Protective ability against oxidative stress of brewers’ spent grain protein hydrolysates

•Brewers’ spent grain protein hydrolysates present in vitro chemical antioxidant activity.•Protein hydrolysates protected against oxidative stress in Caco-2 and HepG2 cells.•Hydrolysates from Brewers’ spent grain and spent yeast had strongest protective ability.•A potential functional ingredient was...

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Bibliographic Details
Published in:Food chemistry 2017-08, Vol.228, p.602-609
Main Authors: Vieira, Elsa F., da Silva, Diana Dias, Carmo, Helena, Ferreira, Isabel M.P.L.V.O.
Format: Article
Language:English
Subjects:
Alcalase
Antioxidant activity
Brewer’s spent grain (BSG)
Brewer’s spent yeast (BSY)
Caco-2 cells
Edible Grain - chemistry
HepG2 cells
Humans
Neutrase
Oxidative Stress - drug effects
Protein hydrolysates
Protein Hydrolysates - chemistry
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Summary:•Brewers’ spent grain protein hydrolysates present in vitro chemical antioxidant activity.•Protein hydrolysates protected against oxidative stress in Caco-2 and HepG2 cells.•Hydrolysates from Brewers’ spent grain and spent yeast had strongest protective ability.•A potential functional ingredient was obtained from two major brewing by-products. The protein fraction of Brewers’ spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer’s spent yeast (BSY) proteases, Neutrase® and Alcalase®, at the same proteolytic activity (1U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50°C, 4h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.02.050