Plant Foods for Human Nutrition

, Volume 73, Issue 2, pp 101–107 | Cite as

Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis

  • Michele Silveira Coelho
  • Rosana Aparecida Manólio Soares-Freitas
  • José Alfredo Gomes Arêas
  • Eliezer Avila Gandra
  • Myriam de las Mercedes Salas-Mellado
Original Paper

Abstract

In previous studies, it has not been reported that protein isolated from chia interferes favorably with antibacterial activity, and reduces cholesterol synthesis. The objective of this study was to determine whether commonly used commercial microbial proteases can be utilized to generate chia protein-based antibacterial and hypocholesterolemic hydrolysates/peptides, considering the effects of protein extraction method. Alcalase, Flavourzyme and sequential Alcalase-Flavourzyme were used to produce hydrolysates from chia protein (CF), protein-rich fraction (PRF) and chia protein concentrates (CPC1 and CPC2). These hydrolysates were evaluated for their antimicrobial activity against Gram-positive (G+) and Gram-negative (G) microorganisms. The protein hydrolysates were purified by ultrafiltration through a membrane with 3 kDa nominal molecular weight, for evaluation of hypocholesterolemic activity. An inhibition zone was observed when the hydrolysate was tested against S. aureus, and minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values were obtained. Peptides from chia protein with molecular mass lower than 3 kDa reduced up to 80.7% of 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-CoA reductase) enzymatic reaction velocity. It was also observed that, independent of the method used to obtain chia proteins, the fractions showed relevant bioactivity. Moreover, the intensity of the bioactivity varied with the method for obtaining the protein and with the enzyme used in the hydrolysis process. This is the first report to demonstrate that chia peptides are able to inhibit cholesterol homeostasis.

Keywords

Antibacterial By-product Hypocholesterolemic Bioactive peptides Salvia hispanica

Abbreviations

A

Alcalase

ANOVA

Analysis of variance

BHA

Brain heart infusion agar

BHI

Brain heart infusion

CF

Partially defatted chia flour

CPC1

Chia protein concentrate 1

CPC2

Chia protein concentrate 2

DH

Degree of hydrolysis

F

Flavourzyme

G+

Gram-positive

G

Gram-negative

HMG-CoA reductase

3-hydroxy-3-methylglutaryl coenzyme A reductase

MBC

Minimal bactericidal concentration

MIC

Minimal inhibitory concentration

MW

Molecular weight

NMWL

Nominal molecular weight limit

PRF

Protein-rich fraction

S

Sequential Alcalase-Flavourzyme

VLDL

Very low density lipoprotein.

Notes

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Supplementary material

11130_2018_668_MOESM1_ESM.pdf (356 kb)
ESM 1 (PDF 356 kb)
11130_2018_668_MOESM2_ESM.pdf (123 kb)
ESM 2 (PDF 123 kb)
11130_2018_668_MOESM3_ESM.pdf (238 kb)
ESM 3 (PDF 237 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Michele Silveira Coelho
    • 1
  • Rosana Aparecida Manólio Soares-Freitas
    • 2
  • José Alfredo Gomes Arêas
    • 2
  • Eliezer Avila Gandra
    • 3
  • Myriam de las Mercedes Salas-Mellado
    • 1
  1. 1.Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio GrandeRio GrandeBrazil
  2. 2.Faculty of Public HealthUniversity of São PauloSão PauloBrazil
  3. 3.Center of Chemical, Pharmaceutical and Food SciencesFederal University of PelotasPelotasBrazil

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