Carregant...
Fitxers
Tipus de document
ArticleVersió
Versió publicadaData de publicació
Llicència de publicació
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/218000
Nutritional, molecular, and functional properties of a novel enzymatically hydrolyzed porcine plasma product
Títol de la revista
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
In the present study, an enzymatically hydrolyzed porcine plasma (EHPP) was nutritionally and molecularly characterized. EHPP molecular characterization showed, in contrast to spray-dried plasma (SDP), many peptides with relative molecular masses (Mr) below 8,000, constituting 73% of the protein relative abundance. IIAPPER, a well-known bioactive peptide with anti-inflammatory and antioxidant properties, was identified. In vivo functionality of EHPP was tested in C. elegans and two different mouse models of intestinal inflammation. In C. elegans subjected to lipopolysaccharide exposure, EHPP displayed a substantial anti-inflammatory effect, enhancing survival and motility by 40% and 21.5%, respectively. Similarly, in mice challenged with Staphylococcus aureus enterotoxin B or Escherichia coli O42, EHPP and SDP supplementation (8%) increased body weight and average daily gain while reducing the percentage of regulatory Th lymphocytes. Furthermore, both products mitigated the increase of pro-inflammatory cytokines expression associated with these challenged mouse models. In contrast, some significant differences were observed in markers such as Il-6 and Tnf-α, suggesting that the products may present different action mechanisms. In conclusion, EHPP demonstrated similar beneficial health effects to SDP, potentially attributable to the immunomodulatory and antioxidant activity of its characteristic low Mr bioactive peptides.
Matèries (anglès)
Citació
Citació
SOLÀ-GINÉS, Marc, MIRÓ MARTÍ, Ma. lluïsa, BELLVER SANCHIS, Aina, GRIÑÁN FERRÉ, Christian, PALLÀS I LLIBERÍA, Mercè, PÉREZ BOSQUE, Anna, MORETÓ, Miquel, PONT VILLANUEVA, Laura, BENAVENTE MORENO, Fernando j. (julián), BARBOSA TORRALBO, José, RODRÍGUEZ, Carmen, POLO POZO, Francisco javier. Nutritional, molecular, and functional properties of a novel enzymatically hydrolyzed porcine plasma product. _PLoS One_. 2024. Vol. 19, núm. 5 May, pàgs. e0301504. [consulta: 21 de gener de 2026]. ISSN: 1932-6203. [Disponible a: https://hdl.handle.net/2445/218000]