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Figueroa-Salcido OG, Arámburo-Gálvez JG, Mora-Melgem JA, Camacho-Cervantes DL, Gracia-Valenzuela MH, Cuevas-Rodríguez EO, Ontiveros N. Alcalase-Based Chickpea ( Cicer arietinum L.) Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats. Foods 2024; 13:1216. [PMID: 38672889 PMCID: PMC11049421 DOI: 10.3390/foods13081216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/13/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024] Open
Abstract
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.
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Affiliation(s)
- Oscar Gerardo Figueroa-Salcido
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Sinaloa, Mexico;
| | - Jesús Gilberto Arámburo-Gálvez
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (J.G.A.-G.); (J.A.M.-M.); (D.L.C.-C.)
| | - José Antonio Mora-Melgem
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (J.G.A.-G.); (J.A.M.-M.); (D.L.C.-C.)
| | - Diana Laura Camacho-Cervantes
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (J.G.A.-G.); (J.A.M.-M.); (D.L.C.-C.)
| | | | - Edith Oliva Cuevas-Rodríguez
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Sinaloa, Mexico;
| | - Noé Ontiveros
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (J.G.A.-G.); (J.A.M.-M.); (D.L.C.-C.)
- Clinical and Research Laboratory (LACIUS, C.N.), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Faculty of Biological and Health Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico
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Zhang Q, Zheng L, Luo D, Zhao M. In Vitro Simulated Gastrointestinal Digestion Stability of a Neuroprotective Octapeptide WCPFSRSF and Prediction of Potential Bioactive Peptides in Its Digestive Fragments by Multiple Bioinformatics Tools. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6987-6998. [PMID: 37128773 DOI: 10.1021/acs.jafc.3c00221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
WCPFSRSF, an octapeptide (Trp-Cys-Pro-Phe-Ser-Arg-Ser-Phe), has been reported to improve memory in mice, but its gastrointestinal stability is unclear. The objective of this study was to evaluate the gastrointestinal stability of peptide WCPFSRSF and explore the neuroprotective potential of its digestive fragments. Results showed that the content of WCPFSRSF after gastric and gastrointestinal digestion decreased to 71.64% and less than 1%, respectively. Furthermore, the antioxidant and neuroprotective ability of WCPFSRSF were also affected. Eleven and nine peptides were identified in its gastric and gastrointestinal digestive products, respectively. Multiple bioinformatics tools in combination with principal component analysis were employed to assess the physicochemical and structural properties of peptides. Novel peptides generated after gastrointestinal digestion could be classified into three groups: the first group had high bioactivity and bioavailability; the second group had high amphiphilicity, charge, and net hydrogen; and the third group had a long peptide chain. In addition, the representative peptides WCPF and SR showed neuroprotective ability.
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Affiliation(s)
- Qi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Donghui Luo
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
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Glazunova OA, Moiseenko KV, Savinova OS, Fedorova TV. In Vitro and In Vivo Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria. Nutrients 2022; 14:nu14245357. [PMID: 36558516 PMCID: PMC9782308 DOI: 10.3390/nu14245357] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/30/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Currently, functional dairy products pave a promising way for the prophylaxis of essential hypertension, and the search for new strains capable of producing such products is a constant challenge for scientists around the world. In this study, the antihypertensive properties of milk fermented with several strains of traditional yogurt starters (Lactobacillus delbrueckii strains Lb100 and Lb200; Lactococcus lactis strains dlA, AM1 and MA1; Streptococcus thermophilus strains 159 and 16t) and one strain of non-conventional probiotic starter (Lacticaseibacillus paracasei ABK) were assessed. The in vitro assessment using angiotensin-converting enzyme inhibition assay was performed for all fermentation products, and the best performed products were tested in vivo using Spontaneously Hypertensive Rat (SHR) animal model. In addition, for the best performed products the fatty acid (FA) composition and FA-related nutritional indices were determined. As a result, the milk fermented with two strains (Lb. delbrueckii LB100 and Lc. lactis AM1) demonstrated significant antihypertensive effect during both in vitro and in vivo experiments. Moreover, the milk fermented with Lb. delbrueckii Lb100 demonstrated significantly better FA-related nutritional indexes and lowered total cholesterol in SHRs upon regular consumption. The obtained results can be used in the future to develop new starter cultures producing effective functional antihypertensive dairy products.
