In vitro and in vivo antithrombotic and antioxidant properties of microencapsulated brewers’ spent grain peptides

Abstract Antioxidant and antithrombotic activities of microencapsulated brewers’ spent grain peptides (BSGH‐C) after simulated gastrointestinal digestion (SGID) and the in vivo properties using a model of growing Wistar rats fed with sucrose‐rich diet (SRD) were determined. Microencapsulation reduced the cleavage of peptides (66.5 vs. 39.2%), partially preserved the in vitro antioxidant activity (ABTS + inhibition and FRAP) and reduced the in vitro antithrombotic activity. SRD diet produced a pro‐oxidant and pro‐thrombotic systemic environment in rats, which was reversed by the consumption of BSGH‐C. A positive correlation between in vitro antioxidant and antithrombotic activity of BSGH‐C after SGID with the respective in vivo effects observed in rats fed BSGH‐C ( r = 0.9997 and r = 0.9411, respectively) was established. The goodness of both, the in vitro models determining bioactive properties after SGID, and the microencapsulation protecting the peptides from gastrointestinal environment were demonstrated. Thus, it was possible to produce microcapsules with bioavailable bioactive BSG peptides.