Neuroprotective Effect Of Peptide Fractions from Chia (Salvia hispanica) on H2O2-Induced Oxidative Stress-Mediated N

Tipo de Publicación:

Artículos

Categoría:

Ciencia y tecnología de los alimentos

Pais Coordinador:

Mexico

Fecha:

2020

ISBN/ISSN/DOI:

10.1007/s11064-020-0

Neurodegenerative diseases (ND) affect around a billion people worldwide. Oxidative stress plays a critical role in the activation of neuronal death mechanisms, implicated in the ND etiology. In the present research, the neuroprotective effect of theS. hispanicaprotein derivatives is evaluated, on neuronal cells N1E-115, after the damage induction with H2O2. From the protein-rich fraction ofS. hispanica,three peptide fractions were obtained (3-5, 1-3 y < 1 kDa) and its neuroprotective effect on neuronal cells N1E-115 was evaluated, through the antioxidant pathway. In the toxicity assay, the peptide fractions showed viability greater than 90%. When N1E-115 cells were incubated with 100 mu M H2O2, fractions 1-3 and < 1 kDa, presented cell viability of 66.64% +/- 3.2 and 67.32% +/- 2.8, respectively. Fractions 1-3 and < 1 kDa reduced by 41.73% +/- 3.2 and 40.87% +/- 2.8, respectively, the ROS production compared to the control, without significant statistical difference between both fractions (p < 0.05), while F3-5 kDa, only reduced the ROS production by 21.95% +/- 2.4. The protective effect observed in the < 3 kDa fractions could be associated with its antioxidant activity, which represents an important study target.