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Recovery, viscoelastic and functional properties of Barbel skin gelatine: Investigation of anti-DPP-IV and anti-prolyl endopeptidase activities of generated gelatine polypeptides

AuthorsSila, Assaâd; Martínez Álvarez, Óscar ; Haddar, Anissa; Gómez Guillén, M. C. ; Nasri, Moncef; Montero García, Pilar ; Bougatef, Ali
Dipeptidyl peptidase-IV
Prolyl endopeptidase
Freshwater fish
Issue Date2015
CitationFood Chemistry 168: 478-486 (2015)
AbstractThe characteristics and functional properties of gelatine from freshwater fish skin (Barbus callensis) were investigated. The gelatine extraction efficiency was improved by an acid-swelling process in the presence of barbel crude acid protease extract. Barbel skin gelatine (BSG) contained 92.15% protein, 0.31% lipid and 0.72% ash. The amino acid profile of BSG showed a high percentage of imino acids. The electrophoretic profile showed that BSG is mainly composed of α- and β-components. BSG showed an excellent solubility and possessed interfacial properties, which were governed by the protein concentration. Biological activities of the hydrolysates obtained after digestion of BSG with several commercial proteases were evaluated. The results suggested that these hydrolysates are a good source of natural inhibitors of dipeptidyl peptidase-IV and prolyl endopeptidase and could potentially be used as dietary ingredients in the management of type 2-diabetes and/or neuropathological disorders. © 2014 Elsevier Ltd. All rights reserved.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2014.07.086
Identifiersdoi: 10.1016/j.foodchem.2014.07.086
issn: 1873-7072
Appears in Collections:(ICTAN) Artículos
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