Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract

Autores
Gómez Herrera, Melanie Desirée; Alayón Luaces, Paula; Avanza, María Victoria
Año de publicación
2025
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
In this study, hydrolysis tests were conducted on casein at different incubation times to assess the antioxidant activity of hydrolysates produced by Bromelia serra leaf extracts (BLEs). The hydrolysis reaction was carried out at 90, 120, and 240 minutes (treatments) at 55°C in an incubator with constant agitation at 300 rpm. The reaction was stopped by thermal shock (boiling above 100°C) for 15 minutes. The degree of hydrolysis (%DH) was determined using the Adler-Nissen TNBS method. The antioxidant capacity of a sample was measured based on its ability to neutralize the ABTS cation radical. The progression of the percentage of %DH over digestion time showed no significant differences between 90 and 180 minutes, with 5.68% and 6.91% DH, respectively. At 240 minutes of incubation, the highest DH value was obtained, at 12%. The antioxidant activity of the hydrolysates obtained from each treatment was measured. Dilutions of the hydrolysates from each treatment were also prepared to determine the percentage of inhibition as a function of protein concentration and to calculate the IC50 values. Antioxidant activity, expressed as TEAC (Trolox Equivalent Antioxidant Capacity), showed that casein exhibits antioxidant activity even without hydrolysis. Additionally, it was observed that the antioxidant activity of casein significantly decreased when exposed to hydrolysis at 55°C for 90 and 180 minutes with BLE. After 240 minutes of hydrolysis with BLE, its antioxidant activity significantly increased by approximately 18%. Regarding IC50, a similar trend was observed. The lowest IC50 value was obtained for the 240-minute hydrolysate, followed by unhydrolyzed casein. This indicates that 1.68 mg/mL of hydrolyzed casein (55°C for 240 minutes) is required to achieve 50% inhibition of the ABTS cation radical, compared to 1.98 mg/mL for unhydrolyzed casein.
Fil: Gómez Herrera, Melanie Desirée. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Alayón Luaces, Paula. Universidad Nacional del Nordeste; Argentina
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
The 2nd International Electronic Conference on Antioxidants
Suiza
MDPI
Materia
Bromeliaceae
ABTS
Peptides
Casein
Hydrolysis
Antioxidant Activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/291194
Acceder
id CONICETDig_af0b13f75c1cc48f160d56e53882abde
oai_identifier_str oai:ri.conicet.gov.ar:11336/291194
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extractGómez Herrera, Melanie DesiréeAlayón Luaces, PaulaAvanza, María VictoriaBromeliaceaeABTSPeptidesCaseinHydrolysisAntioxidant Activityhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1In this study, hydrolysis tests were conducted on casein at different incubation times to assess the antioxidant activity of hydrolysates produced by Bromelia serra leaf extracts (BLEs). The hydrolysis reaction was carried out at 90, 120, and 240 minutes (treatments) at 55°C in an incubator with constant agitation at 300 rpm. The reaction was stopped by thermal shock (boiling above 100°C) for 15 minutes. The degree of hydrolysis (%DH) was determined using the Adler-Nissen TNBS method. The antioxidant capacity of a sample was measured based on its ability to neutralize the ABTS cation radical. The progression of the percentage of %DH over digestion time showed no significant differences between 90 and 180 minutes, with 5.68% and 6.91% DH, respectively. At 240 minutes of incubation, the highest DH value was obtained, at 12%. The antioxidant activity of the hydrolysates obtained from each treatment was measured. Dilutions of the hydrolysates from each treatment were also prepared to determine the percentage of inhibition as a function of protein concentration and to calculate the IC50 values. Antioxidant activity, expressed as TEAC (Trolox Equivalent Antioxidant Capacity), showed that casein exhibits antioxidant activity even without hydrolysis. Additionally, it was observed that the antioxidant activity of casein significantly decreased when exposed to hydrolysis at 55°C for 90 and 180 minutes with BLE. After 240 minutes of hydrolysis with BLE, its antioxidant activity significantly increased by approximately 18%. Regarding IC50, a similar trend was observed. The lowest IC50 value was obtained for the 240-minute hydrolysate, followed by unhydrolyzed casein. This indicates that 1.68 mg/mL of hydrolyzed casein (55°C for 240 minutes) is required to achieve 50% inhibition of the ABTS cation radical, compared to 1.98 mg/mL for unhydrolyzed casein.Fil: Gómez Herrera, Melanie Desirée. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Alayón Luaces, Paula. Universidad Nacional del Nordeste; ArgentinaFil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaThe 2nd International Electronic Conference on AntioxidantsSuizaMDPIMDPI2025info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectConferenciaJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/291194Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract; The 2nd International Electronic Conference on Antioxidants; Suiza; 2025; 93-932504-3900CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://sciforum.net/event/IECAN2025Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:51:50Zoai:ri.conicet.gov.ar:11336/291194instacron: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 14:51:51.089CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
title Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
spellingShingle Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
Gómez Herrera, Melanie Desirée
Bromeliaceae
ABTS
