Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties

Autores
Aquino, Marilín Estefanía; Drago, Silvina Rosa; Gomez, María I.; Cian, Raúl Esteban
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of this work were to obtain bioactive peptides from brewer's spent yeast (BSY) proteins and to evaluate their antihypertensive and neuroprotective properties before and after the simulated gastrointestinal digestion (SGID) and in vitro colonic fermentation (CF) process. For this, BSY proteins and subsequently a hydrolysate (AF) were obtained. After the SGID and CF, two types of dialysates were obtained, representing the bioaccessible intestinal (D-AF) and colonic (CD-AF) peptides. All samples showed antihypertensive activity, which was reduced after SGID, ACE-I-IC50 values being 6.2 ± 0.2 and 8.7 ± 0.7 mg protein mL−1 for AF and D-AF, respectively. In contrast, the ACE-I-IC50 value obtained for CD-AF was the lowest one (0.55 ± 0.1 mg protein mL−1), indicating that CF increased the antihypertensive activity. The SGID increased the tyrosinase (TYR) and prolyl oligopeptidase (POP) inhibitory properties of BSY peptides, while the CF increased the acetylcholinesterase enzyme (AChE) inhibitory activity. In this regard, the AChE-IC50 value obtained for CD-AF was 0.35 ± 0.05 mg protein mL−1. The high AChE inhibitory activity of CD-AF was due to hydrophilic peptides containing Lys with low molecular weight (< 1 kDa). The complete digestive process improved the antihypertensive and neuroprotective properties of BSY peptides. Thus, BSY protein hydrolyzate resulted in a good source of bioaccessible antihypertensive and neuroprotective peptides useful as a biofunctional ingredient for developing functional foods, since peptide bioactivity was enhanced after the complete digestive process.
Fil: Aquino, Marilín Estefanía. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Gomez, María I.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
ENZYME I INHIBITION
BIOACTIVE PEPTIDES
COLONIC FERMENTATION
GASTROINTESTINAL DIGESTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282675
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective PropertiesAquino, Marilín EstefaníaDrago, Silvina RosaGomez, María I.Cian, Raúl EstebanENZYME I INHIBITIONBIOACTIVE PEPTIDESCOLONIC FERMENTATIONGASTROINTESTINAL DIGESTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aims of this work were to obtain bioactive peptides from brewer's spent yeast (BSY) proteins and to evaluate their antihypertensive and neuroprotective properties before and after the simulated gastrointestinal digestion (SGID) and in vitro colonic fermentation (CF) process. For this, BSY proteins and subsequently a hydrolysate (AF) were obtained. After the SGID and CF, two types of dialysates were obtained, representing the bioaccessible intestinal (D-AF) and colonic (CD-AF) peptides. All samples showed antihypertensive activity, which was reduced after SGID, ACE-I-IC50 values being 6.2 ± 0.2 and 8.7 ± 0.7 mg protein mL−1 for AF and D-AF, respectively. In contrast, the ACE-I-IC50 value obtained for CD-AF was the lowest one (0.55 ± 0.1 mg protein mL−1), indicating that CF increased the antihypertensive activity. The SGID increased the tyrosinase (TYR) and prolyl oligopeptidase (POP) inhibitory properties of BSY peptides, while the CF increased the acetylcholinesterase enzyme (AChE) inhibitory activity. In this regard, the AChE-IC50 value obtained for CD-AF was 0.35 ± 0.05 mg protein mL−1. The high AChE inhibitory activity of CD-AF was due to hydrophilic peptides containing Lys with low molecular weight (< 1 kDa). The complete digestive process improved the antihypertensive and neuroprotective properties of BSY peptides. Thus, BSY protein hydrolyzate resulted in a good source of bioaccessible antihypertensive and neuroprotective peptides useful as a biofunctional ingredient for developing functional foods, since peptide bioactivity was enhanced after the complete digestive process.Fil: Aquino, Marilín Estefanía. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Gomez, María I.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaWiley2025-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282675Aquino, Marilín Estefanía; Drago, Silvina Rosa; Gomez, María I.; Cian, Raúl Esteban; Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties; Wiley; Sustainable Food Proteins; 3; 4; 10-2025; 1-102771-9693CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/10.1002/sfp2.70034info:eu-repo/semantics/altIdentifier/doi/10.1002/sfp2.70034info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-31T15:25:08Zoai:ri.conicet.gov.ar:11336/282675instacron: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:34982026-03-31 15:25:08.799CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
title Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
spellingShingle Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
Aquino, Marilín Estefanía
ENZYME I INHIBITION
BIOACTIVE PEPTIDES
COLONIC FERMENTATION
GASTROINTESTINAL DIGESTION
title_short Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
title_full Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
title_fullStr Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
title_full_unstemmed Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
title_sort Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties
dc.creator.none.fl_str_mv Aquino, Marilín Estefanía
Drago, Silvina Rosa
Gomez, María I.
