Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

•Proanthocyanidins with different degrees of polymerization were purified from pecan.•PAC from kernel had the highest inhibitory activity on digestive enzymes.•The inhibitory activity depended of PAC polymerization degree and other characteristics.•PAC inhibitory activity also depended on the enzyme...

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Bibliographic Details
Published inJournal of functional foods Vol. 28; pp. 227 - 234
Main Authors Vazquez-Flores, A.A., Wong-Paz, J.E., Lerma-Herrera, M.A., Martinez-Gonzalez, A.I., Olivas-Aguirre, F.J., Aguilar, C.N., Wall-Medrano, A., Gonzalez-Aguilar, G.A., Alvarez-Parrilla, E., de la Rosa, L.A.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2017
Elsevier
Subjects
Amylase
Lipase
Polyphenols
Tree nuts
Trypsin
Polyphenols
Trypsin
Amylase
Lipase
Tree nuts
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Summary:•Proanthocyanidins with different degrees of polymerization were purified from pecan.•PAC from kernel had the highest inhibitory activity on digestive enzymes.•The inhibitory activity depended of PAC polymerization degree and other characteristics.•PAC inhibitory activity also depended on the enzyme.•Pecan PAC may help reduce the absorption of nutrients related to diabetes and obesity. Proanthocyanidins (PAC) were isolated from pecan kernel and shell; one fraction was obtained from kernel (KRI) and 3 fractions from shell (SHI, SHII and SHIII). The average degree of polymerization (ADP) of these fractions was estimated by phloroglucinolysis and the coupling of butanolysis and vanillin reactions. ADP decreased in the order SHI>SHII>SHIII>KRI. Prodelphinidin in monomer distribution decreased in the same order. Fractions were tested as inhibitors of carbohydrate, lipid and protein hydrolysis in a simulated human digestive system. Fraction KRI was the best inhibitor. Fraction SHIII, inhibited carbohydrate and lipid hydrolysis but was a poor inhibitor of proteolysis. This suggests that PAC oligomers from pecan kernel and shell could help to slow dietary carbohydrate and fat absorption, and that structural features like monomer composition and ADP are responsible from their different inhibitory potency.
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2016.11.003