Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours

Maria Gabriela Vernaza, Vermont P. Dia, Elvira Gonzalez De Mejia, Yoon Kil Chang

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of germination in combination with Alcalase hydrolysis of Brazilian soybean cultivar BRS 133 on the production of soybean flours with bioactive peptides as modulators of oxidative stress and markers of inflammation was monitored. The electrophoretic profile showed a weak protein breakdown during germination. However, a strong breakdown of the proteins can be observed after the first hour of hydrolysis with Alcalase. MALDI-TOF-MS analysis of the protein extracts showed differences in the intensity and profile of peptide mass fingerprint due to germination and hydrolysis. Germinated flour showed higher soluble protein concentration and antioxidant capacity. All soybean protein extracts and protein hydrolysates produced (G0, G18 and G72) showed a significant (p < 0.05) inhibition on inflammatory markers such as nitric oxide (20.5-69.3%), iNOS (22.8-93.6%), PGE2 (64.0-88.3%), COX-2 (36.2-76.7%), and TNF-α (93.9-99.5%) in LPS-induced RAW 264.7 macrophages. However, protein extracts of flours with 18 h of germination were more potent in inhibiting pro-inflammatory responses when compared to 72 h. It can be concluded that a combination of 72 h of soybean BRS 133 germination and 1 h Alcalase hydrolysis resulted in the formation of bioactive compounds with more potent antioxidant activity, and improvement in the reduction of some of the markers of inflammation.

Original languageEnglish (US)
Pages (from-to)2217-2225
Number of pages9
JournalFood chemistry
Volume134
Issue number4
DOIs
StatePublished - Oct 15 2012

Keywords

  • Germination
  • Hydrolysis
  • Soy peptides
  • Soybean

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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