Autor segons l'article: Torres-Fuentes, C; Contreras, MDM; Recio, I; Alaiz, M; Vioque, J
Departament: REVISAR - Bioquímica i Biotecnologia
Autor/s de la URV: Torres Fuentes, Cristina
Paraules clau: Protein hydrolysate Peptide sequencing Chickpea Chelating peptides Antioxidant peptides peptide sequencing chickpea chelating peptides antioxidant peptides
Resum: Oxidative stress due to the excess of radical oxygen species (ROS) contribute to the development of different diseases. The use of antioxidants may prevent the development of these diseases by counteracting ROS levels. There is an increasing interest in natural antioxidants as they are safer for consumers than synthetic antioxidants. In this work, reducing power, free radical scavenging and cellular antioxidant activities of chickpea peptides fractions have been investigated. Peptide sequences included in fractions with antioxidant activity were identified. Main sequences, ALEPDHR, TETWNPNHPEL, FVPH and SAEHGSLH, corresponded to legumin, the main seed protein. Most peptides contained histidine, which has shown antioxidant activity. Two peptides also included tryptophan and phenylalanine, in which the phenolic group could also serve as hydrogen donor. These results show that legumin is a source of antioxidant peptides of high interest for food and pharmaceutical industries to develop new nutraceuticals and functional foods. Copyright © 2015 Elsevier Ltd. All rights reserved.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 03088146
Adreça de correu electrònic de l'autor: cristina.torres@urv.cat
Identificador de l'autor: 0000-0002-2917-6910
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/submittedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Chemistry. 180 194-202-202
Referència de l'ítem segons les normes APA: Torres-Fuentes, C; Contreras, MDM; Recio, I; Alaiz, M; Vioque, J (2015). Identification and characterization of antioxidant peptides from chickpea protein hydrolysates. Food Chemistry, 180(), 194-202-202. DOI: 10.1016/j.foodchem.2015.02.046
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2015
Tipus de publicació: Journal Publications
Repositori URV