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Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin‐Converting Enzyme by Interacting with its Catalytic Site

San Pablo‐Osorio, Brenda, Mojica, Luis, Urías‐Silvas, Judith Esmeralda
Journal of food science 2019 v.84 no.5 pp. 1170-1179
Salvia hispanica, active sites, chymotrypsin, energy, enzyme inhibition, fats and oils industry, hydrolysates, hydrolysis, hypertension, industrial byproducts, ingredients, inhibitory concentration 50, pepsin, peptides, peptidyl-dipeptidase A, protein hydrolysates, protein isolates, seed oils, subtilisin, trypsin, wastes
High blood pressure can lead to cardiovascular diseases. The objective of this work was to obtain protein hydrolysates with antihypertensive potential from chia oil industry meal byproduct. Chia seed protein isolates (CPIs) were obtained from chia seed meal byproduct. CPI was hydrolyzed using different proteases (alcalase, pepsin, trypsin, and α‐chymotrypsin) and their biological potential was evaluated using in vitro and in silico approaches. Chia seed pepsin protein hydrolysate showed the highest angiotensin‐converting enzyme inhibition potential IC₅₀ of 0.128 mg/mL (P < 0.05) compared to the rest of hydrolysates. Peptide sequence LIVSPLAGRL presented the lowest predicted binding energy and highest inhibition potential (–9.5 kcal/mol) compared to other sequenced peptides and positive controls (captopril and lisinopril). Chia peptides showed potential to block angiotensin‐converting enzyme by interacting with its catalytic site. Chia seed oil industry meal byproduct could be used as an inexpensive source of protein and bioactive peptides with antihypertensive potential. PRACTICAL APPLICATION: This research shows an upcycling alternative for chia oil industry byproduct. Chia meal is a rich source of protein and can be used to generate bioactive peptides with antihypertensive potential. Chia protein isolate was obtained from chia meal and hydrolyzed using different enzymes, pepsin showed the highest antihypertensive potential. Chia meal waste could be a low‐cost source of protein and protein hydrolysates that could be used as a food ingredient with antihypertensive potential.