Effect of Human Gastrointestinal Conditions on in vitro Digestibility of Lentil Proteins
Project no. 22680 · Status: Kapanmış · 2021
Summary
In this project, lentil (Lens culinaris), a sustainable legume that is consumed worldwide and rich in protein, fiber, carbohydrates, minerals, and vitamins, was studied. Trypsin inhibitors, condensed tannins, and polyphenols in lentils are known to affect protein digestibility. In addition, the food processing methods applied to lentils have an effect on protein digestibility. In summary, in the project, the effect of the food matrix and cooking process (heat treatment) was evaluated together with three different in vitro GI scenarios (infant, late and early phase adult). Digestive conditions were applied to the protein isolate obtained from lentils and the results of OPA analysis were compared with the digestibility of protein in lentils and lentil flour and the positive effect of food matrix effect was revealed. In all digestion protocols, protein hydrolysis in both in vitro gastric and intestinal digestion, were higher in lentil protein isolate compared to other samples. To determine the effect of heat treatment on protein hydrolysis/digestion in lentils, the results obtained for protein isolate, lentil flour, and cooked lentil were compared. It was evaluated that the efficiency of proteolysis was higher in cooked lentils and lentil protein isolate compared to the flour sample. Results showed that the heat treatment and the isolation conditions were contributed positively to the proteolysis. The digestibility of the proteins and the resulting peptides were characterized by SDS-Page and LC/Q-TOF/MS. Peptides released as a result of digestion were found more and having small molecular weights in cooked lentil and protein isolate samples as a result of the application of heat treatment and isolate obtaining method. Low enzyme activity in infant digestion negatively affected proteolysis. Therefore, the released peptides were classified as having a higher molecular weight. In addition, it was evaluated that the duration of stay in the stomach in infant digestion and in the late phase adult was shorter than the postprandial digestion protocol. It has been interpreted that it is in parallel with the allergenicity.