Del cerdo dicen que se aprovecha todo...pues si, incluso en el siguiente artículo se describe como se ha aislado un antioxidante de la hemoglobina porcina.
De otros cerdos, mejor ignorarlos.
Y hablar de antioxidantes supone entrar en el maravilloso mundo de los " scevenger agents" o antioxidantes ó agentes antienvejecimiento celular, que bloquearían la acción nociva de éstos R.L.
sobre las membranas celulares de los altamente reactivos radicales libres ( como el ión oxhidrilo) responsables de isquemia, daño celular , alteraciones celulares, etc...
El uso clinico de los antioxidantes como retardantes del enbejecimiento es un campo interesantísimo.
Más en :
International Journal of Food Science & Technology, 2012, 47, 148 - 154
Qian Sun, Yongkang Luo, Huixing Shen, Xue Li, Lei Yao
Abstract: Porcine haemoglobin, which is normally discarded as a by-product of meat industry, was hydrolysed using pepsin, AS1398 neutrase, trypsin, flavorzyme, papain and alcalase respectively. The peptic hydrolysate exhibited the highest antioxidant activities than those of other hydrolysates, which was separated using ultrafiltration membranes, and consecutively using chromatographic methods including ion-exchange chromatography on SP Sephadex C-25 column, gel filtration chromatography on Sephadex G-25 column and reversed-phase high performance liquid chromatography. Finally, a novel antioxidant peptide from porcine haemoglobin (APPH) was purified, and its sequence was identified to be ARRLGHDFNPDVQAA (1666 Da) using mass spectrometry. APPH exhibited significant higher lipid peroxidation inhibitory ability than that of alpha-tocopherol as positive control (P < 0.05), and efficiently quenched hydroxyl radical (IC50 = 26.9 µm). APPH agrees with the 115-129 residues of the beta-chain from porcine haemoglobin. These results indicate that APPH would be a beneficial ingredient for functional food and pharmaceuticals.
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