Inhibitory effect of peptide fractions derivatives from chia hydrolysis against α-amylase and α-glucosidase enzymes. - GreenMedInfo Summary
[Inhibitory effect of peptide fractions derivatives from chia (Salvia hispanica) hydrolysis againstα-amylase and α-glucosidase enzymes].
Nutr Hosp. 2018 Aug 2 ;35(4):928-935. Epub 2018 Aug 2. PMID: 30070884
Irving Sosa Crespo
INTRODUCTION: biopeptides are amino acid sequences with biological functions about metabolism and carbohydrates absorption.
OBJECTIVE: the aim of this study was the evaluation of the inhibitory effect of peptide fractions derivatives of the hydrolysis of Salvia hispanica againstα-amylase and α-glucosidase enzymes to know their activity on the carbohydrates metabolism.
MATERIAL AND METHODS: the fraction rich in protein was hydrolyzed by two enzymatic systems: Alcalase®-Flavourzyme® and pepsin-pancreatine. The grade of hydrolysis was determined for the samples. The hydrolyzed samples were centrifuged and the soluble portion was ultra-filtered using different cut membranes. The content of protein was determined for each fraction. An in vitro analysis was made, measuring the percentage of inhibition of the Salvia hispanica fractions against α-amylase and α-glucosidase.
RESULTS: the enzymatic system showing the highest grade of hydrolysis (63.53%) was pepsin-pancreatine. From the ultrafiltration, five peptide fractions were obtained: 10 kDa, 5-10 kDa, 3-5 kDa, 1-3 kDa and 1 kDa. The highest protein content was for these fractions: 10 kDa and 5-10 kDa, (0.90 and 0.93 mg/ml, respectively) for pepsin-pancreatine. The inhibition percentages obtained were 85.61% and 79.19% for the 10 kDa and 5-10 kDa fractions, respectively, for theα-amylase enzyme. With respect to the α-glucosidase enzyme, the highest inhibition was for the 10 kDa fraction, with 96.91%.
CONCLUSION: the peptide fractions obtained from the chia may increase the natural sources for the preparation of functional foods important for the diabetic patient's diet.
