The effect of germination in combination with
Alcalase hydrolysis of Brazilian soybean cultivar BRS 133 on the production of soybean flours with bioactive
peptides as modulators of oxidative stress and markers of
inflammation was monitored. The electrophoretic profile showed a weak
protein breakdown during germination. However, a strong breakdown of the
proteins can be observed after the first hour of hydrolysis with
Alcalase. MALDI-TOF-MS analysis of the
protein extracts showed differences in the intensity and profile of
peptide mass fingerprint due to germination and hydrolysis. Germinated flour showed higher soluble
protein concentration and
antioxidant capacity. All
soybean protein extracts and
protein hydrolysates produced (G0, G18 and G72) showed a significant (p<0.05) inhibition on inflammatory markers such as
nitric oxide (20.5-69.3%), iNOS (22.8-93.6%),
PGE(2) (64.0-88.3%), COX-2 (36.2-76.7%), and TNF-α (93.9-99.5%) in LPS-induced RAW 264.7 macrophages. However,
protein extracts of flours with 18 h of germination were more potent in inhibiting pro-inflammatory responses when compared to 72 h. It can be concluded that a combination of 72 h of soybean BRS 133 germination and 1h
Alcalase hydrolysis resulted in the formation of bioactive compounds with more potent
antioxidant activity, and improvement in the reduction of some of the markers of
inflammation.