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Angiotensin converting enzyme inhibitory hydrolysate and peptide fractions from chicken skin collagen, as modulators of lipid accumulation in adipocytes 3 T3-L1, after in vitro gastrointestinal digestion.

Authors :
González-Noriega JA
Valenzuela-Melendres M
Hernández-Mendoza A
Astiazarán-García H
Islava-Lagarda T
Tortoledo-Ortiz O
Huerta-Ocampo JÁ
de La Garza AL
Peña-Ramos EA
Source :
Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140551. Date of Electronic Publication: 2024 Jul 20.
Publication Year :
2024

Abstract

Inhibitory activity against angiotensin-converting enzyme (IAACE) by chicken skin collagen hydrolysate (CSCH) and their peptide fractions before and after in-vitro gastrointestinal digestion, were evaluated; as well as their ability to modulate lipid accumulation in 3 T3-L1 adipocytes. Before digestion, peptide fraction <1 kDa (F4) showed the highest IAACE (p < 0.05) followed by CSCH. After these samples were digested, F4 presented an IAACE with IC <subscript>50</subscript> similar to its digest (DF4) (188.84 and 220.03 μg/mL, respectively), which was 2-fold lower (p < 0.05) than IC <subscript>50</subscript> of fraction <1 kDa from post-digested hydrolysate (FDH) (388.57 μg/mL). Nine peptides were identified as the potential ACE inhibitors in F4 and DF4. Addition of DF4 (800 μg/mL) reduced(p < 0.05) lipid accumulation by 83% within preadipocytes. A 45-60% reduction of lipid accumulation within differentiated adipocytes was obtained by adding FDH and DF4 (regardless the concentration). These results, digested CSCH and F4 with IAACE may be considered as potential adjuvants for obesity treatment.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024. Published by Elsevier Ltd.)

Details

Language :
English
ISSN :
1873-7072
Volume :
460
Issue :
Pt 2
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
39083965
Full Text :
https://doi.org/10.1016/j.foodchem.2024.140551