Cian, Raúl Esteban
author Aquino, Marilín Estefanía
author_facet Aquino, Marilín Estefanía
Drago, Silvina Rosa
Gomez, María I.
Cian, Raúl Esteban
author_role author
author2 Drago, Silvina Rosa
Gomez, María I.
Cian, Raúl Esteban
author2_role author
author
author
dc.subject.none.fl_str_mv ENZYME I INHIBITION
BIOACTIVE PEPTIDES
COLONIC FERMENTATION
GASTROINTESTINAL DIGESTION
topic ENZYME I INHIBITION
BIOACTIVE PEPTIDES
COLONIC FERMENTATION
GASTROINTESTINAL DIGESTION
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 aims of this work were to obtain bioactive peptides from brewer's spent yeast (BSY) proteins and to evaluate their antihypertensive and neuroprotective properties before and after the simulated gastrointestinal digestion (SGID) and in vitro colonic fermentation (CF) process. For this, BSY proteins and subsequently a hydrolysate (AF) were obtained. After the SGID and CF, two types of dialysates were obtained, representing the bioaccessible intestinal (D-AF) and colonic (CD-AF) peptides. All samples showed antihypertensive activity, which was reduced after SGID, ACE-I-IC50 values being 6.2 ± 0.2 and 8.7 ± 0.7 mg protein mL−1 for AF and D-AF, respectively. In contrast, the ACE-I-IC50 value obtained for CD-AF was the lowest one (0.55 ± 0.1 mg protein mL−1), indicating that CF increased the antihypertensive activity. The SGID increased the tyrosinase (TYR) and prolyl oligopeptidase (POP) inhibitory properties of BSY peptides, while the CF increased the acetylcholinesterase enzyme (AChE) inhibitory activity. In this regard, the AChE-IC50 value obtained for CD-AF was 0.35 ± 0.05 mg protein mL−1. The high AChE inhibitory activity of CD-AF was due to hydrophilic peptides containing Lys with low molecular weight (< 1 kDa). The complete digestive process improved the antihypertensive and neuroprotective properties of BSY peptides. Thus, BSY protein hydrolyzate resulted in a good source of bioaccessible antihypertensive and neuroprotective peptides useful as a biofunctional ingredient for developing functional foods, since peptide bioactivity was enhanced after the complete digestive process.
Fil: Aquino, Marilín Estefanía. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Gomez, María I.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description The aims of this work were to obtain bioactive peptides from brewer's spent yeast (BSY) proteins and to evaluate their antihypertensive and neuroprotective properties before and after the simulated gastrointestinal digestion (SGID) and in vitro colonic fermentation (CF) process. For this, BSY proteins and subsequently a hydrolysate (AF) were obtained. After the SGID and CF, two types of dialysates were obtained, representing the bioaccessible intestinal (D-AF) and colonic (CD-AF) peptides. All samples showed antihypertensive activity, which was reduced after SGID, ACE-I-IC50 values being 6.2 ± 0.2 and 8.7 ± 0.7 mg protein mL−1 for AF and D-AF, respectively. In contrast, the ACE-I-IC50 value obtained for CD-AF was the lowest one (0.55 ± 0.1 mg protein mL−1), indicating that CF increased the antihypertensive activity. The SGID increased the tyrosinase (TYR) and prolyl oligopeptidase (POP) inhibitory properties of BSY peptides, while the CF increased the acetylcholinesterase enzyme (AChE) inhibitory activity. In this regard, the AChE-IC50 value obtained for CD-AF was 0.35 ± 0.05 mg protein mL−1. The high AChE inhibitory activity of CD-AF was due to hydrophilic peptides containing Lys with low molecular weight (< 1 kDa). The complete digestive process improved the antihypertensive and neuroprotective properties of BSY peptides. Thus, BSY protein hydrolyzate resulted in a good source of bioaccessible antihypertensive and neuroprotective peptides useful as a biofunctional ingredient for developing functional foods, since peptide bioactivity was enhanced after the complete digestive process.
publishDate 2025
dc.date.none.fl_str_mv 2025-10
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/11336/282675
Aquino, Marilín Estefanía; Drago, Silvina Rosa; Gomez, María I.; Cian, Raúl Esteban; Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties; Wiley; Sustainable Food Proteins; 3; 4; 10-2025; 1-10
2771-9693
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282675
identifier_str_mv Aquino, Marilín Estefanía; Drago, Silvina Rosa; Gomez, María I.; Cian, Raúl Esteban; Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties; Wiley; Sustainable Food Proteins; 3; 4; 10-2025; 1-10
2771-9693
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/10.1002/sfp2.70034
info:eu-repo/semantics/altIdentifier/doi/10.1002/sfp2.70034
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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
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score 12.822162

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