Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds

The aim of this work was to evaluate the potential anti-inflammatory effect of protein hydrolysate and peptide fractions from Salvia hispanica L. seeds. Protein isolate was obtained using defatted flour of mucilage-free seeds. Hydrolysis process was conducted by enzymatic digestion. The hydrolysate was fractionated using ultrafiltration membranes to obtain the peptide fractions (10 kDa). Protein derivatives were evaluated by in vitro activation of murine peritoneal macrophages. The anti-inflammatory activity was determined as NO production, H 2 O 2 release and pro- and anti-inflammatory cytokines (TNF-α, IL-1β, IL-6, and IL-10) production. All the peptides exerted an anti-inflammatory activity, but peptide fraction between 1 - 3 kDa showed the highest anti-inflammatory effect. This fraction was evaluated on in vivo murine models of TPA-induced ear edema and DNFB-induced delayed-type hypersensitivity, exhibiting inhibitory effects. Hence, the results demonstrated that protein derivatives from S. hispanica L. seeds have in vitro and in vivo anti-inflammatory effects.