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Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis

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Abstract

In previous studies, it has not been reported that protein isolated from chia interferes favorably with antibacterial activity, and reduces cholesterol synthesis. The objective of this study was to determine whether commonly used commercial microbial proteases can be utilized to generate chia protein-based antibacterial and hypocholesterolemic hydrolysates/peptides, considering the effects of protein extraction method. Alcalase, Flavourzyme and sequential Alcalase-Flavourzyme were used to produce hydrolysates from chia protein (CF), protein-rich fraction (PRF) and chia protein concentrates (CPC1 and CPC2). These hydrolysates were evaluated for their antimicrobial activity against Gram-positive (G+) and Gram-negative (G−) microorganisms. The protein hydrolysates were purified by ultrafiltration through a membrane with 3 kDa nominal molecular weight, for evaluation of hypocholesterolemic activity. An inhibition zone was observed when the hydrolysate was tested against S. aureus, and minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values were obtained. Peptides from chia protein with molecular mass lower than 3 kDa reduced up to 80.7% of 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-CoA reductase) enzymatic reaction velocity. It was also observed that, independent of the method used to obtain chia proteins, the fractions showed relevant bioactivity. Moreover, the intensity of the bioactivity varied with the method for obtaining the protein and with the enzyme used in the hydrolysis process. This is the first report to demonstrate that chia peptides are able to inhibit cholesterol homeostasis.

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Abbreviations

A:

Alcalase

ANOVA:

Analysis of variance

BHA:

Brain heart infusion agar

BHI:

Brain heart infusion

CF:

Partially defatted chia flour

CPC1:

Chia protein concentrate 1

CPC2:

Chia protein concentrate 2

DH:

Degree of hydrolysis

F:

Flavourzyme

G+ :

Gram-positive

G:

Gram-negative

HMG-CoA reductase:

3-hydroxy-3-methylglutaryl coenzyme A reductase

MBC:

Minimal bactericidal concentration

MIC:

Minimal inhibitory concentration

MW:

Molecular weight

NMWL:

Nominal molecular weight limit

PRF:

Protein-rich fraction

S:

Sequential Alcalase-Flavourzyme

VLDL:

Very low density lipoprotein.

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Authors and Affiliations

  1. Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av. Italy 8 km, Carreiros, Rio Grande, RS, 96203-900, Brazil

    Michele Silveira Coelho & Myriam de las Mercedes Salas-Mellado

  2. Faculty of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil

    Rosana Aparecida Manólio Soares-Freitas & José Alfredo Gomes Arêas

  3. Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus do Capão do Leão, Pelotas, RS, 96010-900, Brazil

    Eliezer Avila Gandra

Authors
  1. Michele Silveira Coelho
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  2. Rosana Aparecida Manólio Soares-Freitas
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  3. José Alfredo Gomes Arêas
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  4. Eliezer Avila Gandra
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  5. Myriam de las Mercedes Salas-Mellado
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Correspondence to Michele Silveira Coelho.

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Coelho, M.S., Soares-Freitas, R.A.M., Arêas, J.A.G. et al. Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis. Plant Foods Hum Nutr 73, 101–107 (2018). https://doi.org/10.1007/s11130-018-0668-z

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