Anti-oxidant, anti-inflammatory and immunomodulating properties of an enzymatic protein hydrolysate from yellow field pea seeds

Ndiaye, Fatou Samba Diago; Vuong, Tri; Duarte, Júlio César; Aluko, Rotimi E.; Matar, Chantal

doi:10.1007/s00394-011-0186-3

Cited by 121 publications

(92 citation statements)

References 43 publications

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“…Pea protein hydrolysate plus carbohydrate induces both higher insulin and glucagon responses than soybean protein hydrolysate plus carbohydrate [28]. Additionally, pea protein hydrolysate may have antioxidant, anti-inflammatory, and immunomodulating properties that may confer benefits to the patient [29]. As expected, preoperative insulin levels were higher in the intervention group than in the control group patients, who had lower serum insulin levels in response to an overnight fast [11].…”

Section: Discussionsupporting

confidence: 52%

Shrinking preoperative fast time with maltodextrin and protein hydrolysate in gastrointestinal resections due to cancer

et al. 2013

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Section: Discussionsupporting

confidence: 52%

Shrinking preoperative fast time with maltodextrin and protein hydrolysate in gastrointestinal resections due to cancer

et al. 2013

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“…In addition, the meta-analysis showed that diet rich in legumes, such as a variety of beans, peas, and some seeds other than soy decreases total and low-density lipoprotein (LDL) cholesterol [20]. Different legumes have been identified as sources of ACE-inhibitory and antioxidative peptides, mainly soybean [21][22][23][24], chickpea and pea [25][26][27][28].…”

Section: Biological Activities Of Plant Proteinsmentioning

confidence: 99%

Antihypertensive Properties of Plant Protein Derived Peptides

Pihlanto¹,

Mäkinen²

2013

Bioactive Food Peptides in Health and Disease

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“…Other legume protein hydrolysates have shown inhibition of NO production by activated macrophages (Ndiaye et al, 2012).…”

Section: Effect Of Lphs On the Nitrite Productionmentioning

confidence: 99%

“…The increase in the incidence of inflammation related disorders has led to the search of proteins and peptides with anti-inflammatory properties (Ndiaye, Vuong, Duarte, Aluko, & Matar, 2012). There is evidence of the ability of distinct food compounds, including proteins, to modulate inflammation in experimental models involving macrophages (Boesch-Saadatmandi et al, 2011;Hämäläinen et al, 2011;Yu, Correll, & Vanden Heuvel, 2002).…”

Section: Introductionmentioning

confidence: 99%

Anti-inflammatory activity of lupine (Lupinus angustifolius L.) protein hydrolysates in THP-1-derived macrophages

Millán-Linares

Bermúdez

Yust

et al. 2014

Journal of Functional Foods

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The effect of two different lupine protein hydrolysates (LPHs) on in vitro macrophage activation in a THP-1-derived macrophage model was investigated. THP-1-derived macrophages were exposed to RPMI medium containing two LPHs obtained by enzymatic hydrolysis using two different proteases: Izyme AL and Alcalase 2.4 L. Cytokine's expression was measured by quantitative PCR. THP-1-derived macrophages exhibited attenuated expression of proinflammatory cytokines (tumour necrosis factor (TNF), IL-6, IL-1β) and increased expression of anti-inflammatory marker genes (chemokine (C-C motif) ligand 18 (CCL18)) relative to control without LPH. The anti-inflammatory effect of both hydrolysates favoured M2 polarization by quenching C-C chemokine receptor type 2 (CCR2) expression and migratory capacity. Furthermore, LPHs significantly decreased nitric oxide production. Moreover, LPHs promoted the survival of human THP-1-derived macrophages. Therefore, inclusion of LPHs in foods may help to prevent chronic diseases associated with chronic inflammation. 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 1 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 2 ANTI-INFLAMMATORY ACTIVITY OF LUPINE (Lupinus angustifolius L.) PROTEIN HYDROLYSATES IN THP-1-DERIVED MACROPHAGES AbstractThe effect of two different lupine protein hydrolysates (LPHs) on in vitro macrophage activation in a THP-1-derived macrophage model was investigated. THP-1-derived macrophages were exposed to RPMI medium containing two LPHs obtained by enzymatic hydrolysis using two different proteases: Izyme AL and Alcalase 2.4 L.Cytokine's expression was measured by quantitative PCR. THP-1-derived macrophages exhibited attenuated expression of proinflammatory cytokines (tumour necrosis factor (TNF), IL-6, IL-1β) and increased expression of anti-inflammatory marker genes (chemokine (C-C motif) ligand 18 (CCL18)) relative to control without LPH. The antiinflammatory effect of both hydrolysates favoured M2 polarization by quenching C-C chemokine receptor type 2 (CCR2) expression and migratory capacity. Furthermore, LPHs significantly decreased nitric oxide production. Moreover, LPHs promoted the survival of human THP-1-derived macrophages. Therefore, inclusion of LPHs in foods may help to prevent chronic diseases associated with chronic inflammation.

show abstract

Anti-oxidant, anti-inflammatory and immunomodulating properties of an enzymatic protein hydrolysate from yellow field pea seeds

Abstract: Enzymatic protein degradation confers anti-oxidant, anti-inflammatory and immunomodulating potentials to pea proteins, and the resulted peptides could be used as an alternative therapy for the prevention of inflammatory-related diseases.

Cited by 121 publications

References 43 publications

Shrinking preoperative fast time with maltodextrin and protein hydrolysate in gastrointestinal resections due to cancer

Shrinking preoperative fast time with maltodextrin and protein hydrolysate in gastrointestinal resections due to cancer

Antihypertensive Properties of Plant Protein Derived Peptides

Anti-inflammatory activity of lupine (Lupinus angustifolius L.) protein hydrolysates in THP-1-derived macrophages

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