Search

Studies on antihypertensive chickpea protein hydrolysates have rarely performed in vivo evaluations, limiting the entry of such hydrolysates into functional food development and clinical trials. Thus, our aim was to optimize the hydrolysis conditions to produce an alcalase-based chickpea hydrolysate with a hypotensive effect in vivo at convenient oral doses. The hydrolysis reaction time, temperature, and alcalase/substrate concentration were optimized using a response surface analysis (RSA). ACE-I inhibition was the response variable. The optimized hydrolysis conditions were time = 0.5 h, temperature = 40 °C, and E/S concentration = 0.254 (U/g). The IC50 of the optimized hydrolysate (OCPH) was 0.358 mg/mL. Five hydrolysates from the RSA worksheet (one of them obtained after 5 min of hydrolysis (CPH15)) had an ACE-I inhibitory potential similar to that of OCPH (p > 0.05). At 50 mg/kg doses, OCPH and CPH15 promoted a clinically relevant hypotensive effect in spontaneously hypertensive rats, up to −47.35 mmHg and −28.95 mmHg, respectively (p < 0.05 vs. negative control). Furthermore, the hypotensive effect was sustained for at least 7 h post-supplementation. Overall, OCPH and CPH15 are promising ingredients for functional food development and as test materials for clinical trials. [ABSTRACT FROM AUTHOR]

Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained before and after extrusion (a process that modifies protein digestibility) was evaluated. Protein precipitates were obtained from extruded and unextruded chickpea flours by isoelectric precipitation and hydrolyzed (α-amylase/pepsin/pancreatin). Chemical composition was determined (standard methods). ACE-I inhibition assays were carried out using a colorimetric test. For antihypertensive effect evaluations, spontaneously hypertensive rats (n = 8) received the treatments intragastrically (extruded or unextruded hydrolysate (1.2 g/kg), captopril (25 mg/kg), or water only). Fat, ash, and carbohydrate contents were lower in extruded chickpea flour (p < 0.05 versus unextruded). The protein content varied between protein precipitates (91.03%/78.66% unextruded/extruded (dry basis)) (p < 0.05). The hydrolysates' IC50 values (mg/mL) were 0.2834 (unextruded)/0.3218 (extruded) (p > 0.05). All treatments lowered the blood pressure (p < 0.05 vs. water). The extruded hydrolysate showed a more potent antihypertensive effect than the unextruded one (p < 0.05), an effect similar to captopril (p > 0.05). The results suggest that protein extrusion can be used to generate protein hydrolysates with improved health benefits. The findings have implications for the design and production of functional foods that could help to prevent hypertension or serve as an adjunct in its treatment. [ABSTRACT FROM AUTHOR]

BACKGROUND: The green synthesis of nanoparticles based on noble metals has been researched in the last decades. The physical and optical properties of gold, along with the metabolites found in plant extracts that work as capping agents, allow the development of materials that can be used in alternative therapies in human health. OBJECTIVE: This study reports the obtention of gold nanoparticles (AuNPs) through a green synthesis process, using purified anthocyanins (ACNs) from Rubus palmeri berries as reducing and stabilizing agents. RESULTS: The colloidal solution obtained with a ratio of 1.6 mg: 0.6 mM (ACNs:HAuCl4) was monitored through UV-Vis spectroscopy over 10 h at 30°C, producing a surface plasmon resonance (SPR) signal at 540 nm. The interaction between the ACNs and the AuNPs was analyzed through Fourier-transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) determined an average size of 13 nm with a spherical morphology predominance at 30°C, while at 20°C triangular morphologies appeared. Energy-dispersive X-ray spectroscopy (EDX) and elemental mapping showed predominance of the gold element. The antioxidant activity was analyzed by ORAC and ABTS assays, showing a variation of up to four times the EC50 between the AuNPs and the ACNs. CONCLUSION: These results determined the role of ACNs in the green synthesis of AuNPs and their capability to induce various morphologies at different temperatures. [ABSTRACT FROM AUTHOR]

Copyright of Agrociencia is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Glioblastoma is the most common and deadly cancer type in the central nervous system. Following the conventional treatments in these patients, the prognosis remains poor due to high tumor recurrence. Anthocyanins from natural sources, such as blackberries (Rubus spp.), have demonstrated anti-proliferative effects on glioma cell lines. However, anthocyanins present in wild blackberries have been poorly studied on these cancer cells. OBJECTIVE: We aimed to determine the anthocyanins profile of two species of wild Mexican blackberries (R. liebmannii and R. palmeri), and their anti-oxidant and anti-proliferative capacities on two glioma (C6 and RG2) cell lines. RESULTS: We concentrated the anthocyanin content at least 26 times, revealing different proportions of these compounds in the wild blackberries. In vitro, these fractions showed anti-oxidant capacity (>10 times), while diminishing cell viability (>50%) by both Rubus fractions assayed on C6 and RG2 cells (compared to control). Also, we observed increased levels of lipid peroxidation (∼59%) by malondialdehyde formation. Results from the cell cycle and flow cytometry assays show that anthocyanins enriched fractions elicit apoptotic responses in these glioma cells. CONCLUSIONS: Anthocyanins present in Mexican wild blackberries constitute potential tools to develop alternative therapies to improve the survival rate in glioma patients. [ABSTRACT FROM AUTHOR]

