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Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates

Journal of Food Science and Engineering 2012年第7期2卷 376-381页

作者： Cecilia Abirached claudia alejandra medrano Aria claudia Araujo Patrick Moyna Maria Cristina Anon Luis Alberto Panizzolo Food Science and Technology Departament Facultad de Quimica Universidad de la Republiea Montevideo 11800 Uruguay DEPTEQ Facultad de Quimica Universidad de la Republica Montevideo 11800 Uruguay CIDCA-CONICET- UNLP La Plata 1900 Argentina

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Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins

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Journal of Food Science and Engineering 2015年第1期5卷 1-13页

作者： Cecilia Abirached claudia alejandra medrano Patrick Moyna Maria Cristina Anon Luis Alberto Panizzolo Departamento de Ciencia y Tecnologia de los Alimentos Facultad de Quimica Universidad de la Republica Montevideo 11800 Uruguay Food Criotechnology Research and Development Center (CCT-UNLP) School of Exact Sciences National University of La Plata(UNLP) La Plata 1900 Argentina

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Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of <i>α</i>-Lactalbumin

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Food and Nutrition Sciences 2017年第1期8卷 84-98页

作者： Adriana Maite Fernández-Fernández Tomás López-Pedemonte alejandra medrano-Fernandez Departamento de Ciencia y Tecnología de Alimentos Facultad de Química Universidad de la República Montevideo Uruguay

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.

关键词： Whey Protein Enzymatic Hydrolysis Antioxidant Antiglycant ACE Inhibition

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Bioaccessibility and Cell Metabolic Activity Studies of Antioxidant Low Molecular Weight Peptides Obtained by Ultrafiltration of <i>α</i>-Lactalbumin Enzymatic Hydrolysates

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Food and Nutrition Sciences 2018年第9期9卷 1047-1065页

作者： Adriana Maite Fernández-Fernández Eliane Dumay Tomás López-Pedemonte alejandra medrano-Fernandez Departamento de Ciencia y Tecnología de Alimentos Facultad de Química Universidad de la República Montevideo Uruguay Ingénierie des Agropolymères et Technologies Emergentes équipe de Biochimie et Technologie Alimentaires Université de Montpellier 2 Place Eugène Bataillon Montpellier France

α-lactalbumin (α-LA) might increase its antioxidant potential after hydrolysis. In particular, low molecular weight (LMW) peptides showed greater antioxidant capacity. Different hydrolysis conditions with Alcalase enzyme were optimized with a composite central design and surface methodology. Sample obtained after 0.1% (w/w enzyme:substrate), 60 min hydrolysis, ultrafiltrated with membranes of 3 kDa (named 4 LMW), showed the greatest antioxidant values: 1.574 ± 0.060 and 1.636 ± 0.076 μmolTE/mg of protein for ABTS and ORAC-FL, respectively. Sample 4 LMW produced mild ACE inhibition capacity, 22% related to Captopril. 4 LMW was submitted to in vitro gastrointestinal conditions using α-amylase, pepsin, pancreatin and bile-extract;its antioxidant capacity was enhanced by the shorter peptides released, confirmed by SE-HPLC. Antioxidant capacity of digested 4 LMW sample (D 4 LMW) was 1.743 ± 0.086 and 2.542 ± 0.245 μmolTE/mg of protein for ABTS and ORAC-FL, respectively, showing improvement on bioaccessibility. Intestinal cells viability was higher for D 4 LMW.

关键词： α-Lactalbumin Alcalase Hydrolysis Ultrafiltration Bioactive Properties Gastrointestinal Digestion Simulation Cell Viability

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Treatment of methicillin-resistant Staphylococcus aureus infections:Importance of high vancomycin minumum inhibitory concentrations

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World Journal of Clinical Infectious Diseases 2015年第2期5卷 14-29页

作者： alejandra Morales-Cartagena Antonio Lalueza Francisco López-medrano Rafael San Juan José María Aguado Infectious Diseases Unit Department of MedicineUniversity Hospital 12 de Octubre

Staphylococcus aureus(SA) infections remain a major cause of morbidity and mortality despite the availability of numerous effective anti-staphylococcal *** organism is responsible for both nosocomial and community-acquired infections ranging from relatively minor skin and soft tissue infections to life-threateningsystemic *** increasing incidence of methicillin-resistant strains has granted an increasing use of vancomycin causing a covert progressive increase of its minimum inhibitory concentration(MIC)(dubbed the MIC "creep").In this way,the emergence of vancomycinintermediate SA(VISA) strains and heteroresistantVISA has raised concern for the scarcity of alternative treatment *** alarming,though fortunately less frequent,is the emergence of vancomycin-resistant *** strains show different mechanisms of resistance but have similar problems in terms of therapeutic ***,various debate issues have arisen regarding the emergence of SA strains with a minimum inhibitory concentration sitting on the superior limit of the sensitivity range(i.e.,MIC = 2 μg/mL).These strains have shown certain resilience to vancomycin and a different clinical behaviour regardless of vancomycin use,both in methicillin-resistant SA and in methicillin-sensitive *** aim of this text is to revise the clinical impact and consequences of the emergence of reduced vancomycin susceptibility SA strains,and the different optimal treatment options known.

关键词： Staphylococcus aureus Minimum inhibitory concentration Methicillin-resistant Staphylococcus aureus Vancomycin-intermediate Staphylococcus aureus Heteroresistant-vancomycin-intermediate Staphylococcus aureus Vancomycin resistant Staphylococcus aureus

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