Articles producció científica> Bioquímica i Biotecnologia

Chickpea chelating peptides inhibit copper-mediated lipid peroxidation

  • Identification data

    Identifier: imarina:6387975
    Authors:
    Torres-Fuentes, CAlaiz, MVioque, J
    Abstract:
    © 2014 Society of Chemical Industry. BACKGROUND: Transition metals produce radical oxygen species promoting lipid peroxidation processes that favor the development of cardiovascular and neurodegenerative diseases. In addition, the oxidation of lipids present in food may affect the quality of food products. Therefore antioxidants counteracting these metal pro-oxidant effects may have high potential for the pharmacology and food industries. This study investigated the capability of peptide fractions purified from chickpea protein hydrolysate to inhibit copper-mediated lipid peroxidation in three different lipid substrates: β-carotene, unsaturated fatty acid mixture and low-density lipoprotein. RESULTS: Peptide fractions with the highest histidine content were the most antioxidant. This antioxidant effect is mainly due to the capability of histidine to bind copper and act as a hydrogen donor through its imidazole ring. CONCLUSION: The results suggest that chickpea proteins are a potential source of antioxidant peptides that may be included as ingredients in functional foods with beneficial health effects. In addition, these antioxidant peptides may be useful to protect food products from lipid peroxidation processes and thus increase their quality and shelf life.
  • Others:

    Author, as appears in the article.: Torres-Fuentes, C; Alaiz, M; Vioque, J
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Torres Fuentes, Cristina
    Keywords: Protein hydrolysate Low-density lipoprotein Chickpea Chelating peptides Antioxidant peptides low-density lipoprotein chickpea chelating peptides antioxidant peptides
    Abstract: © 2014 Society of Chemical Industry. BACKGROUND: Transition metals produce radical oxygen species promoting lipid peroxidation processes that favor the development of cardiovascular and neurodegenerative diseases. In addition, the oxidation of lipids present in food may affect the quality of food products. Therefore antioxidants counteracting these metal pro-oxidant effects may have high potential for the pharmacology and food industries. This study investigated the capability of peptide fractions purified from chickpea protein hydrolysate to inhibit copper-mediated lipid peroxidation in three different lipid substrates: β-carotene, unsaturated fatty acid mixture and low-density lipoprotein. RESULTS: Peptide fractions with the highest histidine content were the most antioxidant. This antioxidant effect is mainly due to the capability of histidine to bind copper and act as a hydrogen donor through its imidazole ring. CONCLUSION: The results suggest that chickpea proteins are a potential source of antioxidant peptides that may be included as ingredients in functional foods with beneficial health effects. In addition, these antioxidant peptides may be useful to protect food products from lipid peroxidation processes and thus increase their quality and shelf life.
    Thematic Areas: Zootecnia / recursos pesqueiros Química Planejamento urbano e regional / demografia Nutrition and dietetics Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Chemistry, applied Biotecnología Biotechnology Biodiversidade Astronomia / física Agronomy and crop science Agriculture, multidisciplinary Agriculture Administração pública e de empresas, ciências contábeis e turismo
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 00225142
    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://onlinelibrary.wiley.com/doi/10.1002/jsfa.6668
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Journal Of The Science Of Food And Agriculture. 94 (15): 3181-3188
    APA: Torres-Fuentes, C; Alaiz, M; Vioque, J (2014). Chickpea chelating peptides inhibit copper-mediated lipid peroxidation. Journal Of The Science Of Food And Agriculture, 94(15), 3181-3188. DOI: 10.1002/jsfa.6668
    Article's DOI: 10.1002/jsfa.6668
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2014
    Publication Type: Journal Publications
  • Keywords:

    Agriculture,Agriculture, Multidisciplinary,Agronomy and Crop Science,Biotechnology,Chemistry, Applied,Food Science,Food Science & Technology,Nutrition and Dietetics
    Protein hydrolysate
    Low-density lipoprotein
    Chickpea
    Chelating peptides
    Antioxidant peptides
    low-density lipoprotein
    chickpea
    chelating peptides
    antioxidant peptides
    Zootecnia / recursos pesqueiros
    Química
    Planejamento urbano e regional / demografia
    Nutrition and dietetics
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Engenharias i
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Chemistry, applied
    Biotecnología
    Biotechnology
    Biodiversidade
    Astronomia / física
    Agronomy and crop science
    Agriculture, multidisciplinary
    Agriculture
    Administração pública e de empresas, ciências contábeis e turismo
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