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dc.contributor.authorMarina Alegre, María Luisa 
dc.contributor.authorOrellana Muriana, José María 
dc.contributor.authorGarcía López, María Concepción 
dc.contributor.authorPrados Nieto, Isabel María 
dc.date.accessioned2020-10-14T09:25:52Z
dc.date.issued2020-03-18
dc.identifier.bibliographicCitationJournal of Agricultural and Food Chemistry, 2020, v. 68, n. 14, p. 4237-4244en
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10017/44569en
dc.description.abstractPrevious studies demonstrated that peptides produced by the hydrolysis of olive seed proteins using Alcalase enzyme showed in vitro multifunctional lipid-lowering capability. This work presents a deeper insight into the hypolipidemic effect of olive seed peptides. The capability of olive seed peptides to inhibit endogenous cholesterol biosynthesis through the inhibition of HMGCoA reductase enzyme was evaluated observing a 38 ± 7% of inhibition. Two in vivo assays using different peptides concentrations (200 and 400 mg/kg/day) were designed to evaluate the hypolipidemic effect of olive seed peptides in male and female mice. A low concentration of hydrolysate reduced total cholesterol in male mice in a 20% after 11 weeks compared to the mice feeding with hypercholesterolemic diet. A higher hydrolysate concentration showed a greater reduction in total cholesterol (25%). The analysis of the olive seed hydrolysate by reverse phase high-performance liquid chromatography mass spectrometry (RP-HPLC-MS) enabled the identification of peptides that could be responsible for this hypolipidemic effect.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)en
dc.rights© ACSen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjecthypolipidemic activityen
dc.subjectpeptidesen
dc.subjectin vivo assayen
dc.subjectolive seeden
dc.subjectmass spectrometryen
dc.titleIdentification of Peptides Potentially Responsible for In Vivo Hypolipidemic Activity of a Hydrolysate from Olive Seedsen
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.updated2020-10-14T09:24:57Z
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1021/acs.jafc.0c01280en
dc.relation.projectIDAGL2016-79010-R (Ministerio de Economía y Competitividad de España) Comunidad Autónoma de Madrid y FEDER (S2018 / BAA-4393, AVANSECAL II-CM).es_ES
dc.date.embargoEndDate2021-03-18
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.uxxiAR/0000033901en
dc.identifier.publicationtitleJournal of Agricultural and Food Chemistryen
dc.identifier.publicationvolume68
dc.identifier.publicationlastpage4244
dc.identifier.publicationissue14
dc.identifier.publicationfirstpage4237


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