کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553274 | 967726 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Towards the design of hypolipidaemic peptides: Deoxycholate binding affinity of hydrophobic peptide aggregates of casein plastein
ترجمه فارسی عنوان
در مورد طراحی پپتیدهای هیپولیپیدمییک: ارتباط اتصال دگزیاکولاکت با پراکسید پپتید هیدروپوتیک کازئین پلاستین
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Plastein is a thixotropic product of protease-induced peptide aggregation. This study evaluated the effects of the modified peptide structure of plastein on its affinity for a secondary bile acid. Casein plastein formation resulted in decreased free amino nitrogen and increased mean particle size, surface hydrophobicity and hydrophobic-to-hydrophilic amino acid ratio of the peptides. The net negative surface charge of casein hydrolysate (CH) was decreased (Pâ<â0.05) in crude plastein (CPc) and completely lost in the isolated plastein (CPi) resulting in the formation of insoluble aggregates. The surface and structural changes in CPi were associated with 38.5â±â0.0% binding of physiological level of sodium deoxycholate, higher (Pâ<â0.05) than the activities of CPc (23.1â±â0.0%) and CH (12.8â±â4.4%). Maximum specific ligand binding (Bmax) was higher (Pâ<â0.05) for CPc (0.391â±â0.021âmM/mg protein) than CH (0.246â±â0.043âmM/mg protein) and CPi (0.234â±â0.005âmM/mg protein). However, CPi had the strongest affinity for sodium deoxycholate with the lowest dissociation constant (Kd) of 2.719â±â0.146âmM, which was 2.5- and 3-folds lower (Pâ<â0.05) than those of CH and CPc, respectively. Understanding deoxycholate-binding affinity of peptides can facilitate the design of potent food-based BA sequestrants for managing hypercholesterolaemia (dyslipidaemia) and associated health conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 18, Part A, October 2015, Pages 129-136
Journal: Journal of Functional Foods - Volume 18, Part A, October 2015, Pages 129-136
نویسندگان
Aishwarya Mohan, Chibuike C. Udenigwe,