Antioxidant effect of amaranth flour or protein isolate incorporated in high-fat diets fed to Wistar rats. Influence of dose and administration duration

Chemical and cell antioxidant activity of amaranth flour and beverage after simulated gastrointestinal digestion. Role of peptides

The potential of peptides generated by simulated gastrointestinal digestion (SGID) of two products derived from Amaranthus manteggazianus seeds, flour (F) and beverage (B), to exert peroxyl scavenging activity (ORAC) and antioxidant action on intestinal cells was studied. B was prepared by solubilisation of seed proteins, with the addition of gums and the application of a pasteurization treatment. The gastrointestinal digests FD and BD showed some differences in the peptide/polypeptide composition. The SGID produced increased ORAC activity for both samples, with some differences in the ORAC of the whole digests BD and FD and of some gel filtration fractions. Bioaccessible fractions (FDdbs and BDdbs) were obtained after treatment with cholestyramine resin to remove bile salts due to their cytotoxicity and oxidative effect. BDdbs presented a greater ORAC potency (IC50: 0.05 ± 0.01 and 0.008 ± 0.004 mg protein/ml for FDdbs and BDdbs, respectively). These fractions showed low cytotoxicity values (measured by LDH release) and produced high intracellular ROS inhibition (around 80 %), increased the SOD activity and the GSH content, with no effect on GPx activity in Caco2-TC7 cells exposed to H2O2. Several fractions with MM < 2.2 kDa presented also these cellular actions; fractions from FD induced higher increases in GSH concentration. Amaranth flour and a processed matrix like the beverage are shown as sources of bioactive peptides with potential cell antioxidant activity.

Amaranth proteins and peptides: Biological properties and food uses

Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a significant component of these grains. Proteins of the grains have been used in various food applications such as formulations of edible films and emulsions for controlled release of bioactive compounds. The proteins have been hydrolyzed using different enzymes to produce peptides and hydrolysates, which showed a range of biological functions including anti-hypertensive and antioxidant activities among others. They have been formulated into staple foods including breads and pastas for improved nutritional quality. This review summarizes the recent advances of the last 5 years in understanding the biological functions and food applications of proteins, protein hydrolysates and peptides from the grains of different Amaranthus species. Limitations in the studies summarized are critically discussed with an aim to improve the efficiency in amaranth grain protein and peptide research.

Effects of salinity on germination dynamics and seedling development in two amaranth genotypes

Amaranth (Amaranthus caudatus L.), commonly known as "kiwicha", is a pseudo-cereal considered as the crop of future regarding its excellent nutritional value. It has also been suggested as a robust alternative to traditional cereal crops in arid and semi-arid regions where abiotic stresses such as drought and salinity have increased due to climate change. In order to study the seedling behavior and germination dynamics of this species against salinity stress, two amaranth genotypes (Red and Green) were randomly chosen among others and our investigation focused on both morphological and physiological traits. Salt stress was applied for 10 days. Our results show that Red genotype was more tolerant to salinity compared to Green since that the first gave a higher final germination rate and produced higher biomass. Moreover, the germination parameters are less affected in Red compared to those in Green genotype. The radicules of the first genotype accumulated more Na⁺ compared to those of the second one. Moreover, at low level of salinity (50 mM NaCl), Red genotype showed significant increase in the volatile polyphenol compound content, as well as in the total antioxidant activity, compared to the control (0 mM NaCl). Even if the inhibitory action of the methanoic extracts of both Red and Green genotypes was affected by the salinity, they showed an important activity against P. aeruginosa pathogen.