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Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β‐conglycinin
Author(s) -
AmigoBenavent Miryam,
Clemente Alfonso,
Caira Simonetta,
Stiuso Paola,
Ferranti Pasquale,
Castillo M. Dolores
Publication year - 2014
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.201300527
Subject(s) - antioxidant , chemistry , abts , biochemistry , oxygen radical absorbance capacity , lipid peroxidation , superoxide dismutase , dpph
This research investigates how in vitro digestion contributes to the release of antioxidant peptides crypted in soybean β‐conglycinin (7 S ) and its deglycosylated form ( D 7 S ). It also investigates the uptake of the bioactive peptides by human intestinal C aco‐2 cells using a bicameral system, and their effect on the antioxidant cell defense. Phytochemomics is used as a tool for achieving this goal. The peptides are obtained by mimicking human physiological gastrointestinal digestion conditions. The antioxidant capacity of the peptides is tested by ABTS • + radical cation decolorization (2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt ( ABTS )) and oxygen radical absorbance capacity assays. The antioxidant power of the peptides recovered from the basolateral chamber is also evaluated by an analysis of biomarkers of cellular oxidative stress such as cell proliferation, alkaline phosphatase, and secretion of nitric oxide, lipid peroxidation, superoxide dismutase and catalase. Peptides from D 7 S were more active than those of 7 S in the modulation of the cell proliferation, oxidative status and differentiation of C aco‐2 cells treated with H 2 O 2 . Differences in the bioactivity of the peptides of both proteins can be explained by analysis of the structural data obtained by mass spectrophotometry. Our findings support the bioavailability of antioxidant peptides of 7 S . The antioxidant properties of 7 S soy protein were influenced by events such as glycosylation, digestion, and absorption. Deglycosylation seems to be an innovative strategy for improving the properties of 7 S . Deglycosylation might enhance 7 S antioxidant power and reduce its immunoreactivity. The combined use of advanced analytical techniques and biochemical analyses (phytochemomics) has been a key part of this study.