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Please use this identifier to cite or link to this item: http://hdl.handle.net/1993/8617

Title: Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome
Authors: Lagace, Melissa
Supervisor: Arntfield, Susan (Food Science) Rempel, Curtis (Food Science)
Examining Committee: Scanlon, Martin (Food Science) Aluko, Rotimi (Human Nutritional Sciences)
Graduation Date: October 2012
Keywords: metabolic
whey
inflammation
hypertension
diabetes
hydrolysis
syndrome
lactalbumin
lactoglobulin
interleukin
adipocyte
macrophage
glucose
adiponectin
alcalase
flavourzyme
trypsin
oryzae
lichenformis
peptide
Issue Date: 7-Sep-2012
Abstract: The effects of peptides derived from β-lactoglobulin and α-lactalbumin on metabolic syndrome were studied. α-lactalbumin and β-lactoglobulin were hydrolyzed with trypsin, alcalase, flavourzyme, or a combination of alcalase and flavourzyme and fractionated. Angiotensin coverting enzyme inhibition of the < 1 kDa fraction of alcalase hydrolyzed β-lactoglobulin was 95 %. Antioxidant activity of the < 1 kDa fraction of β-lactoglobulin hydrolyzed with a combination of alcalase and flavourzyme was 18 %. Stimulated adipocytes incubated with the < 1 kDa fraction of β-lactoglobulin hydrolyzed with either trypsin or alcalase produced 30 pg/mL of interleukin 6. Adiponectin and glucose transporter type 4 secretions increased 1.1 and 0.86 fold respectively during incubation with the < 1 kDa fraction of β-lactoglobulin hydrolyzed with a combination of alcalase and flavourzyme. Results indicate that β-lactoglobulin peptides formed with alcalase and a combination of alcalase and flavourzyme influence markers associated with metabolic syndrome and may be useful as functional foods or nutraceuticals.
URI: http://hdl.handle.net/1993/8617
Appears in Collection(s):FGS - Electronic Theses & Dissertations (Public)

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