Alcalase-Based Chickpea (<i>Cicer arietinum</i> L.) Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats

• الحاوية / القاعدة: Foods
• المؤلفون الرئيسيون: Oscar Gerardo Figueroa-Salcido, Jesús Gilberto Arámburo-Gálvez, José Antonio Mora-Melgem, Diana Laura Camacho-Cervantes, Martina Hilda Gracia-Valenzuela, Edith Oliva Cuevas-Rodríguez, Noé Ontiveros
• التنسيق: مقال
• اللغة: الإنجليزية
• منشور في: MDPI AG 2024-04-01
• الموضوعات: ACE-I; chickpea; hypertension; hydrolysate; bioactive peptides; antihypertensive peptides
• الوصول للمادة أونلاين: https://www.mdpi.com/2304-8158/13/8/1216

Studies on antihypertensive chickpea protein hydrolysates have rarely performed in vivo evaluations, limiting the entry of such hydrolysates into functional food development and clinical trials. Thus, our aim was to optimize the hydrolysis conditions to produce an alcalase-based chickpea hydrolysate with a hypotensive effect in vivo at convenient oral doses. The hydrolysis reaction time, temperature, and alcalase/substrate concentration were optimized using a response surface analysis (RSA). ACE-I inhibition was the response variable. The optimized hydrolysis conditions were time = 0.5 h, temperature = 40 °C, and E/S concentration = 0.254 (U/g). The IC₅₀ of the optimized hydrolysate (OCPH) was 0.358 mg/mL. Five hydrolysates from the RSA worksheet (one of them obtained after 5 min of hydrolysis (CPH15)) had an ACE-I inhibitory potential similar to that of OCPH (<i>p</i> > 0.05). At 50 mg/kg doses, OCPH and CPH15 promoted a clinically relevant hypotensive effect in spontaneously hypertensive rats, up to −47.35 mmHg and −28.95 mmHg, respectively (<i>p</i> < 0.05 vs. negative control). Furthermore, the hypotensive effect was sustained for at least 7 h post-supplementation. Overall, OCPH and CPH15 are promising ingredients for functional food development and as test materials for clinical trials.