Molecules, Vol. 28, Pages 3402: Selenized Chickpea Sprouts Hydrolysates as a Potential Anti-Aging Ingredient

Molecules, Vol. 28, Pages 3402: Selenized Chickpea Sprouts Hydrolysates as a Potential Anti-Aging Ingredient Molecules doi: 10.3390/molecules28083402 Authors: Sayra N. Serrano-Sandoval Antonio Jiménez-Rodríguez Jesús Hernández-Pérez Rocio Alejandra Chavez-Santoscoy Daniela Guardado-Félix Marilena Antunes-Ricardo Skin aging represents a health and aesthetic problem that could result in infections and skin diseases. Bioactive peptides can potentially be used in skin aging regulation. Chickpea (Cicer arietinum L.) selenoproteins were obtained from germination with 2 mg Na2SeO3/100 g of seeds for 2 days. Alcalase, pepsin, and trypsin were used as hydrolyzers, and a membrane < 10 kDa was used to fractionate the hydrolysate. Se content, antioxidant capacity, elastase and collagen inhibition, functional stability, and preventative capacity were analyzed. Significant increases in Se content were found in germinated chickpea flour and protein related to the control. An increase of 38% in protein was observed in the selenized flour related to the control. A band (600–550 cm−1) observed in the selenized hydrolysates suggested the insertion of Se into the protein. Hydrolysates from pepsin and trypsin had the highest antioxidant potential. Se enhanced the stability of total protein and protein hydrolysates through time and increased their antioxidant capacity. Hydrolysates > 10 kDa had higher elastase and collagenas...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research