Bioactivity of Peptides Released During Lactic Fermentation of Amaranth Proteins with Potential Cardiovascular Protective Effect: An In Vitro Study-Reference-Cited by-同舟云学术

Bioactivity of Peptides Released During Lactic Fermentation of Amaranth Proteins with Potential Cardiovascular Protective Effect: An In Vitro Study

Published:2019-10-01 Issue:10 Volume:22 Page:976-981
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Ayala-Niño Alexis¹,Rodríguez-Serrano Gabriela M.²,Jiménez-Alvarado Ruben³,Bautista-Avila Mirandeli⁴,Sánchez-Franco José A.³,González-Olivares Luis G.¹,Cepeda-Saez Alberto⁵

Affiliation:

1. Chemical Research Center, Autonomous University of Hidalgo State, Mineral de la Reforma, Hidalgo, Mexico.

2. Biotechnology Department, Autonomous Metropolitan University, Iztapalapa Unit, Mexico City, Mexico.

3. Post Harvest Laboratory, Autonomous University of Hidalgo State, Tulancingo, Hidalgo, Mexico.

4. Natural Products Pharmacology and Synthesis Laboratory, Autonomous University of Hidalgo State, Pachuca-Actopan, Hidalgo, Mexico.

5. Food Hygiene, Inspection and Control Laboratory, University of Santiago de Compostela, Campus Lugo, University Campus, Lugo, Spain.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.liebertpub.com/doi/pdf/10.1089/jmf.2019.0039

Reference38 articles.

1. Fractionation procedures, electrophoretic characterization, and amino acid composition of amaranth seed proteins

2. Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grain

3. Identification and characterization of antioxidant peptides obtained by gastrointestinal digestion of amaranth proteins

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antihypertensive Amaranth Protein Hydrolysates Encapsulation in Alginate/Pectin Beads: Influence on Bioactive Properties upon In Vitro Digestion;Polysaccharides;2024-09-05

2. Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation;Food Science and Biotechnology;2024-07-04

3. Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation;Journal of Food Science;2024-02-05

4. Bioactive peptides released from pseudo-cereal proteins during gastrointestinal digestion;Protein Digestion-Derived Peptides;2024

5. Bioactive peptides in reformulated food;Strategies to Improve the Quality of Foods;2024