Plant proteins are a rich source of biologically active peptides which can be obtained by fermentation, germination or enzymatic hydrolysis. The aim was to study the effect of enzymatic hydrolysis of soybean flours obtained from in natura and germinated Brazilian cultivar BRS133 on the production of bioactive peptides as modulators of oxidative and inflammatory stress. Soybeans were germinated for 0, 18 or 72 h and their flours were alcalase hydrolyzed for 0, 1, 2 or 3 h. Both, hydrolysis and germination increased soluble protein of soybean flours. Antioxidant capacity of all flours ranged from 605 � 26 to 741 � 26 mmol Trolox equivalents per gram of sample. Soy flours showed the highest antioxidant capacity after 72 h germination. Nitric oxide produced in lypopolysaccharide induced macrophages was reduced 115 � 2 to 33 �M. In conclusion, germinated and hydrolyzed Brazilian soybean produced bioactive compounds able to reduce markers of inflammation.

Brazilian germinated and hydrolyzed soybean flours: Antioxidant and antiinflammatory properties

243rd National Meeting (2012)

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