Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in Primary Human Monocytes

Paz, Sergio Montserrat‐de la; Rodríguez-Martín, Noelia M.; Villanueva, Álvaro; Pedroche, Justo; Cruz‐Chamorro, Ivan; Millán, Francisco; Millán-Linares, María del Carmen

doi:10.3390/foods9070854

Cited by 23 publications

(13 citation statements)

References 59 publications

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“…The chemical composition of KPHs was similar to KPI. These results are similar to those obtained in other pseudocereals of emerging crops as wheat and higher than others as quinoa [ 38 ]. The main difference between KPI and KPHs was higher ash content in the hydrolysates because of the addition of alkali to maintain the pH constant during hydrolysis.…”

Section: Resultssupporting

confidence: 90%

“…The relation tween the hydrolysates MWs and their bioactivities in human health applicatio sential in functional foods. It has been demonstrated that the presence of low-M tides enhances the absorption and the ability of amino acids to have bioactive eff The MW average of kiwicha peptides is lower than MW average of other pseud peptides as wheat gluten protein hydrolysates, which after hydrolysis with demonstrated to be constituted by peptides with sizes in the range of 1-300 kDa three of 30.08, 5.36, and 2.19 kDa [38]. In this sense, the smaller size of kiwicha may be attributed to faster hydrolysis with Bioprotease compared to Alcalase.…”

Section: Analysis Of the Hydrolysis Degree And The Molecular Profile Of Kiwicha Protein Productsmentioning

confidence: 99%

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Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

et al. 2021

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Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

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Section: Resultssupporting

confidence: 90%

Section: Analysis Of the Hydrolysis Degree And The Molecular Profile Of Kiwicha Protein Productsmentioning

confidence: 99%

Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

et al. 2021

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“…With the exception of milk and egg components, in general, more studies with plant material have B A C D been carried out [14]. Our results of LPH decreasing the expression of pro-inflammatory cytokines are similar to others shown in plant-protein hydrolysates, such as wheat, gluten, or hemp [45,46].…”

Section: Effect Of Lph On Mrna Expression Of Pro-inflammatory Cytokinessupporting

confidence: 86%

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

et al. 2021

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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.

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“…Taken together with the demand for new foods, many research groups have led the development of plant and animal protein hydrolysis processes in a wide range of raw materials, such as fish [8], asparagus [9], hemp [6,10], meat byproduct [11] and wheat gluten protein [12], among others. However, there are few studies that show the potential techno-functional uses of chia seed in the food industry and its application as a food ingredient containing peptides with biological activity.…”

Section: Introductionmentioning

confidence: 99%

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

Villanueva

Paz

Rodríguez-Martín

et al. 2021

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Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.

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Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in Primary Human Monocytes

Cited by 23 publications

References 59 publications

Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

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

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

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