Caracterización de péptidos bioctivos derivados de caseína utilizando un modelo celular in vitro.
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Date
2022
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Publisher
Universidad de Concepción
Abstract
En la búsqueda de alimentos funcionales que ayuden a prevenir y disminuir enfermedades, diversos estudios señalan que la leche es un alimento que aporta un alto valor nutricional ejerciendo un efecto saludable en el organismo. Uno de los nutrientes responsables son las proteínas, las cuales durante la digestión gastrointestinal generan péptidos bioactivos, los cuales han demostrado poseer efectos inhibitorios sobre algunas enzimas que son blancos terapéuticos de ciertas enfermedades tales como las enfermedades crónicas no transmisibles (ECNT) y enfermedades neurodegenerativas. Los péptidos bioactivos, en especial los obtenidos a partir de subunidad α y β de las caseínas, ayudan a prevenir enfermedades, sin embargo, poco se ha estudiado el efecto de las células intestinales en la posterior bioactividad de ellos, así como también su detección por método HPTLC-bioensayo. Los resultados de este trabajo demuestran que los péptidos con actividad antioxidante obtenidos a partir de estas proteínas no presentan un cambio aparente en su perfil cromatográfico ni en su bioactividad. En cambio, los péptidos inhibidores de α-glucosidasa, si bien no presentan un cambio aparente en su perfil cromatográfico, la inhibición enzimática obtenida se ve levemente disminuida.
In the search for functional foods that help prevent and reduce diseases, several studies indicate that milk is a food that provides a high nutritional value, exerting a healthy effect on the body. One of the responsible nutrients are proteins, which during gastrointestinal digestion generate bioactive peptides, which have been shown to have inhibitory effects on some enzymes that are therapeutic targets of certain diseases such as chronic non-communicable diseases and neurodegenerative diseases. Bioactive peptides, especially those obtained from the α and β casein subunits, help prevent diseases; however, the effect of intestinal cells on their subsequent bioactivity has not been studied, as well as their detection by HPTLC-bioassay method. The results of this work show that the peptides with antioxidant activity obtained from these proteins do not present an apparent change in their chromatographic profile or in their bioactivity. In contrast, the α-glucosidase inhibitory peptides, although they do not present an apparent change in their chromatographic profile, the enzymatic inhibition obtained is slightly diminished.
In the search for functional foods that help prevent and reduce diseases, several studies indicate that milk is a food that provides a high nutritional value, exerting a healthy effect on the body. One of the responsible nutrients are proteins, which during gastrointestinal digestion generate bioactive peptides, which have been shown to have inhibitory effects on some enzymes that are therapeutic targets of certain diseases such as chronic non-communicable diseases and neurodegenerative diseases. Bioactive peptides, especially those obtained from the α and β casein subunits, help prevent diseases; however, the effect of intestinal cells on their subsequent bioactivity has not been studied, as well as their detection by HPTLC-bioassay method. The results of this work show that the peptides with antioxidant activity obtained from these proteins do not present an apparent change in their chromatographic profile or in their bioactivity. In contrast, the α-glucosidase inhibitory peptides, although they do not present an apparent change in their chromatographic profile, the enzymatic inhibition obtained is slightly diminished.
Description
Tesis presentada para optar al título de Bioquímico/a.
Keywords
Péptidos, Caseína, Bioensayos, Enzimas