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http://hdl.handle.net/10261/155304
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Jemil, Ines | es_ES |
dc.contributor.author | Abdelhedi, Ola | es_ES |
dc.contributor.author | Nasri, Rim | es_ES |
dc.contributor.author | Mora, Leticia | es_ES |
dc.contributor.author | Jridi, Mourad | es_ES |
dc.contributor.author | Aristoy, María Concepción | es_ES |
dc.contributor.author | Toldrá Vilardell, Fidel | es_ES |
dc.contributor.author | Nasri, Moncef | es_ES |
dc.date.accessioned | 2017-09-20T06:58:43Z | - |
dc.date.available | 2017-09-20T06:58:43Z | - |
dc.date.issued | 2017-06-07 | - |
dc.identifier.citation | Food Research International 100 (1): 121-133 (2017) | es_ES |
dc.identifier.issn | 0963-9969 | - |
dc.identifier.uri | http://hdl.handle.net/10261/155304 | - |
dc.description.abstract | Sardinelle protein hydrolysate (SPH), prepared by treatment with Bacillus subtilis A26 proteases, was found to exhibit antibacterial, antioxidant and ACE-inhibitory activities. SPH, with a degree of hydrolysis of 4%, was fractionated by size exclusion chromatography on a Sephadex G-25 into five major fractions (F1–F5). F2, which exhibited the highest antibacterial and ACE-inhibitory activities, and F4, which exhibited the highest antibacterial and antioxidant activities, were further fractionated by reverse phase-high performance liquid chromatography (RP-HPLC) and then analysed using nano-ESI-LC-MS/MS to identify the sequences of peptides. Eight peptides were identified in the sub-fraction F2-A, nine peptides in the sub-fraction F4-B, and 45 peptides in F4-C. Identified peptides were found to share sequences with previously described bioactive peptides based on Biopep database. The results of this study suggest that SPH is a good source of natural bioactive peptides. Hence, it can be used as a potential ingredient in nutraceutical field. | es_ES |
dc.description.sponsorship | This work was funded by the Ministry of Higher Education and Scientific Research-Tunisia. Grant AGL2014-57367-R from MINECO (Spain) and FEDER funds and JAEDOC-CSIC postdoctoral contract of L.M. cofounded by the European Social Found are acknowledged. LC-MS/MS analysis was carried out in the SCSIE University of Valencia Proteomics Unit (Spain), a member of ISCIII ProteoRed Proteomics Platform. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-57367-R | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Sardinella aurita | es_ES |
dc.subject | Protein hydrolysate | es_ES |
dc.subject | Antibacterial | es_ES |
dc.subject | Anti-ACE | es_ES |
dc.subject | Antioxidants | es_ES |
dc.subject | Peptide | es_ES |
dc.title | Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2017.06.018 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2017.06.018 | es_ES |
dc.embargo.terms | 2018-06-07 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | es_ES |
dc.contributor.funder | Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
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FoodResInt_ 2017_100_121-133.pdf | Artículo principal | 1,05 MB | Adobe PDF | Visualizar/Abrir |
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