Lectin Digestibility and Stability of Elderberry Antioxidants to Heat Treatment In Vitro

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Jimenez López, Pilar and Cabrero, Patricia and Córdoba Díaz, Damián and Córdoba Díaz, Manuel and Garrosa, Manuel and Girbés Juan, Tomás (2017) Lectin Digestibility and Stability of Elderberry Antioxidants to Heat Treatment In Vitro. Molecules, 22 (1). p. 95. ISSN 1420-3049

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Official URL: https://doi.org/10.3390/molecules22010095




Abstract

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.


Item Type:Article
Uncontrolled Keywords:Sambucus nigra; elderberry; lectin; ribosome-inactivating protein; polyphenol; free-radicals
Subjects:Medical sciences > Biology > Cytology
Medical sciences > Pharmacy > Dietetics and nutrition
Medical sciences > Pharmacy > Pharmacology
ID Code:69185
Deposited On:14 Dec 2021 15:54
Last Modified:20 Dec 2021 08:51

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