Digestive Dynamics and Functional Attributes of Chia Seed Proteins: A Comparative In Vitro and In Silico Strategy for Identifying Chia Seed Bioactive Peptides

As the global population is projected to surge to 9.8 billion by 2050, the escalating demand for sustainable and nutritionally adequate protein sources becomes critically important. This study investigates chia seeds (Salvia hispanica L.), a high-value pseudocereal, which has garnered increasing attention due to its superior nutritional profile and potential health benefits. Specifically, the study evaluates the effects of various protein extraction and fractionation processes on the nutritional quality, antinutritional factors, protein profiles, and overall protein quality of chia seeds cultivated in Mexico and the United Kingdom. Utilizing the INFOGEST standardized method for simulating human digestion, the protein digestion patterns were analyzed in different chia seed fractions, including defatted-degummed flour, protein concentrates, albumins, and globulins. Furthermore, we explored the bioactive potential of peptides derived from these proteins post-digestion, assessing their antioxidant and anti-inflammatory properties both in vitro and through in silico enzymatic hydrolysis simulations.
The research findings highlight significant variations in protein content and composition attributable to geographic origin and processing techniques. These variations influence the protein digestion patterns, bioaccesibility and subsequent biological activities of chia protein digestion products. Notably, this study identifies specific bioactive peptides with strong molecular interactions with critical inflammatory pathway, which may contribute to their therapeutic potential in anti-inflammatory applications. However, despite promising in vitro results, the in vivo functionality and bioavailability of these peptides are less understood, underscoring the need for extensive in vivo studies to validate their health benefits.
This study not only enriches our understanding of the nutritional dynamics of chia seeds as influenced by processing and geographic factors but also underscores the importance of optimized extraction methods. These methods aim to enhance the nutritional quality while reducing antinutritional factors, thus making chia seeds a more viable ingredient in the development of functional foods. Moreover, the removal of mucilage and other specific processing steps are shown to improve protein digestibility significantly, highlighting their importance in enhancing the bioactive properties of the resulting protein products.
Overall, this comprehensive research advances the field of functional food development and opens new avenues for using chia seeds in nutritionally enhanced food formulations. Future studies will be crucial in moving these findings from laboratory settings to real-world applications, further exploring the nutritional and health potentials of chia seeds.