%0 Journal Article
%T Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds
%A Ivan Chan-Zapata
%A Julio Cesar Torres-Romero
%A Maira Rub¨ª Segura-Campos
%A V¨ªctor Ermilo Arana-Arg¨¢ez
%J Food and Agricultural Immunology
%D 2019
%R https://doi.org/10.1080/09540105.2019.1632804
%X ABSTRACT 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-¦Á, IL-1¦Â, 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
%U https://www.tandfonline.com/doi/full/10.1080/09540105.2019.1632804