In vitro anti-inflammatory and antioxidant activity of chickpea (Cicer arietinum L.) proteins hydrolysate fractions
DOI:
https://doi.org/10.18633/biotecnia.v24i2.1594Keywords:
Anti-inflammatory activity, antioxidant activity, protein hydrolysates, macrophagesAbstract
Chickpea is a legume that has exhibited 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 of F5-10 kDa, F3-5 kDa, F1-3 kDa presented the highest inhibition of nitric oxide (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. The fraction of F1-3 kDa showed higher inhibition of ABTS (78 %) and DPPH (7.76 %) radicals, besides showed 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 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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