کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881233 | 1624879 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Obtaining of peptides with in vitro antioxidant and angiotensin I converting enzyme inhibitory activities from cañihua protein (Chenopodium pallidicaule Aellen)
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Hydrolysates and peptides from a cañihua protein concentrate with antioxidant and angiotensine-I converting enzyme (ACE) inhibitory activities were evaluated in vitro. Hydrolysates were obtained via enzymatic hydrolysis using: Alcalase, Neutrase and Flavourzyme, in reaction in one and two sequential stages. The protein hydrolysate obtained in two sequential stages (Neutrase-Alcalase for 180â¯minâ¯at 50â¯Â°C), presented the highest antioxidant activity and ACE inhibition (2.12â¯Î¼molâ¯TE/mg and 69.8%, respectively) and a low IC50 value (0.12â¯mg/mL). This hydrolysate was further purified through ultrafiltration with membranes of cut off values of 10 and 3â¯kDa, followed by size exclusion chromatography and a total of three fractions were obtained (F-I, F-II and F-III, respectively). LC-MS/MS analysis revealed peptides composed of 3-11 aminoacids in F-II and F-III which were identified via cross species identification within the polypeptidic chain of protein 11S seed globulin of Chenopodium quinoa. F-III outstood in the evaluated bioactive properties (3.18â¯Î¼molâ¯TE/mg, 78.4% and 55â¯Î¼g/mL). Up to our knowledge, this is the first study focused on obtaining of protein hydrolysates and peptides with bioactive properties from cañihua. These results could be used to obtain products from cañihua with added value as potential functional ingredients.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 83, September 2018, Pages 139-146
Journal: Journal of Cereal Science - Volume 83, September 2018, Pages 139-146
نویسندگان
Rosana Chirinos, Karina Ochoa, Ana Aguilar-Galvez, Sebastian Carpentier, Romina Pedreschi, David Campos,