Next Article in Journal
Biological Importance of Cotton By-Products Relative to Chemical Constituents of the Cotton Plant
Next Article in Special Issue
Hyperuricaemia, Xanthine Oxidoreductase and Ribosome‐Inactivating Proteins from Plants: The Contributions of Fiorenzo Stirpe to Frontline Research
Previous Article in Journal
Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork
Previous Article in Special Issue
DeBouganin Diabody Fusion Protein Overcomes Drug Resistance to ADCs Comprised of Anti-Microtubule Agents
Open AccessArticle

Lectin Digestibility and Stability of Elderberry Antioxidants to Heat Treatment In Vitro

1
Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Valladolid 47005, Spain
2
Farmacia y Tecnología Farmacéutica, Facultad de Farmacia and Instituto Universitario de Farmacia Industrial (IUFI), Universidad Complutense de Madrid, Madrid 28040, Spain
3
Biología Celular, Histología y Farmacología, Facultad de Medicina and Instituto de Neurociencias de Castilla y León (INCYL), Universidad de Valladolid, Valladolid 47005, Spain
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Els Van Damme
Molecules 2017, 22(1), 95; https://doi.org/10.3390/molecules22010095
Received: 4 October 2016 / Revised: 18 December 2016 / Accepted: 29 December 2016 / Published: 6 January 2017
Elderberry contains healthy low molecular weight nutraceuticals and lectins which are sequence-related to the elderberry allergen Sam n1. Some of these lectins are type II ribosome-inactivating proteins. The sensitivity of native lectins present in elderberry fruits and bark to the proteolysis triggered by in vitro simulated gastric and duodenal fluids has been investigated. It was found that these lectins are refractory to proteolysis. Nonetheless, incubation for 5–10 min in a boiling water bath completely sensitized them to the hydrolytic enzymes in vitro. Under these conditions neither total Folin-Ciocalteau’s reagent reactive compounds, total anthocyanins and the mixture of cyanidin-3-glucoside plus cyanidin-3-sambubioside, nor antioxidant and free-radical scavenging activities were affected by more than 10% for incubations of up to 20 min. Therefore, short-time heat treatment reduces potential allergy-related risks deriving from elderberry consumption without seriously affecting its properties as an antioxidant and free-radical scavenging food. View Full-Text
Keywords: Sambucus nigra; elderberry; lectin; ribosome-inactivating protein; polyphenol; free-radicals Sambucus nigra; elderberry; lectin; ribosome-inactivating protein; polyphenol; free-radicals
Show Figures

Figure 1

MDPI and ACS Style

Jiménez, P.; Cabrero, P.; Cordoba-Diaz, D.; Cordoba-Diaz, M.; Garrosa, M.; Girbés, T. Lectin Digestibility and Stability of Elderberry Antioxidants to Heat Treatment In Vitro. Molecules 2017, 22, 95.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop