Source :
Journal of Functional Foods
Descriptors :
Amaranth proteins , Gastrointestinal digestion , Peptides , LDL oxidation
Abstract :
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.
Title of Article :
Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion
Author/Authors :
Susan F.García Fillería , Valeria A. Tironi
Author/Authors - جزئيات :
