Characterisation and beneficial effects of a <i>Lupinus angustifolius</i> protein hydrolysate obtained by immobilisation of the enzyme alcalase®-Reference-Cited by-同舟云学术

Characterisation and beneficial effects of a Lupinus angustifolius protein hydrolysate obtained by immobilisation of the enzyme alcalase®

Published:2024 Issue:7 Volume:15 Page:3722-3730
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Santos-Sánchez Guillermo¹²^ORCID,Cruz-Chamorro Ivan¹²^ORCID,Márquez-López José Carlos³,Pedroche Justo³,Álvarez-López Ana Isabel¹²,Millán-Linares María del Carmen²^ORCID,Lardone Patricia Judith¹²,Carrillo-Vico Antonio¹²^ORCID

Affiliation:

1. Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain

2. Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain

3. Department of Food & Health, Instituto de la grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain

Abstract

Lupinus angustifolius protein was hydrolysed by the immobilised alcalase® enzyme and the activity of the resulting hydrolysate was assessed in vitro and in vivo, showing antioxidant, lipid-lowering, and cardiovascular protection properties.

Funder

Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía

Consejería de Salud y Consumo, Junta de Andalucía

Ministerio de Economía y Competitividad

Ministerio de Educación, Cultura y Deporte

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05086F

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