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In vitro antitumor and hypotensive activity of peptides from olive seeds

dc.contributor.authorVásquez Villanueva, Romy Angela
dc.contributor.authorMuñoz Moreno, Laura 
dc.contributor.authorCarmena Sierra, María José 
dc.contributor.authorMarina Alegre, María Luisa 
dc.contributor.authorGarcía López, María Concepción 
dc.date.accessioned2021-05-25T06:35:03Z
dc.date.available2021-05-25T06:35:03Z
dc.date.issued2018-03
dc.identifier.bibliographicCitationJournal of Functional Foods, 2018, v. 42, p. 177-184en
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10017/48153en
dc.description.abstractPeptides with molecular weights below 3 kDa from the hydrolysis of olive seed proteins with Thermolysin (OS-3 kDa) have demonstrated a high in vitro hypotensive effect. This fraction has been further fractionated by semipreparative RP-HPLC to obtain 8 fractions. ACE inhibitor capacity of fractions was evaluated observing the highest capacity in fraction F5. Peptides in fraction F5 were identified by RP-HPLC- and HILIC-ESI-Q-ToF and cytotoxic effect was assessed in different cell lines. Peptide LLPSY, present in this faction, was synthesized and characterized. Despite antihypertensive capacity was not as high as in fraction F5, a significant anti-proliferative capacity on two different cancer cell lines was observed. Additional studies to assess antitumor activity confirmed that this peptide showed capability to increase the adhesion capacity of tumor cells, to decrease the migration capacity of cancer cells, and to arrest cell cycle on S phase.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)en
dc.rights© Elsevieren
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en
dc.subjectPeptideen
dc.subjectOlive seedsen
dc.subjectAntitumor capacityen
dc.subjectAntihypertensive capacityen
dc.titleIn vitro antitumor and hypotensive activity of peptides from olive seedsen
dc.typeinfo:eu-repo/semantics/articleen
dc.subject.ecienciaQuímicaes_ES
dc.subject.ecienciaChemistryen
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Biología de Sistemases_ES
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Químicaes_ES
dc.date.updated2021-05-25T06:33:23Z
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1016/j.jff.2017.12.062en
dc.relation.projectIDMinisterio de Economía y Competitividad (AGL2016-79010-R) Comunidad de Madrid y programa FEDER (S2013/ABI-3028 AVANSECAL-CM)es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.uxxiAR/0000027691en
dc.identifier.publicationtitleJournal of Functional Foodsen
dc.identifier.publicationvolume42
dc.identifier.publicationlastpage184
dc.identifier.publicationfirstpage177


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