Bioactive proteins from edible plants of Solanum genus.

Autores
Ordóñez, Roxana Mabel; Sayago, Jorge Esteban; Zampini, Iris Catiana; Rodriguez, Ivana Fabiola; Cattaneo, Florencia; Isla, Maria Ines
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bioactive proteins have been detected in manydifferent food sources. Beyond their nutritionalvalue many of them exhibit functional effects bothon the producing and on the consuming organisms.In recent years it has been recognized that proteinsprovide a rich source of biologically activepeptides. The genus Solanum has a great varietyof edible species that are an important source ofprotein. In this sense, some proteins might beinvolved in the response to wounding in plantdefense mechanisms like patatine and solamarineand snakin 1 and 2 isolated from S. tuberosumtubers and cyphomine isolated from S. betaceumfruits. They have shown in vitro inhibitory actionon hydrolases released by microorganisms involvedin cell wall degradation during the invasion process.They also have in vitro inhibitory effect onphytopathogenic microorganism growth for bothbacteria and fungi. It is thought that these proteinscould be part of the so-called pathogenesis-relatedproteins. As they are also present in edible tissue,these proteins have been studied from a functionalpoint of view. The purified proteins showedantioxidant or antiradical activities by a series ofin vitro tests, including DPPH, ABTS, hydroxyland superoxide radicals scavenging activityassays, anti-human low-density lipoproteinperoxidation tests, protections against hydroxylradical-mediated DNA damages, peroxynitritemediateddihydrorhodamine 123 oxidations andâ-carotene bleaching assay. A non mutagenic effectBioactive proteins from edible plants of Solanum genuswas observed in solamarine and cyphomine;solamarine also showed an antimutagenic effectagainst a direct mutagen. At present, an enzymatichydrolysis process on proteins is being carried outin order to obtain smaller molecules (peptides andfree amino acids) with improved nutritional qualityand safety. Three bioactive peptides (5A, 5C and6C) from potato protein hydrolysate fractions haverecently been isolated and showed antioxidantactivity. Hence, it would be possible to generatenew products and carry out alternative applicationsfor several agricultural and nutritional products.
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Sayago, Jorge Esteban. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Rodriguez, Ivana Fabiola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Cattaneo, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Materia
Solanum genus
Bioactive proteins
Plant defense mechanism
Antimicrobial protein
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/244845
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/244845
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioactive proteins from edible plants of Solanum genus.Ordóñez, Roxana MabelSayago, Jorge EstebanZampini, Iris CatianaRodriguez, Ivana FabiolaCattaneo, FlorenciaIsla, Maria InesSolanum genusBioactive proteinsPlant defense mechanismAntimicrobial proteinhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Bioactive proteins have been detected in manydifferent food sources. Beyond their nutritionalvalue many of them exhibit functional effects bothon the producing and on the consuming organisms.In recent years it has been recognized that proteinsprovide a rich source of biologically activepeptides. The genus Solanum has a great varietyof edible species that are an important source ofprotein. In this sense, some proteins might beinvolved in the response to wounding in plantdefense mechanisms like patatine and solamarineand snakin 1 and 2 isolated from S. tuberosumtubers and cyphomine isolated from S. betaceumfruits. They have shown in vitro inhibitory actionon hydrolases released by microorganisms involvedin cell wall degradation during the invasion process.They also have in vitro inhibitory effect onphytopathogenic microorganism growth for bothbacteria and fungi. It is thought that these proteinscould be part of the so-called pathogenesis-relatedproteins. As they are also present in edible tissue,these proteins have been studied from a functionalpoint of view. The purified proteins showedantioxidant or antiradical activities by a series ofin vitro tests, including DPPH, ABTS, hydroxyland superoxide radicals scavenging activityassays, anti-human low-density lipoproteinperoxidation tests, protections against hydroxylradical-mediated DNA damages, peroxynitritemediateddihydrorhodamine 123 oxidations andâ-carotene bleaching assay. A non mutagenic effectBioactive proteins from edible plants of Solanum genuswas observed in solamarine and cyphomine;solamarine also showed an antimutagenic effectagainst a direct mutagen. At present, an enzymatichydrolysis process on proteins is being carried outin order to obtain smaller molecules (peptides andfree amino acids) with improved nutritional qualityand safety. Three bioactive peptides (5A, 5C and6C) from potato protein hydrolysate fractions haverecently been isolated and showed antioxidantactivity. Hence, it would be possible to generatenew products and carry out alternative applicationsfor several agricultural and nutritional products.Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Sayago, Jorge Esteban. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Rodriguez, Ivana Fabiola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Cattaneo, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaResearch Trends2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/244845Ordóñez, Roxana Mabel; Sayago, Jorge Esteban; Zampini, Iris Catiana; Rodriguez, Ivana Fabiola; Cattaneo, Florencia; et al.; Bioactive proteins from edible plants of Solanum genus.; Research Trends; Current Topics in Peptide & Protein Research; 13; 4-2012; 75-790972-4524CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.researchtrends.net/tia/abstract.asp?in=0&vn=13&tid=26&aid=3592&pub=2012&type=3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:43:45Zoai:ri.conicet.gov.ar:11336/244845instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:43:45.659CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioactive proteins from edible plants of Solanum genus.
title Bioactive proteins from edible plants of Solanum genus.
spellingShingle Bioactive proteins from edible plants of Solanum genus.
