Chia expeller: A promising source of antioxidant, antihypertensive and antithrombotic peptides produced by enzymatic hydrolysis with Alcalase and Flavourzyme
Abstract
Chia expeller is a promising source of bioactive compounds suitable for the development of nutraceutical ingredients due to its functional, biological, and nutritional properties. In this work, chia expeller was hydrolysed with Alcalase-Flavourzyme sequential system and compared to the individual enzymes. A higher degree of hydrolysis (57.63 ± 6.08%) was obtained after 90 min-Alcalase and 90 min-Flavourzyme (H-A90-F90), with the development of low molecular weight peptides as observed by SDS-PAGE. H-A90-F90 exhibited antiradical activity with ABTS (TE = 4.87 ± 0.13 mmol L-1 mg-1), DPPH (TE = 1.55 ± 0.02 mmol L-1 mg-1), antihypertensive activity (45% ACE-I inhibition), and antithrombotic activity against both intrinsic and extrinsic coagulation pathways. These results represent the first report of antithrombotic peptides from Salvia hispanica, highlighting the relevant use of chia seed by-products to obtain potentially antioxidant, antihypertensive, and anticoagulant peptides by enzymatic hydrolysis with Alcalase and Flavourzyme, enhancing this agro-industrial by-product.
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S. hispanica L. and C. quinoa L. contain significantly more nutrients and bioactive components than other grains and are valuable against physiological disorders like diabetes, hypertension, cardiovascular diseases, and obesity.
“Because they contain significantly more nutrients and bioactive components than other grains, they are excellent and valuable against physiological disorders like diabetes, hypertension, cardiovascular diseases, and obesity [13,15,26].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [15]
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Gastronomic significance of chia
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- Authors
- Ozón, B., Cotabarren, J., Valicenti, T., Graciela Parisi, M., & David Obregón, W.
- Affiliations
- Universidad Nacional de La Plata (AR)
- National University of Luján (AR)
- Corresponding author
- Cotabarren, Juliana
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2022-06
- Volume
- 380
- Pages
- 132185
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W4206483612
- Cited by
- 66
- References
- 38
- Citations by year
- 2026: 13 · 2025: 17 · 2024: 23 · 2023: 9 · 2022: 4
- FWCI
- 4.33
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- Salvia hispanica, bioactive peptides, enzymatic hydrolysis, alcalase, Flavourzyme, antioxidant activity, antihypertensive effect, angiotensin-converting enzyme inhibition, antithrombotic activity, anticoagulant activity, nutraceutical ingredients, agro-industrial by-products
- MeSH terms
- Antihypertensive Agents, Antioxidants, Fibrinolytic Agents, Hydrolysis, Endopeptidases, Peptides, Protein Hydrolysates, Subtilisins
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