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.
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2014-10
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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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Prosopis Alba Harinas Hidrolizados de Proteínas Antioxidantes Mutagenicidad Procesamiento de Alimentos Flours Protein Hydrolysates Antioxidants Mutagenicity Food Processing Propiedades Antiinflamatorias Prosopis Alba Harinas Hidrolizados de Proteínas Antioxidantes Mutagenicidad Procesamiento de Alimentos Flours Protein Hydrolysates Antioxidants Mutagenicity Food Processing Propiedades Antiinflamatorias |
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Prosopis Alba Harinas Hidrolizados de Proteínas Antioxidantes Mutagenicidad Procesamiento de Alimentos Flours Protein Hydrolysates Antioxidants Mutagenicity Food Processing Propiedades Antiinflamatorias Prosopis Alba Harinas Hidrolizados de Proteínas Antioxidantes Mutagenicidad Procesamiento de Alimentos Flours Protein Hydrolysates Antioxidants Mutagenicity Food Processing Propiedades Antiinflamatorias Cattaneo, Florencia Sayago, Jorge Esteban Alberto, María Rosa Zampini, Iris Catiana Ordóñez, Roxana Mabel Chamorro, Verónica Celeste Pazos, Adriana Alejandra Isla, María Inés Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour |
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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. |
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Prosopis Alba Harinas Hidrolizados de Proteínas Antioxidantes Mutagenicidad Procesamiento de Alimentos Flours Protein Hydrolysates Antioxidants Mutagenicity Food Processing Propiedades Antiinflamatorias |
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Cattaneo, Florencia Sayago, Jorge Esteban Alberto, María Rosa Zampini, Iris Catiana Ordóñez, Roxana Mabel Chamorro, Verónica Celeste Pazos, Adriana Alejandra Isla, María Inés |
author_facet |
Cattaneo, Florencia Sayago, Jorge Esteban Alberto, María Rosa Zampini, Iris Catiana Ordóñez, Roxana Mabel Chamorro, Verónica Celeste Pazos, Adriana Alejandra Isla, María Inés |
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Cattaneo, Florencia |
title |
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour |
title_short |
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour |
title_full |
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour |
title_fullStr |
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour |
title_full_unstemmed |
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour |
title_sort |
anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from prosopis alba seed flour |
publishDate |
2014-10 |
url |
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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oai:localhost:20.500.12123-24072019-06-12T15:41:16Z Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour Cattaneo, Florencia Sayago, Jorge Esteban Alberto, María Rosa Zampini, Iris Catiana Ordóñez, Roxana Mabel Chamorro, Verónica Celeste Pazos, Adriana Alejandra Isla, María Inés Prosopis Alba Harinas Hidrolizados de Proteínas Antioxidantes Mutagenicidad Procesamiento de Alimentos Flours Protein Hydrolysates Antioxidants Mutagenicity Food Processing Propiedades Antiinflamatorias 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. Instituto de Tecnología de Alimentos Fil: Cattaneo, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina Fil: Sayago, Jorge Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Alberto, Maria Rosa. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina 2018-05-16T12:37:46Z 2018-05-16T12:37:46Z 2014-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0308814614005470 http://hdl.handle.net/20.500.12123/2407 0308-8146 https://doi.org/10.1016/j.foodchem.2014.04.003 eng info:eu-repo/semantics/restrictedAccess application/pdf Food chemistry 161 : 391-399. (October 2014) |