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Estudio de la Digestibilidad gastrointestinal, citotoxicidad y Actividad antiinflamatoria de proteínas estraídas de la torta de sacha inchi (Plukenetia volubilis L.)

Abstract:

Sacha inchi (Plukenetia volubilis L.) defatted seed flour nutritional characteristics. The flour was obtained using cold pressing after extraction of the oil seeds. The high protein content of this flour (58%) is the reason for this study. This study identified the gastrointestinal digestibility, anti-inflammatory activity and cytotoxicity of this protein. Sacha inchi flour will be used in the near future to feed human beings and animals. In this study, protein isolate was obtained from Sacha inchi using different pHs of precipitation with water and salt. Protein was quantified using the Biuret and BCA methods. Protein was analyzed by applying electrophoretic techniques. The gastrointestinal digestibility and anti-inflammatory activity was evaluated using an in vitro cytotoxicity zebrafish model (Danio rerio). Protein isolates of this product are soluble in water and NaCl with high yields. The protein proximate analysis determined 57.6 % of protein content on the defatted seed flour from Sacha Inchi. Using the Biuret method, the protein content of the protein isolate at pH 4.0 was 75.31 % whereas using the BCA method, the protein content was 93.1 %.Protein isolate was characterized using the SDS-PAGE electrophoresis technique. Polypeptides were observed between 14-70 kDa of molecular weight corresponding to albumins and globulins fractions. These fractions were identified in the precipitated protein in the presence of water and salt. The gastrointestinal digestibility of Sacha inchi proteins determined the presence of globulins 11S. Globulins 7S and albumins 2S were susceptible of gastric hydrolysis. Finally, the in vitro anti-inflammatory activity of Sacha inchi proteins resulted in a high percentage of inhibition at concentration of 1000 µg/mL (78.13 %) without presenting any toxicity.