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Kheroufi A, Brassesco ME, Campos DA, Mouzai A, Boughellouta H, Pintado ME. Whey protein-derived peptides: The impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Role of whey protein in vascular function: a systematic review and meta-analysis of human intervention studies. Br J Nutr 2022; 128:659-672. [PMID: 34511143 DOI: 10.1017/s0007114521003676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Whey protein (WP) has been heavily appreciated as a rich source of bioactive peptides, with potential benefits for cardiovascular health. This study constitutes a systematic review and meta-analysis summarising the effects of WP consumption on vascular reactivity, arterial stiffness and circulatory biomarkers of vascular function. We searched electronic databases, including PubMed, SCOPUS and Web of science for relevant articles from inception to July 2020. Original clinical trials published in English-language journals that investigated the effects of WP on vascular function were eligible. A total of 720 records were identified in the initial search; from these, sixteen were included in our systematic review and thirteen in meta-analysis. The pooled analysis of six studies showed a significant increase in flow-mediated dilation (FMD) after WP consumption (weighted mean differences (WMD): 1·09 %, 95 % CI: 0·17, 2·01, P= 0·01). Meta-analysis of available data did not show any significant reduction in arterial stiffness measures including augmentation index (effect sizes: 7, WMD: -0·29 %, 95 % CI: -1·58, 0·98, P= 0·64) and pulse wave velocity (effect sizes: 4, WMD: -0·72 m/s, 95 % CI: -1·47, 0·03, P= 0·06). Moreover, the pooled analysis of six effect sizes showed no significant effects on plasma levels of nitric oxide following WP supplementation (WMD: 0·42 μmol/l, 95 % CI: -0·52, 1·36, P= 0·38). The overall results provided evidence supporting a protective effect of WP on endothelial function measured by FMD, but not for arterial stiffness measures and circulatory biomarker of vascular function. Further research is required to substantiate the benefits of WP on vascular function.
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Popescu V, Molea A, Moldovan M, Lopes PM, Mazilu Moldovan A, Popescu GL. The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels. MATERIALS 2021; 14:ma14133507. [PMID: 34201757 PMCID: PMC8269533 DOI: 10.3390/ma14133507] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 02/06/2023]
Abstract
Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined.
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Affiliation(s)
- Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - Andreia Molea
- Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania;
| | - Marioara Moldovan
- Institute of Chemistry Raluca Ripan, Babes-Bolyai University, 30 Fantanele Str., 400294 Cluj-Napoca, Romania;
| | - Pompilia Mioara Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - Amalia Mazilu Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - George Liviu Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
- Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania;
- Correspondence: ; Tel.: +40-743174196
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Alvarado Y, Muro C, Illescas J, Díaz MDC, Riera F. Encapsulation of Antihypertensive Peptides from Whey Proteins and Their Releasing in Gastrointestinal Conditions. Biomolecules 2019; 9:E164. [PMID: 31035630 PMCID: PMC6571833 DOI: 10.3390/biom9050164] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 04/20/2019] [Accepted: 04/22/2019] [Indexed: 12/27/2022] Open
Abstract
Antihypertensive peptide fraction from whey protein hydrolysate <3 kDa (measured as angiotensin-converting enzyme (ACE) activity %) was isolated and encapsulated into three composite materials: alginate-collagen, alginate Arabic gum, and alginate-gelatin. The release behavior of peptide fraction from capsules was analyzed according to the encapsulation material efficiency, the characteristics of the capsules, and the released antihypertensive peptides during gastrointestinal digestion. The highest encapsulation efficiency was found in capsules of alginate Arabic gum (95%). In this case, the released peptides incremented their ACE activity (85%) after the digestion process, with respect to the initial ACE activity (74%). Whey antihypertensive fraction revealed five peptide sequences; however, other amino acid sequences were released from digested capsules. Protein databases confirmed some antihypertensive sequences indicating the peptides content from β-Lg and α-La. Consequently, new peptides could be revealed from whey antihypertensive fraction.
