RT Journal Article
T1 Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells
A1 Cruz-Chamorro, Ivan
A1 Álvarez-Sánchez, Nuria
A1 Santos-Sánchez, Guillermo
A1 Pedroche, Justo
A1 Fernández-Pachón, María-Soledad
A1 Millán, Francisco
A1 Millán-Linares, María Carmen
A1 Lardone, Patricia Judith
A1 Bejarano, Ignacio
A1 Guerrero, Juan Miguel
A1 Carrillo-Vico, Antonio
K1 Wheat gluten protein hydrolysates
K1 Bioactive peptides
K1 Pro-inflammatory cytokines
K1 Oxidative stress
K1 Antioxidant capacity
K1 Glutathione
K1 Peripheral blood mononuclear cells
K1 Glutens
K1 Estrés oxidativo
K1 Leucocitos mononucleares
K1 Glútenes
AB Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation.
PB MDPI
YR 2020
FD 2020-06-04
LK http://hdl.handle.net/10668/3911
UL http://hdl.handle.net/10668/3911
LA en
NO Cruz-Chamorro I, Álvarez-Sánchez N, Santos-Sánchez G, Pedroche J, Fernández-Pachón MS, Millán F, et al. Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells. Nutrients. 2020 Jun 4;12(6):1673
DS RISalud
RD Apr 8, 2025