Antithrombotic and Antioxidant Activity of Amaranth Hydrolysate Obtained by Activation of an Endogenous Protease

ANA CLARA SABBIONE; SABRINA M. IBÁÑEZ; E. NORA MARTÍNEZ; MARÍA CRISTINA AÑÓN; ADRIANA ALICIA SCILINGO

PLANT FOODS FOR HUMAN NUTRITION

SPRINGER

Lugar: Berlin; Año: 2016 vol. 71 p. 174 - 182

0921-9668

Ingestion of diets with antithrombotic and antioxidantcomponents offer a convenient and effective way to preventand reduce the incidence of cardiovascular diseases. Theaimof the present work was to obtain an amaranth hydrolysateby the activation of an endogenous aspartic protease, to establishadequate experimental conditions, and to evaluate its antithromboticand antioxidant activity in order to assess its potentialapplication as an ingredient in functional foods. Theresults obtained not only confirmed the presence of anendogenous protease in the amaranth isolate, but alsoallowed us to select an adequate incubation conditions(pH 2, 40 °C, 16 h). The hydrolysate obtained (degreeof hydrolysis 5.3 ± 0.4 %) showed potential antithromboticactivity (IC50 = 5.9 ± 0.1 mg soluble protein/mL) andhad more antioxidant activity than the isolate, indicatingthat the activation of the protease released bioactive peptidesfrom amaranth proteins. Decreasing the pH is a simpleand cheap process and is another way to obtain potentialfunctional ingredients with bioactive compounds.