Abstract
Previous reports have shown that lupin protein extracts (LE) contain a polypeptide named deflamin with a potent matrix metalloproteinase (MMP)-9 inhibitory activity. The aim of our study was to develop an efficient delivery method for incorporating deflamin into cookies using different alternative flours. A lupin protein concentrate (10 g protein/100 g cookie dough) was added to gluten and gluten-free flours to produce savoury cookies, and its impacts on the physical properties of doughs and cookies, as well on the maintenance of deflamin’s anti-MMP-9 activity, were analysed. The results showed that the biochemical compositions of all cookies with LE presented higher protein and ash contents when compared to the control cookies. Rice, buckwheat and oat doughs were firmer than the others, whereas the addition of LE to kamut and buckwheat flours made cookies significantly firmer than the controls. Additionally, strong interactions between LE and several flours were observed, yielding different impacts on the MMP-9 bioactivity. Overall, the only flour that did not interfere with the desired nutraceutical activities was buckwheat, with 60% MMP-9 inhibitory activity and a concomitant reduction of colon cancer migration; hence, buckwheat flour was revealed to be a good vehicle to deliver bioactive deflamin, showing strong potential as a functional food to be used in preventive or curative approaches to gastrointestinal diseases.
Highlights
Consumers’ rising concerns regarding health and well-being have resulted in increasing attention being given to bioactive food compounds that exhibit health-promoting effects
Previous results have demonstrated that the matrix metalloproteinase (MMP)-9 inhibitory activity of deflamin was reduced in the presence of sugar-containing dough; in the present study we tested whether the lupin protein concentrate could be used as a vehicle for the MMP-9-inhibitory compound deflamin in savoury baked cookies
Its resistance to heat and its ability to be concentrated in the form of a lyophilized lupin protein powder extract meant that it could be introduced in baked cookies [18]
Summary
Consumers’ rising concerns regarding health and well-being have resulted in increasing attention being given to bioactive food compounds that exhibit health-promoting effects. The choice of the correct food matrixes is a key step, since it may have a strong impact on the bioactivity Baked snacks such as crackers and biscuits are usually well accepted and consumed throughout the world, and can be excellent vehicles for nutraceutical and protein enrichment because of their wide consumption and long shelf life [4]. Isolated deflamin reduced inflammation and the expression of inflammation mediators in colitis models in vivo [9] From this point of view, the incorporation and maintenance of the nutraceutical activities of lupin in baked cookies could be used to produce functional foods for the prevention and amelioration of chronic diseases related to MMP-9, such as inflammatory bowel diseases and colon cancer [10,11]. The use of wheat flour substitutes as acceptable alternatives reduces calorie intake and increases the availability of healthier snacks on the market, in turn reducing inflammation [13,14]; we tested the incorporation of such flour substitutes in different types of matrices, such as gluten-containing flours from spelt and kamut, which have been reported to cause less inflammatory responses than Triticum aestivum [15], oat, rice and buckwheat flours, which are the most consumed gluten-free flours [16]
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