期刊
FOOD CHEMISTRY
卷 268, 期 -, 页码 66-76出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.06.068
关键词
Chickpea; Germination; Boiling; Peptides; Isoflavone; Anti-inflammatory; Gastrointestinal digestion
资金
- CONACYT (Consejo Nacional de Ciencia y Tecnologia) [233598]
- Ministry of Economy and Competitiveness, Spanish National Research Council (MINECO, Spain)
- FEDER program [AGL2013-43247-R, 201670I044]
- CONACYT
- NutriOmics group funds from Tecnologico de Monterrey
It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bowel inflammatory diseases. The aim was to investigate the anti-inflammatory activity of protein concentrates from germinated and cooked chickpeas (GC and CC, respectively) and its relationship with protein and isoflavone composition before and after in vitro gastrointestinal digestion and absorption. Anti-inflammatory activity of GC digests was almost 2-fold higher than CC digests (p < 0.05), which was associated to greater content of peptides, formononetin and biochanin A (p < 0.05). Anti-inflammatory activity of phenolic fraction in digests was 7-fold higher than the protein fraction (p < 0.05). The most active peptide fraction from GC digest (IC50 = 93 mu g/mL) contained a total of 24 peptides derived from legumin and vicilin. In conclusion, this study stands out the potential of germinated chickpea proteins concentrates to exert anti-inflammatory effects in the lower gut which may contribute to the prevention of bowel inflammatory diseases.
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