TY - JOUR
T1 - Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains
AU - del Rosario Moguel Concha, Deyanira
AU - Martínez, José Eduardo Borges
AU - Velázquez, Tzayhrí Guadalupe Gallardo
AU - Martínez, Cristian Jiménez
AU - Ruiz, Jorge Carlos Ruiz
N1 - Publisher Copyright:
© 2022
PY - 2022/3/30
Y1 - 2022/3/30
N2 - During germination processes take place that modify the major components of the grain, such is the case of proteins that are hydrolyzed to generate peptides that can lead to the generation of bioactivity. The objective of the present work was to germinate grains of Pisum sativum to evaluate the effect on the soluble protein content and the anti-inflammatory activity. The grains were subjected to 10 days of germination at 24 °C and relative humidity of 75%. Sprouts were lyophilized, milled, and phenolic compounds were extracted to avoid interferences. Soluble protein content varied significantly during the 10 days of germination. In vitro assays indicate that sprouts protein inhibits thermal denaturation of proteins, protease activity, and stabilize cell membranes. The IC50 values indicate that after germination the bioactivity increased between 1.4 and 3.5 times, with respect to the ungerminated grains. Results indicated that Pisum sativum sprouts may constitute promising health-promoting foods.
AB - During germination processes take place that modify the major components of the grain, such is the case of proteins that are hydrolyzed to generate peptides that can lead to the generation of bioactivity. The objective of the present work was to germinate grains of Pisum sativum to evaluate the effect on the soluble protein content and the anti-inflammatory activity. The grains were subjected to 10 days of germination at 24 °C and relative humidity of 75%. Sprouts were lyophilized, milled, and phenolic compounds were extracted to avoid interferences. Soluble protein content varied significantly during the 10 days of germination. In vitro assays indicate that sprouts protein inhibits thermal denaturation of proteins, protease activity, and stabilize cell membranes. The IC50 values indicate that after germination the bioactivity increased between 1.4 and 3.5 times, with respect to the ungerminated grains. Results indicated that Pisum sativum sprouts may constitute promising health-promoting foods.
KW - Anti-inflammatory
KW - Germination
KW - In vitro assays
KW - Legumes
KW - Protein
UR - http://www.scopus.com/inward/record.url?scp=85123828443&partnerID=8YFLogxK
U2 - 10.1016/j.fochx.2022.100219
DO - 10.1016/j.fochx.2022.100219
M3 - Artículo
C2 - 35499010
AN - SCOPUS:85123828443
SN - 2590-1575
VL - 13
JO - Food Chemistry: X
JF - Food Chemistry: X
M1 - 100219
ER -