Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells

Abstract

Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation.

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

“…The antioxidant activity of protein hydrolysates may be due to several mechanisms [42], so three assays were used: decolorization of β-carotene (Figure 2a), measure of ferric reducing antioxidant power (Figure 2b) and measure of capacity to sequester the DPPH free radical (Figure 2c). BHT was always used as a positive control in all the experiments.…”

Safety and Efficacy of a Beverage Containing Lupine Protein Hydrolysates on the Immune, Oxidative and Lipid Status in Healthy Subjects: An Intervention Study (the Lupine‐1 Trial)

“…[4] Due to an increasing concern in animal welfare and the rising environmental awareness, [5] the consumption of vegetable products is becoming a common trend. In this way, a growing body of evidence has underlined several biological actions such as immune, [6,7] antioxidant [6,8] and metabolic [9][10][11] effects of different vegetable protein hydrolysates by in vitro or pre-clinical approaches. We have previously shown that Lupinus angustifolius protein hydrolysates (LPHs), generated by hydrolyzation with the commonly used food-grade endopeptidase Alcalase 2.4 L, inhibit the enzymatic activity inflammatory enzymes phospholipase A2, cyclooxygenase 2, thrombin, and transglutaminase in a cell-free system.…”

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

“…The average molecular weight of hydrolysates is a leading factor that determines their biological properties. Reportedly, low-MW peptides, from 2 to 20 amino acids, are more biologically active when compared to their larger parent polypeptide/proteins [ 47 ]. As depicted in Figure 2 , the protein molecular profile of KPHs showed that the peptide size was around 3.11–0.16 kDa (peaks d and e).…”