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Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome

AutorGarcés Rimón, M. ; López-Expósito, Iván ; López-Fandiño, Rosina ; Miguel, Marta
Palabras claveEgg white hydrolysis
Angiotensin converting enzyme
Bile acid binding
Dipeptidyl peptidase IV
Fecha de publicación2016
CitaciónEuropean Food Research and Technology 242(1): 61- 69 (2016)
ResumenThe purpose of the present work consisted in the production of egg white hydrolysates with multiple biological activities that would allow the control of some pathologies related to the metabolic syndrome. Eight food-grade enzymes from different sources and specificities were used, and the hydrolysates were analysed for in vitro antioxidant, anti-inflammatory, bile acid-binding, angiotensin I-converting enzyme (ACE)-inhibitory and dipeptidyl peptidase IV-inhibitory activities. The hydrolysate of egg white with Bc Pepsin for 8 h presented a high ACE-inhibitory activity with an IC equivalent to, approximately, 50 µg protein/mL, as well as important peroxyl radical-scavenging and bile acid-binding capacities. The hydrolysate with Peptidase 433P for 24 h stood out for its peroxyl radical-scavenging capacity, equivalent to 900–1100 μmol Trolox/g of protein, and its potential hypocholesterolaemic activity. Both hydrolysates also exhibited a moderate DDP IV-inhibitory activity and prevented oxidative damage in RAW 264.7 macrophages, while that with Peptidase 433P also inhibited the release of proinflammatory cytokines induced by LPS in this cell line, in particular, that of IL-6. The multiple properties exerted by these hydrolysates suggest that they could target several symptoms of a complex disease, such as the metabolic syndrome.
Identificadoresdoi: 10.1007/s00217-015-2518-7
e-issn: 1438-2385
issn: 1438-2377
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