Ordóñez, Roxana Mabel
Solanum genus
Bioactive proteins
Plant defense mechanism
Antimicrobial protein
title_short Bioactive proteins from edible plants of Solanum genus.
title_full Bioactive proteins from edible plants of Solanum genus.
title_fullStr Bioactive proteins from edible plants of Solanum genus.
title_full_unstemmed Bioactive proteins from edible plants of Solanum genus.
title_sort Bioactive proteins from edible plants of Solanum genus.
dc.creator.none.fl_str_mv Ordóñez, Roxana Mabel
Sayago, Jorge Esteban
Zampini, Iris Catiana
Rodriguez, Ivana Fabiola
Cattaneo, Florencia
Isla, Maria Ines
author Ordóñez, Roxana Mabel
author_facet Ordóñez, Roxana Mabel
Sayago, Jorge Esteban
Zampini, Iris Catiana
Rodriguez, Ivana Fabiola
Cattaneo, Florencia
Isla, Maria Ines
author_role author
author2 Sayago, Jorge Esteban
Zampini, Iris Catiana
Rodriguez, Ivana Fabiola
Cattaneo, Florencia
Isla, Maria Ines
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Solanum genus
Bioactive proteins
Plant defense mechanism
Antimicrobial protein
topic Solanum genus
Bioactive proteins
Plant defense mechanism
Antimicrobial protein
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Bioactive proteins have been detected in manydifferent food sources. Beyond their nutritionalvalue many of them exhibit functional effects bothon the producing and on the consuming organisms.In recent years it has been recognized that proteinsprovide a rich source of biologically activepeptides. The genus Solanum has a great varietyof edible species that are an important source ofprotein. In this sense, some proteins might beinvolved in the response to wounding in plantdefense mechanisms like patatine and solamarineand snakin 1 and 2 isolated from S. tuberosumtubers and cyphomine isolated from S. betaceumfruits. They have shown in vitro inhibitory actionon hydrolases released by microorganisms involvedin cell wall degradation during the invasion process.They also have in vitro inhibitory effect onphytopathogenic microorganism growth for bothbacteria and fungi. It is thought that these proteinscould be part of the so-called pathogenesis-relatedproteins. As they are also present in edible tissue,these proteins have been studied from a functionalpoint of view. The purified proteins showedantioxidant or antiradical activities by a series ofin vitro tests, including DPPH, ABTS, hydroxyland superoxide radicals scavenging activityassays, anti-human low-density lipoproteinperoxidation tests, protections against hydroxylradical-mediated DNA damages, peroxynitritemediateddihydrorhodamine 123 oxidations andâ-carotene bleaching assay. A non mutagenic effectBioactive proteins from edible plants of Solanum genuswas observed in solamarine and cyphomine;solamarine also showed an antimutagenic effectagainst a direct mutagen. At present, an enzymatichydrolysis process on proteins is being carried outin order to obtain smaller molecules (peptides andfree amino acids) with improved nutritional qualityand safety. Three bioactive peptides (5A, 5C and6C) from potato protein hydrolysate fractions haverecently been isolated and showed antioxidantactivity. Hence, it would be possible to generatenew products and carry out alternative applicationsfor several agricultural and nutritional products.
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Sayago, Jorge Esteban. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Rodriguez, Ivana Fabiola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Cattaneo, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
description Bioactive proteins have been detected in manydifferent food sources. Beyond their nutritionalvalue many of them exhibit functional effects bothon the producing and on the consuming organisms.In recent years it has been recognized that proteinsprovide a rich source of biologically activepeptides. The genus Solanum has a great varietyof edible species that are an important source ofprotein. In this sense, some proteins might beinvolved in the response to wounding in plantdefense mechanisms like patatine and solamarineand snakin 1 and 2 isolated from S. tuberosumtubers and cyphomine isolated from S. betaceumfruits. They have shown in vitro inhibitory actionon hydrolases released by microorganisms involvedin cell wall degradation during the invasion process.They also have in vitro inhibitory effect onphytopathogenic microorganism growth for bothbacteria and fungi. It is thought that these proteinscould be part of the so-called pathogenesis-relatedproteins. As they are also present in edible tissue,these proteins have been studied from a functionalpoint of view. The purified proteins showedantioxidant or antiradical activities by a series ofin vitro tests, including DPPH, ABTS, hydroxyland superoxide radicals scavenging activityassays, anti-human low-density lipoproteinperoxidation tests, protections against hydroxylradical-mediated DNA damages, peroxynitritemediateddihydrorhodamine 123 oxidations andâ-carotene bleaching assay. A non mutagenic effectBioactive proteins from edible plants of Solanum genuswas observed in solamarine and cyphomine;solamarine also showed an antimutagenic effectagainst a direct mutagen. At present, an enzymatichydrolysis process on proteins is being carried outin order to obtain smaller molecules (peptides andfree amino acids) with improved nutritional qualityand safety. Three bioactive peptides (5A, 5C and6C) from potato protein hydrolysate fractions haverecently been isolated and showed antioxidantactivity. Hence, it would be possible to generatenew products and carry out alternative applicationsfor several agricultural and nutritional products.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/244845
Ordóñez, Roxana Mabel; Sayago, Jorge Esteban; Zampini, Iris Catiana; Rodriguez, Ivana Fabiola; Cattaneo, Florencia; et al.; Bioactive proteins from edible plants of Solanum genus.; Research Trends; Current Topics in Peptide & Protein Research; 13; 4-2012; 75-79
0972-4524
CONICET Digital
CONICET
url http://hdl.handle.net/11336/244845
identifier_str_mv Ordóñez, Roxana Mabel; Sayago, Jorge Esteban; Zampini, Iris Catiana; Rodriguez, Ivana Fabiola; Cattaneo, Florencia; et al.; Bioactive proteins from edible plants of Solanum genus.; Research Trends; Current Topics in Peptide & Protein Research; 13; 4-2012; 75-79
0972-4524
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.researchtrends.net/tia/abstract.asp?in=0&vn=13&tid=26&aid=3592&pub=2012&type=3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
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dc.publisher.none.fl_str_mv Research Trends
publisher.none.fl_str_mv Research Trends
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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