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dc.contributor.authorAbellán, Adela
dc.contributor.authorCayuela, Jose Maria
dc.contributor.authorTejada Portero, Luis
dc.contributor.authorBueno Gavilá, Estefanía
dc.contributor.authorGirón Rodríguez, Francisco
dc.date.accessioned2021-03-15T15:37:51Z
dc.date.available2021-03-15T15:37:51Z
dc.date.issued2021-01
dc.identifier.urihttp://hdl.handle.net/10952/4840
dc.description.abstractThe aim of this work was to obtain chicken egg ovalbumin hydrolysates using aspartic proteinases present in extracts from the artichoke flower (Cynara scolymus L.) and evaluate their antioxidant, antimicrobial, and angiotensin I-converting enzyme (ACE) inhibitory activity in vitro. Hydrolysis time and molecular weight (<3 kDa) had a significant influence on the hypertensive and antioxidant activity of the hydrolysates. The <3 kDa fraction of the 16 h hydrolysate had an ACE inhibitory activity with an IC50 of 64.06 µg peptides/mL. The fraction <3 kDa of ovalbumin hydrolysate at 2 h of hydrolysis showed a DPPH radical scavenging activity of 30.27 µM of Trolox equivalents/mg peptides. The fraction <3 kDa of the hydrolysate of 16 h had an ABTS+ caption activity of 4.30 mM of Trolox equivalents/mg peptides. The fraction <3 kDa of the hydrolysate of 2 h had an iron (II) chelating activity of 32.18 µg peptides/mL. From the peptide sequences identified in the hydrolysates, we detected four peptides (from the BIOPEP database) that were already in their bioactive form (IAAEVYEHTEGSTTSY, HLFGPPGKKDPV, PIAAEVYEHTEGSTTSY, and YAEERYPIL), and are reported to display antioxidant and ACE inhibitory activityes
dc.language.isoenes
dc.publishermpdies
dc.rightsAttribution-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/*
dc.subjectOvalbumines
dc.subjectBioactive peptidees
dc.subjectArtichokees
dc.subjectAntioxidantes
dc.subjectAngiotensin-I converting enzyme (ACE) inhibitores
dc.titleBioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteaseses
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleFoodes
dc.volume.number10(2)es
dc.issue.number242es
dc.description.disciplineCiencias de la Alimentaciónes
dc.identifier.doihttps://doi.org/10.3390/foods10020246es


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Attribution-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NoDerivatives 4.0 Internacional