Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion

Autores
García Fillería, Susan Fiorella; Tironi, Valeria Anahi
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to analyze the capacity of amaranth peptides generated by gastrointestinal digestion to prevent LDL oxidation. A simulated gastrointestinal digest from protein isolate (Id); Id fractions separated by gel filtration FPLC, and synthetic peptides (products of digestion) were evaluated. The evolution of conjugated dienes (CD) and, for most active samples, TBARS, fluorescent compounds (FC) evolution and electrophoretic mobility (EM) during Cu+2/H2O2-induced-LDL-oxidation were evaluated. Id was able to increase the lag time and to decrease the propagation rate for CD and FC formation; however, EM was not modified. Most active FPLC fractions (0.59–1.4 kDa) attained a complete inhibition of CD, and partial or total prevention of FC formation and electrophoretic changes. Peptides evaluation indicated that the presence of histidine, hydrophobic and aromatic residues would be important in the inhibition of Cu+2/H2O2-induced LDL oxidation. The most active were cationic or neutral peptides.
Fil: García Fillería, Susan Fiorella. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Amaranth Proteins
Gastrointestinal Digestion
Ldl Oxidation
Peptides
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57197
Acceder
id CONICETDig_4c244e489d624320f10a9ee91fcbc50c
oai_identifier_str oai:ri.conicet.gov.ar:11336/57197
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestionGarcía Fillería, Susan FiorellaTironi, Valeria AnahiAmaranth ProteinsGastrointestinal DigestionLdl OxidationPeptideshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to analyze the capacity of amaranth peptides generated by gastrointestinal digestion to prevent LDL oxidation. A simulated gastrointestinal digest from protein isolate (Id); Id fractions separated by gel filtration FPLC, and synthetic peptides (products of digestion) were evaluated. The evolution of conjugated dienes (CD) and, for most active samples, TBARS, fluorescent compounds (FC) evolution and electrophoretic mobility (EM) during Cu+2/H2O2-induced-LDL-oxidation were evaluated. Id was able to increase the lag time and to decrease the propagation rate for CD and FC formation; however, EM was not modified. Most active FPLC fractions (0.59–1.4 kDa) attained a complete inhibition of CD, and partial or total prevention of FC formation and electrophoretic changes. Peptides evaluation indicated that the presence of histidine, hydrophobic and aromatic residues would be important in the inhibition of Cu+2/H2O2-induced LDL oxidation. The most active were cationic or neutral peptides.Fil: García Fillería, Susan Fiorella. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttp://hdl.handle.net/11336/57197García Fillería, Susan Fiorella; Tironi, Valeria Anahi; Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion; Elsevier; Journal of Functional Foods; 34; 7-2017; 197-2061756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2017.04.032info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464617302219info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:09Zoai:ri.conicet.gov.ar:11336/57197instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:52:09.859CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
title Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
spellingShingle Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
García Fillería, Susan Fiorella
Amaranth Proteins
Gastrointestinal Digestion
Ldl Oxidation
Peptides
title_short Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
title_full Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
title_fullStr Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
title_full_unstemmed Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
title_sort Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
dc.creator.none.fl_str_mv García Fillería, Susan Fiorella
Tironi, Valeria Anahi
author García Fillería, Susan Fiorella
author_facet García Fillería, Susan Fiorella
Tironi, Valeria Anahi
author_role author
author2 Tironi, Valeria Anahi
author2_role author
dc.subject.none.fl_str_mv Amaranth Proteins
Gastrointestinal Digestion
Ldl Oxidation
Peptides
topic Amaranth Proteins
Gastrointestinal Digestion
Ldl Oxidation
Peptides
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to analyze the capacity of amaranth peptides generated by gastrointestinal digestion to prevent LDL oxidation. A simulated gastrointestinal digest from protein isolate (Id); Id fractions separated by gel filtration FPLC, and synthetic peptides (products of digestion) were evaluated. The evolution of conjugated dienes (CD) and, for most active samples, TBARS, fluorescent compounds (FC) evolution and electrophoretic mobility (EM) during Cu+2/H2O2-induced-LDL-oxidation were evaluated. Id was able to increase the lag time and to decrease the propagation rate for CD and FC formation; however, EM was not modified. Most active FPLC fractions (0.59–1.4 kDa) attained a complete inhibition of CD, and partial or total prevention of FC formation and electrophoretic changes. Peptides evaluation indicated that the presence of histidine, hydrophobic and aromatic residues would be important in the inhibition of Cu+2/H2O2-induced LDL oxidation. The most active were cationic or neutral peptides.
Fil: García Fillería, Susan Fiorella. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The objective of this work was to analyze the capacity of amaranth peptides generated by gastrointestinal digestion to prevent LDL oxidation. A simulated gastrointestinal digest from protein isolate (Id); Id fractions separated by gel filtration FPLC, and synthetic peptides (products of digestion) were evaluated. The evolution of conjugated dienes (CD) and, for most active samples, TBARS, fluorescent compounds (FC) evolution and electrophoretic mobility (EM) during Cu+2/H2O2-induced-LDL-oxidation were evaluated. Id was able to increase the lag time and to decrease the propagation rate for CD and FC formation; however, EM was not modified. Most active FPLC fractions (0.59–1.4 kDa) attained a complete inhibition of CD, and partial or total prevention of FC formation and electrophoretic changes. Peptides evaluation indicated that the presence of histidine, hydrophobic and aromatic residues would be important in the inhibition of Cu+2/H2O2-induced LDL oxidation. The most active were cationic or neutral peptides.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57197
García Fillería, Susan Fiorella; Tironi, Valeria Anahi; Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion; Elsevier; Journal of Functional Foods; 34; 7-2017; 197-206
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57197
identifier_str_mv García Fillería, Susan Fiorella; Tironi, Valeria Anahi; Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion; Elsevier; Journal of Functional Foods; 34; 7-2017; 197-206
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2017.04.032
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464617302219
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613601037385728
score 13.070432

Publicaciones similares