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This research was supported by funding from the Sistema General de Regalias (SGR) of the Government of Colombia under the project titled "Investigacion, desarrollo, innovacion y transferencia de conocimiento para el procesamiento de la semilla de Sacha inchi en productos de valor agregado, como estrategia para mejorar la productividad del sector agroindustrial de la region Cundinamarca" [BPIN project number 2020000100169] and the grant funded by the MCIN/AEI/ERDF project titled "A way of making Europe" [PID 2022-138978OB-I00].

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Antidiabetic and Immunomodulatory Properties of Peptide Fractions from Sacha Inchi Oil Press-Cake

Publicado en:FOODS 14 (7): 1231- - 2025-03-31 14(7), DOI: 10.3390/foods14071231

Autores: Torres-Sanchez, Erwin; Martinez-Villaluenga, Cristina; Paterson, Samuel; Hernandez-Ledesma, Blanca; Gutierrez, Luis-Felipe

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Sacha inchi (SI) oil press-cake (SIPC), a by-product of the sacha inchi oil extraction process, represents a novel protein source with potential bioactive applications in food. In this study, a sacha inchi protein concentrate (SPC) derived from SIPC was subjected to simulated gastrointestinal digestion (SGID) using the INFOGEST 2.0 protocol. The resulting digests were fractionated by ultrafiltration (10 kDa), and the bioactive properties of the peptide fractions were evaluated. In vitro alpha-amylase inhibition was assessed, along with immunomodulatory markers (NO, IL-6, and TNF-alpha), in an ex vivo RAW 264.7 cell model. Both gastric and intestinal digests exhibited significant alpha-amylase inhibition (20-45%), with the

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