Anti-inflammatory activity of Chia protein hydrolysates on primary human monocytes

  • M. C. Millán-Linares Plant Protein Group. Instituto de la Grasa (IG-CSIC). Sevilla. España
  • M. M. Yust Plant Protein Group. Instituto de la Grasa (IG-CSIC). Sevilla. España
  • S. Montserrat-de la Paz Laboratory of Cellular and Molecular Nutrition. Instituto de la Grasa (IG – CSIC). Sevilla. España
  • R. González-Luna Autonomous University of Nuevo León. Faculty of Biological Sciences. Nuevo León. México
  • F. Millán Plant Protein Group. Instituto de la Grasa (IG-CSIC). Sevilla. España
  • J. Pedroche Plant Protein Group. Instituto de la Grasa (IG-CSIC). Sevilla. España

Resumen

Bakcground & Aims Chia (Salvia hispanica L.) has recently garnered interest in the scientific community and food industry owing to its high protein content and potential bioactive compounds. Chia protein hydrolysates (CPH) could prove an effective functional ingredient in a wide range of foods. The present study aimed to test whether peptides released from the enzymatic hydrolysis of chia protein may modulate the inflammatory responses on primary human monocytes.

Publicado
abr 17, 2018
Cómo citar este artículo
MILLÁN-LINARES, M. C. et al. Anti-inflammatory activity of Chia protein hydrolysates on primary human monocytes. Investigación, Ciencia y Universidad, [S.l.], v. 2, n. 2, abr. 2018. ISSN 2525-1783. Disponible en: <http://repositorio.umaza.edu.ar/ojs/index.php/icu/article/view/44>. Fecha de acceso: 05 jun. 2020