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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Autor*in:	Giuliana Donadio [verfasserIn] Valentina Santoro [verfasserIn] Fabrizio Dal Piaz [verfasserIn] Nunziatina De Tommasi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Spirulina simulated gastro-intestinal digestion mass spectrometry bioactive peptides phycocyanin

Übergeordnetes Werk:	In: Nutrients - MDPI AG, 2009, 13(2021), 11, p 3919
Übergeordnetes Werk:	volume:13 ; year:2021 ; number:11, p 3919

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/nu13113919

Katalog-ID:	DOAJ067972578

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520			\|a <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.
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language	English
source	In Nutrients 13(2021), 11, p 3919 volume:13 year:2021 number:11, p 3919
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container_title	Nutrients
authorswithroles_txt_mv	Giuliana Donadio @@aut@@ Valentina Santoro @@aut@@ Fabrizio Dal Piaz @@aut@@ Nunziatina De Tommasi @@aut@@
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callnumber-first	T - Technology
author	Giuliana Donadio
spellingShingle	Giuliana Donadio misc TX341-641 misc Spirulina misc simulated gastro-intestinal digestion misc mass spectrometry misc bioactive peptides misc phycocyanin misc Nutrition. Foods and food supply Food Matrices Affect the Peptides Produced during the Digestion of <i<Arthrospira platensis</i<-Based Functional Aliments
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topic_title	TX341-641 Food Matrices Affect the Peptides Produced during the Digestion of <i<Arthrospira platensis</i<-Based Functional Aliments Spirulina simulated gastro-intestinal digestion mass spectrometry bioactive peptides phycocyanin
topic	misc TX341-641 misc Spirulina misc simulated gastro-intestinal digestion misc mass spectrometry misc bioactive peptides misc phycocyanin misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc Spirulina misc simulated gastro-intestinal digestion misc mass spectrometry misc bioactive peptides misc phycocyanin misc Nutrition. Foods and food supply
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title	Food Matrices Affect the Peptides Produced during the Digestion of <i<Arthrospira platensis</i<-Based Functional Aliments
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title_full	Food Matrices Affect the Peptides Produced during the Digestion of <i<Arthrospira platensis</i<-Based Functional Aliments
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author_browse	Giuliana Donadio Valentina Santoro Fabrizio Dal Piaz Nunziatina De Tommasi
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title_sort	food matrices affect the peptides produced during the digestion of <i<arthrospira platensis</i<-based functional aliments
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title_auth	Food Matrices Affect the Peptides Produced during the Digestion of <i<Arthrospira platensis</i<-Based Functional Aliments
abstract	<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.
abstractGer	<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.
abstract_unstemmed	<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.
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title_short	Food Matrices Affect the Peptides Produced during the Digestion of <i<Arthrospira platensis</i<-Based Functional Aliments
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Food Matrices Affect the Peptides Produced during the Digestion of <i<Arthrospira platensis</i<-Based Functional Aliments

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