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 YUSOP1,3,*,
MA’ARUF ABD GHANI2, MOHAMAD YUSOF MASKAT1,3, ABDUL SALAM
BABJI1,3 & 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
Diserahkan: 13 Oktober 2023/Diterima: 11 Januari 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 hispanicaL.) 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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*Pengarang untuk surat-menyurat; email: salma_my@ukm.edu.my
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