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Fernandez-Tome S.,Institute Invest En Ciencias Of La Alimentacion Cial | Ramos S.,Institute Of Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Cordero-Herrera I.,Institute Of Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic | Recio I.,Institute Invest En Ciencias Of La Alimentacion Cial | And 2 more authors.
Food Research International | Year: 2014

Lunasin is a peptide with proven properties against cancer and cardiovascular diseases. Relevant amounts of lunasin have been found in liver of rats fed lunasin-enriched diets, indicating its potential bioactive effect in this tissue. This study investigated the stability of lunasin in human liver HepG2 cells, and its chemoprotective effect against oxidative stress induced by tert-butylhydroperoxide. Pre-treatment of cells with lunasin (0.5-10. μM) significantly prevented the increased reactive oxygen species (ROS) generation (122% compared to 190% in stressed cells), and glutathione peroxidase and catalase activities, as well as the depletion of reduced glutathione. By restraining ROS overproduction, lunasin evoked a decline in carbonyl groups, and a significant recovery from cell death by apoptosis. These findings suggest that lunasin, at physiological concentrations, might confer a significant chemoprotective effect against oxidative stress-associated liver disorders. In addition, fragments released after hydrolysis of lunasin by cell enzymes might contribute to the observed antioxidant effects. © 2014 Elsevier Ltd. Source


Sanchez-Rivera L.,Institute Invest En Ciencias Of La Alimentacion Cial | Martinez-Maqueda D.,Institute Invest En Ciencias Of La Alimentacion Cial | Cruz-Huerta E.,Institute Invest En Ciencias Of La Alimentacion Cial | Miralles B.,Institute Invest En Ciencias Of La Alimentacion Cial | Recio I.,Institute Invest En Ciencias Of La Alimentacion Cial
Food Research International | Year: 2014

In the last years, the identification and characterization of bioactive peptides have become emerging research subjects. Food peptidomics can be considered a subfield of the food proteomics focused on composition, interaction and properties of peptides present in a food matrix. On the basis of the description of recent works, the objective of this review is to highlight the increasing role of peptidomics as indispensable tool in the fields of discovery, bioavailability and monitoring of dairy bioactive peptides. The enhanced peptide identification, resulting from the valuable mass spectrometry development and the regular use of high-resolution techniques, supports the application of peptidomic approaches in the case of empirical bioactive peptide identification workflow. Bioinformatic-driven approaches have gradually gained importance through the wider application of in silico analysis, structure activity relationship models, chemometrics and peptide database management. Investigations of bioactive peptide modifications during digestion, whether it be selective or untargeted search using peptidomic tools have been discussed, as well as peptide changes along absorption, distribution, metabolism and elimination, including studies in cellular and animal models. Examples of application of peptidomics in the analysis of bioactive peptide occurrence in dairy products together with peptide monitoring during scaling up, industrial treatments and storage have been also described. © 2014 Elsevier Ltd. Source

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