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Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods

2016-05-18Journal article Restricted access
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dc.contributor.authorAmorim, Maria M.
dc.contributor.authorPereira, Joana O.
dc.contributor.authorMonteiro, Karin M.
dc.contributor.authorRuiz, Ana L.
dc.contributor.authorCarvalho, João E.
dc.contributor.authorPinheiro, Hélder
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-17T10:11:00Z
dc.date.available2017-10-17T10:11:00Z
dc.date.issued2016-05-18
dc.description.abstractThe main objective was to study the antiulcer and antiproliferative potential of yeast peptide extract for further incorporation into functional foods. Peptide concentrates were obtained by hydrolysis of spent brewer's yeast proteins followed by a filtration process. In order to prove the possible protection of gastric mucosa, an animal model with ulcerative lesions caused by oral administration of absolute ethanol was used. The peptide fraction <3 kDa was able to reduce gastric injuries to significant levels (p < 0.001) and the effective dose (DE50) was 816 mg per kg bw. The cytoprotective effect appears to depend on a prostaglandin-mediated mechanism and also on a nonspecific mechanism. The antiproliferative activity of the extract in nine different human tumoral cell lines was tested. The results exhibited a promising antiproliferative activity against the cell line K-562 (leukemia). The results suggest that a new peptide extract can be used to develop new value-added functional food products, although further studies are required.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAMORIM, Maria; PEREIRA, Joana O.; MONTEIRO, Karin M.; RUIZ, Ana L; CARVALHO, João E.; PINHEIRO, Hélder; PINTADO, M. E. - Antiulcer and antiproliferative properties of spent brewer’s yeast peptide extracts for incorporation into foods. Food & Function. ISSN 2042-650. Vol. 7, N.º 5 (2016), p. 2331-2337pt_PT
dc.identifier.doi10.1039/c6fo00030dpt_PT
dc.identifier.eid84971353865
dc.identifier.pmid27125503
dc.identifier.urihttp://hdl.handle.net/10400.14/23143
dc.identifier.wos000377136900022
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationDEVELOPMENT AND CHARACTERIZATION OF FUNCTIONAL INGREDIENTS THROUGH VALORIZATION OF SPENT BREWER YEAST: PEPTIDE CONCENTRATES AND &#946;-GLUCANS WITH BIOLOGICAL ACTIVITIES
dc.relationCentre for Biotechnology and Fine Chemistry
dc.titleAntiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDEVELOPMENT AND CHARACTERIZATION OF FUNCTIONAL INGREDIENTS THROUGH VALORIZATION OF SPENT BREWER YEAST: PEPTIDE CONCENTRATES AND &#946;-GLUCANS WITH BIOLOGICAL ACTIVITIES
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F81901%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleFood and Functionpt_PT
oaire.fundingStreamFARH
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePintado
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc
relation.isProjectOfPublication098f41aa-be39-439d-9e34-1e5773b4530b
relation.isProjectOfPublicationd552b32e-c55f-428f-a51c-1401fdf33697
relation.isProjectOfPublication.latestForDiscovery098f41aa-be39-439d-9e34-1e5773b4530b

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