Lupin protein concentrate as a novel functional food additive that can reduce colitis-induced inflammation and oxidative stress

© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Food fortification with bioactive compounds may constitute a...

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Published in:	Nutrients Vol. 14; no. 10; p. 2102
Main Authors:	Mota Guerreiro, Joana Patrícia, Cara de Anjo Casimiro, Sandra Cristina, Fernandes, João Carlos, Hartmann, Renata M., Schemitt, Elizângela, Picada, Jaqueline, Costa, Luis, Marroni, Norma, Silva Naret Moreira Raymundo, Anabela Cristina, Lima, Ana, de Seixas Boavida Ferreira, Ricardo Manuel
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI 18-05-2022 MDPI AG
Subjects:	Acetic acid Antioxidant Antioxidants Baking Bioactive compounds Carbohydrates Colitis Colitis - chemically induced Colitis - drug therapy Colitis - pathology Colon Cookies DNA damage Edema Food additives Food Additives - adverse effects Food products Functional Food Functional foods & nutraceuticals Gelatinase B Gene expression HT29 Humans IBD In vivo methods and tests Inflammation Inflammatory bowel disease Inflammatory bowel diseases Inflammatory Bowel Diseases - metabolism Lupin Matrix Metalloproteinase 9 - metabolism MMP-9 Novel foods Oxidative Stress Polyphenols Proteins Seeds Signs and symptoms United States > US HT29 antioxidant colitis lupin IBD functional food MMP-9 cookies
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Summary:	© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Food fortification with bioactive compounds may constitute a way to ameliorate inflammatory bowel diseases (IBDs). Lupin seeds contain an oligomer named deflamin that can reduce IBD's symptoms via MMP-9 inhibition. Here, our goal was to develop a lupin protein concentrate (LPC) enriched in deflamin and to test its application as a food additive to be used as a functional food against colitis. The nutritional profile of the LPC was evaluated, and its efficacy in vivo was tested, either alone or as added to wheat cookies. The LPC presented high protein and carbohydrate contents (20.09 g/100 g and 62.05/100 g, respectively), as well as antioxidant activity (FRAP: 351.19 mg AAE/10 mg and DPPH: 273.9 mg AAE/10 mg). It was also effective against TNBS-induced colitis in a dose dependent-manner, reducing DAI scores by more than 50% and concomitantly inhibiting MMP-9 activity. When added to cookies, the LPC activities were maintained after baking, and a 4-day diet with LPC cookies induced a significant protective effect against acetic acid-induced colitis, overall bringing lesions, oxidative stress and DNA damage levels to values significantly similar to controls (p < 0.001). The results show that the LPC is an efficient way to deliver deflamin in IBD-targeted diets. This work was supported by national funds from Fundação para a Ciência e a Tecnologia (Lisbon, Portugal) through the research unit UID/AGR/04129/2020 (LEAF), project PTDC/BAA-AGR/28608/2017 and PhD grant to the first author (SFRH/BD/132832/2017).
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2072-6643 2072-6643
DOI:	10.3390/nu14102102