Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour

Prosopis species are considered multipurpose trees and shrubs by FAO and their fruit constitute a food source for humans and animals. According to the “Código Alimentario Argentino”, “algarrobo flour” is produced by grinding the whole mature pod, but in the traditional process most of the seeds are discarded. In this paper, the flour from seed was obtained. Then, the proteins were extracted and enzymatic hydrolysis was carried out. According to their amino acid profile and chemical score (>100%), the Prosopis alba proteins, are not deficient in essential amino acids considering the amount of amino acid necessary by adults. The protein isolate showed a good solubility (pH 7.4–9), emulsificant capacity, oil binding capacity and water adsorption capacity. The antioxidant ability of proteins was significantly increased with hydrolysis (SC50 values: 50–5 μg/mL, respectively). Inhibitory activity of pro-inflammatory enzymes (lipoxygenase and phospholipase) was described. The mutagenicity/antimutagenicity of proteins and protein hydrolysates from seed flour were also analysed. The results suggest that P. alba cotyledon flour could be a new alternative in the formulation of functional foods not only for its high protein content but also by the biological and functional properties of its proteins and protein hydrolysates.

Bibliographic Details

Main Authors:	Cattaneo, Florencia, Sayago, Jorge Esteban, Alberto, María Rosa, Zampini, Iris Catiana, Ordóñez, Roxana Mabel, Chamorro, Verónica Celeste, Pazos, Adriana Alejandra, Isla, María Inés
Format:	info:ar-repo/semantics/artículo biblioteca
Language:	eng
Published:	2014-10
Subjects:	Prosopis Alba, Harinas, Hidrolizados de Proteínas, Antioxidantes, Mutagenicidad, Procesamiento de Alimentos, Flours, Protein Hydrolysates, Antioxidants, Mutagenicity, Food Processing, Propiedades Antiinflamatorias,
Online Access:	https://www.sciencedirect.com/science/article/pii/S0308814614005470 http://hdl.handle.net/20.500.12123/2407 https://doi.org/10.1016/j.foodchem.2014.04.003
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