Artículo
Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells
Autor/es | Cruz-Chamorro, Ivan
Álvarez-Sánchez, Nuria Santos-Sánchez, Guillermo Lardone, Patricia Judith Bejarano, Ignacio Guerrero, Juan Miguel Carrillo Vico, Antonio |
Departamento | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología |
Fecha de publicación | 2020-06-04 |
Fecha de depósito | 2021-08-31 |
Publicado en |
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Premios | Premio Mensual Publicación Científica Destacada de la US. Facultad de Medicina |
Resumen | Peptides from several plant food proteins not only maintain the nutritional values of the
original protein and decrease the environmental impact of animal agriculture, but also exert biological
activities with significant ... Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation. |
Identificador del proyecto | AGL2012-40247-C02-01
AGL2012-40247-C02-02 PC-0111-2016-0111 CTS160 AGL2012-40247-C02-02 FPU13/01210 RD06/0013/0001 RD12/0043/0012 FPU16/02339 VI PPIT-US |
Cita | Cruz-Chamorro, I., Álvarez-Sánchez, N., Santos-Sánchez, G., Lardone, P.J., Bejarano, I., Guerrero, J.M. y Carrillo Vico, A. (2020). Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells. Nutrients, 12 (6), art.n.1673. https://doi.org/10.3390/nu12061673. |
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