Mostrar el registro sencillo del ítem
dc.contributor.author
Báez, Jessica
dc.contributor.author
Fernández Fernández, Adriana M.
dc.contributor.author
Tironi, Valeria Anahi
dc.contributor.author
Bollati Fogolín, Mariela
dc.contributor.author
Añon, Maria Cristina
dc.contributor.author
Medrano Fernández, Alejandra
dc.date.available
2021-11-01T12:41:11Z
dc.date.issued
2021-10
dc.identifier.citation
Báez, Jessica; Fernández Fernández, Adriana M.; Tironi, Valeria Anahi; Bollati Fogolín, Mariela; Añon, Maria Cristina; et al.; Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate; Wiley Blackwell Publishing, Inc; Journal of Food Science; 86; 10; 10-2021; 4479-4490
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/145560
dc.description.abstract
Abstract: Whey is an abundantand sustainable source of bioactive peptides obtained from cheese making process. Whey proteins such as α-lactalbumin can be biologically active when the bioactive peptides encrypted in the amino acid sequence of the native protein are released by enzymatic hydrolysis. In the present work, the identification, sequence analysis, and antioxidant activity of bioaccessible peptides from α-lactalbumin alcalase-hydrolysate was assessed. Antioxidant activity (ABTS, ORAC, and HORAC) of α-lactalbumin showed a significant increase (p < 0.05) after the enzymatic treatment with alcalase and this capacity increased even more after the simulation of the gastrointestinal digestion process. Peptides contained in the gastrointestinal digest of α-lactalbumin hydrolysate were separated by preparative RP-HPLC (55 fractions), and three peptides were identified by LC-MS/MS analysis from selected fractions: IWCKDDQNPH (MW: 1254.54 Da) f(59-68), KFLDDDLTDDIM (MW: 1439.64 Da) f(79-90), DKFLDDDLTDDIM (MW: 1554.67 Da) f(78-90). Among the chemically synthesized peptides, IWCKDDQNPH showed the highest antioxidant capacity determined by ORAC, ABTS, and HORAC assays (IC50 0.015 ± 0.002, 0.45 ± 0.02, and 1.30 ± 0.05 mg/ml, respectively) and this activity may be related to the amino acid sequence. This is the first report where these bioaccessible peptides from α-lactalbumin hydrolysate were identified. The α-lactalbumin hydrolysate could be employed as a functional antioxidant ingredient. Practical Application: The present work studied the bioaccessibility of antioxidant peptides from an α-lactalbumin alcalase-hydrolysate by identifying three novel bioaccessible peptides responsible for the antioxidant capacity, providing evidence of the hydrolysate potential as an antioxidant ingredient in the formulations of functional foods and/or food supplements.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT
dc.subject
BIOACCESSIBILITY
dc.subject
PEPTIDE BIOACTIVE
dc.subject
Α-LACTALBUMIN
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-10-26T14:30:17Z
dc.identifier.eissn
1750-3841
dc.journal.volume
86
dc.journal.number
10
dc.journal.pagination
4479-4490
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Nueva Jersey
dc.description.fil
Fil: Báez, Jessica. Universidad de la República; Uruguay
dc.description.fil
Fil: Fernández Fernández, Adriana M.. Universidad de la República; Uruguay
dc.description.fil
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Bollati Fogolín, Mariela. Instituto Pasteur de Montevideo; Uruguay
dc.description.fil
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Medrano Fernández, Alejandra. Universidad de la República; Uruguay
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1750-3841.15918
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.15918
Archivos asociados