Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products

María A. Lozano-Grande, Alma Leticia Martínez-Ayala, Rajamohamed Beema Shafreen, Arkadiusz Szterk, Zenon Jastrzębski, Hanna Leontowicz, Jerzy Drzewiecki, Pawel Pasko, Aviva Ezra, Shela Gorinstein

Research output: Contribution to journalArticle

Abstract

The present study showed the bioactive properties such as antioxidant, quenching, structural and antifungal in six Amaranthus (A.) hypochondriacus laboratory and industrial products. The values of CUPRAC radical scavenging, quenching and antifungal capacities in industrial samples were higher than in laboratory. Such properties can be explained by the presence of polyphenols in the samples. Higher molecular weights and corresponding protein bands separated sodium dodecyl sulphate - polyacrylamide gel electrophoresis (SDS–PAGE) were observed in laboratory protein isolates rather than in industrial samples. Interaction with human serum albumin (HSA) was used to determine the functional properties of the products. As characterization of antifungal properties, all amaranth products at 30 μg/mL concentration significantly reduced (<50% inhibition) the metabolic activity of Candida (C.) albicans cells within the biofilm. The structural studies of proteins by FTIR, fluorescence and UV spectroscopy with SDS denaturation showed that after the industrial treatment the proteins were relatively stable. The investigated proteins could be considered as an indicator of food control in commercial industrial products and a source of food additives with health benefits.

Original languageEnglish
Article number107276
JournalFood Control
Volume115
DOIs
StatePublished - Sep 2020

    Fingerprint

Keywords

  • Amaranth
  • Biofilm inhibition
  • Control
  • Industrial products
  • Multiproperties
  • Protein
  • Stability

Cite this

Lozano-Grande, M. A., Martínez-Ayala, A. L., Shafreen, R. B., Szterk, A., Jastrzębski, Z., Leontowicz, H., Drzewiecki, J., Pasko, P., Ezra, A., & Gorinstein, S. (2020). Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products. Food Control, 115, [107276]. https://doi.org/10.1016/j.foodcont.2020.107276