Anti-inflammatory activity of quinoa-based protein beverage after INFOGEST digestion: Peptide identification and
Mengzhuo Li1, Feng Lu2, Liang Zou3
1Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Abstract:
Dysregulated inflammation is a major factor to tissue pathologies. Quinoa, a gluten-free pseudocereal, possesses premium protein with the anti-inflammatory properties. Nevertheless, little is understood about the effects of food matrices on peptide liberation and anti-inflammatory potential for digestion-liberated peptides originating from the same protein source. This study comparatively evaluated anti-inflammatory potential for a quinoa-based protein beverage (QBPB) and purified quinoa protein (QP) following INFOGEST digestion. The digestive peptides for QBPB demonstrated greater anti-inflammatory potential than their purified counterparts from QP. A multi-omics approach identified a distinct profile of bioactive peptides released from QBPB, with two peptides, QB4 and QB7, showing particularly high potency. Molecular docking disclosed that these peptides formed stable bindings to the TLR4/MD-2 complex. Importantly, QB7 selectively inhibited TNF, MAPK, and NF-κB signaling. This research provides novel perspectives on bioactive peptides while confirming the health benefits of quinoa protein beverages based on their demonstrated anti-inflammatory effects.
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