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dc.contributor.authorHernández Corroto, Ester 
dc.contributor.authorMarina Alegre, María Luisa 
dc.contributor.authorGarcía López, María Concepción 
dc.date.accessioned2020-09-30T08:07:14Z
dc.date.available2020-09-30T08:07:14Z
dc.date.issued2018-04
dc.identifier.bibliographicCitationFood Research International, 2018, v. 106, p. 458-467en
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10017/44487en
dc.description.abstractThe long exposition to reactive species results in oxidative stress which has been related with the development of cancer and other serious diseases. Olea europaea and Prunus persica seeds present a high protein content and preliminary results demonstrated their high potency to obtain bioactive peptides. The protective effect against oxidative damage exerted by peptides released from Olea europaea and Prunus persica seeds has been evaluated in this work. Seed hydrolysates showed protection against oxidation through four different mechanisms: inhibition of the formation of hydroxyl radicals, scavenging of free radicals, reduction of oxidizing compounds, and inhibition of lipid peroxidation. Moreover, seed hydrolysates also reduced the oxidative stress induced by an oxidizing agent on human cancer cells. Despite protection evaluated by individual mechanisms seemed to be significantly affected by the seed genotype, overall protection of seed hydrolysates was not so different. Seeds hydrolysates were not cytotoxic on normal cells but they demonstrated antiproliferative effect on human cancer cells (HeLa, PC-3, and HT-29). Peptides in all seed hydrolysates were sequenced by RP-HPLC-ESI-Q-TOF. Eighteen common peptides were observed among olive seed hydrolysates while a wider variability was observed among Prunus seed hydrolysates.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)en
dc.rights© Elsevieren
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPeptidesen
dc.subjectSeeden
dc.subjectOliveen
dc.subjectPrunusen
dc.subjectOxidative damageen
dc.subjectCell proliferationen
dc.subjectMass spectrometryen
dc.titleMultiple protective effect of peptides released from Olea Europaea and Prunus Persica seeds against oxidative damage and cancer cell proliferationen
dc.typeinfo:eu-repo/semantics/articleen
dc.subject.ecienciaQuímicaes_ES
dc.subject.ecienciaChemistryen
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Química
dc.date.updated2020-09-30T08:06:04Z
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1016/j.foodres.2018.01.015en
dc.relation.projectIDAGL2016-79010-R (Ministerio de Economía y Competitividad), ITC-20151193 (Centro para el Desarrollo Tecnológico Industrial), y financiación europea de Programa FEDER (S2013 / ABI-3028, AVANSECAL).es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.uxxiAR/0000027692en
dc.identifier.publicationtitleFood Research Internationalen
dc.identifier.publicationvolume106
dc.identifier.publicationlastpage467
dc.identifier.publicationfirstpage458


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