Abstract
Background: Nowadays, there has been an increase in the number of studies focused on the search for bioactive
 compounds produced by hydrolytic reactions from natural sources, such as the Quinoa grain, which represents an
 interesting agro-alimentary source that can have a beneficial influence on health, specifically antihypertensive potential. For
 this reason, the aim of the present study was to evaluate the antihypertensive activity of the protein hydrolysates obtained of
 Quinoa, which results important at the time to consider the incorporation of such peptides in the design of functional foods.
 Materials and Methods: Quinoa (Chenopodium quinoa Willd.) seeds were ground and the obtained flour was degreased
 and the protein isolate was obtained by isoelectric precipitation. The protein isolate was enzymatically hydrolyzed with
 Alcalase® and Flavourzyme® and the antihypertensive effect of peptides against angiotensin converting enzyme was
 evaluate using a mixture of 50 μL of sample, 50 μL of ACE working solution, 200 μL of substrate working solution and the
 fluorescence was determined with a microplate fluorometer following these characteristics: λ (excitation) = 355-375 nm; λ
 (emission) = 400-430 nm.
 Results: Peptides obtained using Alcalase® (protein content= 72.13%; DH= 31.22%) showed the highest inhibitory
 activity against the angiotensin converting enzyme (ACE), close to 88%.
 Conclusion: The Quinoa protein hydrolysates can be considered as a new agri-food source to be incorporated in the
 elaboration of functional foods with antihypertensive potential.
Published Version
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