The Portuguese Paradox: Why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese?

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Abstract

The remarkable longevity of people in specific regions of Portugal, whose diets are based on whey cheese, has puzzled researchers for quite some time. Our data indicate that several oligopeptides are released from glycomacropeptide (originated in kappa-casein) and alpha-lactalbumin - and one surprisingly from beta-lactoglobulin, by plant proteases previously used in cheesemaking. A few of such peptides (e.g. DKVGINYW, KGYGGVSLPEW and DAQSAPLRVY) exhibit unusually strong antihypertensive roles in vitro, following generation in situ or synthesis de nova. The activities of the latter two are not significantly affected by simulated gastrointestinal digestion, despite undergoing partial hydrolysis. This piece of information is rather promising toward more comprehensive attempts to scientifically rationalise this Portuguese Paradox.
Original languageUnknown
Pages (from-to)727-729
JournalFood Chemistry
Volume131
Issue number3
DOIs
Publication statusPublished - 1 Jan 2012

Cite this

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title = "The Portuguese Paradox: Why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese?",
abstract = "The remarkable longevity of people in specific regions of Portugal, whose diets are based on whey cheese, has puzzled researchers for quite some time. Our data indicate that several oligopeptides are released from glycomacropeptide (originated in kappa-casein) and alpha-lactalbumin - and one surprisingly from beta-lactoglobulin, by plant proteases previously used in cheesemaking. A few of such peptides (e.g. DKVGINYW, KGYGGVSLPEW and DAQSAPLRVY) exhibit unusually strong antihypertensive roles in vitro, following generation in situ or synthesis de nova. The activities of the latter two are not significantly affected by simulated gastrointestinal digestion, despite undergoing partial hydrolysis. This piece of information is rather promising toward more comprehensive attempts to scientifically rationalise this Portuguese Paradox.",
keywords = "Plant protease, Enzymatic hydrolysis, Whey proteins, Bioactive peptides",
author = "Malcata, {Francisco Xavier}",
year = "2012",
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doi = "10.1016/j.foodchem.2011.09.052",
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volume = "131",
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journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Science B.V., Amsterdam.",
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T1 - The Portuguese Paradox: Why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese?

AU - Malcata, Francisco Xavier

PY - 2012/1/1

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N2 - The remarkable longevity of people in specific regions of Portugal, whose diets are based on whey cheese, has puzzled researchers for quite some time. Our data indicate that several oligopeptides are released from glycomacropeptide (originated in kappa-casein) and alpha-lactalbumin - and one surprisingly from beta-lactoglobulin, by plant proteases previously used in cheesemaking. A few of such peptides (e.g. DKVGINYW, KGYGGVSLPEW and DAQSAPLRVY) exhibit unusually strong antihypertensive roles in vitro, following generation in situ or synthesis de nova. The activities of the latter two are not significantly affected by simulated gastrointestinal digestion, despite undergoing partial hydrolysis. This piece of information is rather promising toward more comprehensive attempts to scientifically rationalise this Portuguese Paradox.

AB - The remarkable longevity of people in specific regions of Portugal, whose diets are based on whey cheese, has puzzled researchers for quite some time. Our data indicate that several oligopeptides are released from glycomacropeptide (originated in kappa-casein) and alpha-lactalbumin - and one surprisingly from beta-lactoglobulin, by plant proteases previously used in cheesemaking. A few of such peptides (e.g. DKVGINYW, KGYGGVSLPEW and DAQSAPLRVY) exhibit unusually strong antihypertensive roles in vitro, following generation in situ or synthesis de nova. The activities of the latter two are not significantly affected by simulated gastrointestinal digestion, despite undergoing partial hydrolysis. This piece of information is rather promising toward more comprehensive attempts to scientifically rationalise this Portuguese Paradox.

KW - Plant protease

KW - Enzymatic hydrolysis

KW - Whey proteins

KW - Bioactive peptides

U2 - 10.1016/j.foodchem.2011.09.052

DO - 10.1016/j.foodchem.2011.09.052

M3 - Article

VL - 131

SP - 727

EP - 729

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -