Effects of simulated gastrointestinal digestion on chickpea protein, and its hydrolysate physicochemical properties, erythrocyte haemolysis inhibition, and chemical antioxidant activity

Liang, X. R. and Mao, X. Y. and Wu, Q. Z. and Zhang, J. and Zhu, X. R. (2023) Effects of simulated gastrointestinal digestion on chickpea protein, and its hydrolysate physicochemical properties, erythrocyte haemolysis inhibition, and chemical antioxidant activity. International Food Research Journal (Malaysia), 30. pp. 96-108. ISSN 2231 7546

Chickpea protein and its hydrolysates have good antioxidant activity. Proteins and peptides are degraded and modified in the gastrointestinal tract before being digested and absorbed, a process that changes their physicochemical and biological properties. Changes in structure and antioxidant capacity of the chickpea protein and its hydrolysates after simulated gastrointestinal digestion were studied. The secondary structure, amino acid composition, and chemical antioxidant activity of chickpea protein and its hydrolysates were determined, and their protective effects on AAPH-induced erythrocyte oxidative damage were studied. Results showed that chickpea protein hydrolysate was easier to be digested by the gastrointestinal tract than chickpea protein. After digestion, the chemical antioxidant capacity of chickpea protein and its hydrolysates increased in a dosedependent manner, and showed a protective effect against erythrocytes AAPH-induced oxidative damage. Chickpea protein and its hydrolysates can be used as natural antioxidants to promote healthy digestion.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(01)%202023/07%20-...

Abstract

Chickpea protein and its hydrolysates have good antioxidant activity. Proteins and peptides are degraded and modified in the gastrointestinal tract before being digested and absorbed, a process that changes their physicochemical and biological properties. Changes in structure and antioxidant capacity of the chickpea protein and its hydrolysates after simulated gastrointestinal digestion were studied. The secondary structure, amino acid composition, and chemical antioxidant activity of chickpea protein and its hydrolysates were determined, and their protective effects on AAPH-induced erythrocyte oxidative damage were studied. Results showed that chickpea protein hydrolysate was easier to be digested by the gastrointestinal tract than chickpea protein. After digestion, the chemical antioxidant capacity of chickpea protein and its hydrolysates increased in a dosedependent manner, and showed a protective effect against erythrocytes AAPH-induced oxidative damage. Chickpea protein and its hydrolysates can be used as natural antioxidants to promote healthy digestion.

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Item Type:	Article
AGROVOC Term:	chickpeas
AGROVOC Term:	protein content
AGROVOC Term:	protein hydrolysates
AGROVOC Term:	natural antioxidants > natural antioxidants Prefer using antioxidantsantioxidants
AGROVOC Term:	peptides
AGROVOC Term:	gastrointestinal agents
AGROVOC Term:	erythrocytes
AGROVOC Term:	statistical methods
AGROVOC Term:	human health
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	28 Oct 2024 02:18
Last Modified:	28 Oct 2024 06:51
URI:	http://webagris.upm.edu.my/id/eprint/215

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