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Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate
Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained before and after extrusion (a process that modifies protein digestibility) was evaluated. Protein precipitates were obtai...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455076/ https://www.ncbi.nlm.nih.gov/pubmed/36076750 http://dx.doi.org/10.3390/foods11172562 |
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author | Chávez-Ontiveros, Jeanett Reyes-Moreno, Cuauhtémoc Ramírez-Torres, Giovanni Isaí Figueroa-Salcido, Oscar Gerardo Arámburo-Gálvez, Jesús Gilberto Montoya-Rodríguez, Alvaro Ontiveros, Noé Cuevas-Rodríguez, Edith Oliva |
author_facet | Chávez-Ontiveros, Jeanett Reyes-Moreno, Cuauhtémoc Ramírez-Torres, Giovanni Isaí Figueroa-Salcido, Oscar Gerardo Arámburo-Gálvez, Jesús Gilberto Montoya-Rodríguez, Alvaro Ontiveros, Noé Cuevas-Rodríguez, Edith Oliva |
author_sort | Chávez-Ontiveros, Jeanett |
collection | PubMed |
description | Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained before and after extrusion (a process that modifies protein digestibility) was evaluated. Protein precipitates were obtained from extruded and unextruded chickpea flours by isoelectric precipitation and hydrolyzed (α-amylase/pepsin/pancreatin). Chemical composition was determined (standard methods). ACE-I inhibition assays were carried out using a colorimetric test. For antihypertensive effect evaluations, spontaneously hypertensive rats (n = 8) received the treatments intragastrically (extruded or unextruded hydrolysate (1.2 g/kg), captopril (25 mg/kg), or water only). Fat, ash, and carbohydrate contents were lower in extruded chickpea flour (p < 0.05 versus unextruded). The protein content varied between protein precipitates (91.03%/78.66% unextruded/extruded (dry basis)) (p < 0.05). The hydrolysates’ IC50 values (mg/mL) were 0.2834 (unextruded)/0.3218 (extruded) (p > 0.05). All treatments lowered the blood pressure (p < 0.05 vs. water). The extruded hydrolysate showed a more potent antihypertensive effect than the unextruded one (p < 0.05), an effect similar to captopril (p > 0.05). The results suggest that protein extrusion can be used to generate protein hydrolysates with improved health benefits. The findings have implications for the design and production of functional foods that could help to prevent hypertension or serve as an adjunct in its treatment. |
format | Online Article Text |
id | pubmed-9455076 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94550762022-09-09 Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate Chávez-Ontiveros, Jeanett Reyes-Moreno, Cuauhtémoc Ramírez-Torres, Giovanni Isaí Figueroa-Salcido, Oscar Gerardo Arámburo-Gálvez, Jesús Gilberto Montoya-Rodríguez, Alvaro Ontiveros, Noé Cuevas-Rodríguez, Edith Oliva Foods Article Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained before and after extrusion (a process that modifies protein digestibility) was evaluated. Protein precipitates were obtained from extruded and unextruded chickpea flours by isoelectric precipitation and hydrolyzed (α-amylase/pepsin/pancreatin). Chemical composition was determined (standard methods). ACE-I inhibition assays were carried out using a colorimetric test. For antihypertensive effect evaluations, spontaneously hypertensive rats (n = 8) received the treatments intragastrically (extruded or unextruded hydrolysate (1.2 g/kg), captopril (25 mg/kg), or water only). Fat, ash, and carbohydrate contents were lower in extruded chickpea flour (p < 0.05 versus unextruded). The protein content varied between protein precipitates (91.03%/78.66% unextruded/extruded (dry basis)) (p < 0.05). The hydrolysates’ IC50 values (mg/mL) were 0.2834 (unextruded)/0.3218 (extruded) (p > 0.05). All treatments lowered the blood pressure (p < 0.05 vs. water). The extruded hydrolysate showed a more potent antihypertensive effect than the unextruded one (p < 0.05), an effect similar to captopril (p > 0.05). The results suggest that protein extrusion can be used to generate protein hydrolysates with improved health benefits. The findings have implications for the design and production of functional foods that could help to prevent hypertension or serve as an adjunct in its treatment. MDPI 2022-08-24 /pmc/articles/PMC9455076/ /pubmed/36076750 http://dx.doi.org/10.3390/foods11172562 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Chávez-Ontiveros, Jeanett Reyes-Moreno, Cuauhtémoc Ramírez-Torres, Giovanni Isaí Figueroa-Salcido, Oscar Gerardo Arámburo-Gálvez, Jesús Gilberto Montoya-Rodríguez, Alvaro Ontiveros, Noé Cuevas-Rodríguez, Edith Oliva Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate |
title | Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate |
title_full | Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate |
title_fullStr | Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate |
title_full_unstemmed | Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate |
title_short | Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate |
title_sort | extrusion improves the antihypertensive potential of a kabuli chickpea (cicer arietinum l.) protein hydrolysate |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455076/ https://www.ncbi.nlm.nih.gov/pubmed/36076750 http://dx.doi.org/10.3390/foods11172562 |
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