dc.contributor.author | Marina Alegre, María Luisa | |
dc.contributor.author | Orellana Muriana, José María | |
dc.contributor.author | García López, María Concepción | |
dc.contributor.author | Prados Nieto, Isabel María | |
dc.date.accessioned | 2020-10-14T09:25:52Z | |
dc.date.issued | 2020-03-18 | |
dc.identifier.bibliographicCitation | Journal of Agricultural and Food Chemistry, 2020, v. 68, n. 14, p. 4237-4244 | en |
dc.identifier.issn | 0021-8561 | |
dc.identifier.uri | http://hdl.handle.net/10017/44569 | en |
dc.description.abstract | Previous 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.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) | en |
dc.rights | © ACS | en |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | en |
dc.subject | hypolipidemic activity | en |
dc.subject | peptides | en |
dc.subject | in vivo assay | en |
dc.subject | olive seed | en |
dc.subject | mass spectrometry | en |
dc.title | Identification of Peptides Potentially Responsible for In Vivo Hypolipidemic Activity of a Hydrolysate from Olive Seeds | en |
dc.type | info:eu-repo/semantics/article | en |
dc.subject.eciencia | Química | es_ES |
dc.subject.eciencia | Chemistry | en |
dc.contributor.affiliation | Universidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Química | |
dc.date.updated | 2020-10-14T09:24:57Z | |
dc.type.version | info:eu-repo/semantics/publishedVersion | en |
dc.identifier.doi | 10.1021/acs.jafc.0c01280 | en |
dc.relation.projectID | info:eu-repo/grantAgreement/CAM//S2018%2FBAA-4393/ES/ESTRATEGIAS INTEGRADAS PARA LA MEJORA DE LA CALIDAD, LA SEGURIDAD Y LA FUNCIONALIDAD DE LOS ALIMENTOS: HACIA UNA ALIMENTACIÓN SALUDABLE/AVANSECAL-II | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2016-79010-R/ES/DESARROLLO DE METODOS SOSTENIBLES PARA EL APROVECHAMIENTO DE SUBPRODUCTOS DE LA INDUSTRIA ALIMENTARIA CON ELEVADO CONTENIDO PROTEICO | es_ES |
dc.date.embargoEndDate | 2021-03-18 | |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
dc.identifier.uxxi | AR/0000033901 | en |
dc.identifier.publicationtitle | Journal of Agricultural and Food Chemistry | en |
dc.identifier.publicationvolume | 68 | |
dc.identifier.publicationlastpage | 4244 | |
dc.identifier.publicationissue | 14 | |
dc.identifier.publicationfirstpage | 4237 | |