Hydrolysates and peptide fractions from pork and chicken skin collagen as pancreatic lipase inhibitors

Hydrolysates and peptide fractions from pork and chicken skin collagen as pancreatic lipase inhibitors

•Pork and chicken skin collagen hydrolysates were able to inactivate pancreatic lipase.•Hydrolysates had a similar or higher inhibition ability than ultrafiltrated fractions.•Fractions >5 and  

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Veröffentlicht in:Food Chemistry: X 2022-03, Vol.13, p.100247-100247, Article 100247
Hauptverfasser: González-Noriega, Julio Alfonso, Valenzuela-Melendres, Martín, Hernández–Mendoza, Adrián, Astiazarán-García, Humberto, Mazorra-Manzano, Miguel Ángel, Peña-Ramos, Etna Aída
Format: Artikel
Sprache:eng
Schlagworte:
(s) from the Special Issue on 5th International Symposium on Phytochemicals in Medicine and Food by Shao-Ping Nie and Jiaoyan Ren Ren
Bioactive peptides
Collagen
Enzymatic hydrolysis
Pancreatic lipase
Ultrafiltration
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Zusammenfassung:•Pork and chicken skin collagen hydrolysates were able to inactivate pancreatic lipase.•Hydrolysates had a similar or higher inhibition ability than ultrafiltrated fractions.•Fractions >5 and  
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2022.100247