Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytes

Cruz‐Chamorro, Ivan; Álvarez-Sánchez, Nuria; Millán-Linares, María del Carmen; Yust, María del Mar; Pedroche, Justo; Millán, Francisco; Lardone, Patricia Judith; Sánchez, Cecilio Carrera; Guerrero, Juan M.; Carrillo-Vico, Antonio

doi:10.1016/j.foodres.2019.108585

Cited by 37 publications

(57 citation statements)

References 61 publications

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“…[13] Likewise, we have shown for the first time that LPHs improve the anti-inflammatory/proinflammatory cytokine balance and total antioxidant capacity in ex vivo cultured human peripheral blood mononuclear cells (PBMCs). [14] Once studied the biological activity of LPHs under in vitro system, the aim of the present study was to evaluate the safety and efficacy of a beverage containing LPHs (LPHb) on the immune, oxidative and metabolic status in healthy subjects by conducting an open-label longitudinal study (Lupine-1 trial).…”

Section: Introductionmentioning

confidence: 99%

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)

Cruz‐Chamorro

Álvarez-Sánchez

Álvarez-Ríos

et al. 2021

Molecular Nutrition Food Res

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Scope: We have previously demonstrated the anti-inflammatory and antioxidant properties of in vitro administered Lupinus angustifolius protein hydrolysates (LPHs) on human peripheral blood mononuclear cells (PBMCs). This study aims to evaluate the safety and efficacy of a beverage containing LPHs (LPHb) on the immune, oxidative and metabolic status of healthy subjects. Methods and Results: In this open-label intervention, 33 participants daily ingest a LPHb containing 1 g LPHs for 28 days. Biochemical parameters are assayed in fasting peripheral blood and urine samples before, during (14 days) and after LPHb ingestion. Participants' health status and the immune and antioxidant responses of PBMCs are also evaluated throughout the trial. The LPHb ingestion is safe and effective in both increasing the anti-/proinflammatory response of PBMCs and improving the cellular anti-oxidant capacity. LPHb also reduces the low-density lipoprotein-cholesterol (LDL-C)/high-density lipoprotein-cholesterol (HDL-C) atherogenic index. LPHb effect is particularly beneficial on decreasing not only the LDL-C/HDL-C index but also serum total cholesterol levels in the male cohort that shows the highest baseline levels of well-known cardiovascular risk factors. Conclusion: This is the first study to show the pleiotropic actions of a lupine bioactive peptides-based functional food on key steps of atherosclerosis including inflammation, oxidative stress, and cholesterol metabolism.

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Section: Introductionmentioning

confidence: 99%

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)

Cruz‐Chamorro

Álvarez-Sánchez

Álvarez-Ríos

et al. 2021

Molecular Nutrition Food Res

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“…Previous studies have shown better solubility and emulsification of Alcalase 2.4 L-hydrolyzed wheat protein compared with other proteases such as pepsin or pancreatin [ 32 ]. We also reported the activity of this protease in the generation of bioactive peptides [ 30 , 33 , 34 , 35 ]. WGPHs treatment was able to reduce cell proliferation as well as improve the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances, without being cytotoxic.…”

Section: Discussionmentioning

confidence: 99%

“…This is also supported by the increased ratio of IL-10/IFN-γ in the WGPHs-treated PBMCs. There are many examples of the immune properties of the vegetable compounds, such as soybean [ 36 ], maize [ 37 ], common bean [ 38 ], Salvia plebeia [ 39 ], or lupine [ 30 ]. However, to date, there is no data about the immunomodulatory effects of WGPHs on human T lymphocytes.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2020

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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.

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“…Lupine is perceived as a precious functional element of grain, fruit, dairy and meat products (Bartkiene et al, 2016). Its addition may result in both supplementation of grain protein with deficient lysine as well as introduction of oligosaccharides -compounds that are significant in counteracting diseases of a digestive system (Cruz-Chamorro et al, 2019). It is also used as an additive to bread, which causes the increase of the product shelf life and raises water absorption volume of bread and shortens time of the dough growth (Wandersleben et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Impact of Moisture and Speed of Threshers on Efficiency of Crushing of Lupine Seeds

Gawłowski

Kulig

Łysiak

et al. 2020

Agricultural Engineering

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AbstractThe objective of the paper was to determine the impact of moisture and rotational speed of threshers on the process of crushing of lupine seeds. Raw material was led to four levels of moisture from 8 to 14% every 2%. The studies were carried out on the laboratory hammer mill with the use of variable speeds of mill hammers within 5500-7000 rot∙min−1. The studies that were carried out proved significant relations (p<0.05) between the analysed process variables and energy consumption and susceptibility of seeds to crushing. It was stated that along with the increase of the rotational speed, a reduction in the drop of the average dimension of particles of mill takes place. Along with the increase of moisture of lupine from 8 to 14% a unit energy of crushing increases on average by approx. 83%. It was proved that the susceptibility ratio of seeds to crushing increases along with the increase of raw material moisture. Such relations were determined for all investigated rotational speeds of hammers.

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Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytes

Cited by 37 publications

References 61 publications

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)

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)

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

Impact of Moisture and Speed of Threshers on Efficiency of Crushing of Lupine Seeds

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