Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action.

ABSTRACT: Due to their beneficial properties, fermented foods are considered important constituents of the human diet. They also contain bioactive peptides, health-promoting compounds studied for a wide range of effects. In this work, several antioxidant peptides extracted from fermented milk proteins were investigated. First, enriched peptide fractions were purified and analysed for their antioxidant capacity in vitro and in a cellular model. Subsequently, from the most active fractions, 23 peptides were identified by mass spectrometry MS/MS), synthesized and tested. Peptides N-15-M, E-11-F, Q-14-R and A-17-E were selected for their antioxidant effects on Caco-2 cells both in the protection against oxidative stress and inhibition of ROS production. To define their action

SUBMITTER: Tonolo F 

PROVIDER: S-EPMC7070694 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature