•Germinated amaranth (GA) was subjected to in vitro simulated gastrointestinal digestion.•GA peptides were released after gastrointestinal digestion.•GA digests and peptides showed anti-inflammatory ...effect.•GA peptides fraction (3–10 kDa) exhibited higher antioxidant activity.•Antioxidant and anti-inflammatory peptides sequences in GA digests were identified.
Amaranth (Amaranthus hypochondriacus) is an ancestral nutritional grain and good source of bioactive compounds as peptides. In this study, the effect of in vitro simulated gastrointestinal digestion (SGD) of germinated amaranth on the release of antioxidant and anti-inflammatory peptides was evaluated. The germinated amaranth peptides generated during SGD were released after 90 min of incubation with pancreatin and fractioned to F1 (>10 kDa), F2 (3–10 kDa), and F3 (<3 kDa). Among germinated amaranth peptides fractions tested, F2 had the highest antioxidant activity, while F1 and F2 exhibited a high anti-inflammatory response caused by lipopolysaccharide-induced in RAW 264.7 macrophages. A total of 11 peptides sequences were identified in the fractions evaluated, and they exhibit potential biological activity against non-communicable diseases. The findings from this study showed first time report on bioactive peptides, especially anti-inflammatory, from germinated amaranth released by in vitro gastrointestinal digestion.
SCOPE: The objective was to compare the anti‐inflammatory potential of unprocessed and extruded amaranth pepsin/pancreatin hydrolysates in LPS‐induced human THP‐1 macrophages‐like and mouse RAW 264.7 ...macrophages focusing on their anti‐inflammatory mechanism of action related to NF‐κB signaling pathway. METHODS AND RESULTS: Amaranth hydrolysates were characterized by MS‐MS and tested for anti‐inflammatory effects on human and mouse macrophages. Peptides found in extruded amaranth hydrolysates displayed antioxidant capacity, angiotensin converting enzyme‐inhibitor activity, and dipeptidyl peptidase‐IV inhibitor activity. Gly‐Pro‐Arg peptide was present and reported as antithrombotic. Extruded amaranth hydrolysates (1 mg/mL) significantly reduced tumor necrosis factor alpha secretion in THP‐1 and RAW 264.7 cells by 36.5 and 33.5%, respectively; with concomitant reduction in PGE₂ (15.4 and 31.4%), and COX‐2 (38.1 and 67.6%), respectively. Phosphorylation of IKK‐α was significantly reduced by 52.5 and 88.2% leading to reduced phosphorylation of IκB‐α (86.1 and 66.2%), respectively; resulting in a reduction in the expression of p65 NF‐κB subunits in the nucleus by 64.2% for THP‐1 and 70.7% for RAW 264.7 cells. CONCLUSION: Amaranth hydrolysates inhibited LPS‐induced inflammation in human and mouse macrophages by preventing activation of NF‐κB signaling. Extrusion improved anti‐inflammatory effect of amaranth hydrolysates in both cells, which might be attributed to the production of bioactive peptides during processing.
Food by-products have been used as source of bioactive compounds with health benefits. Supercritical carbon dioxide (SC-CO2) extraction has been a valuable technology to obtain a diversity of ...bioactive compounds with the use of safer solvents. This research focused on the comparison of the antioxidant, anti-inflammatory and antihyperglycemic activities of SC-CO2 and conventional extracts obtained from black bean by-products. A Box-Behnken design was used to evaluate the effect of temperature, pressure, and co-solvent on the soyasaponins recovery. Total phenolic compounds (TPC) were quantified using Folin-Ciocalteu. Cellular antioxidant activity (CAA) and anti-inflammatory response via nitric oxide (NO) assay were evaluated in vitro. The antihyperglycemic activity was evaluated using digestive enzymes. The highest soyasaponin extraction yield was obtained at 70 °C, 10 MPa and 10% co-solvent. SC-CO2 extracts exhibited up to 74.7% of CAA, an inhibition of 93.0% NO, 25.1% α-amylase, 78.7% α-glucosidase and 82.33 ± 5.80 of TPC. SC-CO2 extraction resulted in a feasible technology to obtain high-value compounds from industrial by-products to treat hyperglycemic, oxidative stress and inflammation.
