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: 2024-02-11
Papper version: info:eu-repo/semantics/submittedVersion
Link to the original source: https://onlinelibrary.wiley.com/doi/10.1002/jsfa.6668
Licence document URL: http://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
Repositori URV