In vitro digestion effect on CCK and GLP-1 release and antioxidant capacity of some plant-based milk substitutes.
CCK
GLP-1
STC-1
antioxidant capacity
cow's milk
in vitro digestion
plant-based milk substitutes
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
May 2022
May 2022
Historique:
revised:
11
03
2022
received:
09
12
2021
accepted:
16
03
2022
pubmed:
4
4
2022
medline:
6
5
2022
entrez:
3
4
2022
Statut:
ppublish
Résumé
Recently, plant-based milk substitutes, as an emerging industry, are receiving more attention. Despite that, these dairy alternatives have not been adequately studied for their functional properties. Thus, the current research was devoted to study the satiety potential through in vitro secretion of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1), and the antioxidant capacity of these dairy alternatives after in vitro digestion. The enteroendocrine cell line, STC-1, was used to measure satiety hormones release (CCK and GLP-1) by enzyme-linked immunoassay (ELISA). Also, total phenolic and flavonoid contents and antioxidant capacity (using oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid [ABTS] assays) were measured before and after in vitro digestion. The results demonstrated that CCK secretion was significantly (p < 0.05) higher for cow's milk (350.64 pg ml
Identifiants
pubmed: 35368090
doi: 10.1111/1750-3841.16140
doi:
Substances chimiques
Antioxidants
0
Phenols
0
Glucagon-Like Peptide 1
89750-14-1
Cholecystokinin
9011-97-6
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1999-2008Subventions
Organisme : Cultural Affairs and Missions Sector-Central Administration of Missions of Egypt
Organisme : Ministerio de Economía y Competitividad (Spain)
ID : AGL2016-78125-R
Informations de copyright
© 2022 Institute of Food Technologists®.
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