کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7590253 | 1492097 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro inhibition of platelet aggregation by peptides derived from oat (Avena sativa L.), highland barley (Hordeum vulgare Linn. var. nudum Hook. f.), and buckwheat (Fagopyrum esculentum Moench) proteins
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کلمات کلیدی
ASATyrosine (PubChem CID: 6057)Arachidonic acid (PubChem CID: 444899)Acetylsalicylic acid (PubChem CID: 2244)Thromboxane-B2TXB2TxA2PrPCOX1Sodium citrate (PubChem CID: 6224)PPPArginine (PubChem CID: 6322)LC–MS - LC-MSacetylsalicylic acid - استیل اسلسیلیک اسیدArachidonic acid - اسید آراشیدونیکThrombosis - ترومبوزTrypsin - تریپسینGrain - دانهnormal saline - سالین نرمالcyclooxygenase-1 - سیکلوکوکسیژناز 1Computational modeling - مدل سازی محاسباتیplatelet-poor plasma - پلاسمای خون پلاکتیplatelet-rich plasma - پلاسمای غنی از پلاکت، PRP، پی آر پی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: In vitro inhibition of platelet aggregation by peptides derived from oat (Avena sativa L.), highland barley (Hordeum vulgare Linn. var. nudum Hook. f.), and buckwheat (Fagopyrum esculentum Moench) proteins In vitro inhibition of platelet aggregation by peptides derived from oat (Avena sativa L.), highland barley (Hordeum vulgare Linn. var. nudum Hook. f.), and buckwheat (Fagopyrum esculentum Moench) proteins](/preview/png/7590253.png)
چکیده انگلیسی
Bioactive compounds present in foods could have beneficial effects on human health. In this study, we report the capacity of peptides released from oat, highland barley, and buckwheat proteins after enzymatic digestion to inhibit platelet aggregation in vitro. All hydrolysates showed high antiplatelet activity, with IC50 values of 0.282Â mg/ml (oat flour gastrointestinal hydrolysate, 6Â h) to 2.496Â mg/ml (highland barley glutelin tryptic hydrolysate, 14Â h) in a dose-dependent manner. Thirty-eight peptides with more than seven residues were identified in the tryptic hydrolysates of oat globulin. Results of computational modeling revealed that nine peptides, including ALPIDVLANAYR, EFLLAGNNKR, GEEFGAFTPK, QLAQIPR, LQAFEPLR, ALPVDVLANAYR, GEEFDAFTPK, QKEFLLAGNNK, and TNPNSMVSHIAGK bound the cyclooxygenase-1 active centers with low binding energy (â6.5 to â7.5Â kcal/mol). This is the first report to identify antiplatelet peptides from grain hydrolysates and the binding modes at the molecular level, leading to their possible use as functional food ingredients to prevent thrombosis.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 577-586
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 577-586
نویسندگان
Guoyong Yu, Feng Wang, Bolin Zhang, Junfeng Fan,