Actividad antiinflamatoria y antioxidante in vitro de fracciones de hidrolizado de proteínas de garbanzo (Cicer arietinum L.)
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https://doi.org/10.18633/biotecnia.v24i2.1594Palabras clave:
Actividad antiinflamatoria, actividad antioxidante, hidrolizados de proteínas, macrófagos, Cicer arietinumResumen
El garbanzo es una leguminosa que ha exhibido diversas actividades biológicas. Se evaluaron las actividades antiinflamatorias y antioxidantes de las fracciones de hidrolizado de proteínas de garbanzo. El hidrolizado de proteína extenso (más del 50 %) obtenido por hidrólisis enzimática se fraccionó y se obtuvieron fracciones de 5-10 kDa, 3-5 kDa, 1-3 kDa y ≤1 kDa. La actividad antiinflamatoria se determinó en macrófagos peritoneales murinos estimulados con lipopolisacárido (LPS). Las fracciones de F5-10 kDa, F3-5 kDa, F1-3 kDa presentaron la mayor inhibición de la síntesis de óxido nítrico (76 %), factor de necrosis tumoral-α (93 %) e interleucina-1β (90 %). La actividad antioxidante se evaluó por métodos ABTS, DPPH, poder reductor de Fe3+ y capacidad quelante de Cu2+. La fracción F1-3 kDa mostró mayor inhibición de radicales ABTS (78 %) y DPPH (7.76 %), además mostró la mayor capacidad reductora de Fe3+ (0.508 Abs700nm), para Cu2+ capacidad quelante F≤1 kDa mostró mayor inhibición (52.60 % ). La proteína de garbanzo muestra actividades biológicas como antiinflamatoria y antioxidante, por lo que puede considerarse como una fuente de péptidos bioactivos de bajo peso molecular que pueden utilizarse como terapias alternativas para ciertas enfermedades relacionadas con la inflamación crónica.
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