Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

Villanueva, Álvaro; Paz, Sergio Montserrat-de la; Rodríguez-Martín, Noelia M.; Millán, Francisco; Carrera, Cecilio; Pedroche, Justo; Millán-Linares, María del Carmen

doi:10.3390/foods10102297

Cited by 22 publications

(17 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Enzymatic hydrolysis of protein-rich by-products from the agri-food industry can lead to protein hydrolysates with better functional properties and biological activities to be used as ingredients in preparation of functional foods or to elaborate new nutraceuticals. In this work, we obtained CPH by hydrolysis with Alcalase 2.4 L for 15 min from the CPI with high protein and essential amino acids content, with the added value of high solubility [ 36 ], characteristic of protein hydrolysates.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte–Macrophage Plasticity

Villanueva

Paz

Grao‐Cruces

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Chia (Salvia hispanica L.) seed has high potential in the development of functional food due to its protein content with a special amino acid profile. Among the hematopoietic-derived cells, monocytes are endowed with high plasticity, responsible for their pro- and anti-inflammatory function in M1 and M2 phenotype polarization, respectively. Indeed, monocytes are involved in several oxidative- and inflammatory-associated disorders such as cancer, obesity, and cardiovascular and neurodegenerative diseases. This study was designed to investigate the role of chia protein hydrolysates (CPHs) in primary human monocyte–macrophage plasticity response using biochemical, RT-qPCR, and ELISA assays. Our results showed that CPHs reduce ROS and nitrite output, as pro-inflammatory cytokine secretion, and enhance the expression and release of anti-inflammatory cytokines. In addition, CPHs reverse LPS-associated M1 polarization into M2. These findings open new opportunities for developing nutritional strategies with chia as a dietary source of biopeptides to prevent the development and progression of oxidative- and inflammatory-related diseases.

show abstract

Section: Discussionmentioning

confidence: 99%

“…According to Villanueva-Lazo et al [ 36 ], chia protein hydrolysate (CPH) was obtained from CPI after 15 min of hydrolysis with Alcalase 2.4 L (Novozymes, Madrid, Spain), since it was the hydrolysate that showed better antihypertensive and antioxidant properties. Briefly, 50 g of CPI was dissolved in water in a ratio of 7.5% ( w / v ).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte–Macrophage Plasticity

Villanueva

Paz

Grao‐Cruces

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…1,2 Focusing on the protein fraction, the content is higher than in common food products like wheat, oats or rice, and comparable to other seeds used to produce protein isolates like hemp, peas, and chickpeas. 3 The protein fraction, as an isolate, can be used as a source of peptides by enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Identification of the Bioavailable Peptidome of Chia Protein Hydrolysate and the In Silico Evaluation of Its Antioxidant and ACE Inhibitory Potential

Villanueva,

Rivero-Pino,

Martin

et al. 2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

The incorporation of novel, functional, and sustainable foods in human diets is increasing because of their beneficial effects and environmental-friendly nature. Chia (Salvia hispanica L.) has proved to be a suitable source of bioactive peptides via enzymatic hydrolysis. These peptides could be responsible for modulating several physiological processes if able to reach the target organ. The bioavailable peptides contained in a hydrolysate obtained with Alcalase, as functional foods, were identified using a transwell system with Caco-2 cell culture as the absorption model. Furthermore, 20 unique peptides with a molecular weight lower than 1000 Da and the higher statistical significance of the peptide-precursor spectrum match (−10 log P) were assessed by in silico tools to suggest which peptides could be those exerting the demonstrated bioactivity. From the characterized peptides, considering the molecular features and the results obtained, the peptides AGDAHWTY, VDAHPIKAM, PNYHPNPR, and ALPPGAVHW are anticipated to be contributing to the antioxidant and/or ACE inhibitor activity of the chia protein hydrolysates.

show abstract

“…Milk protein (MP) contains many active amino acid sequences, and it can hydrolyze under the action of protease to generate peptides with bioactivities [ 2 ], such as antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities [ 3 ]. The bioactivity of peptides is related to the type of protease [ 4 ], the degree of hydrolysis (DH) or enzymatic time [ 5 ], the molecular distribution of the peptides [ 6 ], and the amino acid composition [ 7 ]. The optimization of enzymatic parameters can improve the activity of the product to a certain extent.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein

Ren

2022

Foods

View full text Add to dashboard Cite

The effects of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein (MP) were studied. The peptide content, molecular weight distribution, and amino acid composition of MP hydrolysate were also measured to explain the change of antioxidant activity under microwave pretreatment. The results showed that microwave pretreatment increased the degree of hydrolysis of MP with the power of 400 W for the highest value. The DPPH scavenging activity and the total antioxidant capacity of MP pretreated by microwave with a power of 300 W presented the highest effect and increased by 53.97% and 16.52%, respectively, compared to those of control. In addition, the results of thermal stability and in vitro digestion of MP hydrolysate showed that the MP hydrolysate pretreated by microwave exerted excellent antioxidative stability, especially for the microwave power of 300 W. After pretreated with microwave, the peptide content increased as the rise of power and it reached the peak at the power of 400 W. The molecular weight of MP hydrolysate pretreated by microwave with the power of 300 W showed more percentage of peptides between 200 Da and 500 Da. The result of amino acid composition showed that total amino acid (TAA) content of MP hydrolysate pretreated by microwave with power of 400 W showed the highest value, which increased by 7.58% compared to the control. The ratio of total hydrophobic amino acids to the TAA of MP hydrolysate showed the most increased amplitude with the microwave power of 300 W. The antioxidant activity of MP hydrolysate was related to the peptide content, and it was also relevant to the amino acid category and content. In conclusion, microwave pretreatment is an effective method for the preparation of antioxidant peptides and an increase in antioxidant stability.

show abstract

Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

Cited by 22 publications

References 52 publications

Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte–Macrophage Plasticity

Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte–Macrophage Plasticity

Identification of the Bioavailable Peptidome of Chia Protein Hydrolysate and the In Silico Evaluation of Its Antioxidant and ACE Inhibitory Potential

Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein

Contact Info

Product

Resources

About