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Affiliation(s)
- Yolanda Alvarado
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - Claudia Muro
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - Javier Illescas
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - María Del Carmen Díaz
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca, Toluca C.P 52140, Mexico.
| | - Francisco Riera
- Departament of Chemical Engineering and Envioronmental Technology, University of Oviedo, C. P. 33006 Oviedo Asturias, Julián Clavería 8, Spain.
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Jafar S, Kamal H, Mudgil P, Hassan HM, Maqsood S. Camel whey protein hydrolysates displayed enhanced cholesteryl esterase and lipase inhibitory, anti-hypertensive and anti-haemolytic properties. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Carrillo W, Monteiro KM, Spindola H, Ramos M, de Carvalho JE. Antiulcerative and Antinociceptive Activities of Casein and Whey Proteins. J Med Food 2018; 21:605-611. [DOI: 10.1089/jmf.2017.0090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Wilman Carrillo
- Research Institute of Food Science, CIAL (CSIC-UAM), Cantoblanco Campus, Autonomous Univeristy of Madrid, Madrid, Spain
- Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Ambato, Ecuador
- Research Department Faculty of Health and Human Sciences, Bolivar State University, Guaranda, Ecuador
| | | | | | - Mercedes Ramos
- Research Institute of Food Science, CIAL (CSIC-UAM), Cantoblanco Campus, Autonomous Univeristy of Madrid, Madrid, Spain
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Carrillo W, Monteiro KM, Martínez-Maqueda D, Ramos M, Recio I, Carvalho JED. Antiulcerative Activity of Milk Proteins Hydrolysates. J Med Food 2018; 21:408-415. [DOI: 10.1089/jmf.2017.0087] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
- Wilman Carrillo
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
- Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Ambato, Ecuador
- Research Department Faculty of Health and Human Sciences, Bolivar State University, Guaranda, Ecuador
| | | | - Daniel Martínez-Maqueda
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
| | - Mercedes Ramos
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
| | - Isidra Recio
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
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β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate. Journal of Food Science and Technology 2017; 54:4387-4396. [PMID: 29184245 DOI: 10.1007/s13197-017-2912-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/14/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
Abstract
This work attempted to assess the effect of high intensity ultrasound (HIUS) upon development of bio-based delivery systems, from β-lactoglobulin (β-Lg) gelled microparticles, for encapsulation of a bioactive peptide concentrate (PepC). Solutions of 150 g L-1 of commercial β-Lg and 30 g L-1 PepC, at various pH values (3.0, 4.0 and 5.5), were accordingly subjected to gelation for 30 min using a dry bath kept at 80 °C. The gelled systems were then exposed to HIUS at 0-4 °C, and the effect of processing time (2.5-20.0 min) was ascertained. Laser light scattering and confocal microscopy were used to characterize the particle size distribution, prior to and immediately after HIUS treatment. Gels obtained at pH 5.5 and 4.0 were harder than those obtained at pH 3.0. Ultrasound treatment of gels produced an important reduction in particle mean diameter as sonication time elapsed. Confocal microscopy indicated that application of HIUS led to almost round and monodispersed particles, at both pH 5.5 and 4.0. The peptide encapsulation efficiency was assessed by chromatography and accompanied by assay for bioactivity, after precipitation of the encapsulated material and analysis of the soluble peptides therein.
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Mazorra-Manzano MA, Ramírez-Suarez JC, Yada RY. Plant proteases for bioactive peptides release: A review. Crit Rev Food Sci Nutr 2017; 58:2147-2163. [DOI: 10.1080/10408398.2017.1308312] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- M. A. Mazorra-Manzano
- Laboratorio de Biotecnología de Lácteos, Química y Autenticidad de Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Hermosillo, Sonora, México
| | - J. C. Ramírez-Suarez
- Laboratorio de Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Hermosillo, Sonora, México
| | - R. Y. Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada
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Abd El-Salam MH, El-Shibiny S. Separation of Bioactive Whey Proteins and Peptides. INGREDIENTS EXTRACTION BY PHYSICOCHEMICAL METHODS IN FOOD 2017:463-494. [DOI: 10.1016/b978-0-12-811521-3.00012-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Amorim MM, Pereira JO, Monteiro KM, Ruiz AL, Carvalho JE, Pinheiro H, Pintado M. Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods. Food Funct 2016; 7:2331-7. [DOI: 10.1039/c6fo00030d] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The main objective was to study the antiulcer and antiproliferative potential of yeast peptide extract for further incorporation into functional foods.
