SciELO - Scientific Electronic Library Online

 
vol.35 número4Costes de los servicios sanitarios asociados a los hábitos de consumo de frutas y verdurasEl consumo de hidratos de carbono y lípidos incluidos en una matriz alimentaria previo a una sesión de entrenamiento modifica la masa grasa en adultos sanos físicamente activos: un ensayo clínico controlado y aleatorizado índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

SOSA CRESPO, Irving et al. Inhibitory effect of peptide fractions derivatives from chia (Salvia hispanica) hydrolysis against α-amylase and α-glucosidase enzymes. Nutr. Hosp. [online]. 2018, vol.35, n.4, pp.928-935.  Epub 18-Nov-2019. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.1713.

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 against α-amylase and -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 the α-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.

Palabras clave : Biopeptides; Amino acid; Hydrolysis; Enzymes; Salvia hispánica; Diabetes.

        · resumen en Español     · texto en Español     · Español ( pdf )