Luis Chel-Guerrero

Bioavailability of Bioactive Peptides

Peptides from various dietary sources have been shown to have clearly positive effects on health by functioning as antihypertensives, antioxidants, anticarcinogens, antimicrobials, and anticariogenics, among others. Implementation of a peptides potential biological effect depends largely on its ability to remain intact until reaching the target organ. Research in humans has shown that peptides of different sizes can pass through the intestinal epithelium. To exercise their effects, peptides need to preserve their bioactivity during the digestive process, requiring determination of the most appropriate structures or peptide modification by chemical methods (lipidation) or physical methods (microencapsulation).

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives. The extracted chia gum contained 26.2% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG). Proximal composition and physicochemical characterization showed these fractions to be different (P < 0.05). The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (110.5 g water/g fiber) and water-binding capacities (0.84 g water/g fiber). The FCG had greater oil-holding capacity (25.7 g oil/g fiber) and water absorption capacity (44 g water/g fiber). In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type. PDCG had more viscosity than FCG. Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry.

Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México Caracterização físico-química de amidos de tubérculos cultivados em Yucatán, México

Se realizo la evaluacion de las propiedades fisicoquimicas y funcionales de almidones de tuberculos: makal (Xanthosoma yucatanensis), camote (Ipomea batata), yuca (Manihot esculenta Crantz) y sagu (Marantha arundinacea). El tamano promedio de los granulos de almidon vario de 10,6 a 16,5 µm. La amilosa fue de 23,6, 19,6, 17,0 y 22,7%, para el makal, camote, yuca y sagu. Las temperaturas de gelatinizacion fueron de 78,4, 61,3, 65,2 y 74,9 °C, respectivamente. El almidon de yuca fue el que presento mayor poder de hinchamiento y solubilidad. La viscosidad maxima fue para el almidon de yuca. El almidon de camote presento la mayor claridad de gel (51,8%) y el de makal, la menor (10,9%). El almidon de yuca fue el mas elastico (36,2%). Los almidones de makal y de sagu pueden ser utilizados en productos que requieren altas temperaturas de procesamiento. Los almidones de camote y de yuca pueden ser incluidos en sistemas alimenticios como espesantes, estabilizantes y gelificantes en alimentos refrigerados y congelados.

Defatted Jatropha curcas flour and protein isolate as materials for protein hydrolysates with biological activity.

Jatropha curcas L. protein hydrolysates were produced by treatment of a non-toxic genotype with Alcalase as well as the digestive enzymes pepsin and pancreatin. The J. curcas protein hydrolysate produced with the pepsin-pancreatin system from protein isolate had the highest TEAC value and was shown to undergo single-electron transfer reactions in the ABTS(+) reduction assay, demonstrating its antioxidant capacity. Testing of antimicrobial activity in the J. curcas protein hydrolysates against seven bacterial pathogens showed no growth inhibitory effect in Gram-negative and Gram-positive bacteria. More ACE-I inhibitory active peptides were produced in the Alcalase hydrolysates obtained from J. curcas protein isolate. The protein hydrolysate obtained with Alcalase from defatted J. curcas flour as well as from the protein isolate showed the highest inhibitory effect of ADP-induced aggregation of human platelets in platelet-rich plasma. It is expected that the information collated will facilitate new applications of proteins present in Jatropha plant.

Procesamiento en seco de harina de chía (Salvia hispanica L.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanica L.) flour: chemical characterization of fiber and protein

Chia (Salvia hispanica L.) was a major crop for ancient Mesoamerican cultures. Defatted chia has fiber and protein contents similar to those of other oilseeds currently used in the food industry. A characterization is done of fiber- and protein-rich fractions extracted from defatted chia flour by dry fractionation. Split chia seeds were defatted with hexane, milled to produce a meal and fractionated. Milling efficiency was 968 g/kg. A 100-mesh Tyler-type screen was used to separate the high fiber-content fraction (which is caught in the screen) from the high protein-content fraction (which passes through). The fiber-rich fraction (FRF) had 295.6 g/kg crude fiber content and 564.6 g/kg total dietary fiber (TDF) content, of which 534.5 g/kg was insoluble dietary fiber (IDF) and 30.1 g/kg was soluble dietary fiber (SDF). The protein-rich fraction (PRF) contained 446.2 g/kg crude protein, consisting mainly of globulins (64.86%) and glutelins (20.21%). Its in vitro digestibility was 77.53%. The PRF amino acid profile showed high levels of essential sulfur amino acids and non-essential amino acids, and deficient levels of tryptophan and lysine.

Isolation of Velvet Bean (Mucuna pruriens) Starch: Physicochemical and Functional Properties

The velvet bean (Mucuna pruriens) is an excellent potential starch source as it contains approximately 52 % of this carbohydrate. The physicochemical and functional properties of velvet bean starch were evaluated and compared to those of other starches. The chemical composition was: moisture 10.78 %; solid matter: protein 0.71 %; fiber 0.54 %; ash 0.28 %; fat 0.40 %; starch 98.1 %; and phosphorus 0.015 %. Amylose content was higher (39.21 %) than in tuber and cereal starches but similar to other legume starches. Average granule size was 23.6 μm, granules having an oval shape. Paste properties were: gelatinization temperature, 74.82 °C; gelatinization temperature range, 70—80 °C; and alkali number, 3.22. Gels produced with velvet bean starch were firmer than those produced with corn starch, and had a higher degree of retrogradation, even at high concentrations. At 90 °C, solubility was 16.2 % and swelling power was 16.17 g of water/g of starch. Given these properties, velvet bean starch has potential applications in food products requiring high temperature processing, such as jams, jellies and canned products.

