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In vitro and in silico evaluation of antioxidant capacity of protein hydrolysates from chia seed by-product from the oil industry - RIIIT
In vitro and in silico evaluation of antioxidant capacity of protein hydrolysates from chia seed by-product from the oil industry
Agro-industrial waste from the oil industry derived from chia has high protein content and could be hydrolyzed to obtain bioactive peptides with antioxidant capacity. This study aimed to obtain protein hydrolysates from chia seed by-product and characterize their functionality in vitro and in silico. The antioxidant capacity of the chia protein hydrolysate (CPH) by donating hydrogen atoms and electrons was measured by DPPH and ABTS+ radical scavenging method. The ferric reducing antioxidant power was measured by FRAP. Finally, molecular docking of peptides derived from CPH was performed with a component of NADPH oxidase complex (producer of reactive oxygen species in the body). The antioxidant capacity of CPH (5 mg/mL) determined by DPPH radical scavenging was 35.60 ± 4.14% and by ABTS radical scavenging was 30.02 ± 2.17%. The reducing antioxidant power measured by FRAP was equivalent to 0.05 mM Trolox Equivalents/mg CPH. According to in silico analysis, the peptides present in the CPH interacted with amino acids of p47phox (protein of NADPH oxidase) with the lowest binding energy of -7.4 kcal/mol. The CPH showed antioxidant capacity as hydrogen and electrons donors. Furthermore, the peptides present in CPH exhibited the potential to inhibit NADPH oxidase complex activity by interacting with its p47phox component. In this way, CPH has the potential to protect against oxidative damage in macromolecules and accelerated cellular death.
Keywords: Antioxidant capacity, chia by-product, hydrolysates, peptides.
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