Food Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments

<i>Arthrospira platensis</i> (Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous function...

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Autores principales: Giuliana Donadio, Valentina Santoro, Fabrizio Dal Piaz, Nunziatina De Tommasi
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Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/7cab77cbcafe494cae60f38cf3a9a9ec
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spelling oai:doaj.org-article:7cab77cbcafe494cae60f38cf3a9a9ec2021-11-25T18:35:17ZFood Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments10.3390/nu131139192072-6643https://doaj.org/article/7cab77cbcafe494cae60f38cf3a9a9ec2021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3919https://doaj.org/toc/2072-6643<i>Arthrospira platensis</i> (Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous functional foods enriched with Spirulina are available on the market. These are subjected to checks aimed at verifying the amount of algae actually present, but few studies relating to the bioavailability of the bioactive compounds in these products have been carried out. However, such investigations could be very important to elucidate the possible critical effects exerted by food matrices on protein digestion and bioactive peptide production. Here, in order to assess the suitability of Spirulina-enriched foods as a source of potentially bioactive peptides, a simulated digestion protocol was used in combination with mass spectrometry quantitative analysis to analyze functionalized pasta and sorbets. In the case of the pasta enriched with Spirulina, the production of peptides was quite similar to that of the Spirulina powder. On the other hand, the type of fruit present in the food matrix influenced the digestion of Spirulina inside the sorbets. In particular, the high concentration of protease inhibitors in kiwifruit drastically reduced the production of peptides from Spirulina in kiwi sorbet.Giuliana DonadioValentina SantoroFabrizio Dal PiazNunziatina De TommasiMDPI AGarticleSpirulinasimulated gastro-intestinal digestionmass spectrometrybioactive peptidesphycocyaninNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3919, p 3919 (2021)
institution DOAJ
collection DOAJ
language EN
topic Spirulina
simulated gastro-intestinal digestion
mass spectrometry
bioactive peptides
phycocyanin
Nutrition. Foods and food supply
TX341-641
spellingShingle Spirulina
simulated gastro-intestinal digestion
mass spectrometry
bioactive peptides
phycocyanin
Nutrition. Foods and food supply
TX341-641
Giuliana Donadio
Valentina Santoro
Fabrizio Dal Piaz
Nunziatina De Tommasi
Food Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments
description <i>Arthrospira platensis</i> (Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous functional foods enriched with Spirulina are available on the market. These are subjected to checks aimed at verifying the amount of algae actually present, but few studies relating to the bioavailability of the bioactive compounds in these products have been carried out. However, such investigations could be very important to elucidate the possible critical effects exerted by food matrices on protein digestion and bioactive peptide production. Here, in order to assess the suitability of Spirulina-enriched foods as a source of potentially bioactive peptides, a simulated digestion protocol was used in combination with mass spectrometry quantitative analysis to analyze functionalized pasta and sorbets. In the case of the pasta enriched with Spirulina, the production of peptides was quite similar to that of the Spirulina powder. On the other hand, the type of fruit present in the food matrix influenced the digestion of Spirulina inside the sorbets. In particular, the high concentration of protease inhibitors in kiwifruit drastically reduced the production of peptides from Spirulina in kiwi sorbet.
format article
author Giuliana Donadio
Valentina Santoro
Fabrizio Dal Piaz
Nunziatina De Tommasi
author_facet Giuliana Donadio
Valentina Santoro
Fabrizio Dal Piaz
Nunziatina De Tommasi
author_sort Giuliana Donadio
title Food Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments
title_short Food Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments
title_full Food Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments
title_fullStr Food Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments
title_full_unstemmed Food Matrices Affect the Peptides Produced during the Digestion of <i>Arthrospira platensis</i>-Based Functional Aliments
title_sort food matrices affect the peptides produced during the digestion of <i>arthrospira platensis</i>-based functional aliments
publisher MDPI AG
publishDate 2021
url https://doaj.org/article/7cab77cbcafe494cae60f38cf3a9a9ec
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