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.)

Due to possible denaturation, the protein extraction method has a major impact on its functional properties in food. Dry milling and fractionation produce less protein modification and require no effluents. The physicochemical and functional properties were evaluated for Salvia hispanica L. seed protein-rich fraction (SPRF) produced by dry fractionation. This contained (g/kg) 446.2 of protein and 345.2 of nitrogen-free extract. The maximum nitrogen solubility was 60% at alkaline pH and the minimum was 11.7% at pH 4. The emulsifying activity ranged from 50 to 56% and was independent of pH. Emulsion stability was highest (92%) at pH 8 and 10. SPRF was not a good foaming agent, with a maximum of 29% and no dependence on pH. However, foam stability was good (80%). Diluted solutions (30 and 40 g/L) exhibited high apparent viscosity (10,000 cP) with typical non-Newtonian fluid behavior. The SPRF is a potential food ingredient, particularly in foods requiring emulsion or foam stability.

Effect of Enzymatic Hydrolysis on Solubility, Hydrophobicity, and In Vivo Digestibility in Cowpea (Vigna unguiculata)

Vigna unguiculata protein concentrate was enzymatically hydrolyzed with Alcalase® and Flavourzyme® and the resulting hydrolysates, with the highest respective degrees of hydrolysis, functional, and nutritional properties, were evaluated. Hydrolysis was conducted for 5, 10, 15, and 60 min. Degree of hydrolysis values increased from 10.56 and 3.26%, respectively, at 5 min to 23.61 and 7.27%, respectively, at 60 min. The Flavourzyme® hydrolysate exhibited higher solubility and surface hydrophobicity than the Alcalase® hydrolysate. A large number of low molecular weight bands in the Alcalase® hydrolysate suggested that hydrolysis was extensive (DH = 23.6%). Both hydrolysates exhibited digestibility and intestinal absorption levels comparable to a casein control.

PÉPTIDOS ANTIHIPERTENSIVOS, UNA ALTERNATIVA DE TRATAMIENTO DE ORIGEN NATURAL: UNA REVISIÓN ANTIHYPERTENSIVE PEPTIDES, AN ALTERNATIVE FOR TREATMENT OF NATURAL ORIGIN: A REVIEW

Abstract Cardiovascular diseases are the main cause of death in the world and Mexico is not exception, since a great number of people suffer of hypertension and the use of synthetic drug for the control of this disease can cause in the organism diverse secondary reactions, such as: cough, taste perturbation, rash in the skin, among others. An alternative for the prevention and/or treatment of high blood pressure is the use of bioactive compounds obtained from natural sources (animal or vegetable) such as the antihypertensive peptides, since these can reduce the arterial pressure in the organism, through of the angiotensin converting enzyme (ACE) inhibition which is the responsible in to alter the blood pressure in the organism. Due to the above-mentioned, already exist in the European market, in Japan and USA products diverse that contain tripeptides such as Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP) and these they have the capacity in reducing the arterial pressure in human. The aim of this review is to diffuse more the use of antihypertensive peptides as an alternative in the treatment of the arterial pressure. Resumen Las enfermedades cardiovasculares son la principal causa de muerte a nivel mundial y México no es la excepción, ya que existe un gran número de personas que padecen de hipertensión arterial y el uso de medicamentos sintéticos para el control de dicha enfermedad pueden causar diversos efectos secundarios en el organismo, tales como: tos, perturbación en el sabor, salpullido en la piel, entre otros. Por lo que, una alternativa para la prevención y/o tratamiento de la hipertensión arterial es el uso de componentes bioactivos obtenidos de fuentes naturales (animal o vegetal) tales como los péptidos antihipertensivos, ya que estos pueden reducir la presión arterial en el organismo, mediante la inhibición de la enzima convertidora de angiotensina (ECA) la cual es la responsable que se altere la presión sanguínea en el organismo. Debido a lo anterior, ya existen en el mercado Europeo, en Japón y EUA diversos productos que contienen tripéptidos tales como Valina-Prolina-Prolina (VPP) y Ileucina-Prolina-Prolina (IPP) y estos tienen la capacidad en reducir la presión arterial en humanos. Por lo que, el objetivo de esta revisión es difundir el uso de los péptidos antihipertensivos como una alternativa en el tratamiento de la presión arterial. Palabras clave: Proteína, péptidos antihipertensivos, hipertensión arterial, alimento funcional, BIBLIOGRAFÍA

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

Phaseolus lunatus protein concentrates and the proteases Alcalase(R) and Pepsin-Pancreatin were used for the production of protein hydrolysates that inhibit angiotensin-I converting enzyme (ACE). Protein concentrate obtained from germinated and ungerminated seeds flour was hydrolyzed with Alcalase(R) at enzyme/substrate ratio (E/S) 1/10 and during 0.5 and 2.0 h, respectively. On the other hand, protein concentrate obtained from ungerminated (E/S: 1/10) and germinated (E/S: 1/50) seeds flour was sequentially hydrolyzed with Pepsin-Pancreatin during 1.0 and 3.0 h, respectively. Peptide fractions with ACE inhibitory activity in a range of 0.9 to 3.8 µg/mL were obtained by G-50 gel filtration chromatography and high- performance liquid chromatography C18 reverse phase chromatography. The observed amino acid composition suggests a substantial contribution of hydrophobic residues to the peptides’ inhibitory potency, which potentially acts via blocking of angiotensin II production. These results show that P. lunatus seed proteins are a potential source of ACE inhibitory peptides when hydrolyzed with Alcalase(R) and Pepsin-Pancreatin.