Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption
ABSTRACT: The objective of this work was to evaluate in vitro bioaccessibility, intestinal absorption, antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of peptides from rainbow trout viscera hydrolysate (H). Rainbow trout Viscera (V) was hydrolyzed by Alcalase® 2.4L and a...
- Autores:
-
Zapata Montoya, José Edgar
Vásquez Mazo, Priscilla
Chamorro, Verónica C.
García Fillería, Susan F.
Tironi, Valeria A.
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2022
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/39524
- Acceso en línea:
- https://hdl.handle.net/10495/39524
- Palabra clave:
- Células CACO-2
Caco-2 Cells
Hidrolisados de Proteína
Protein Hydrolysates
Digestión
Digestion
Subproductos de la pesca
Fishery by-products
Bioactive properties
http://aims.fao.org/aos/agrovoc/c_26878
https://id.nlm.nih.gov/mesh/D018938
https://id.nlm.nih.gov/mesh/D011492
https://id.nlm.nih.gov/mesh/D004063
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-nd/4.0/
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| dc.title.spa.fl_str_mv |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption |
| title |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption |
| spellingShingle |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption Células CACO-2 Caco-2 Cells Hidrolisados de Proteína Protein Hydrolysates Digestión Digestion Subproductos de la pesca Fishery by-products Bioactive properties http://aims.fao.org/aos/agrovoc/c_26878 https://id.nlm.nih.gov/mesh/D018938 https://id.nlm.nih.gov/mesh/D011492 https://id.nlm.nih.gov/mesh/D004063 |
| title_short |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption |
| title_full |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption |
| title_fullStr |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption |
| title_full_unstemmed |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption |
| title_sort |
Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption |
| dc.creator.fl_str_mv |
Zapata Montoya, José Edgar Vásquez Mazo, Priscilla Chamorro, Verónica C. García Fillería, Susan F. Tironi, Valeria A. |
| dc.contributor.author.none.fl_str_mv |
Zapata Montoya, José Edgar Vásquez Mazo, Priscilla Chamorro, Verónica C. García Fillería, Susan F. Tironi, Valeria A. |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Nutrición y Tecnología de Alimentos |
| dc.subject.decs.none.fl_str_mv |
Células CACO-2 Caco-2 Cells Hidrolisados de Proteína Protein Hydrolysates Digestión Digestion |
| topic |
Células CACO-2 Caco-2 Cells Hidrolisados de Proteína Protein Hydrolysates Digestión Digestion Subproductos de la pesca Fishery by-products Bioactive properties http://aims.fao.org/aos/agrovoc/c_26878 https://id.nlm.nih.gov/mesh/D018938 https://id.nlm.nih.gov/mesh/D011492 https://id.nlm.nih.gov/mesh/D004063 |
| dc.subject.agrovoc.none.fl_str_mv |
Subproductos de la pesca Fishery by-products |
| dc.subject.proposal.spa.fl_str_mv |
Bioactive properties |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_26878 |
| dc.subject.meshuri.none.fl_str_mv |
https://id.nlm.nih.gov/mesh/D018938 https://id.nlm.nih.gov/mesh/D011492 https://id.nlm.nih.gov/mesh/D004063 |
| description |
ABSTRACT: The objective of this work was to evaluate in vitro bioaccessibility, intestinal absorption, antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of peptides from rainbow trout viscera hydrolysate (H). Rainbow trout Viscera (V) was hydrolyzed by Alcalase® 2.4L and a degree of hydrolysis (DH) of 44.8 ± 2.5% was achieved. Viscera and its hydrolysate were subjected to simulated gastrointestinal digestion (SGID) and intestinal absorption across Caco-2/TC7 cell monolayers. After the hydrolysis with Alcalase® 2.4L and the SGID of V, the species between 60.6 kDa and 13.0 kDa were decreased, causing an increase in species less than 6.51 kDa. The SGID of H did not modify the oxygen radical absorbance capacity (ORAC) or ACE inhibitory values but caused a significant decrease in the hydroxyl radical antioxidant capacity (HORAC) (30.2%). It also produced an increase in ABTS radical cation (ABTS assay) scavenging activity and ferric reducing antioxidant power (FRAP) (9.46% and 20.2%, respectively). Bioactive peptides in H were stable after SGID and they were partially able to cross Caco-2/TC7 cell monolayer, which demonstrates their possible intestinal absorption and their potential to act inside the organism. |
