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Caseins and Casein Hydrolysates. 2. Antioxidative Properties and Relevance to Lipoxygenase Inhibition
Open accessAbstract
The antioxidant activity of caseins and casein-derived peptides was evaluated by using three free radical producing reactions-the lipoxygenase- and AAPH-catalyzed oxidation of linoleic acid and the hemoglobin-catalyzed oxidation of linoleic acid hydroperoxide. Caseins and casein-derived peptides were able to inhibit enzymatic and nonenzymatic lipid peroxidation, suggesting they were preferred targets for the free radical intermediates. The antioxidative feature was not lost with the dephosphorylation or the proteolysis of the proteins. The fractionation of the tryptic beta-casein digest yielded peptides with antioxidant activity. A structure-function relationship between the amino acid sequence and the antioxidant capacity and effectiveness is proposed. In addition, indirect evidence suggested that the trapping of free radicals by the proteins/peptides was accompanied by the oxidation of proteins/peptides, according to a sequence-specific mechanism.
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Cited by
The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease
Erdmann, K., Cheung, B. W. Y., & Schröder, H. (2008) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2007.11.010 · Cited by 717
Bioactive peptides and proteins from foods: indication for health effects.
Möller, N. P., Scholz-Ahrens, K. E., Roos, N., & Schrezenmeir, J. (2008) · European Journal of Nutrition · doi:10.1007/s00394-008-0710-2 · Cited by 595
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Berton‐Carabin, C. C., Ropers, M., & Genot, C. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12097 · Cited by 573
Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis
Dávalos, A., Miguel, M., Bartolomé, B., & López-Fandiño, R. (2004) · Journal of Food Protection · doi:10.4315/0362-028x-67.9.1939 · Cited by 495
Bioactive Peptides in Milk and Dairy Products: A Review
Park, Y. W., & Nam, M. S. (2015) · Korean Journal for Food Science of Animal Resources · doi:10.5851/kosfa.2015.35.6.831 · Cited by 365
Metadata
- Authors
- Rival, S. G., Boeriu, C. G., & Wichers, H. J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-12-01
- Volume
- 49
- Issue
- 1
- Pages
- 295-302
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2155183577
- Cited by
- 325
- References
- 0
- FWCI
- 0.68
- Type
- journal article
- Language
- en
- Open access
- green
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- Rival, S. G., Boeriu, C. G., & Wichers, H. J. (2001). Caseins and Casein Hydrolysates. 2. Antioxidative Properties and Relevance to Lipoxygenase Inhibition. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0003911
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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