Bioactivity of food peptides: biological response of rats to bovine milk whey peptides following acute exercise

Autor(es)

Moura, Carolina Soares ; Barboza Lollo, Pablo Christiano ; Morato, Priscila Neder ; Risso, Eder Muller ; Amaya-Farfan, Jaime

• Tipo de documento: Artigo Científico
• Fonte: FOOD & NUTRITION RESEARCH; v. 61, 2017.
• Citações Web of Science: 8

Resumo

Background: Several physiologically beneficial effects of consuming a whey protein hydrolysate (WPH) have been attributed to the greater availability of bioactive peptides. Aims: The aim was to investigate the effect of four branched-chain amino acid-(BCAA) containing dipeptides, present in WPH, on immune modulation, stimulation of HSP expression, muscle protein synthesis, glycogen content, satiety signals and the impact of these peptides on the plasma free amino acid profiles. Methods: The animals were divided in groups: control (rest, without gavage), vehicle (water), Lisoleucyl-L-leucine (lle-Leu), L-leucyl-L-isoleucine (Leu-lle), L-valyl-Lleucine (Val-Leu), L-leucyl-L-valine (Leu-Val) and WPH. All animals were submitted to acute exercise, except for control. Results: lle-Leu stimulated immune response, hepatic and muscle glycogen and HSP60 expression, whereas Leu-Val enhanced HSP90 expression. All dipeptides reduced glucagon-like peptide1 and glucose-dependent insulinotropic polypeptide, no changes were observed on leptin. All peptides inhibited NF-kB expression. The plasma amino acid time-course showed peptide-specific and isomer-specific metabolic features, including increases of the BCAAs. Conclusion: The data indicate that lle-Leu was effective to attenuate immune-suppression exercise-induced, promoted glycogen content and stimulated anti-stress effect (HSP). Furthermore, Leu-Val increased HSP90, p-4EBP1, p-mTOR and p-AMPK expression. The data suggest the involvement of these peptides in various beneficial functions of WPH consumption. (AU)

• Processo FAPESP: 13/06494-5 - Impacto metabólico da proteína dietética do soro do leite, seus peptídeos e aminoácidos nas heat-shock proteins (HSPs) e parâmetros associados em ratos
• Beneficiário: Jaime Amaya Farfan
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/02862-0 - Efeito do consumo das proteínas do soro do leite, peptídeos e aminoácidos nas heat shock proteins (HSPs) e parâmetros relacionados em ratos
• Beneficiário: Carolina Soares de Moura
• Modalidade de apoio: Bolsas no Brasil - Doutorado