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Neuroprotective effect from Salvia hispanica peptide fractions on pro-inflammatory modulation of HMC3 microglial
Edwin E Martínez Leo1, Maira R Segura Campos1
1Facultad de Ingeniería Quimica, Universidad Autonoma de Yucatan, Mérida, Yucatán, México.
Abstract:
Neuroinflammation plays a critical role in the neurodegenerative disease's development, where microglia's act an important role in the mechanisms of response to neuronal damage. In the present research, the neuroprotective effect from Salvia hispanica peptide fractions on the proinflammatory modulation on HMC3 microglial cells was evaluated. From the enzymatic hydrolysis of a protein-rich fraction from S. hispanica seeds, three peptide fractions (<1, 1-3 and 3-5 kDa) were obtained, from which its neuroprotective and anti-inflammatory effect was determined on the production of proinflammatory mediators on HMC3 cells. The F1-3 kDa exhibited the greatest protective effect (79.04%), associated with the decrease in ROS cell production (51.3 ± 2.3%). Likewise, F1-3 kDa at 50 µg/ml, presented the highest reduction percentages of NO (33.1 ± 2.30%), TNFα (26.4 ± 1.1%) and IL6 (17.36 ± 1.6%). F1-3 kDa exhibited a neuroprotective effect in HMC3 cells associated with its antioxidant and anti-inflammatory effect. PRACTICAL APPLICATIONS: Currently, neurodegenerative diseases represent a global health problem, so the search for bioactive compounds with neuroprotective effect is useful in the prevention and treatment of this group of diseases. Peptide research with an effect on the proinflammatory and prooxidant mediator's reduction presents a potential application in the functional food's development aimed at the treatment of chronic diseases, that have oxidative stress and inflammation as their etiological factor. The present research adds to the scientific evidence of the potential benefits of bioactive peptides obtained from chia seeds. The results correlate with the main health benefits of whole chia seed in humans, such as antioxidant, anti-inflammatory, hypoglycemic and hypotensive capacity. This relationship is associated with the protein and peptide composition of chia, which increases its added value as food.
