Protective Effect of Chickpea Protein Hydrolysates on Colon Carcinogenesis Associated With a Hypercaloric Diet

Journal of the American College of Nutrition
Xariss M Sánchez-ChinoGloria Dávila-Ortiz

Abstract

Colon cancer occupies the third place in incidence worldwide; eating habits, in particular, consumption of hypercaloric diets, are relevant in its etiopathogenesis. On the other hand, foods can also modulate carcinogenesis: for example, proteins, which when hydrolyzed release peptides with biological activities, and legumes, especially, chickpea, represent a good source of hydrolysates. The objective of this work was to verify the inhibitory effect of chickpea hydrolyzed protein on azoxymethane (AOM)-induced carcinogenesis in mice fed a hypercaloric diet. We hydrolyzed chickpea protein by pepsin, pancreatin, and a combined pepsin-pancreatin system, to test its anticarcinogenic and hypercaloric activity in mice that had consumed a hypercaloric diet or a normal diet but were injected with azoxymethane (AOM). A concentrate (70% proteins) was obtained from chickpea seeds (18.5% proteins), and extensive hydrolysates were obtained at 15 minutes, in all tested enzyme systems. The greatest activity was evidenced in the hydrolysates obtained with pepsin-pancreatin at 90 minutes. Animals that consumed the hypercaloric diet had a higher concentration of cholesterol and a higher atherogenic index, which were significantly reduced with the ...Continue Reading

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Citations

Apr 3, 2020·Plant Foods for Human Nutrition·Juárez-Chairez Milagros FaridyJiménez-Martínez Cristian
Sep 24, 2020·Plant Foods for Human Nutrition·Sara Avilés-GaxiolaJ Basilio Heredia
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Luis M Real Hernandez, Elvira Gonzalez de Mejia
Aug 18, 2021·Food Research International·Xiaoyu Bao, Jianping Wu

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