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Uribarri, J., Dolores, M., Castillo, D., Pia, M., Maza, D.L., Filip, R., Gugliucci, A., Luevano-Contreras, C., Macias-Cervantes, M.H., Markowicz Bastos, D.H., Medrano, A., Menini, T., Portero-Otin, M., Rojas, A., Sampaio, G.R., Wrobel, K., Wrobel, K. and Garay-Sevilla, M.E. (2015) DietaryAGEs and Their Role in Health and Disease. Advances in Nutrition, 6, 461-473.

has been cited by the following article:

• TITLE: Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of α-Lactalbumin

  AUTHORS: Adriana Maite Fernández-Fernández, Tomás López-Pedemonte, Alejandra Medrano-Fernandez

  KEYWORDS: Whey Protein, Enzymatic Hydrolysis, Antioxidant, Antiglycant, ACE Inhibition

  JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.1, January 13, 2017

  ABSTRACT: Whey proteins are known for their high nutritional value and bioactivity, notably great potential is found on α-lactalbumin. The objective of this study was to evaluate antioxidant, antiglycant and ACE (angiotensin converting enzyme)-inhibitory activity of α-lactalbumin peptides obtained from enzymatic hydrolysis with Alcalase through different hydrolysis conditions. The optimization of enzymatic hydrolysis was studied by response surface methodology variating enzyme:substrate ratio (0.0050%, 0.0525% and 0.1000% w/w) and time (0, 30 and 60 minutes) measuring antioxidant activity by ABTS and ORAC-FL (response variables), founding an augment of this activity with time. Characterization of seven samples showed increasing hydrolysis with time. Hydrolysate obtained with 0.1000% w/w and 60 minutes demonstrated higher antioxidant activity related to greater hydrolysis. This hydrolysate did not show antiglycant activity but promoted advanced glycation end products formation with methylglyoxal and glucose. In contrast, this sample showed 30% of ACE inhibition when compared to Captopril, having great potential by enhancing hydrolysis.