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•SC-CO2 mixed with co-solvent is a feasible technique to obtain rich soyasaponins extracts from black bean by-products.•Recovery of Ba (V) and αg soyasaponins from black bean by-product extracts is favored at 70°C, 10 MPa and 10% co-solvent.•Extraction at 55 °C, 10 MPa and 5% co-solvent showed the highest extraction selectivity of Ba (V) and αg soyasaponins.•SC-CO2 with co-solvent is a feasible technique to obtain extracts with a higher content of TPC from black bean by-products.•The antioxidant, anti-inflammatory and antihyperglycemic activities were correlated with soyasaponin Ba (V), αg and TPC.
Amaranth (Amaranthus hypochondriacus) is a pseudocereal with higher protein concentration than most cereal grains. Enzymatic hydrolysis and food processing could produce biopeptides from amaranth ...proteins; however, there is limited information about the bioactivity of peptides from amaranth proteins. The objective of this comprehensive review was to determine bioactive peptide sequences in amaranth proteins that may prevent cardiovascular disease, cancer, and diabetes. Amaranth proteins, reported in UniProt database, were evaluated for potential bioactive peptide using BIOPEP database. The 15 main proteins present in amaranth seed are 11S globulin, 7S globulin, α‐amylase inhibitor, trypsin inhibitor, antimicrobial proteins, nonspecific lipid‐transfer‐protein‐1, superoxide dismutase, ring‐zinc finger protein, prosystemin, amaranth albumin 1, glucose‐1‐phosphate adenyltransferase, glucosyltransferase, polyamine oxidase, granule‐bound starch synthase 1, and acetolactate synthase. All proteins showed high occurrence frequencies of angiotensin‐converting enzyme‐inhibitor peptides (A = 0.161 to 0.362), as well as of dipeptidyl peptidase IV inhibitor (A = 0.003 to 0.087). Other proteins showed antioxidative (A = 0.012 to 0.063) and glucose uptake‐stimulating activity (A = 0.023 to 0.042), and also antithrombotic (A = 0.002 to 0.031) and anticancer sequences (A = 0.001 to 0.042). The results of this study support the concept that amaranth grain could be part of a “healthy” diet and thereby prevent chronic human diseases.
The effects of traditional nixtamalization and extrusion cooking on total phenolics, ferulic acid, anthocyanins and Oxygen Radical Absorbance Capacity (ORAC) of Mexican pigmented (blue and red) and ...commercial (white and yellow) maize processed into tortillas were investigated. Tortillas prepared from extruded flours retained between 76.2–93.9% and 58–96.7% of total phenolics and total ferulic acid (TFA) respectively, compared to 50.5–75.7% and 19.6–55.8% assayed in traditional tortillas. Approximately 97–99% of TFA in raw kernels and their tortillas was in its bound form. The retention of TFA in traditional tortillas was significantly lower compared to tortillas from extruded flours. Traditional tortillas contained more free ferulic acid compared to tortillas produced from extruded flours indicating that the first process liberated bound ferulic acid with cell walls more efficiently. Blue maize lost more than 55% of the anthocyanins when processed into extruded or traditional tortillas. Approximately 68–92% of the ORAC associated with raw kernels or their tortillas was due to bound compounds. Traditional and extruded tortillas lost 16.4–52.4% and 6.8–24.8%, respectively, of the total ORAC associated with raw grains. Results clearly indicate that the proposed lime-cooking extrusion strategy was instrumental in retaining higher levels of phytochemicals, particularly ferulic acid, and antioxidants in all tortillas.
Background and Objectives
In this study, tortillas with improved in vitro nutritional and antihypertensive properties were developed using flours produced from nixtamalized maize (NixM) and extruded ...chickpea (ExtCP). The aims were (1) to find the optimal extrusion conditions to produce optimized ExtCP flour with high values of antioxidant activity (AoxA), total phenolic compounds (TPC), and in vitro protein digestibility (IVPD), and (2) to evaluate the addition effect of 30% of optimized ExtCP flour over the nutritional, technological, sensory y nutraceutical properties of tortillas prepared from commercial NixM flour. A rotatable composite central experimental design with two factors (extrusion temperature ET = 50°C–170°C; screw speed (SS) = 50–240 rpm) and five levels was used to optimize the extrusion process.
