کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7623268 | 1494540 | 2016 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antioxidant peptides released from gastrointestinal digestion of “Stracchino” soft cheese: Characterization, in vitro intestinal protection and bioavailability
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Stracchino is a typical Italian soft cheese, widely consumed and appreciated for its flavour and freshness. With the aim to follow the release of health-promoting peptides, an in vitro gastro-intestinal digestion of Stracchino was carried out. The digest was fractionated by semi-preparative RPLC and tested for its antioxidant properties in H2O2-treated intestinal epithelial cell line (IEC-6). The most active fraction was characterized by UHPLC-MS/MS, showing the presence of two abundant β-casein hexapeptides: EAMAPK (f: 115-120) and AVPYPQ (f: 192-197), which were synthesized and tested, showing antioxidant activities in a wide concentration range (5-150âµg/mL), involving ROS reduction, SOD expression increase and Nrf2 antioxidant response activation. Hence, bioavailability studies were carried out through Caco-2 monolayers cells on the two hexapeptides, which revealed a significative concentration in the basolateral side. The results highlight the potential of Stracchino as health promoting food, and the possible employment of casein peptides in nutraceutical formulations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 26, October 2016, Pages 494-505
Journal: Journal of Functional Foods - Volume 26, October 2016, Pages 494-505
نویسندگان
Giacomo Pepe, Eduardo Sommella, Giovanni Ventre, Maria Carmina Scala, Simona Adesso, Carmine Ostacolo, Stefania Marzocco, Ettore Novellino, Pietro Campiglia,