Green Peas Protein Hydrolysate as a Functional Food for Kidney Disease

There have been many studies and findings that we have done about the Green Peas Hydrolyzed Protein by Bromelain (PHGPB). The purpose of our study is to produce functional foods that are safe and have antifibrotic effects for CKD sufferers. The PHGPB treatment has been shown to reduce urea and creatinine levels in cisplatin-induced nephrotoxicity rats. PHGPB is known to have a PDCAAS number of 1.00 and contains Lysine of 365.83mg / L. The effect of PHGPB in decreasing levels of Fibronectin and TGF-beta1 in mesangial SV 40 MES 13 cell with Glucose induction of 20 mM, were very significantly different from controls, as is known Fibronectin and TGF-beta1 are markers of fibrosis formation. The antifibrotic mechanism possessed by PHGPB is related to the presence of RGD peptide sequences in P13915 and P13919 of PHGPB proteins. In the acute toxicity test, PHGPB was classified as Practically non-toxic, LD50 PHGPB was above 5,000 mg/ kg Body Weight. In the allergy test, PHGPB does not cause food allergies and is not a skin allergen using the Guinea Pigs Test. Our study of PHGPB has promising results for being a functional food for CKD patients and has been tested for its safety aspects.