Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition

  • Rival S
  • Boeriu C
  • Wichers H
  • 58

    Readers

    Mendeley users who have this article in their library.
  • 201

    Citations

    Citations of this article.

Abstract

The antioxidant activity of caseins and casein-derived peptides was evaluated by using three free radical producing reactions-the lipoxygenase- and AAPH-catalyzed oxidation of linoleic acid and the hemoglobin-catalyzed oxidation of linoleic acid hydroperoxide. Caseins and casein-derived peptides were able to inhibit enzymatic and nonenzymatic lipid peroxidation, suggesting they were preferred targets for the free radical intermediates. The antioxidative feature was not lost with the dephosphorylation or the proteolysis of the proteins. The fractionation of the tryptic beta-casein digest yielded peptides with antioxidant activity. A structure-function relationship between the amino acid sequence and the antioxidant capacity and effectiveness is proposed. In addition, indirect evidence suggested that the trapping of free radicals by the proteins/peptides was accompanied by the oxidation of proteins/peptides, according to a sequence-specific mechanism.

Author-supplied keywords

  • Antioxidant peptides
  • Free radical-generating systems
  • Lipoxygenase-catalyzed reaction
  • Peptide oxidation
  • Radical scavenger

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free