Vegetable foods: A cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities

García, María Concepción; Puchalska, Patrycja; Esteve, Clara; Marina, Marı́a Luisa

doi:10.1016/j.talanta.2012.12.041

Cited by 152 publications

(97 citation statements)

References 139 publications

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“…In fact, it is known (García, Puchalska, Esteve, & Marina, 2013;Guang & Phillips, 2009;Puchalska, Marina Alegre, & García López, 2015) that some food peptides are able to inhibit the activity of ACE (EC 3.4.15.1), which plays an important role in regulating blood pressure in the renin-angiotensin system, because it catalyses the conversion of the biologically inactive angiotensin I to the potent vasoconstrictor angiotensin II and inactivates the potent vasodilator bradykinin (Puchalska, Marina Alegre, & García López, 2015). Inhibitors bind tightly to the ACE active site competing with angiotensin I for occupancy; as a consequence, ACE cannot convert angiotensin I to angiotensin II.…”

Section: In Vitro Studies On Ace-inhibitory Peptidesmentioning

confidence: 99%

The health benefits of sweet lupin seed flours and isolated proteins

Arnoldi

Boschin

Zanoni

2015

Journal of Functional Foods

118

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Abstract.The interest for lupin is continuously growing: one driving force are the numerous studies showing it provides useful health benefits. This review discusses available literature in the area of dyslipidaemia, diabetes, and hypertension prevention, providing hints on the mechanism of action.The addition of lupin protein to the diet of different models of hypercholesterolaemia, such as rat, rabbit, hamster and pig, induce decreases of total and non-HDL cholesterol. The clinical investigations on the cholesterol lowering activity provided controversial results. Those involving hypercholesterolaemic subjects and based on improved lupin foods gave statistically significant total and/or LDL-cholesterol reductions: both protein and fibre are relevant. The moderate hypotensive activity observed in some studies is probably linked to digestion-released ACE-inhibitory peptides.The hypoglycaemic activity, observed in post-prandial studies, is due to gamma-conglutin, a specific protein fraction. All this information suggests that lupin seeds may become a source of ingredients of innovative functional foods.Abbreviations: ACE, angiotensin converting enzyme; Akt, protein kinase B; DBP; diastolic blood pressure; GSK3, glycogen synthase kinase 3; HDL-C, high-density-lipoprotein cholesterol;HMGCoA, 3-hydroxy-3-methylglutaryl coenzyme A; LDL-C, low-density-lipoprotein cholesterol; NL-LUP, narrow-leaf lupin protein isolate; NPS, non-starch polysaccharides; PI3K, phosphatidylinositol 3'-kinase; SBP, systolic blood pressure; SCAP, SREBP-cleavage activating protein; SREBP, sterol regulatory element binding protein; TAG, triacylglycerides; TOC, tocopherol; W-LUP, white lupin protein isolate.

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Section: In Vitro Studies On Ace-inhibitory Peptidesmentioning

confidence: 99%

The health benefits of sweet lupin seed flours and isolated proteins

Arnoldi

Boschin

Zanoni

2015

Journal of Functional Foods

118

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“…Bioactive peptides have many advantages against synthetic drugs since they have low toxicity and different bioactivities, they exhibit less side effects, and they are more bioavailable [1]. Nevertheless, the complexity and the high cost of the production and purification of natural peptides are the main factors limiting the large scale production and commercialization of these peptides.…”

Section: Introductionmentioning

confidence: 99%

Identification by hydrophilic interaction and reversed-phase liquid chromatography–tandem mass spectrometry of peptides with antioxidant capacity in food residues

Vásquez-Villanueva

Marina

García

2016

Journal of Chromatography A

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“…Indeed, bioactive peptides can be in a latent state as part of the sequence of a protein from which they may be released by digestion (García, Puchalska, Esteve, & Marina, 2013). A peptide is a functional ingredient if it has been successfully demonstrated its beneficial effect on one or more functions of the body beyond its nutritional effects, so that their effect is significant for health, in general, or enables to reduce the risk to suffer a disease (Diplock et al, 1999).…”

Section: Introductionmentioning

confidence: 99%