In vitro anti-inflammatory and antioxidant activity of chickpea (Cicer arietinum L.) proteins hydrolysate fractions
2022
Juárez-Chairez,MF | Meza-Márquez,OG | Márquez-Flores,YK | Jiménez-Martínez,C | Osorio-Revilla,G
Abstract Chickpea is a legume with various biological activities. The anti-inflammatory and antioxidant activities of chickpea proteins hydrolysate fractions were evaluated. The extensive protein hydrolysate (greater than 50 %) obtained by enzymatic hydrolysis was fractionated and 5-10 kDa, 3-5 kDa, 1-3 kDa, and ≤1 kDa fractions were obtained. The anti-inflammatory activity was determined in murine peritoneal macrophages stimulated with lipopolysaccharide (LPS). Fractions F5-10 kDa, F3-5 kDa, F1-3 kDa presented the highest nitric oxide inhibition (76 %), Tumoral Necrosis Factor-α (93 %), and Interleukin-1β (90 %) synthesis. Antioxidant activity was evaluated by ABTS, DPPH methods, Fe3+ reducing power and Cu2+ chelating capacity. Fraction F1-3 kDa showed higher inhibition of ABTS (78 %) and DPPH (7.76 %) radicals, besides the highest Fe3+ reducing capacity (0.508 Abs700nm); for Cu2+ chelating capacity F≤1 kDa showed higher inhibition (52.60 %). Chickpea protein shows biological activities such as anti-inflammatory and antioxidant, so it can be considered as a source of low molecular weight bioactive peptides that can be used as alternative therapies for certain diseases related to chronic inflammation.
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