral de caju, os percentuais bioacessÃveis do conteÃdo dos minerais cobre e ferro se apresentaram >10%, para o zinco este teor foi <5%, enquanto que para a fibra de caju, os percentuais bioacessÃveis para estes minerais foram menores que 5% para os trÃs minerais analisados. Para a porcentagem bioacessÃvel de Ãcido ascÃrbico, compostos fenÃlicos totais e atividade antioxidante total do suco integral os percentuais de bioacessibilidade ficaram sempre >25%, enquanto que para a fibra, os teores bioacessiveis ficaram em torno de 15%, sugerindo que o suco integral se apresenta como fonte mais relevante de antioxidantes naturais bioacessÃveis, podendo sua ingestÃo diÃria, teoricamente, contribuir na proteÃÃo contra diversas doenÃas, com base no que se refere ao seu potencia antioxidante. / Cashew has components that confer the title of functional food, and therefore considered, by itself imply that meets the nutritional needs and health aggregate function has the richness in fiber, minerals, vitamins, phenolic compounds and antioxidant action. In terms of nutrition is not sufficient only to determine the total content of nutrients in a food, but also know the bioaccessibility i.e. the amount absorbed and utilized by the body. In this context, the objective of this study was to determine the bioaccessibility minerals copper, iron and zinc, ascorbic acid, phenolics and total antioxidant activity in whole cashew juice and cashew byproduct of the pseudofruit, since a better understanding of the nutritional contribution of these elements the body is necessary. Given the scarcity of studies on the percentage of nutrients in bioavailability cashew juice, their products and by products, this study, the whole cashew apple juice and cashew byproduct of the pseudofruit underwent a simulated gastrointestinal digestion process in vitro where they were analyzed before and digestion and after that had their content of copper, iron and zinc, bioactive compounds (ascorbic acid, total phenolics and total antioxidant activity by TEAC method) assessed. As a result, for the whole cashew apple juice, percentages bioavailability the mineral content of copper, iron showed> 10% for zinc this level was <5% where as for the product, the percentages for these minerals were bioavailability in about <5%. For bioavailability percentage of ascorbic acid, total phenolics and total antioxidant activity from whole cashew apple juice bioaccessibilityâs percentages were always> 25%, while for the byproduct bioavailability levels were around 15%. May be suggested that the whole cashew apple juice presents as most relevant source of natural antioxidants bioavailability, your daily intake can lead to positive health outcomes.