Antioxidant and Chemopreventive Activity of Protein Hydrolysates from Raw and Germinated Flour of Legumes with Commercial Interest in Colorectal Cancer

• Main Authors: Marco Fuel (Author), Cristina Mesas (Author), Rosario Martínez (Author), Raúl Ortiz (Author), Francisco Quiñonero (Author), Francisco Bermúdez (Author), Natalia Gutiérrez (Author), Ana M. Torres (Author), Garyfallia Kapravelou (Author), Aída Lozano (Author), Gloria Perazzoli (Author), Jose Prados (Author), Jesús M. Porres (Author), Consolación Melguizo (Author)
• Format: Book
• Published: MDPI AG, 2022-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

Legumes are a highly nutritious source of plant protein, fiber, minerals and vitamins. However, they also contain several bioactive compounds with significant potential benefits for human health. The objectives of this study were to evaluate the antioxidant, antitumor and chemopreventive activity of functional extracts from legumes using raw and germinated flours of six legume species of commercial interest. The methodology carried out consisted on the development of protein hydrolysates, assessment of their antioxidant capacity and <i>in vitro</i> tests on T84, HCT15 and SW480 colorectal cancer (CRC) cell lines. Our results showed a high antitumor activity of protein hydrolysate from <i>M. sativa</i>. Likewise, when combined with 5-Fluorouracile (5-Fu), there was a synergistic effect using extract concentrations from 50 to 175 µg/mL and 5-Fu concentrations from 1.5 to 5 µM. Similarly, the induction effect on detoxifying enzymes by the extracts of <i>M. sativa</i>, germinated <i>V. faba</i> Baraca × LVzt1 and <i>V. narbonensis</i>, which produced a higher induction rate than the positive control sulforaphane (10 µM), should be highlighted. Therefore, incorporating these enzymes into the diet could provide nutritional effects, as well as play an effective role in cancer chemoprevention and therapy.

Item Description

10.3390/antiox11122421
2076-3921