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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/07/2015 |
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Data da última atualização: |
12/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, C. M.; ROSA, L. O. L.; STEPHAN, M. P.; BRIGIDA, A. I. S.; CABRAL, L. M. C.; SILVA, G. O. DA; GUARIDO, K. L.; GOMES, D. M.; SILVA-SANTOS, J. E. DA. |
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Afiliação: |
CAROLINE MELLINGER SILVA, CTAA; LUISA O. L. ROSA, UFRJ; MARILIA PENTEADO STEPHAN, CTAA; ANA IRAIDY SANTA BRIGIDA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; GABRIEL O. DA SILVA, UFSC; KARLA L. GUARIDO, UFSC; DANILO MACÊDO GOMES, UFSC; JOSÉ EDUARDO DA SILVA-SANTOS, UFSC. |
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Título: |
Dual function peptides from pepsin hydrolysates of whey protein isolate. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
International Dairy Journal, v. 48, p. 73-79, sep., 2015. |
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ISSN: |
0958-6946 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to investigate the effect of pepsin hydrolysates of whey protein isolate (WPI) on vascular relaxation and emulsifying capacity. WPI was subjected to pepsin hydrolysis for 5 h. The chromatographic profiles of the samples showed the formation of a wide variety of peptides. Addition of WPI hydrolysates in phenylephrine-contracted rat aortic rings induced a similar concentrationdependent relaxation in both endothelium-intact and endothelium-denuded preparations. In endothelium-denuded vessels the maximum relaxation induced by WPI fractions increased along the time, reaching over 70% after 3 h-hydrolysis on. In addition, the vascular relaxation was not associated with an inhibition of the angiotensin-converting enzyme or activation of Kþ channels. Hydrolysed fractions were further evaluated for the emulsifying capacity (EC) and all tested fractions were able to keep an EC over 60%. These results reinforce the potential of WPI pepsin-hydrolysates as an option in the search for dual function peptides from whey proteins. |
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Palavras-Chave: |
Pepsin hydrolysates; Protein isolate; WPI. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01804naa a2200265 a 4500
001 2020533
005 2016-02-12
008 2015 bl uuuu u00u1 u #d
022 $a0958-6946
100 1 $aSILVA, C. M.
245 $aDual function peptides from pepsin hydrolysates of whey protein isolate.$h[electronic resource]
260 $c2015
520 $aThe aim of this study was to investigate the effect of pepsin hydrolysates of whey protein isolate (WPI) on vascular relaxation and emulsifying capacity. WPI was subjected to pepsin hydrolysis for 5 h. The chromatographic profiles of the samples showed the formation of a wide variety of peptides. Addition of WPI hydrolysates in phenylephrine-contracted rat aortic rings induced a similar concentrationdependent relaxation in both endothelium-intact and endothelium-denuded preparations. In endothelium-denuded vessels the maximum relaxation induced by WPI fractions increased along the time, reaching over 70% after 3 h-hydrolysis on. In addition, the vascular relaxation was not associated with an inhibition of the angiotensin-converting enzyme or activation of Kþ channels. Hydrolysed fractions were further evaluated for the emulsifying capacity (EC) and all tested fractions were able to keep an EC over 60%. These results reinforce the potential of WPI pepsin-hydrolysates as an option in the search for dual function peptides from whey proteins.
653 $aPepsin hydrolysates
653 $aProtein isolate
653 $aWPI
700 1 $aROSA, L. O. L.
700 1 $aSTEPHAN, M. P.
700 1 $aBRIGIDA, A. I. S.
700 1 $aCABRAL, L. M. C.
700 1 $aSILVA, G. O. DA
700 1 $aGUARIDO, K. L.
700 1 $aGOMES, D. M.
700 1 $aSILVA-SANTOS, J. E. DA
773 $tInternational Dairy Journal$gv. 48, p. 73-79, sep., 2015.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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