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The Modulatory Effect of Cholesterol Synthesis by Oryza sativa Derived Bioactive Peptide Fractions: An In Vitro Investigation.

Varun, Kumar and Lakshmy, V. Kurup and Purnima Kaul, Tiku (2021) The Modulatory Effect of Cholesterol Synthesis by Oryza sativa Derived Bioactive Peptide Fractions: An In Vitro Investigation. International Journal of Peptide Research and Therapeutics, 27. pp. 245-251.

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Abstract

A primary risk factor of cardiovascular disease is referred to the high concentration of plasma cholesterol. The alleviation of plasma cholesterol and inhibition of the catalytic domain of human 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGCR), provides an alternative therapeutic candidate for reducing cholesterol. The present study evaluates the impact of rice bran protein hydrolysate (RBPH) on cholesterol homeostasis. The RBPH was produced by in vitro digestion of the extracted protein using commercial pepsin and pancreatic enzymes under optimized conditions. The hydrolysate was subjected to RP-HPLC and LC–MS profling indicating three major peaks having masses ranging from 120 to 903 m/z. The degree of hydrolysis for producing the bioactive peptides has been marked with 61.53±0.36%. SDS-PAGE reveals resistance to digestion compared to the native protein extracted from rice bran. The RBPH regulates the cholesterol level in two ways, the frst potential role is by restricting the recycling of bile salts to the liver via direct excretion, second by exhibiting maximum micellar cholesterol inhibitory capacity and HMGCR inhibition in a dose dependent manner. The modulatory efect of RBPH on cholesterol homeostasis suggests hypocholesterolaemic property which could fnd an excellent application in developing physiological functional foods.

Item Type: Article
Uncontrolled Keywords: Cholesterol micellar · HMGCR · Hypocholesterolaemic · Bioactive peptides · Oryzae sativa · Sodium glycocholate · Sodium taurocholate · Sodium deoxycholate
Subjects: 600 Technology > 01 Medical sciences > 13 Nutrition-Human
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2021 05:47
Last Modified: 17 Feb 2021 11:19
URI: http://ir.cftri.com/id/eprint/14737

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