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dc.contributor.author
Vilcacundo, Rubén
dc.contributor.author
Barrio, Daniel Alejandro
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dc.contributor.author
Carpio, C.
dc.contributor.author
García Ruiz, A.
dc.contributor.author
Rúales, J.
dc.contributor.author
Hernández Ledesma, B.
dc.contributor.author
Carrillo, W.
dc.date.available
2019-03-21T20:07:05Z
dc.date.issued
2017-09
dc.identifier.citation
Vilcacundo, Rubén; Barrio, Daniel Alejandro; Carpio, C.; García Ruiz, A.; Rúales, J.; et al.; Digestibility of Quinoa (Chenopodium quinoa Willd.) Protein Concentrate and Its Potential to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model; Springer; Plant Foods for Human Nutrition; 72; 3; 9-2017; 294-300
dc.identifier.issn
0921-9668
dc.identifier.uri
http://hdl.handle.net/11336/72230
dc.description.abstract
Quinoa protein concentrate (QPC) was extracted and digested under in vitro gastrointestinal conditions. The protein content of QPC was in the range between 52.40 and 65.01% depending on the assay used. Quinoa proteins were almost completely hydrolyzed by pepsin at pH of 1.2, 2.0, and 3.2. At high pH, only partial hydrolysis was observed. During the duodenal phase, no intact proteins were visible, indicating their susceptibility to the in vitro simulated digestive conditions. Zebrafish larvae model was used to evaluate the in vivo ability of gastrointestinal digests to inhibit lipid peroxidation. Gastric digestion at pH 1.2 showed the highest lipid peroxidation inhibition percentage (75.15%). The lipid peroxidation activity increased after the duodenal phase. The digest obtained at the end of the digestive process showed an inhibition percentage of 82.10%, comparable to that showed when using BHT as positive control (87.13%).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Inhibition of Lipid Peroxidation
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Peptides
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Quinoa Protein
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Simulated Gastrointestinal Digestion
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Zebrafish Larvae Model
dc.subject.classification
Nutrición, Dietética
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dc.subject.classification
Ciencias de la Salud
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dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
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dc.title
Digestibility of Quinoa (Chenopodium quinoa Willd.) Protein Concentrate and Its Potential to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-03-20T13:33:56Z
dc.journal.volume
72
dc.journal.number
3
dc.journal.pagination
294-300
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlín
dc.description.fil
Fil: Vilcacundo, Rubén. Universidad Técnica de Ambato; Ecuador
dc.description.fil
Fil: Barrio, Daniel Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Negro; Argentina
dc.description.fil
Fil: Carpio, C.. Escuela Politécnica Nacional; Ecuador
dc.description.fil
Fil: García Ruiz, A.. Escuela Politécnica Nacional; Ecuador
dc.description.fil
Fil: Rúales, J.. Escuela Politécnica Nacional; Ecuador
dc.description.fil
Fil: Hernández Ledesma, B.. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España
dc.description.fil
Fil: Carrillo, W.. Universidad Técnica de Ambato; Ecuador
dc.journal.title
Plant Foods for Human Nutrition
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11130-017-0626-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11130-017-0626-1
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