Gastrointestinal digestion improving the antihypertensive activity of whey peptides
| Autor: | OZORIO, Luisa, Pereira, Nariana Regina, Silva-Santos, José Eduardo, Mellinger-Silva, Caroline, Correa Cabral, Lourdes Maria |
|---|---|
| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Chemistry Institute, Federal University of Rio de Janeiro, Laboratory of Cardiovascular Biology, Federal University of Santa Catarina (UFSC), Embrapa Food Technology, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
hypertension
protéine de lactoserum santé humaine digestion nutraceutique biofonctionnalité protéine du lait protéine de lactosérum Ingénierie des aliments whey protein human health milk industry peptide milk protein Alimentation et Nutrition [SDV.IDA]Life Sciences [q-bio]/Food engineering Food and Nutrition Food engineering nutraceutical industrie laitière [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition high blood pressure |
| Zdroj: | 32. EFFoST International Conference 32. EFFoST International Conference, Nov 2018, Nantes, France. 2018 2018; 32. EFFoST International Conference, Nantes, FRA, 2018-11-06-2018-11-08 |
| Popis: | Whey proteins are byproducts of dairy industry, known for presenting bioactivity in several biological systems, including the cardiovascular. Its peptides are able to exert antihypertensive activity directly via the intestinal lumen and also after absorption. Despite all knowledge concerning whey peptides, there are only few products commercially available with this proposal, emphasizing the need of more studies regarding this theme. Aiming to make a better use of this agroindustrial byproduct, together with the need to meet the demands of this market, the present study proposed to evaluate the in vitro vasorelaxant activity of a whey hydrolysate during gastrointestinal digestion. A whey protein concentrate solution (1.25%w/w) was hydrolysed by a low-cost commercial pepsin (1.91%w/w, 37°C, 3h). The hydrolysate obtained was then spray-dried and submitted to in vitro static digestion, including oral, gastric and enteric phases. Samples were collected to chemical analysis and in vitro biological assays, using rat aortic rings. Non digested samples showed varied peptide profiles, with complete α-Lactalbumin hydrolysis and partial β-Lactoglobulin hydrolysis. During gastric digestion, more than 70 peptides were formed, ranging from high to low polarity and a β-Lactoglobulin hydrolysis was also observed. After the addition of pancreatin, peptides were extensively hydrolysed and 2 intense peaks were formed in 2.87 and 9.75min of a RP-HPLC run. The biological assays corroborate with the chromatographic analysis, as the vasorelaxation increased during the digestive process. Non digested samples showed a vasorelaxant activity of 80.45% ±7.12 (10mg.mL-1). This biofunctionality was maintained during in vitro gastric digestion (86.19% ±10.87; 10mg.mL-1, p>0.05), however an increase of approximately 100 times-fold was observed after the enteric phase, achieving 91.59% ± 9.90 (100μg.mL-1) of vasorelaxation. The results showed that the whey hydrolysate with reduced cost of production presented a high vasorelaxant activity after gastrointestinal digestion, which may be of great interest for food and nutraceutical industries. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|