Peptides
Casein
Hydrolysis
Antioxidant Activity
title_short Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
title_full Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
title_fullStr Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
title_full_unstemmed Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
title_sort Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract
dc.creator.none.fl_str_mv Gómez Herrera, Melanie Desirée
Alayón Luaces, Paula
Avanza, María Victoria
author Gómez Herrera, Melanie Desirée
author_facet Gómez Herrera, Melanie Desirée
Alayón Luaces, Paula
Avanza, María Victoria
author_role author
author2 Alayón Luaces, Paula
Avanza, María Victoria
author2_role author
author
dc.subject.none.fl_str_mv Bromeliaceae
ABTS
Peptides
Casein
Hydrolysis
Antioxidant Activity
topic Bromeliaceae
ABTS
Peptides
Casein
Hydrolysis
Antioxidant Activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In this study, hydrolysis tests were conducted on casein at different incubation times to assess the antioxidant activity of hydrolysates produced by Bromelia serra leaf extracts (BLEs). The hydrolysis reaction was carried out at 90, 120, and 240 minutes (treatments) at 55°C in an incubator with constant agitation at 300 rpm. The reaction was stopped by thermal shock (boiling above 100°C) for 15 minutes. The degree of hydrolysis (%DH) was determined using the Adler-Nissen TNBS method. The antioxidant capacity of a sample was measured based on its ability to neutralize the ABTS cation radical. The progression of the percentage of %DH over digestion time showed no significant differences between 90 and 180 minutes, with 5.68% and 6.91% DH, respectively. At 240 minutes of incubation, the highest DH value was obtained, at 12%. The antioxidant activity of the hydrolysates obtained from each treatment was measured. Dilutions of the hydrolysates from each treatment were also prepared to determine the percentage of inhibition as a function of protein concentration and to calculate the IC50 values. Antioxidant activity, expressed as TEAC (Trolox Equivalent Antioxidant Capacity), showed that casein exhibits antioxidant activity even without hydrolysis. Additionally, it was observed that the antioxidant activity of casein significantly decreased when exposed to hydrolysis at 55°C for 90 and 180 minutes with BLE. After 240 minutes of hydrolysis with BLE, its antioxidant activity significantly increased by approximately 18%. Regarding IC50, a similar trend was observed. The lowest IC50 value was obtained for the 240-minute hydrolysate, followed by unhydrolyzed casein. This indicates that 1.68 mg/mL of hydrolyzed casein (55°C for 240 minutes) is required to achieve 50% inhibition of the ABTS cation radical, compared to 1.98 mg/mL for unhydrolyzed casein.
Fil: Gómez Herrera, Melanie Desirée. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Alayón Luaces, Paula. Universidad Nacional del Nordeste; Argentina
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
The 2nd International Electronic Conference on Antioxidants
Suiza
MDPI
description In this study, hydrolysis tests were conducted on casein at different incubation times to assess the antioxidant activity of hydrolysates produced by Bromelia serra leaf extracts (BLEs). The hydrolysis reaction was carried out at 90, 120, and 240 minutes (treatments) at 55°C in an incubator with constant agitation at 300 rpm. The reaction was stopped by thermal shock (boiling above 100°C) for 15 minutes. The degree of hydrolysis (%DH) was determined using the Adler-Nissen TNBS method. The antioxidant capacity of a sample was measured based on its ability to neutralize the ABTS cation radical. The progression of the percentage of %DH over digestion time showed no significant differences between 90 and 180 minutes, with 5.68% and 6.91% DH, respectively. At 240 minutes of incubation, the highest DH value was obtained, at 12%. The antioxidant activity of the hydrolysates obtained from each treatment was measured. Dilutions of the hydrolysates from each treatment were also prepared to determine the percentage of inhibition as a function of protein concentration and to calculate the IC50 values. Antioxidant activity, expressed as TEAC (Trolox Equivalent Antioxidant Capacity), showed that casein exhibits antioxidant activity even without hydrolysis. Additionally, it was observed that the antioxidant activity of casein significantly decreased when exposed to hydrolysis at 55°C for 90 and 180 minutes with BLE. After 240 minutes of hydrolysis with BLE, its antioxidant activity significantly increased by approximately 18%. Regarding IC50, a similar trend was observed. The lowest IC50 value was obtained for the 240-minute hydrolysate, followed by unhydrolyzed casein. This indicates that 1.68 mg/mL of hydrolyzed casein (55°C for 240 minutes) is required to achieve 50% inhibition of the ABTS cation radical, compared to 1.98 mg/mL for unhydrolyzed casein.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Conferencia
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/291194
Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract; The 2nd International Electronic Conference on Antioxidants; Suiza; 2025; 93-93
2504-3900
CONICET Digital
CONICET
url http://hdl.handle.net/11336/291194
identifier_str_mv Antioxidant activity of casein hydrolysates produced using Bromelia serra leaf extract; The 2nd International Electronic Conference on Antioxidants; Suiza; 2025; 93-93
2504-3900
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://sciforum.net/event/IECAN2025
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
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
_version_ 1874774798714798080
score 13.265058

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