Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates

Global antioxidant response of meat

“…In this sense, Sayd et al identified and quantified the peptides released during in vitro digestion of beef and found a total of 989 non‐redundant peptides in the intestinal compartment. Espejo‐Carpio et al studied the effect of digestive enzymes on the bioactive properties of protein hydrolysates, showing that both gastric and gastrointestinal digestion notably enhanced the antioxidant activity of all the hydrolysates assayed. Current knowledge on bioactive proteins and their in vitro bioactivity after digestion has been reviewed elsewhere …”

Optimization of the antioxiant peptides production from goat milk casein hydrolyzed by alcalase and papain using respons surface methodology

“…However, under the action of the complex enzyme, complementary action is formed among each other, so more highly active antioxidant peptides can be obtained. Espejo-Carpio et al (2016) investigated the biological activity of goat milk protein hydrolysis prepared by subtilisin, trypsin and a combination of these two enzymes, and found that hydrolysis employing mixtures of subtilisin and trypsin was considered a good approach to produce biopeptides. Antioxidant and sensory properties of Nile tilapia protein hydrolysis prepared by one-and two-step hydrolysis using commercial protease were investigated by Yarnpakdee et al (2015), and the results showed that the use of alcalase in combination with papain for hydrolysis of protein isolate rendered the hydrolysates with antioxidant properties and reduced bitterness, which could serve as a functional supplement.…”

Peptídeos do feijão caupi (Vigna unguiculata L.Walp) e metabolismo do colesterol: interação micelar, permeação celular e expressão gênica

“…Baseado na constatação anteior, a hidrofobicidade do peptídeo LNL pode explicar o efeito destacado em relação aos outros peptídeos (≈50%). Um importante alérgeno do leite, a α-lactalbumina, foi descrita como capaz de penetrar em vesículas de fosfatidilcolina por interação hidrofóbica, com consequente aumento da polarização de fluorescência, comprovando a relação entre proteínas e fosfolipídeos (ESPEJO-CARPIO et al, 2016).…”

“…Proteínas alimentares como soja, arroz branco, peixes, leite de cabra e outras já foram descritas como capazes de serem sequestrantes de ácidos biliares. Este sequestro reduz a quantidade de ácidos biliares reciclados no fígado, e aumenta a síntese de ácidos biliares à custa de remover colesterol da corrente sanguínea (PÉREZ-GÁLVEZ et al, 2015;WANG et al, 2015;ESPEJO-CARPIO et al, 2016). A característica interessante do peptídeo LNL de solvatar os ácido biliares vai ao encontro do extenso estudo de Wang e Carey (1996) …”