RESUMO
RESUMEN El lactosuero es un subproducto derivado de la elaboración de queso. La calidad de la composición química de las proteínas del lactosuero las convierte en un sustrato ideal para la generación de péptidos con actividad biológica. La presente revisión tiene por objetivo analizar y discutir los efectos fisiológicos de los péptidos bioactivos derivados de las proteínas del lactosuero (PBDL) en la salud. Asimismo, este trabajo muestra detalladamente las estructuras químicas de las secuencias de los PBDL capaces de ejercer efectos favorables in vitro e in vivo e influir positivamente en los sistemas cardiovascular, endócrino e inmunológico. Sin embargo, las metodologías para generar PBDL de manera controlada, la dosificación y las concentraciones óptimas han sido poco exploradas. Por lo que es importante llevar a cabo investigación de frontera que permita avanzar el umbral del conocimiento vislumbrando la posibilidad de utilizar los PBDL como coadyuvantes en la prevención y tratamiento de enfermedades.
ABSTRACT Whey is a by-product of cheese production. The relevant chemical composition of whey proteins makes them an ideal substrate to release peptides with biological activity. The objective of this manuscript was to analyze and discuss the effects of whey-derived proteins bioactive peptides in health. Moreover, this review shows in detail sequences able to benefit human systems. Several in vitro and in vivo studies showed the capacity of these bioactive peptides to positively influence cardiovascular, endocrine and immune systems. However, the methodologies to obtain them in a controlled way, as well as dose and optimum concentrations have been scarcely explored. Therefore, it is necessary to conduct new research to improve knowledge that focuses on the possibility of using whey-derived bioactive peptides in the prevention and treatment of diseases.
Assuntos
Humanos , Peptídeos , Sistema Cardiovascular , Proteínas , Impactos da Poluição na Saúde , Sistema Endócrino , Soro do Leite , Sistema ImunitárioRESUMO
The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 rainbow trout fresh and frozen fillets. Frozen fillets were stored at -15ºC for 45 and 90 days. Saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-6 (n-6) and omega-3 (n-3) fatty acids were determined by gas chromatograph coupled to mass spectrometry. The results indicated that during frozen storage, SFA and MUFA content increased by 32.63 and 9.25%, respectively, while PUFA content decreased by 25.3%, n-6 by 12.4% and n-3 by 32.55%. These changes were more significant (P ≤ 0.05) during the first 45 d of storage. It was concluded that the frozen storage had a negative impact on meat quality of rainbow trout due to the reduction of PUFA, n-3/n-6, polyene index and PUFA/ SFA and the increase of the SFA, and atherogenic and thrombogenic indexes, which meant a substantial loss of nutritional value in the fillets of rainbow trout.