Chia expeller: A promising source of antioxidant, antihypertensive and antithrombotic peptides produced by enzymatic hydrolysis with Alcalase and Flavourzyme

OZÓN BRENDA; COTABARREN, JULIANA; VALICENTI, TANIA; MÓNICA PARISI; OBREGÓN, WALTER D.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2022 vol. 380

0308-8146

Chia expeller is a promising source of bioactive compounds suitable for the development of nutraceutical ingredients due to its functional, biological, and nutritional properties. In this work, chia expeller was hydrolysed with Alcalase-Flavourzyme sequential system and compared to the individual enzymes. A higher degree of hydrolysis (57.63 ± 6.08%) was obtained after 90 min-Alcalase and 90 min-Flavourzyme (H-A90-F90), with the development of low molecular weight peptides as observed by SDS-PAGE. H-A90-F90 exhibited antiradical activity with ABTS (TE = 4.87 ± 0.13 mmol L-1 mg−1), DPPH (TE = 1.55 ± 0.02 mmol L-1 mg−1), antihypertensive activity (45% ACE-I inhibition), and antithrombotic activity against both intrinsic and extrinsic coagulation pathways. These results represent the first report of antithrombotic peptides from Salvia hispanica, highlighting the relevant use of chia seed by-products to obtain potentially antioxidant, antihypertensive, and anticoagulant peptides by enzymatic hydrolysis with Alcalase and Flavourzyme, enhancing this agro-industrial by-product.