Autor segons l'article: Isabel Bravo, Francisca; Mas-Capdevila, Anna; Lopez-Fernandez-Sobrino, Raul; Torres-Fuentes, Cristina; Mulero, Miquel; Maria Alcaide-Hidalgo, Juan; Muguerza, Begona
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Bravo Vázquez, Francisca Isabel / López Fernández, Raul / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel / Torres Fuentes, Cristina
Paraules clau: ace inhibitory peptides; mass spectrometry; population; protein hydrolysates; proteins; spontaneously hypertensive rats; Ace inhibitory peptides; Angiotensin-converting enzyme inhibitors; Animals; Antihypertensive agents; Bioactive peptides; Hypertension; Mass spectrometry; Peptides; Protein hydrolysates; Rats; Spontaneously hypertensive rats; Tandem mass spectrometry; Wine
Resum: Enzymatic-assisted extraction using Flavourzyme® has been demonstrated to be a useful methodology to obtain wine lees (WL) enriched in phenolic compounds and with enhanced antihypertensive activity. Nevertheless, taking into account that Flavourzyme® possess proteolytic activity, the release of bioactive peptides should not be ruled out. In this study, we investigate the presence of antihypertensive peptides in the WL hydrolysate. Peptides were separated into fractions by ultrafiltration and RP‐HPLC. Next, peptide identification by nano-HPLC-(Orbitrap)MS/MS was performed in the fractions showing the highest angiotensin-converting enzyme inhibitory (ACEi) activities. Six peptides were identified; three of them showing ACEi (IC50) values lower than 20 µM. The peptide antihypertensive effect was evaluated in spontaneously hypertensive rats at an oral dose of 10 mg/kg bw. Peptides FKTTDQQTRTTVA, NPKLVTIV, TVTNPARIA, LDSPSEGRAPG and LDSPSEGRAPGAD exhibited antihypertensive activity, confirming that they could contribute to the blood pressure-lowering effect of the WL hydrolysate. These peptides have a great potential as functional ingredients to manage hypertension.
Àrees temàtiques: Administração pública e de empresas, ciências contábeis e turismo; Analytical chemistry; Astronomia / física; Biodiversidade; Biotecnología; Chemistry, applied; Ciência da computação; Ciência de alimentos; Ciências agrárias i; Ciências ambientais; Ciências biológicas i; Ciências biológicas ii; Ciências biológicas iii; Educação física; Enfermagem; Engenharias i; Engenharias ii; Engenharias iii; Engenharias iv; Ensino; Farmacia; Food science; Food science & technology; Geociências; Interdisciplinar; Matemática / probabilidade e estatística; Materiais; Medicina i; Medicina ii; Medicina veterinaria; Medicine (miscellaneous); Nutrição; Nutrition & dietetics; Odontología; Química; Saúde coletiva; Zootecnia / recursos pesqueiros
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: cristina.torres@urv.cat; begona.muguerza@urv.cat; miquel.mulero@urv.cat; franciscaisabel.bravo@urv.cat
Data d'alta del registre: 2025-01-27
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0308814621016964?via%3Dihub
Referència a l'article segons font original: Food Chemistry. 366 130690-
Referència de l'ítem segons les normes APA: Isabel Bravo, Francisca; Mas-Capdevila, Anna; Lopez-Fernandez-Sobrino, Raul; Torres-Fuentes, Cristina; Mulero, Miquel; Maria Alcaide-Hidalgo, Juan; Mu (2022). Identification of novel antihypertensive peptides from wine lees hydrolysate. Food Chemistry, 366(), 130690-. DOI: 10.1016/j.foodchem.2021.130690
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.foodchem.2021.130690
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2022
Tipus de publicació: Journal Publications
Repositori URV