| publishDate |
2022 |
| dc.date.issued.none.fl_str_mv |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2024-06-01T17:27:19Z |
| dc.date.available.none.fl_str_mv |
2024-06-01T17:27:19Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
| dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
0023-6438 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/39524 |
| dc.identifier.doi.none.fl_str_mv |
10.1016/j.lwt.2021.112834 |
| dc.identifier.eissn.none.fl_str_mv |
1096-1127 |
| identifier_str_mv |
0023-6438 10.1016/j.lwt.2021.112834 1096-1127 |
| url |
https://hdl.handle.net/10495/39524 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Food Sci. Technol. |
| dc.relation.citationendpage.spa.fl_str_mv |
9 |
| dc.relation.citationstartpage.spa.fl_str_mv |
1 |
| dc.relation.citationvolume.spa.fl_str_mv |
154 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
LWT - Food Science and Technology |
| dc.rights.uri.spa.fl_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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http://creativecommons.org/licenses/by-nc-nd/2.5/co/ |
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info:eu-repo/semantics/openAccess |
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http://purl.org/coar/access_right/c_abf2 |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ http://creativecommons.org/licenses/by-nc-nd/2.5/co/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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9 páginas |
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application/pdf |
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Academic Press Elsevier |
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Londres, Inglaterra |
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Universidad de Antioquia |
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Zapata Montoya, José EdgarVásquez Mazo, PriscillaChamorro, Verónica C.García Fillería, Susan F.Tironi, Valeria A.Grupo de Nutrición y Tecnología de Alimentos2024-06-01T17:27:19Z2024-06-01T17:27:19Z20220023-6438https://hdl.handle.net/10495/3952410.1016/j.lwt.2021.1128341096-1127ABSTRACT: The objective of this work was to evaluate in vitro bioaccessibility, intestinal absorption, antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of peptides from rainbow trout viscera hydrolysate (H). Rainbow trout Viscera (V) was hydrolyzed by Alcalase® 2.4L and a degree of hydrolysis (DH) of 44.8 ± 2.5% was achieved. Viscera and its hydrolysate were subjected to simulated gastrointestinal digestion (SGID) and intestinal absorption across Caco-2/TC7 cell monolayers. After the hydrolysis with Alcalase® 2.4L and the SGID of V, the species between 60.6 kDa and 13.0 kDa were decreased, causing an increase in species less than 6.51 kDa. The SGID of H did not modify the oxygen radical absorbance capacity (ORAC) or ACE inhibitory values but caused a significant decrease in the hydroxyl radical antioxidant capacity (HORAC) (30.2%). It also produced an increase in ABTS radical cation (ABTS assay) scavenging activity and ferric reducing antioxidant power (FRAP) (9.46% and 20.2%, respectively). Bioactive peptides in H were stable after SGID and they were partially able to cross Caco-2/TC7 cell monolayer, which demonstrates their possible intestinal absorption and their potential to act inside the organism.Universidad de AntioquiaColombia. Ministerio de Ciencia, Tecnología e Innovación - MinicienciasSistema General de Regalías de ColombiaCOL00107719 páginasapplication/pdfengAcademic PressElsevierLondres, Inglaterrahttps://creativecommons.org/licenses/by-nc-nd/4.0/http://creativecommons.org/licenses/by-nc-nd/2.5/co/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorptionArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionCélulas CACO-2Caco-2 CellsHidrolisados de ProteínaProtein HydrolysatesDigestiónDigestionSubproductos de la pescaFishery by-productsBioactive propertieshttp://aims.fao.org/aos/agrovoc/c_26878https://id.nlm.nih.gov/mesh/D018938https://id.nlm.nih.gov/mesh/D011492https://id.nlm.nih.gov/mesh/D004063Food Sci. 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