Development of Functional Foods Based on Chickpea Protein Hydrolysate for Application to Sport Nutrition

Chickpeas are a versatile and nutritious food, essential in the Mediterranean diet since ancient civilizations. The chickpea seed is rich in vitamins (B1, B2, B3, B6, A, E, K, and C), minerals (Ca, Cu, Fe, K, Mg, Na, P, Se, Zn), and is a source of carbohydrates (49.2%), proteins (19.3%), and dietary fiber (14.9%), with a low-fat content (6.3%). Additionally, as one of the world's most important legume crops, it generates numerous by-products. In this context, enzymatic protein hydrolysis presents a solution for the reutilization of broken, dehulled, or undersized seeds that are not for sale, improving not only their technological properties but also their nutritional value. A review of existing literature has demonstrated that the development of chickpea protein hydrolysates hold potential as antioxidant and immunomodulatory functional ingredient. In this sense, the creation of supplements that retain these effects during high-level athletic activities might have acceptation in sport nutrition market, as elite athletes are subjected to a pro-inflammatory state due to overtraining, which causes oxidative stress and muscle damage. Therefore, this study aimed to create a chickpea protein hydrolysate with anti-inflammatory and antioxidant effects to demonstrate its impact on athletes during training periods. The preparation and evaluation of chickpea protein hydrolysates in the laboratory using food-grade enzymes (Alcalase and Bioprotease) allowed for identifying the best conditions for scaling up. The analysis of various parameters (yields, protein content, degree of hydrolysis, and antioxidant activities) enabled the selection of the best hydrolysate through principal component analysis. The selected hydrolysate (H30BIO) exhibited remarkable characteristics in terms of protein content (67.71%), production yields, solubility (> 80%), high digestibility (89.50%), and antioxidant activity. All these characteristics were maintained when the hydrolysate was scaled up to the pilot plant level. Given the high antioxidant capacity of H30BIO, its capacity was studied in human monocyte cell cultures. Reactive oxygen species and nitric oxide levels, intracellular enzyme activity, and gene and cytokine expression and release were evaluated. Notably, exposure to the hydrolysate increased the release of ROS and NO in a concentration-dependent manner while maintaining an inhibitory effect on mitochondrial superoxide dismutase and decreasing the expression of pro-inflammatory genes, except for TNF-α. The main findings highlighted an increase in ROS and NO metabolism coupled with significant anti-inflammatory effects through the NLRP3 inflammasome and NF-κB components in THP-1 cells. Finally, the effect of the hydrolysate was studied in amateur football players during the training period through a randomized, blind, and crossover trial over 12 weeks. A placebo (maltodextrin-based drink) and a protein drink (based on hydrolysate) were administered. Blood samples were collected to evaluate various biomarkers related to muscle damage (LDH, CK), inflammatory markers (CRP, IL-8, IL-6), and plasma antioxidant status (ORAC, FRAP, TEAC, GPx, GR), among others. The statistical analysis of the biomarkers was performed using several multivariate approaches: principal component analysis and decision tree analysis to observe trends due to supplement consumption. The importance of the IL-6 marker in both men and women, as well as its correlation with supplement/placebo intake, showed interesting trends. Considering the pleiotropic effect of IL-6 in modulating inflammation and controlling energy localization, the data suggest that the drink developed in this work maintains an anti-inflammatory and ergogenic effect during athletic practice.

Author dc:creator

• Rodríguez Martín, Noelia María

Advisors dc:contributor.advisor

• Pedroche Jiménez, Justo Javier
• Fernández Pachón, María Soledad

Statement dc:rights

• Attribution-NonCommercial-NoDerivatives 4.0 International

Licence dc:rights.uri

• http://creativecommons.org/licenses/by-nc-nd/4.0/

Language dc:language.iso

eng

Handle dc:identifier.uri

https://hdl.handle.net/11441/168230

OAI identifier oai:identifier

oai:idus.us.es:11441/168230