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Digestibility and anti-inflammatory activity in vitro of sacha inchi (Plukenetia volubilis L.) proteins

Abstract:

Objective: The aim of this study was to evaluate the digestibility and anti-inflammatory activity in vitro of sacha inchi protein isolate. Methods: Proteins were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Gastric digestibility was evaluated with pepsin at different pHs and at different relation enzyme/substrate. Anti-inflammatory activity in vitro of sacha inchi protein isolate was evaluated using denatured protein method with egg albumin. Results: A yield of 20.88% of protein isolate of defatted sacha inchi flour at pH 4.0 with a 93.1% of protein was obtained. 11S globulins were resistant to gastric and duodenal digestion. Sacha inchi protein isolate at pH 4.0 (1000 μg/ml) presents 78.13% of anti-inflammatory activity in vitro. Conclusions: Sacha inchi seed is a good source of proteins. 11S globulins are resistant to pepsin and pancreatin hydrolysis. Sacha inchi protein isolate has high anti-inflammatory activity in vitro.