Articles producció científica> Bioquímica i Biotecnologia

Identification and characterization of antioxidant peptides from chickpea protein hydrolysates

  • Identification data

    Identifier: imarina:2008031
    Authors:
    Torres-Fuentes, CContreras, MDMRecio, IAlaiz, MVioque, J
    Abstract:
    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.
  • Others:

    Author, as appears in the article.: Torres-Fuentes, C; Contreras, MDM; Recio, I; Alaiz, M; Vioque, J
    Department: REVISAR - Bioquímica i Biotecnologia
    URV's Author/s: Torres Fuentes, Cristina
    Keywords: Protein hydrolysate Peptide sequencing Chickpea Chelating peptides Antioxidant peptides peptide sequencing chickpea chelating peptides antioxidant peptides
    Abstract: 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.
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 03088146
    Author's mail: cristina.torres@urv.cat
    Author identifier: 0000-0002-2917-6910
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/submittedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0308814615002174
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Chemistry. 180 194-202-202
    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
    Article's DOI: 10.1016/j.foodchem.2015.02.046
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2015
    Publication Type: Journal Publications
  • Keywords:

    Analytical Chemistry,Chemistry, Applied,Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics
    Protein hydrolysate
    Peptide sequencing
    Chickpea
    Chelating peptides
    Antioxidant peptides
    peptide sequencing
    chickpea
    chelating peptides
    antioxidant peptides
    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
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