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Chávez-Ontiveros J, Reyes-Moreno C, Ramírez-Torres GI, Figueroa-Salcido OG, Arámburo-Gálvez JG, Montoya-Rodríguez A, Ontiveros N, Cuevas-Rodríguez EO. Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea ( Cicer arietinum L.) Protein Hydrolysate. Foods 2022; 11:foods11172562. [PMID: 36076750 PMCID: PMC9455076 DOI: 10.3390/foods11172562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/14/2022] [Accepted: 08/22/2022] [Indexed: 11/22/2022] Open
Abstract
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.
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Affiliation(s)
- Jeanett Chávez-Ontiveros
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
- Postgraduate Program in Food Science and Technology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
| | - Cuauhtémoc Reyes-Moreno
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
- Postgraduate Program in Food Science and Technology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
| | - Giovanni Isaí Ramírez-Torres
- Faculty of Physical Education and Sports, Autonomous University of Sinaloa, Culiacan 80013, Mexico
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Mexico
| | - Oscar Gerardo Figueroa-Salcido
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Mexico
| | - Jesús Gilberto Arámburo-Gálvez
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Mexico
- Postgraduate Program in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Mexico
| | - Alvaro Montoya-Rodríguez
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
| | - Noé Ontiveros
- Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa 85880, Mexico
- Correspondence: (N.O.); (E.O.C.-R.)
| | - Edith Oliva Cuevas-Rodríguez
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
- Postgraduate Program in Food Science and Technology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico
- Correspondence: (N.O.); (E.O.C.-R.)
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Okagu IU, Ezeorba TPC, Aham EC, Aguchem RN, Nechi RN. Recent findings on the cellular and molecular mechanisms of action of novel food-derived antihypertensive peptides. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100078. [PMID: 35415696 PMCID: PMC8991738 DOI: 10.1016/j.fochms.2022.100078] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 01/07/2022] [Accepted: 01/21/2022] [Indexed: 12/14/2022]
Abstract
Hypertension has remained a silent-killer. Novel peptides recently isolated from food proteins. Molecular mechanism of blood pressure-lowering: renin and ACE-inhibition, and beyond. Proposed molecular mechanisms for future research. Novel peptides are excellent candidates for nutraceutical development.
Hypertension impacts negatively on the quality of life of sufferers, and complications associated with uncontrolled hypertension are life-threatening. Hence, many research efforts are exploring the antihypertensive properties of bioactive peptides derived from food proteins using in vitro ACE-inhibitory assay, experimentally-induced and spontaneous hypertensive rats, normotensive and hypertensive human models. In this study, the cellular and molecular mechanisms of blood pressure-lowering properties of novel peptides reported in recent studies (2015-July 30, 2021) were discussed. In addition to common mechanisms such as the inhibition of angiotensin I-converting enzyme (ACE) and renin activities, recently recognized mechanisms through which bioactive peptides exert their antihypertensive properties including the induction of vasodilation via upregulation of cyclo-oxygenase (COX) and prostaglandin receptor and endothelial nitric oxide synthase expression and L-type Ca2+ channel blockade were presented. Similarly, emerging mechanisms of blood pressure-lowering by bioactive peptides such as modulation of inflammation (TNF-α, and other cytokines signaling), oxidative stress (Keap-1/Nrf2/ARE/HO-1 and related signaling pathways), PPAR-γ/caspase3/MAPK signaling pathways and inhibition of lipid accumulation were discussed. The review also highlighted factors that influence the antihypertensive properties of peptides such as method of hydrolysis (type and number of enzymes, and chemical used for hydrolysis, and microbial fermentation), and amino acid sequence and chain length of peptides.
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Affiliation(s)
- Innocent U Okagu
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria
| | | | - Emmanuel C Aham
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria
| | - Rita N Aguchem
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria
| | - Regina N Nechi
- Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria
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