Findings
The best combination of variables of the extrusion process to produce ExtCP flour was: ET = 143°C/SS = 138 rpm. The tortillas added with ExtCP flour had: proteins = 13.27%, total dietary fiber = 13.40%, protein chemical score = 85.42%, IVPD = 82.01%, calculated protein efficiency ratio (C‐PER) = 1.84, AoxA = 8031 µmol TE/100 g, and sensory acceptability = 8.51 (value located between I like it very much and I like it extremely).
Conclusions
The tortillas made from nixtamalized maize and ExtCP flours have better in vitro nutritional and antihypertensive properties than tortillas prepared from only nixtamalized maize flour.
Significance and Novelty
The addition of optimized ExtCP flour to commercial NixM flour allows obtaining functional tortillas with improved and sensory acceptable in vitro nutritional and antihypertensive properties.
Black chickpea is a good source of bioactive compounds, particularly isoflavones. Sprouting improves nutraceutical value in chickpea seeds. This study aimed to explore the role of sprouting of black ...chickpea seeds on the synthesis of isoflavones and evaluate the impact of the soluble isoflavone on cellular antioxidant activity (CAA) and antiproliferative activity in breast cancer cells. Isoflavones were identified and quantified by HPLC-UV-MS. The CAA and antiproliferative activity were determined in HepG2 cells and MDA-MB-231 cancer cells, correspondingly. In sprouted black chickpea, six isoflavones (formononetin, biochanin-A, and its glycosides) were identified and the total isoflavones content increased (0.31 to 35.72 µgBA/mg of extract). The CAA was increased five times from 137.2 to 788.2 µMEQ/100 g of sample. The bioactive compounds in sprouted chickpea decreased the proliferation of MDA-MB-231 cell line. Also caused morphological changes such as cell shrinkage, rounding and nuclear fragmentation. The results herein suggest that bioactive compounds, as isoflavones, in sprouted black chickpea showed a potential antioxidant and antiproliferative activity. Therefore, it may be considered as a value-added product or ingredient for produce functional foods.
This work proposes an optimization approach for capturing carbon dioxide from different industrial facilities to yield an algae-based biorefinery. The proposed approach is based on a distributed ...system to account for the economies of scale and includes site selection for the processing facilities. Additionally, the model considers optimization for the technologies used in the process stages and different technologies to yield several products. The algae oil that is obtained from each facility can be sent to processing hubs located in the same plant and/or to a central processing unit. The objective function is to minimize the total annual cost for the treatment of flue gases, including the capital and operating costs for the different processing stages and the overall transportation costs associated with the system minus the sales of products plus the tax credit for reducing CO2 emissions. The results show several economic benefits.
Chia (
Salvia hispanica
L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. ...Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20–35 °C, Gt = 10–300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods.
Elicitation appears to be a promising alternative to enhance the bioactive compound content and biological activities of legume sprouts. Multi-response optimization by response surface methodology ...(RSM) with desirability function (DF) was used to optimize the elicitor concentration (hydrogen peroxide (H
O
)) and germination time in order to maximize total phenolic content (TPC), total flavonoids content (TFC), and antioxidant activity (AOX) of chickpea sprouts. Chemical, antinutritional, and nutraceutical properties of optimized chickpea sprouts (OCS) were also determined. The predicted regression models developed were efficiently fitted to the experimental data. The results of the desirability function revealed that optimum attributes in chickpea sprouts can be achieved by the application of 30 mM H
O
and 72 h of germination time, with global desirability value D = 0.893. These OCS had higher (
< 0.05) TPC (7.4%), total iso-flavonoids (16.5%), AOX (14.8%), and lower phytic acid (16.1%) and saponins (21.8%) compared to H
O
non-treated chickpea sprouts. Optimized germination conditions slightly modified the flavonoid profile in chickpea; eight iso-flavonoids were identified in OCS, including formononetin and biochanin A, which were identified as the major compounds. Results from this study support elicitation with H
O
as an effective approach to improve phytochemical content and antioxidant activity in chickpea sprouts.
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