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Affiliation(s)
- Maria M. Amorim
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Joana O. Pereira
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Karin M. Monteiro
- Divisão de Farmacologia e Toxicologia
- Centro Pluridisciplinar de Pesquisas Químicas
- Biológicas e Agrícolas (CPQBA)
- UNICAMP
- Campinas
| | - Ana L. Ruiz
- Divisão de Farmacologia e Toxicologia
- Centro Pluridisciplinar de Pesquisas Químicas
- Biológicas e Agrícolas (CPQBA)
- UNICAMP
- Campinas
| | - João E. Carvalho
- Divisão de Farmacologia e Toxicologia
- Centro Pluridisciplinar de Pesquisas Químicas
- Biológicas e Agrícolas (CPQBA)
- UNICAMP
- Campinas
| | - Hélder Pinheiro
- Departamento de Farmacologia e Terapêutica da Faculdade de Medicina da Universidade do Porto
- 4200-319 Porto
- Portugal
| | - Manuela Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
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Brandelli A, Daroit DJ, Corrêa APF. Whey as a source of peptides with remarkable biological activities. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.016] [Citation(s) in RCA: 116] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Corrêa APF, Daroit DJ, Fontoura R, Meira SMM, Segalin J, Brandelli A. Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities. Peptides 2014; 61:48-55. [PMID: 25218972 DOI: 10.1016/j.peptides.2014.09.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 09/02/2014] [Accepted: 09/02/2014] [Indexed: 11/22/2022]
Abstract
Enzymatic proteolysis may be employed to release bioactive peptides, which have been investigated for potential benefits from both technological and human health perspectives. In this study, sheep cheese whey (SCW) was hydrolyzed with a protease preparation from Bacillus sp. P7, and the hydrolysates were evaluated for antioxidant and angiotensin I-converting enzyme (ACE)-inhibitory activities. Soluble protein and free amino acids increased during hydrolysis of SCW for up to 4h. Antioxidant activity of hydrolysates, evaluated by the 2,2'azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid radical scavenging method, increased 3.2-fold from 0 h (15.9%) to 6h of hydrolysis (51.3%). Maximum Fe(2+) chelation was reached in 3h hydrolysates, and the reducing power peaked at 1h of hydrolysis, representing 6.2 and 2.1-fold increase, respectively, when compared to that of non-hydrolyzed SCW. ACE inhibition by SCW (12%) was improved through hydrolysis, reaching maximal values (55% inhibition) in 4h, although 42% inhibition was already observed after 1h hydrolysis. The peptide LAFNPTQLEGQCHV, derived from β-lactoglobulin, was identified from 4-h hydrolysates. Such a biotechnological approach might be an interesting strategy for SCW processing, potentially contributing to the management and valorization of this abundant dairy byproduct.
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Affiliation(s)
- Ana Paula Folmer Corrêa
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Daniel Joner Daroit
- Universidade Federal da Fronteira Sul (UFFS), Campus Cerro Largo, 97900-000 Cerro Largo, RS, Brazil
| | - Roberta Fontoura
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Stela Maris Meister Meira
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Jeferson Segalin
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil.
