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.
Keywords: Sacha inchi, Gastric digestion, Duodenal digestion, Globulins and albumins.

Author Biography

Wilman Carrillo, Universidad Técnica de Ambato
Facultad de Ciencia e Ingeería en Aliementos

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How to Cite
Carrillo, W., Q. M, V. R, and C. C. “DIGESTIBILITY AND ANTI-INFLAMMATORY ACTIVITY IN VITRO OF SACHA INCHI (PLUKENETIA VOLUBILIS L.) PROTEINS”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 9, no. 3, May 2016, pp. 303-6, https://innovareacademics.in/journals/index.php/ajpcr/article/view/11370.
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