Articles producció científica> Bioquímica i Biotecnologia

Chickpea chelating peptides inhibit copper-mediated lipid peroxidation

  • Datos identificativos

    Identificador: imarina:6387975
    Autores:
    Torres-Fuentes, CAlaiz, MVioque, J
    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.
  • Otros:

    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
  • Palabras clave:

    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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