{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T02:12:17Z","timestamp":1790475137944,"version":"4.1.0"},"reference-count":50,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2014,1,15]],"date-time":"2014-01-15T00:00:00Z","timestamp":1389744000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2014,5]]},"abstract":"<jats:sec><jats:title>Scope<\/jats:title><jats:p>The objective was to compare the anti\u2010inflammatory potential of unprocessed and extruded amaranth pepsin\/pancreatin hydrolysates in <jats:styled-content style=\"fixed-case\">LPS<\/jats:styled-content>\u2010induced human <jats:styled-content style=\"fixed-case\">THP<\/jats:styled-content>\u20101 macrophages\u2010like and mouse <jats:styled-content style=\"fixed-case\">RAW<\/jats:styled-content> 264.7 macrophages focusing on their anti\u2010inflammatory mechanism of action related to <jats:styled-content style=\"fixed-case\">NF<\/jats:styled-content>\u2010\u03ba<jats:styled-content style=\"fixed-case\">B<\/jats:styled-content> signaling pathway.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods and results<\/jats:title><jats:p>Amaranth hydrolysates were characterized by <jats:styled-content style=\"fixed-case\">MS<\/jats:styled-content>\u2010<jats:styled-content style=\"fixed-case\">MS<\/jats:styled-content> and tested for anti\u2010inflammatory effects on human and mouse macrophages. Peptides found in extruded amaranth hydrolysates displayed antioxidant capacity, angiotensin converting enzyme\u2010inhibitor activity, and dipeptidyl peptidase\u2010IV inhibitor activity. Gly\u2010Pro\u2010Arg peptide was present and reported as antithrombotic. Extruded amaranth hydrolysates (1 mg\/mL) significantly reduced tumor necrosis factor alpha secretion in <jats:styled-content style=\"fixed-case\">THP<\/jats:styled-content>\u20101 and <jats:styled-content style=\"fixed-case\">RAW<\/jats:styled-content> 264.7 cells by 36.5 and 33.5%, respectively; with concomitant reduction in <jats:styled-content style=\"fixed-case\">PGE<\/jats:styled-content><jats:sub>2<\/jats:sub> (15.4 and 31.4%), and <jats:styled-content style=\"fixed-case\">COX<\/jats:styled-content>\u20102 (38.1 and 67.6%), respectively. Phosphorylation of <jats:styled-content style=\"fixed-case\">IKK<\/jats:styled-content>\u2010\u03b1 was significantly reduced by 52.5 and 88.2% leading to reduced phosphorylation of I\u03baB\u2010\u03b1 (86.1 and 66.2%), respectively; resulting in a reduction in the expression of p65 <jats:styled-content style=\"fixed-case\">NF<\/jats:styled-content>\u2010\u03baB subunits in the nucleus by 64.2% for <jats:styled-content style=\"fixed-case\">THP<\/jats:styled-content>\u20101 and 70.7% for <jats:styled-content style=\"fixed-case\">RAW<\/jats:styled-content> 264.7 cells.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>Amaranth hydrolysates inhibited <jats:styled-content style=\"fixed-case\">LPS<\/jats:styled-content>\u2010induced inflammation in human and mouse macrophages by preventing activation of <jats:styled-content style=\"fixed-case\">NF<\/jats:styled-content>\u2010\u03baB signaling. Extrusion improved anti\u2010inflammatory effect of amaranth hydrolysates in both cells, which might be attributed to the production of bioactive peptides during processing.<\/jats:p><\/jats:sec>","DOI":"10.1002\/mnfr.201300764","type":"journal-article","created":{"date-parts":[[2014,1,15]],"date-time":"2014-01-15T16:46:50Z","timestamp":1389804410000},"page":"1028-1041","source":"Crossref","is-referenced-by-count":115,"title":["Extrusion improved the anti\u2010inflammatory effect of amaranth (<i><scp>A<\/scp>maranthus hypochondriacus<\/i>) hydrolysates in <scp>LPS<\/scp>\u2010induced human <scp>THP<\/scp>\u20101 macrophage\u2010like and mouse <scp>RAW<\/scp> 264.7 macrophages by preventing activation of <scp>NF<\/scp>\u2010\u03ba<scp>B<\/scp> signaling"],"prefix":"10.1002","volume":"58","author":[{"given":"Alvaro","family":"Montoya\u2010Rodr\u00edguez","sequence":"first","affiliation":[{"name":"Programa Regional del Noroeste para el Doctorado en Biotecnolog\u00eda FCQB\u2010UAS, Ciudad Universitaria, Culiac\u00e1n  Sinaloa M\u00e9xico"},{"name":"Food Science and Human Nutrition University of Illinois at Urbana\u2010Champaign  IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elvira Gonz\u00e1lez","family":"de Mej\u00eda","sequence":"additional","affiliation":[{"name":"Food Science and Human Nutrition University of Illinois at Urbana\u2010Champaign  IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vermont P.","family":"Dia","sequence":"additional","affiliation":[{"name":"Food Science and Human Nutrition University of Illinois at Urbana\u2010Champaign  IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cuauht\u00e9moc","family":"Reyes\u2010Moreno","sequence":"additional","affiliation":[{"name":"Programa Regional del Noroeste para el Doctorado en Biotecnolog\u00eda FCQB\u2010UAS, Ciudad Universitaria, Culiac\u00e1n  Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jorge","family":"Mil\u00e1n\u2010Carrillo","sequence":"additional","affiliation":[{"name":"Programa Regional del Noroeste para el Doctorado en Biotecnolog\u00eda FCQB\u2010UAS, Ciudad Universitaria, Culiac\u00e1n  Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,1,15]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.4236\/am.2012.330211"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.05.045"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2008.07.012"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.11.005"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.01.037"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.10.014"},{"key":"e_1_2_7_8_1","doi-asserted-by":"crossref","first-page":"532","DOI":"10.1590\/S0101-20612010000200037","article-title":"Calcium bioavailability of raw and extruded amaranth grains","volume":"30","author":"Ferreira T. 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