Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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
_version_ 1784785503892013056
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
work_keys_str_mv AT chavezontiverosjeanett extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate
AT reyesmorenocuauhtemoc extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate
AT ramireztorresgiovanniisai extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate
AT figueroasalcidooscargerardo extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate
AT aramburogalvezjesusgilberto extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate
AT montoyarodriguezalvaro extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate
AT ontiverosnoe extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate
AT cuevasrodriguezeditholiva extrusionimprovestheantihypertensivepotentialofakabulichickpeacicerarietinumlproteinhydrolysate