Prospection of bioactivity of peptides from collagen hydrolysate

• Grant number: 19/11200-7
• Support Opportunities: Scholarships in Brazil - Master
• Start date: June 01, 2019
• End date: July 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Maria Teresa Bertoldo Pacheco
• Grantee: Ana Lais Andrade Gaspardi
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP

Abstract

Consumer awareness about positive effects of food functional in health generates a driving force to understand the action of the bioactive peptides in the organism. Bioactive peptides are the focus of many research related primarily to antioxidant and hypoglycemic activities. The defense system antioxidant of the organism is responsible for neutralizing the production of free radicals in the body. The weakening of this defense system leaves the organism more susceptible to oxidation, which characterizes a state of oxidative stress responsible for the appearance and development of chronic degenerative diseases (DDNT). Research involving food or food components with antioxidant properties utilize various in vitro methods to measure this activity, allowing mainly the comparison between several products. The execution of the test of antioxidant activity of peptides has as main objective to select those that present greater potential to aid the system of defense of the organism. On the other hand, a detailed study of the characteristics of these selected peptides, such as, molecular size, structural characterization and amino acid composition, support for a better understanding of the biochemical mechanism of how this antioxidant power is processed in the body. The objective of this work will be the characterization and determination of antioxidant and hypoglycemic activity in samples of hydrolysate of porcine and bovine collagen of small molecular size (> 3.5 kDa). Hydrolysates will be characterized by an amino acid composition, free amino acids, percentage of size distribution and hydrophobicity profile. An activity antioxidant by DPPH, ABTS, FRAP, ORAC and DNA protection. The results will allow the knowledge of new potentials for the application of low molecular weight hydrolyzed fractions as well as to raise some hypotheses of mechanism of action. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GASPARDI, ANA LAIS ANDRADE; DA SILVA, DANIELE CRISTINA; PONTE, LUIS GUSTAVO SABOIA; GALLAND, FABIANA; DA SILVA, VERA SONIA NUNES; SIMABUCO, FERNANDO MOREIRA; BEZERRA, ROSANGELA MARIA NEVES; PACHECO, MARIA TERESA BERTOLDO. In vitro inhibition of glucose gastro-intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species. JOURNAL OF FOOD BIOCHEMISTRY, v. 46, n. 12, p. 14-pg., 2022-10-01. (19/11200-7, 17/50349-0)