Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and ?-glucan release after in vitro digestion in oat-based products

Basit Öğe Kaydı
dc.authorscopusid57193201167
dc.authorscopusid6602452901
dc.authorscopusid58086041600
dc.authorscopusid55881465800
dc.contributor.authorAkan, Ecem
dc.contributor.authorKarakaya, Sibel
dc.contributor.authorOzkacar, Merve Eda Eker
dc.contributor.authorKinik, Ozer
dc.date.accessioned2024-08-25T18:37:09Z
dc.date.available2024-08-25T18:37:09Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the effects of fermentation and food matrix on the ACE inhibitory ac-tivities of the peptides obtained after in vitro gastrointestinal digestion, protein profiles (SDS-PAGE) and beta-glucan amounts of oat products. Furthermore, the physicochemical and microbiological properties of fermented oat drinks and oat yogurt-like product obtained from oat fermentation were evaluated. Oat grains were mixed with a certain ratio of water 1:3 w/v (oat:water, yogurt consistency) and 1:5 w/v (oat:water, drink consistency), and this mixture was fermented with yogurt culture and probiotic Lactobacillus plantarum and fermented drinks and yogurt were produced. The results indicated that the fermented oat drink and the oat yogurt-like product had L. plantarum viability over 107 cfu/g. After the in vitro gastrointestinal digestion of the samples, the hydrolysis levels ranged from 57.70 % to 82.06 %. The hydrolysis level of the samples with fermented-drink consistency was significantly higher than the samples with yogurt consistency (p < 0.05). The SDS-PAGE profiles of the non -digested samples showed that the bands had molecular weights of 12-15 kDa and around 35 kDa. Bands whose molecular weights were around 35 kDA disappeared after gastric digestion. ACE inhibitory activities of the fractions composed of molecular weights of 2 kDa and 2-5 kDa obtained after in vitro gastrointestinal digestion of the oat samples were in the range of 46.93-65.91 %. The effect of fermentation on the ACE inhibitory activities of the peptide mixture with molecular weights between 2 and 5 kDa was not statistically significant, however, fermentation caused an increase in the ACE inhibitory activities of the peptide mixture with a molecular weight<2 kDa (p < 0.05). The beta-glucan amounts of fermented and non-fermented oat products were in the range of 0.57-1.28 %. The beta-glucan amounts detected after gastric digestion decreased considerably and beta-glucan could not be detected in the supernatant after gastrointestinal digestion. This indicated that beta-glucan did not solubilize in the supernatant (bioaccessible) and remained in the pellet. In conclusion, fermentation is a valuable process for releasing peptides with moderately high ACE inhibitory effects from the parent oat proteins.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [219O529]en_US
dc.description.sponsorshipThis research was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) with project number 219O529.en_US
dc.identifier.doi10.1016/j.foodres.2023.112508
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid36869510en_US
dc.identifier.scopus2-s2.0-85147194918en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2023.112508
dc.identifier.urihttps://hdl.handle.net/11454/100870
dc.identifier.volume165en_US
dc.identifier.wosWOS:000963132800001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240825_Gen_US
dc.subjectOaten_US
dc.subjectOat proteinen_US
dc.subjectBioactive peptideen_US
dc.subjectAntihypertensive activityen_US
dc.subjectDietary fiberen_US
dc.subjectProtein profileen_US
dc.subjectBeta-Glucansen_US
dc.subjectAntioxidanten_US
dc.subjectPeptidesen_US
dc.subjectProteinsen_US
dc.subjectL.en_US
dc.titleEffect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and ?-glucan release after in vitro digestion in oat-based productsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu