Determinación de la actividad antioxidante y antiinflamatoria de aislados proteicos de harina de chocho (Lupinus mutabilis Sweet) y su digestibilidad gastrointestinal in vitro

Abstract

Lupine is a legume, belonging to the family leguminosae (Fabaceae) of the lupinus genus, is a rich source of protein, it contains essential amino acids and unsaturated fats. The interest to study the functional properties of the cunt has increased due to the nutritional quality that it presents in relation to other legumes. In this study, gastrointestinal digestibility, antioxidant and anti-inflammatory activity of lupine protein isolates were evaluated. The protein isolates were obtained by isoelectric precipitation at different pH, presenting in their protein profile bands with molecular weights between 6.5 and 30 kDa. The highest yield (31.4 percent) and the highest protein content (96.9 percent) presented the isolate at pH 5. During the determination of the digestibility, the proteins were hydrolysed in their entirety with pepsin (2000 U for ecach mg) and pancreatin (100 U for each mg), since no polypeptides were observed in duodenal digestion. The antioxidant activity was evaluated by detecting lipid peroxidation, obtaining the best treatment at pH 5 with a concentration of 1000 μg for each ml (41.3 percent) and the anti-inflammatory activity was determined using the protein denaturation method, achieving better treatment the protein concentration of 1000 μg for each ml (18.2 percent). The lupine protein presented antioxidant and anti-inflammatory activity that could serve as a functional element providing added value to Ecuadorian foods.