Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds

被引：28

作者：

Chan-Zapata, Ivan ^{[1
]}

Ermilo Arana-Argaez, Victor ^{[1
]}

Cesar Torres-Romero, Julio ^{[1
]}

Rubi Segura-Campos, Maira ^{[1
]}

机构：

[1] Univ Autonoma Yucatan, Fac Quim, Merida, Mexico

来源：

FOOD AND AGRICULTURAL IMMUNOLOGY | 2019年 / 30卷 / 01期

关键词：

Salvia hispanica L; macrophages; inflammation; ANTIOXIDANT; CYTOKINES; MODEL;

D O I：

10.1080/09540105.2019.1632804

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work was to evaluate the potential anti-inflammatory effect of protein hydrolysate and peptide fractions from Salvia hispanica L. seeds. Protein isolate was obtained using defatted flour of mucilage-free seeds. Hydrolysis process was conducted by enzymatic digestion. The hydrolysate was fractionated using ultrafiltration membranes to obtain the peptide fractions (<1, 1-3, 3-5, 5-10, and >10 kDa). Protein derivatives were evaluated by in vitro activation of murine peritoneal macrophages. The anti-inflammatory activity was determined as NO production, H2O2 release and pro- and anti-inflammatory cytokines (TNF-alpha, IL-1 beta, IL-6, and IL-10) production. All the peptides exerted an anti-inflammatory activity, but peptide fraction between 1 - 3 kDa showed the highest anti-inflammatory effect. This fraction was evaluated on in vivo murine models of TPA-induced ear edema and DNFB-induced delayed-type hypersensitivity, exhibiting inhibitory effects. Hence, the results demonstrated that protein derivatives from S. hispanica L. seeds have in vitro and in vivo anti-inflammatory effects.

引用

页码：786 / 803

页数：18

共 39 条

[31] In vitro anti-inflammatory activities of blacklip abalone (Haliotis rubra) in RAW 264.7 macrophages [J].