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Technological potential of a Lupin protein concentrate as a nutraceutical delivery system in baked cookies
Publication . Mota, Joana; Lima, Ana; Ferreira, Ricardo Boavida; Raymundo, Anabela
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
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Fundação para a Ciência e a Tecnologia
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OE
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68872