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dc.date.accessioned 2023-04-13T18:14:59Z
dc.date.available 2023-04-13T18:14:59Z
dc.date.issued 2020
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/151446
dc.description.abstract The aim of this work was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo. We also tested the effect of protection against gastrointestinal digestion (GID) exerted by an O:W emulsion on the integrity of the antihypertensive peptides. All samples tested produced a decrease in blood pressure (SBP). The animals treated with emulsion (GE) and emulsion+peptide (GE+VIKP) showed the most significant reduction in the SBP (42 ± 2 mmHg and 35 ± 2 mmHg, respectively). The results presented suggest that after GID, a variety of peptides with biological activities were released or were resistant to this process. These peptides play a role in the regulation of the SBP by acting on plasma ACE, plasma renin and the vascular system. These results support the use of amaranth protein/peptides in the elaboration of functional foods for hypertensive individuals. en
dc.language en es
dc.subject Amaranth proteins es
dc.subject Antihypertensive activity es
dc.subject Protein hydrolysate es
dc.subject Spontaneously hypertensive rats es
dc.subject Renin-angiotensin system es
dc.title Effect of amaranth proteins on the RAS system en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1016/j.foodchem.2019.125601 es
sedici.identifier.issn 0308-8146 es
sedici.title.subtitle In vitro, in vivo and ex vivo assays en
sedici.creator.person Suárez, Santiago Emmanuel es
sedici.creator.person Aphalo, Paula es
sedici.creator.person Rinaldi, Gustavo es
sedici.creator.person Añón, María Cristina es
sedici.creator.person Quiroga, Alejandra Viviana es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
mods.originInfo.place Facultad de Ciencias Médicas es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution 4.0 International (CC BY 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Food Chemistry es
sedici.relation.journalVolumeAndIssue vol. 308 es
sedici.relation.isRelatedWith http://sedici.unlp.edu.ar/handle/10915/107694 es


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Creative Commons Attribution 4.0 International (CC BY 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution 4.0 International (CC BY 4.0)