Sains Malaysiana 53(1)(2024): 111-122

http://doi.org/10.17576/jsm-2024-5301-09

Kesan Pencernaan Gastrousus terhadap Ciri Fizikokimia dan Kebiotersediaan Antioksidan Produk Chia

(The Effects of Gastrointestinal Digestion on the Physicochemical Characteristics and Antioxidants Bioavailability of Chia Products)

ETTY SYARMILA IBRAHIM KHUSHAIRAY¹, CHANG YU IAN¹, SALMA MOHAMAD YUSOP^1,3,*, MA’ARUF ABD GHANI², MOHAMAD YUSOF MASKAT^1,3, ABDUL SALAM BABJI^1,3 & NUR ALIAH DAUD¹

¹Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia 

²Fakulti Perikanan dan Sains Makanan, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

³Pusat Inovasi Teknologi Manisan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

Received: 13 October 2023/Accepted: 11 January 2024

Abstrak

Chia (Salvia hispanica L.) adalah bijirin pseudo yang kaya dengan asid lemak tak tepu (PUFA) dan protein berfungsi. Kajian ini bertujuan untuk menentukan sifat fizikokimia dan kebiotersediaan antioksidan produk chia iaitu tepung chia ternyah lemak (TCT), pencilan protein chia (IPC), hidrolisat protein chia (HPC) dan nanokapsul hidrolisat protein chia (nHPC). Simulasi model pencernaan gastrousus secara in-vitro telah mengasingkan protein chia kepada empat pecahan berbeza iaitu sampel sebelum dicerna (ND), fraksi tercerna pasca-gastrik (PG), fraksi tercerna pasca-usus yang diserap oleh kolon (PUa) dan fraksi tercerna pasca-usus yang tertinggal dalam kolon (PUb). Sampel nHPC mencatatkan darjah hidrolisis (DH) paling rendah (p<0.05) (19.72%) selepas fasa pencernaan gastrik dan tiada perubahan signifikan (p<0.05) selepas pencernaan usus. Penyusutan (p<0.05) nilai asid amino hidrofobik (AAH) dan asid amino aromatik (AAR) bagi sampel nHPC direkodkan selepas pencernaan gastrousus (PUa), masing-masing sebanyak 4.81 dan 3.95%. Berbanding semua sampel, HPC dan nHPC mencatatkan nilai tertinggi (p<0.05) dalam ujian antioksidan DPPH (70.38 dan 68.10 µM TE), ABTS (166.19 dan 167.14 µM TE) dan FRAP (73.25 dan 77.81 µM FeSO4.7H2OE). Pencernaan gastrousus meningkatkan (p<0.05) potensi pemerangkapan radikal DPPH dan ABTS sampel TCT dan IPC, sebaliknya mengurangkan (p<0.05) potensi antioksidan bagi sampel HPC. Berdasarkan ujian FRAP, pencernaan gastrousus tidak memberi kesan (p<0.05) terhadap kapasiti antioksidan bagi sampel nHPC. Kesimpulannya, pencernaan gastrousus mempengaruhi sifat fisikokimia dan kebiotersediaan antioksidan produk chia yang dikaji, memberikan kefahaman penting tentang manfaat kesihatan dan aplikasi produk chia dalam diet pemakanan manusia.

Kata kunci: Kebiotersediaan antioksidan; produk chia; profil asid amino; simulasi model pencernaan gastrousus

Abstract

Chia (Salvia hispanica L.) is a pseudocereal rich in polyunsaturated fatty acids (PUFA) and functional proteins. This study aims to determine the physicochemical properties and antioxidative bioavailability of chia products, namely, defatted chia flour (TCT), chia protein isolate (IPC), chia protein hydrolysates (HPC), and nano encapsulated chia hydrolysates (nHPC). An in-vitro gastrointestinal digestion simulation model separated chia protein into four distinct fractions, namely, non-digested sample (ND), post-gastric digestion fraction (PG), post-intestinal digested fraction absorbed by colon (PUa), and post-intestinal digested fraction remains in colon (PUb). nHPC exhibited the lowest (p<0.05) degree of hydrolysis (DH) (19.72%) after gastric phase, and there were no significant changes (p<0.05) after intestinal digestion. A significant decrease (p<0.05) in the hydrophobic amino acid (AAH) and aromatic amino acid (AAR) values were recorded for the nHPC sample by 4.81 and 3.95%, respectively, after gastrointestinal digestion (PUa). Compared to all samples, HPC and nHPC recorded the highest (p<0.05) values in DPPH (70.38 and 68.10 µM TE), ABTS (166.19 and 167.14 µM TE), and FRAP (73.25 and 77.81µM FeSO4.7H2OE). Gastrointestinal digestion increased (p<0.05) the DPPH and ABTS radical scavenging potential for TCT and IPC but reduced (p<0.05) the antioxidant potential for HPC. Based on FRAP findings, gastrointestinal digestion had no effect (p<0.05) on the antioxidant capacity of nHPC. In conclusion, gastrointestinal digestion affects the physicochemical properties and antioxidative bioavailability of the chia products studied, providing an essential insight into their health benefits and applications in human diet. 

Keywords: Amino acids profiles; antioxidative bioavailability; chia products; simulated gastrointestinal digestion model

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*Corresponding author; email: salma_my@ukm.edu.my