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Advisor(s)
Abstract(s)
Today, the inflammatory bowel diseases such as ulcerative colitis are increasing and have been
associated to contemporary people. Additionally, the increasing of cancer in the world is also a
current fact. These issues are attracting attention in the search of new ingredients used in the
prevention and improvement of these diseases. Particularly, several compounds, when added
to foods, are able to positively stimulate certain biological systems leading to health
improvement. Thereby, extracts obtained from the combined autolysis and hydrolysis of yeast
cells possess compounds such peptides and amino acids, which eventually may control the
production of inflammatory cytokines, thus leading to an anti-inflammatory activity and
antitumoral properties. Thus, the main objective of the present work is to study the
antiulcerative and antitumoral potential of yeast peptide extract for further incorporation in
functional foods to prevent or improve symptoms in these chronic diseases. Peptide
concentrates obtained by hydrolysis of spent brewer yeast proteins with extracts of Cynara
cardunculus were studied using animal models to prove possible protection of the stomach
mucosa against ulcerative lesions caused by oral administration of absolute ethanol. The
peptide fraction below 3 kDa (peptidic extract) from yeast proteins was able to reduce gastric
injuries to significant levels (p < 0.05). Additionally, the anti-proliferative activity of these
extracts in nine cell lines of different human tumor was tested. The results exhibited a
promising antiproliferative activity against leukemia cells. These results suggest that this new
peptide extract can be used to develop new functional foods, although further studies are
required.
Description
Keywords
Functional ingredients Peptides Antiulcerogenic activity Tumor cells Cytoprotection mechanisms
Citation
AMORIM, Manuela … [et al.] - Antiulcerative and antitumoral properties of spent brewer's yeast peptide extracts for incorporation in foods. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 85
Publisher
Universidade do Minho, Departamento de Engenharia Biológica