Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste

Abstract

Agri-food industries generate several by-products, including protein-rich materials currently treated as waste. Lupine species could be a sustainable alternative source of protein compared to other crops such as soybean or chickpea. Protein hydrolysates contain bioactive peptides that may act positively in disease prevention or treatment. Inflammatory responses and oxidative stress underlie many chronic pathologies and natural treatment approaches have gained attention as an alternative to synthetic pharmaceuticals. Recent studies have shown that lupin protein hydrolysates (LPHs) could be an important source of biopeptides, especially since they demonstrate anti-inflammatory properties. However, due to their possible degradation by digestive and brush-border enzymes, it is not clear whether these peptides can resist intestinal absorption and reach the bloodstream, where they may exert their biological effects. In this work, the in vitro cellular uptake/transport and the anti-inflammatory and antioxidant properties of LPH were investigated in a co-culture system with intestinal epithelial Caco-2 cells and THP-1-derived macrophages. The results indicate that the LPH crosses the human intestinal Caco-2 monolayer and exerts anti-inflammatory activity in macrophages located in the basement area by decreasing mRNA levels and the production of pro-inflammatory cytokines. A remarkable reduction in nitric oxide and ROS in the cell-based system by peptides from LPH was also demonstrated. Our preliminary results point to underexplored protein hydrolysates from food production industries as a novel, natural source of high-value-added biopeptides.

Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms

“…161 Nevertheless, it can not be assumed that this enzyme is responsible for this mechanism of action since for other legumes hydrolysates such as lupin ( Lupinus angustifolius L.) or pinto bean ( Phaseolus vulgaris L.) activity has been measured through other inflammatory markers and the effect showed is different, decreasing TNF-α, IL-1β, and IL-6 levels by 70, 40, and 45% (respectively) in the first case and inhibiting IL-6 secretion by 28% in the second case. 162,163 Furthermore, anti-inflammatory peptides in lupin protein hydrolysate were able to cross Caco-2 monolayers successfully without any modifications in their bioactivity. 162 Thus, it can be deduced that they are potentially resistant to the gastrointestinal tract and may reach the bloodstream to exert their beneficial effect.…”

“…162,163 Furthermore, anti-inflammatory peptides in lupin protein hydrolysate were able to cross Caco-2 monolayers successfully without any modifications in their bioactivity. 162 Thus, it can be deduced that they are potentially resistant to the gastrointestinal tract and may reach the bloodstream to exert their beneficial effect. Despite this, further investigation is required to confirm these properties in vivo and apply this information to a tissue and organ level like as has been done in an innovative study which determined the protective anti-inflammatory effects of Alcalase-derived peptide extracts of white sorghum against the damage induced on human skin by the exposure to ultraviolet-B irradiation (UVB).…”

In vitro assessment of the probiotic properties of an industrial preparation containing Lacticaseibacillus paracasei in the context of athlete health

“…Interestingly, we found an increase of the anti-inflammatory effect when the AApf was used in the experiment together with commercial preparations of partially hydrolyzed plant proteins (PHVPs). Animal and vegetable protein hydrolysates have been shown to exert anti-inflammatory properties in several studies ( Kiewiet et al, 2018 ; Kim et al, 2021 ; Montserrat-De La Paz et al, 2021 ). Also in our experiments, the different PHVPs exerted a mild but significant reduction of NF-κB activation in Caco-2 cells, which was significantly enhanced by the presence of the AApf.…”

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

“…However, some other studies on lupin hydrolyzates have not reported the specific peptides involved in the biological functions. For example, alcalase or flavourzyme hydrolyzates of lupin showed radical scavenging activity, as well as antioxidant and anti-inflammatory effects in LPS-stimulated THP-1 cells and Caco-2 and THP-1 co-cultures [ 94 , 96 ]. Alcalase, trypsin, and pepsin hydrolyzates exerted ACE inhibitory, radical (ABTS, DPPH) scavenging, and metal (FRAP) chelating activities in non-cellular systems, apart from protecting hepatic cells against oxidative stress [ 95 ].…”