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TIP Revista Especializada en Ciencias Químico-Biológicas

2018, Número S1

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TIP Rev Esp Cienc Quim Biol 2018; 21 (S1)


Evaluación de la capacidad de inhibición de hemólisis oxidativa y actividad antimicrobiana de fracciones peptídicas obtenidas de la hidrólisis de proteínas de huevo, leche y soya usando proteasas extraídas de Bromelia pinguin y Bromelia karatas

Aguilera-Aguirre S, Meza-Espinoza L, Hernández-Mendoza A, Vallejo-Córdoba B, González-Córdova AF, Montalvo-González E

Idioma: Español
Referencias bibliográficas: 34
Paginas: 13-21
Archivo PDF: 390.42 Kb.


RESUMEN

Los hidrolizados proteínicos son una fuente de péptidos bioactivos (PB) y estos compuestos pueden ejercer un papel importante en la salud humana debido a sus diferentes acividades biológicas. El uso de proteasas de origen vegetal es una alternativa potencial para producir PB. El objetivo de este trabajo fue evaluar la capacidad de inhibición de la hemólisis oxidativa (IHO) y actividad antimicrobiana de hidrolizados y fracciones peptídicas obtenidas de la hidrólisis de proteínas de huevo (ovoalbúmina), leche y soya, con proteasas extraídas de frutos de Bromelia pinguin y Bromelia karatas. En general, todos los hidrolizados y fracciones peptídicas presentaron una alta IHO, siendo la fracción peptídica de ≤1 kDa, obtenida de la hidrólisis de ovoalbúmina con proteasas de B. karatas, la que presentó mayor actividad (98.19%). En contraste, ninguno de los hidrolizados registró actividad antimicrobiana, mientras que las fracciones peptídicas (≤5, ≤10 y ≤30 kDa), obtenidas de la hidrólisis de leche con proteasas de B. pinguin, mostraron la mayor actividad antimicrobina (22.26-23.79% de inhibición), contra Listeria innocua. Los resultados resaltan el potencial de las proteasas de B. pinguin y B. karatas para hidrolizar proteínas de diferentes alimentos y generar hidrolizados y PB con alta actividad antioxidante.


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