Torres-Sánchez Erwin, Martínez-Villaluenga Cristina, Paterson Samuel, Hernández-Ledesma Blanca, Gutiérrez Luis-Felipe
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá 111321, Colombia.
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain.
Foods. 2025 Mar 31;14(7):1231. doi: 10.3390/foods14071231.
Sacha inchi (SI) oil press-cake (SIPC), a by-product of the sacha inchi oil extraction process, represents a novel protein source with potential bioactive applications in food. In this study, a sacha inchi protein concentrate (SPC) derived from SIPC was subjected to simulated gastrointestinal digestion (SGID) using the INFOGEST 2.0 protocol. The resulting digests were fractionated by ultrafiltration (<3, 3-10, and >10 kDa), and the bioactive properties of the peptide fractions were evaluated. In vitro α-amylase inhibition was assessed, along with immunomodulatory markers (NO, IL-6, and TNF-α), in an ex vivo RAW 264.7 cell model. Both gastric and intestinal digests exhibited significant α-amylase inhibition (20-45%), with the <3 kDa intestinal fraction showing the highest inhibition (45% at 20 mg/mL). Both gastric and intestinal <3 kDa fractions reduced NO production in RAW 264.7 macrophages subjected to a lipopolysaccharide challenge. HPLC-MS/MS analysis facilitated de novo sequencing of the peptide fractions, identifying 416 peptides resistant to SGID through the find-pep-seq script, which were further assessed in silico for toxicity, allergenicity, and bioavailability, revealing no significant risks and potential drug-likeness development. Molecular docking simulations of three peptides (RHWLPR, RATVSLPR, and QLSNLEQSLSDAEQR) with α-amylase and four peptides (PSPSLVWR, RHWLPR, YNLPMLR, and SDTLFFAR) with the TLR4/MD-2 complex suggesting potential roles in α-amylase inhibition and anti-inflammatory activity, respectively. The findings suggest that SI protein concentrates could be used in functional foods to prevent starch breakdown through α-amylase-inhibiting peptides released during digestion, reduce blood glucose, and mitigate inflammation and oxidative tissue damage.
美藤果（SI）榨油饼（SIPC）是美藤果油提取过程中的一种副产品，是一种新型蛋白质来源，在食品领域具有潜在的生物活性应用价值。在本研究中，采用INFOGEST 2.0方案对源自SIPC的美藤果浓缩蛋白（SPC）进行模拟胃肠道消化（SGID）。将所得消化物通过超滤（<3 kDa、3 - 10 kDa和>10 kDa）进行分级分离，并评估肽级分的生物活性特性。在体外RAW 264.7细胞模型中评估了α - 淀粉酶抑制作用以及免疫调节标志物（NO、IL - 6和TNF - α）。胃消化物和肠消化物均表现出显著的α - 淀粉酶抑制作用（20% - 45%），其中<3 kDa的肠级分抑制作用最强（20 mg/mL时为45%）。胃和肠的<3 kDa级分均降低了经脂多糖刺激的RAW 264.7巨噬细胞中NO的产生。HPLC - MS/MS分析有助于对肽级分进行从头测序，通过find - pep - seq脚本鉴定出416种对SGID有抗性的肽，进一步对其进行了毒性、致敏性和生物利用度的计算机模拟评估，结果显示无显著风险且具有潜在的类药物开发前景。三种肽（RHWLPR、RATVSLPR和QLSNLEQSLSDAEQR）与α - 淀粉酶以及四种肽（PSPSLVWR、RHWLPR、YNLPMLR和SDTLFFAR）与TLR4/MD - 2复合物的分子对接模拟分别表明它们在α - 淀粉酶抑制和抗炎活性中可能发挥的作用。研究结果表明，美藤果浓缩蛋白可用于功能性食品中，通过消化过程中释放的α - 淀粉酶抑制肽来防止淀粉分解，降低血糖，并减轻炎症和氧化组织损伤。
