Autor según el artículo: Torres-Fuentes, C; Alaiz, M; Vioque, J
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Torres Fuentes, Cristina
Palabras clave: Protein hydrolysate Low-density lipoprotein Chickpea Chelating peptides Antioxidant peptides low-density lipoprotein chickpea chelating peptides antioxidant peptides
Resumen: © 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 00225142
Direcció de correo del autor: cristina.torres@urv.cat
Identificador del autor: 0000-0002-2917-6910
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/submittedVersion
Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/10.1002/jsfa.6668
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Journal Of The Science Of Food And Agriculture. 94 (15): 3181-3188
Referencia de l'ítem segons les normes 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
DOI del artículo: 10.1002/jsfa.6668
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2014
Tipo de publicación: Journal Publications