Production and characterization of antithrombotic hydrolyzates from chia expeller

TANIA VALICENTI; OZÓN, BRENDA; RODRIGUEZ GASTÓN, JORGELINA; COTABARREN, JULIANA

La Plata y Jujuy

Conferencia; IV CONFERENCIA INTERNACIONAL DEL GRUPO IA VALSE FOOD CYTED Y VII SIMPOSIO CHIA LINK; 2022

Oilseed extraction has gained great importance in the market in recent times, generating as asecondary product of the extrusion-pressing process, a compact mass called expeller. In thiswork, it was proposed to take advantage of chia expeller as a source of protein hydrolysates,in order to evaluate the potential in vitro antithrombotic activity of chia proteins andthe peptides encrypted in them. Hydrolysates with anticoagulant activity were generated byenzymatic hydrolysis with papain from the chia by-product of oil production. Both the isolateand the hydrolysate showed high anticoagulant activity for the extrinsic and intrinsic coagulationpathways, which is unusual since bioactive peptides generally affect only one of bothpathways. Fro m the hydrolysate, three fractions were separated by ultrafiltration. The fractionwith a molecular mass lower than 3 kDa presented the highest anticoagulant activity forboth the APTT and TP assays, with an IC50 value 5 times lower than that obtained for theisolate. The impact of the digestive process on the bioactivity of the expeller proteins was alsoevaluated, and the anticoagulant activity increased both in the isolates and the hydrolysatesunder simulated gastrointestinal digestion conditions, indicating the presence of peptideswith potential antithrombotic activity encrypted in the chia expeller, that could be releasedduring the digestive process. Protein recovery as a resource from waste, in the perceptionof the Circular Economy, represents a challenge because allow the reuse of by-products in thesupply chain, adding value to food due to its bioconversion into biopeptides of biotechnologicalinterest reducing the risks caused by their environment disposal.