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Martins JLR, Rodrigues ORL, da Silva DM, Galdino PM, de Paula JR, Romão W, da Costa HB, Vaz BG, Ghedini PC, Costa EA. Mechanisms involved in the gastroprotective activity of Celtis iguanaea (Jacq.) Sargent on gastric lesions in mice. JOURNAL OF ETHNOPHARMACOLOGY 2014; 155:1616-1624. [PMID: 25153020 DOI: 10.1016/j.jep.2014.08.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 08/05/2014] [Accepted: 08/10/2014] [Indexed: 06/03/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Celtis iguanaea (Canabaceae) is popularly known as esporão-de-galo, stands out among the medicinal plants used for treatment of gastric ulcers. In Brazil, the leaves they are used traditionally in infusion forms as an analgesic, antiasthmatic, digestive and diuretic. AIM OF THE STUDY The present study was aimed to investigate the antiulcer mechanisms of hexane extract Celtis iguanaea leaves (HE) in several induced-gastric ulcer and characterize its chemical composition. MATERIALS AND METHODS The HE was obtained by exhaustive extraction in Soxhlet apparatus. The chemical characterization of HE was performed by Electrospray Fourier transform ion cyclotron mass spectrometry (ESI FT-ICR MS) analysis. Mice were used for the evaluation of the gastroprotective activity. HE was analyzed in the HCl/ethanol, hypothermic restraint stress ulcer and acetic acid. In the investigation of the gastroprotective mechanisms of HE, were performed the amount of adhered gastric mucus, participation of the α2-adrenoceptor, nitric oxide (NO) and prostaglandins (PGs) using the HCl/ethanol-induced gastric mucosa lesion model. RESULTS ESI FT-ICR MS analysis of HE suggest the presence of compounds as lipids, sterol lipids, steroids glycosides and polyphenol glycosides. The oral administration of HE at doses of 100 mg/kg or 200 mg/kg was able to protect the gastric mucosa against HCl/ethanol (10 mL/kg p.o.), and HE at dose of 100mg/kg protected against hypothermic-restraint stress and acetic -induced gastric lesions. The pretreatment with Yoimbine (2mg/kg, s.c.), an antagonist α2-adrenergic, L-NAME (20mg/kg, s.c.), an inhibitor of nitric oxide synthesis or indomethacin (10mg/kg, s.c.), an inhibitor of prostaglandin production, reversed the gastroprotective activity of HE (100mg/kg, p.o.). CONCLUSIONS Our results suggest that the Celtis iguanaea HE exhibits gastroprotective activity in different gastric ulcer models. The mechanism of gastroprotective effect of Celtis iguanaea HE suggests the participation of mucus as well as the involvement of α2-adrenergic receptors, NO and prostaglandins. The hydroxyl-linolenic acid, linoleic acids and conjugated oxo-linoleic acids are among the phytoconstituents that were identified in the Celtis iguanaea HE.
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Affiliation(s)
- José Luís Rodrigues Martins
- Institute of Biological Sciences, Department of Physiological Sciences, Federal University of Goiás, Campus Samambaia, Goiânia, GO, Brazil
| | - Oscar Romero Lopes Rodrigues
- Institute of Biological Sciences, Department of Physiological Sciences, Federal University of Goiás, Campus Samambaia, Goiânia, GO, Brazil
| | - Dayane Moreira da Silva
- Institute of Biological Sciences, Department of Physiological Sciences, Federal University of Goiás, Campus Samambaia, Goiânia, GO, Brazil
| | - Pablinny Moreira Galdino
- Institute of Biological Sciences, Department of Physiological Sciences, Federal University of Goiás, Campus Samambaia, Goiânia, GO, Brazil
| | - José Realino de Paula
- Faculty of Pharmacy, Federal University of Goiás, Setor Universitário, Goiânia, GO, Brazil
| | - Wanderson Romão
- Laboratory of Petroleômica and Chemistry Forense, Department of Chemistry, Federal University of Espírito Santo, Goiabeiras, Vitória, ES, Brazil
| | - Helber Barcellos da Costa
- Laboratory of Petroleômica and Chemistry Forense, Department of Chemistry, Federal University of Espírito Santo, Goiabeiras, Vitória, ES, Brazil
| | - Boniek Gontijo Vaz
- Institute of Chemistry, Federal University of Goiás, Campus Samambaia, Goiânia, GO, Brazil
| | - Paulo César Ghedini
- Institute of Biological Sciences, Department of Physiological Sciences, Federal University of Goiás, Campus Samambaia, Goiânia, GO, Brazil
| | - Elson Alves Costa
- Institute of Biological Sciences, Department of Physiological Sciences, Federal University of Goiás, Campus Samambaia, Goiânia, GO, Brazil.
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Tavares T, Spindola H, Longato G, Pintado M, Carvalho J, Malcata F. Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9058-8] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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