Alcalase is the enzyme of choice to release antihypertensive peptides from amaranth proteins, but the hydrolysis conditions have not been optimized yet. Furthermore, in vivo assays are needed to confirm such a hypotensive effect. Our aim was to optimize the hydrolysis of amaranth protein with alcalase and to test in vivo the hypotensive effect of the hydrolysates. A response surface analysis was carried out to optimize the hydrolysis reaction. The response variable was the Angiotensin Converting Enzyme (ACE-I) inhibition. The hydrolysis degree was determined (free alpha-amino groups measurement). The optimized hydrolysate bioavailability was assessed in the sera of mice and the hypotensive effect was assessed in spontaneously hypertensive rats. Control groups were administered captopril or water. The optimized hydrolysis conditions were: pH = 7.01, temperature = 52 °C, enzyme concentration 0.04 mU/mg, and time = 6.16 h. The optimized hydrolysate showed a 93.5% of ACE-I inhibition and a hydrolysis degree of 74.77%. After supplementation, the hydrolysate was bioavailable in mice from 5 to 60 min, and the hypotensive effect started at 4 h in spontaneously hypertensive rats (p < 0.05 vs. water group). This effect was similar to the captopril hypotensive effect for the next 3 h (p > 0.05). The use of amaranth-optimized hydrolysates as hypotensive supplements or ingredient for functional foods seems feasible. [ABSTRACT FROM AUTHOR]

Mexican pigmented maize ( Zea mays L.) landrace kernels have been scantily evaluated regarding potential as functional food. In this study, eight Mexican pigmented (yellow and red) maize accessions of Tuxpeño, Tabloncillo and Chapalote landraces collected in the northwestern region of Mexico were processed into tortilla to determinate carotenoid profiles, as well as their Oxygen Radical Absorbance Capacity for Lipophilic extract (ORAC-L). The total carotenoid content ranged from 3.66 to 5.56 mg LE/kg DW in the yellow maize and from 1.49 to 3.49 mg LE/kg DW in the red maize among all raw genotypes. Lutein and zeaxanthin were major carotenoids in all pigmented maize, accounting for ∼85% of total carotenoids. The traditional nixtamalization and lime-cooking extrusion process significantly (p < 0.05) decrease total carotenoid and ORAC-L assays when compared to raw kernels. Traditional tortillas retained among 72.0–87.6% and 65.1–78.8% of total carotenoids and ORAC-L levels respectively, compared to 68.8–79.5% and 60.3–75.5% assayed in extruded tortillas. Interestingly, traditional and extruded tortillas maintained more 72.7 and 60%, respectively; of the lutein concentration associated with raw grains. Our results suggest that yellow maize landrace could be considered for the elaboration of nixtamalized food products with nutraceutical potential. [ABSTRACT FROM AUTHOR]

Mexico has the largest diversity of genetic resources for maize in the world, with about 59 different landraces. However, little is known about their wet‐milling characteristics. The aim of this study was to determine whether 15 Mexican blue maize (Zea mays L.) genotypes of Elotero de Sinaloa landrace collected in the northwestern region of Mexico have suitable wet‐milling properties. Great variability of physical, compositional, and wet‐milling characteristics among these blue maize genotypes was observed. The FAUAS‐457 and FAUAS‐488 maize genotypes had similar starch yield and starch recovery as reported for the wet‐milling industry, which indicated that they may be useful as a source of extractable starch. Residual protein levels in the starch fractions were in the range of 0.39–0.68%, and total solids recovery exhibited a mean value of 98.8%, indicating acceptable efficacy of the wet‐milling process. This process afforded starches from blue maize genotypes with low protein contents. Wet‐milling fractions correlated with the physical and chemical properties of the kernels. Our results indicate that Mexican blue maize genotypes contain characteristics that make them appropriate and utilizable at the industrial level, and they can also be valuable for improving wet‐milling characteristics of maize through breeding programs. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of applying chitosan (CHT), methyl jasmonate (MeJA), and salicylic acid (SA) during cultivation of yellow summer squash on selected nutraceutical properties. Plants treated with SA (3 mM) increased the number of fruits, fruit weight, and crop yield by 91.6, 51.4, and 188.8%, respectively (p ≤ 0.05). SA (3 mM) and MeJA (1.5 mM) increased the total phenolic content (TPC) by 19.3 and 39.8%, respectively. SA (3 mM) also increased total flavonoid content (TF) by 28.2% and the antioxidant capacity (AC) by 15.5–60.5%. The three elicitors CHT (1.5 g/L), MeJA (1.5 mM) and SA (3 mM) increased (13.3–17.4%) the cellular antioxidant activity (CCA) compared to the control. Among the treatments, SA (3 mM) was the most effective in enhancing crop yield and key nutraceutical properties while preserving postharvest quality. Although pronounced, CHT (1.5 g/L) and MeJA (1.5 mM) also contributed to crop yield, TPC, and CAA, underscoring their potential as complementary strategies to optimise the production and quality of yellow summer squash. [ABSTRACT FROM AUTHOR]

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 (H2O2)) 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 H2O2 and 72 h of germination time, with global desirability value D = 0.893. These OCS had higher (p < 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 H2O2 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 H2O2 as an effective approach to improve phytochemical content and antioxidant activity in chickpea sprouts. [ABSTRACT FROM AUTHOR]

• Cookies are a suitable vehicle to incorporate antihypertensive amaranth hydrolyzates. • Enriched cookies release amaranth ACE-1 inhibitors that reach the bloodstream in mice. • Amaranth-hydrolyzate enriched cookies reduce the blood pressure in hypertensive rats. The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-enriched ones (p < 0.05). Compared to the group that received water only, the sera of mice fed with enriched cookies significantly inhibited ACE-1 activity (p < 0.05). Similarly, enriched cookies, but not non-enriched ones, reduced the blood pressure in hypertensive rats (p < 0.05). Amaranth hydrolyzates maintain their antihypertensive properties after their incorporation into a cookie recipe and could be used as an ingredient for functional foods development. [ABSTRACT FROM AUTHOR]