Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake
Sacha inchi (SI) oil press-cake (SIPC), a by-product of the sacha inchi oil extraction process, represents a novel protein source with potential bioactive applications in food. In this study, a sacha inchi protein concentrate (SPC) derived from SIPC was subjected to simulated gastrointestinal digest...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| author | Erwin Torres-Sánchez Cristina Martínez-Villaluenga Samuel Paterson Blanca Hernández-Ledesma Luis-Felipe Gutiérrez |
| author_facet | Erwin Torres-Sánchez Cristina Martínez-Villaluenga Samuel Paterson Blanca Hernández-Ledesma Luis-Felipe Gutiérrez |
| author_sort | Erwin Torres-Sánchez |
| collection | DOAJ |
| description | Sacha inchi (SI) oil press-cake (SIPC), a by-product of the sacha inchi oil extraction process, represents a novel protein source with potential bioactive applications in food. In this study, a sacha inchi protein concentrate (SPC) derived from SIPC was subjected to simulated gastrointestinal digestion (SGID) using the INFOGEST 2.0 protocol. The resulting digests were fractionated by ultrafiltration (<3, 3–10, and >10 kDa), and the bioactive properties of the peptide fractions were evaluated. In vitro α-amylase inhibition was assessed, along with immunomodulatory markers (NO, IL-6, and TNF-α), in an ex vivo RAW 264.7 cell model. Both gastric and intestinal digests exhibited significant α-amylase inhibition (20–45%), with the <3 kDa intestinal fraction showing the highest inhibition (45% at 20 mg/mL). Both gastric and intestinal <3 kDa fractions reduced NO production in RAW 264.7 macrophages subjected to a lipopolysaccharide challenge. HPLC-MS/MS analysis facilitated de novo sequencing of the peptide fractions, identifying 416 peptides resistant to SGID through the find-pep-seq script, which were further assessed in silico for toxicity, allergenicity, and bioavailability, revealing no significant risks and potential drug-likeness development. Molecular docking simulations of three peptides (RHWLPR, RATVSLPR, and QLSNLEQSLSDAEQR) with α-amylase and four peptides (PSPSLVWR, RHWLPR, YNLPMLR, and SDTLFFAR) with the TLR4/MD-2 complex suggesting potential roles in α-amylase inhibition and anti-inflammatory activity, respectively. The findings suggest that SI protein concentrates could be used in functional foods to prevent starch breakdown through α-amylase-inhibiting peptides released during digestion, reduce blood glucose, and mitigate inflammation and oxidative tissue damage. |
| format | Article |
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| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e10579ebedd94bbba47f94a4cc53066d2025-08-20T03:08:53ZengMDPI AGFoods2304-81582025-03-01147123110.3390/foods14071231Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-CakeErwin Torres-Sánchez0Cristina Martínez-Villaluenga1Samuel Paterson2Blanca Hernández-Ledesma3Luis-Felipe Gutiérrez4Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá 111321, ColombiaInstituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL-UAM-CSIC), 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL-UAM-CSIC), 28049 Madrid, SpainInstituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá 111321, ColombiaSacha inchi (SI) oil press-cake (SIPC), a by-product of the sacha inchi oil extraction process, represents a novel protein source with potential bioactive applications in food. In this study, a sacha inchi protein concentrate (SPC) derived from SIPC was subjected to simulated gastrointestinal digestion (SGID) using the INFOGEST 2.0 protocol. The resulting digests were fractionated by ultrafiltration (<3, 3–10, and >10 kDa), and the bioactive properties of the peptide fractions were evaluated. In vitro α-amylase inhibition was assessed, along with immunomodulatory markers (NO, IL-6, and TNF-α), in an ex vivo RAW 264.7 cell model. Both gastric and intestinal digests exhibited significant α-amylase inhibition (20–45%), with the <3 kDa intestinal fraction showing the highest inhibition (45% at 20 mg/mL). Both gastric and intestinal <3 kDa fractions reduced NO production in RAW 264.7 macrophages subjected to a lipopolysaccharide challenge. HPLC-MS/MS analysis facilitated de novo sequencing of the peptide fractions, identifying 416 peptides resistant to SGID through the find-pep-seq script, which were further assessed in silico for toxicity, allergenicity, and bioavailability, revealing no significant risks and potential drug-likeness development. Molecular docking simulations of three peptides (RHWLPR, RATVSLPR, and QLSNLEQSLSDAEQR) with α-amylase and four peptides (PSPSLVWR, RHWLPR, YNLPMLR, and SDTLFFAR) with the TLR4/MD-2 complex suggesting potential roles in α-amylase inhibition and anti-inflammatory activity, respectively. The findings suggest that SI protein concentrates could be used in functional foods to prevent starch breakdown through α-amylase-inhibiting peptides released during digestion, reduce blood glucose, and mitigate inflammation and oxidative tissue damage.https://www.mdpi.com/2304-8158/14/7/1231bioactive peptidesbioavailabilitybioinformaticsmolecular docking<i>Plukenetia volubilis</i> |
| spellingShingle | Erwin Torres-Sánchez Cristina Martínez-Villaluenga Samuel Paterson Blanca Hernández-Ledesma Luis-Felipe Gutiérrez Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake Foods bioactive peptides bioavailability bioinformatics molecular docking <i>Plukenetia volubilis</i> |
| title | Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake |
| title_full | Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake |
| title_fullStr | Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake |
| title_full_unstemmed | Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake |
| title_short | Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake |
| title_sort | antidiabetic and immunomodulatory properties of peptide fractions from sacha inchi oil press cake |
| topic | bioactive peptides bioavailability bioinformatics molecular docking <i>Plukenetia volubilis</i> |
| url | https://www.mdpi.com/2304-8158/14/7/1231 |
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