Effect of different enzymatic digestions on lupin protein isolates (Lupinus albus) in micellar solubilization of cholesterol in vitro

• Grant number: 12/21952-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2013
• End date: April 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Gustavo Guadagnucci Fontanari
• Grantee: Ivonne Nathalia Correa Romero
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Non-communicable diseases (NCDs) are responsible for 63% of all deaths worldwide, of which cardiovascular disease, aggravated by hypercholesterolemia, represents the largest percentage of deaths. High cholesterol is primarily responsible for the development of these diseases, and their control is essential to reduce the risks of developing these diseases. Currently, the control is accomplished by inhibiting the endogenous synthesis and intestinal absorption of cholesterol. Food protein of plant origin, such as lupin, have been described as hypocholesterolemic for presenting bioactive peptides during their digestion and consequently presenting a cholesterol-lowering effect, reducing the absorption and increasing the excretion of sterol, possibly by inhibiting the formation of micelles. The aim of this project is to evaluate the effect of different enzymatic digestions in lupin protein isolates (Lupinus albus) in micellar solubilization of cholesterol in vitro. These results will also allow elucidating better the mechanism for the hypocholesterolemic effect presented in previous work, and to correlate the effect of different enzymes in the digestion process. (AU)