• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Foods >Native and Heated Hydrolysates of Milk Proteins and Their Capacity to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model
【24h】

Native and Heated Hydrolysates of Milk Proteins and Their Capacity to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model

机译：斑马鱼幼虫模型中牛奶蛋白的天然水解产物和加热水解产物及其抑制脂质过氧化的能力

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method was evaluated at concentrations of 0.02, 0.04, 0.2, and, 0.4 mg/mL. Native and heated hydrolysates of milk proteins present high inhibitions of lipid peroxidation with a dose dependent effect both in vivo and in vitro tests. Casein and whey proteins obtained from whole milk were the ones with the highest anti-oxidant activity in vitro and in vivo test. Native casein hydrolysate at 0.4 mg/mL present a value of 55.55% of inhibition of lipid peroxidation and heated casein hydrolysate at 0.4 mg/mL presents a value of 58.00% of inhibition of lipid peroxidation. Native whey protein at 0.4 mg/mL present a value of 34.84% of inhibition of lipid peroxidation, and heated whey protein at 0.4 mg/mL presents a value of 40.86% of inhibition of lipid peroxidation. Native and heated casein hydrolysates were more active than native and heated whey protein hydrolysates. Heat treatments have an effect of increasing the in vitro inhibition of lipid peroxidation of hydrolysates of milk protein. Casein and whey hydrolysates were able to inhibiting lipid peroxidation in the zebrafish larvae model. Native casein hydrolysate obtained of whole milk presents 48.35% of inhibition TBARS in vivo, this activity was higher in heated casein hydrolysate obtained of whole milk with a value of 56.28% of inhibition TBARS in vivo. Native whey protein hydrolysate obtained of whole milk presents 35.30% of inhibition TBARS, and heated whey protein hydrolysate obtained of whole milk was higher, with a value of 43.60% of inhibition TBARS in vivo.
机译：在厄瓜多尔从全脂牛奶和四种市售牛奶中获得经过热处理和未经热处理的酪蛋白和乳清蛋白，并将其水解。然后，在0.02、0.04、0.2和0.4 mg / mL的浓度下，使用TBARS方法评估了它们抑制脂质过氧化的能力。乳蛋白的天然水解产物和加热水解产物在体内和体外测试中均表现出对脂质过氧化的高度抑制作用，且具有剂量依赖性。从全脂牛奶中获得的酪蛋白和乳清蛋白是体外和体内测试中抗氧化活性最高的蛋白。 0.4 mg / mL的天然酪蛋白水解产物的脂质过氧化抑制值为55.55％，加热的0.4 mg / mL酪蛋白水解产物的脂质过氧化抑制值为58.00％。 0.4 mg / mL的天然乳清蛋白对脂质过氧化的抑制作用为34.84％，加热的乳清蛋白为0.4 mg / mL时对脂质过氧化的抑制作用为40.86％。天然和加热的酪蛋白水解物比天然和加热的乳清蛋白水解物更具活性。热处理具有增加体外抑制乳蛋白水解产物脂质过氧化的作用。酪蛋白和乳清水解物能够抑制斑马鱼幼虫模型中的脂质过氧化。从全脂牛奶中获得的天然酪蛋白水解产物在体内具有48.35％的抑制TBARS活性，在从全脂牛奶中获得的加热酪蛋白水解产物中具有更高的体内抑制TBARS的价值，这一活性更高。用全脂乳制得的天然乳清蛋白水解物具有35.30％的抑制TBARS，而用全脂乳制得的加热的乳清蛋白水解物则更高，体内抑制TBARS的值为43.60％。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号