Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2177-2183

  Durak, Agata ^a   Baraniak, Barbara ^a   Jakubczyk, Anna ^a   Świeca, Michał ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Adzuki bean; Biologically active peptides; Hydrolysates

Indexed keywords

CHELATION; ENZYMATIC HYDROLYSIS; METAL IONS;

ACE-INHIBITORY ACTIVITY; ADZUKI BEANS; ANGIOTENSIN I-CONVERTING ENZYME; ANTI-HYPERTENSIVE ACTIVITIES; ANTIRADICAL ACTIVITIES; BIOLOGICALLY ACTIVE PEPTIDES; CHELATING ACTIVITY; HYDROLYSATES;

PEPTIDES;

ALBUMIN; ALBUMINOID; DIPEPTIDYL CARBOXYPEPTIDASE; GLOBULIN; GLUTENIN; PEPTIDE; PROLAMIN;

ABSORPTION; ADZUKI BEAN; ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; CONTROLLED STUDY; DIGESTION; ENZYME INHIBITION; HYDROLYSIS; IN VITRO STUDY; PLANT SEED;

VIGNA ANGULARIS;

EID: 84879227442     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.012     Document Type: Article

References (30)

1. Adler-Nissen, J. (1979). Determination of the degree of hydrolysis of food protein hydrolysates with trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry, 27, 1256-1262.
2. Barbana, C., & Boye, I. (2011). Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: determination of the kinetics of inhibition. Journal of Agricultural and Food Chemistry, 127, 94-101.
3. Brand-Williamis, W., Cuvelier, M., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28, 25-30.
4. Carrasco-Castilla, J., Hernández-Álvarez, A. J., Jiménez-Martínez, C., Jacinto-Hernández, C., Alaiz, M., Girón-Calle, J., et al. (2012). Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates. Journal of Agricultural and Food Chemistry, 135, 1789-1795.
5. Chang, B., Chen, R., Huang, I., & Chang, H. (2001). Assays for angiotensin conve (Pubitemid 32324527)
6. Decker, E. A., & Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry, 38, 674-677.
7. Dryáková, A., Pihlanto, A., Marnila, P., Cúrda, L., & Korhonen, H. J. T. (2010). Antioxidant properties of whey protein hydrolysates as measured by three methods. European Research Food and Technology, 230, 865-874.
8. Gawlik-Dziki, U., & Kowalczyk, D. (2007). Effect of extraction conditions on the antioxidant activity of extracts from radish sprouts. Żywnóśc, Nauka, Technologia, Jakość, 1(50), 132-139.
9. Gawlik-Dziki, U., Świeca, M., Dziki, D., Baraniak, B., Tomiło, J., & Czyż, J. (2012). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Journal of Agricultural and Food Chemistry, 138(2), 1621-1628.
10. Han, K. H., Fukushima, M., Oba, K., Shimada, K., Sekikawa, M., & Chiji, H. (2004). Hepatoprotective effects of the water extract from Adzuki bean hulls on acetoaminophen-induced damage in rat liver. Journal of Nutritional Science and Vitaminology, 50, 380-383. (Pubitemid 40142921)
11. Hartman, R., & Meisel, H. (2007). Food derived peptides with biological activity: From research to food applications. Current Opinion in Biotechnology, 18, 163-169. (Pubitemid 46575225)
12. Korhonen, H. (2009). Milk-derived bioactive peptides: From science to applications. Journal of Functional Foods, 1, 177-187.
13. Korhonen, H., Pihlanto-Leppälä, A., Rantamäki, P., & Tupasela, T. (1998). Impact of processing on bioactive proteins and peptides. Trends in Food Science and Technology, 9, 307-319. (Pubitemid 29032225)
14. Moure, A., Sineiro, J., Dominguez, H., & Parajo, J. C. (2006). Functionality of oilseed protein products: A review. Food Research International, 39, 945-963. (Pubitemid 44397553)
15. Ondetti, M. A., Rubin, B., & Cushman, D. W. (1997). Design of specific inhibitors of angiotensin converting enzyme: a new class of orally active antihypertensive agents. Science, 196, 441-444.
16. Re, R., Pellegrini, A., Proteggente, A., Pannala, M., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237. (Pubitemid 29262709)
17. Ribeiro, A. C., Teixeira, A. R., & Ferreira, R. B. (2004). Characterization of globulins from common vetch (Vicia sativa L.). Journal of Agricultural and Food Chemistry, 52, 4913-4920.
18. Roy, F., Boye, J. I., & Simpson, B. K. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 43, 432-442.
19. Rui, X., Boye, J. I., Barbana, C., Simpson, B. K., & Prasher, S. O. (2012). Electrophoretic profiles and angiotensin I-converting enzyme inhibitory activities of nine varieties of Phaseolus vulgaris protein hydrolysates. Nutrition and Food, 2(8), 2-6.
20. Sato, S., Mukai, Y., Yamate, J., Kato, J., Kurasaki, M., Hatai, A., et al. (2008). Effect of polyphenol-containing azuki bean (Vigna angularis) extract on blood pressure elevation and macrophage infiltration in the heart and kidney of spontaneously hypertensive rats. Clinical and Experimental Pharmacology and Physiology, 35, 43-49. (Pubitemid 350197682)
21. Shin, Z. I., Yu, R., Park, S. A., Chung, D. K., Ahn, C. W., Nam, H. S., et al. (2001). His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. Journal of Agricultural and Food Chemistry, 49, 3004-3009. (Pubitemid 32826102)
22. Stohs, S. J., & Bagchi, D. (1995). Oxidative mechanisms in the toxicity of metal ions. Free Radical Biology and Medicine, 18, 321-336.
23. Świeca, M., Baraniak, B., & Gawlik-Dziki, U. (2013). In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques. Journal of Agricultural and Food Chemistry, 138, 1414-1420.
24. Torres-Fuentes, C., Alaiz, M., & Vioque, J. (2011). Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates. Journal of Agricultural and Food Chemistry, 129, 485-490.
25. Tovar-Pérez, E. G., Guerrero-Legarreta, I., Farrés- González, A., & Soriano-Santos, J. (2009). Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grain. Journal of Agricultural and Food Chemistry, 116, 437-444.
26. Vermeirssen, V., van der Bent, Arie, van Camp, John, van Amerongen, Aart, & Verstraete, W. (2004). A quantitative in silico analysis calculates the angiotensin I converting enzyme (ACE) inhibitory activity in pea and whey protein digests. Biochimie, 86, 231-239. (Pubitemid 38591511)
27. Wang, D., Wang, L. J., Zhu, F. X., Zhu, J. Y., Chen, X. D., Zou, L., et al. (2008). In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). Journal of Agricultural and Food Chemistry, 107, 1421-1428. (Pubitemid 350166761)
28. Yousif, A. M., Deeth, H. C., & Caffin, N. A. (2002). Effect of storage time and conditions on the hardness and cooking quality of Adzuki (Vigna angularis). Lebensmittel-Wissenschaft und Technologie, 35, 338-343.
29. Yust, M. M., Pedroche, J., Girón-Calle, J., & Alaiz, M. (2003). Production of ACE inhibitory peptides by digestion of chickpea legumin with alcalase. Journal of Agricultural and Food Chemistry, 81, 363-369. (Pubitemid 36349466)
30. Zhang, T., Yanhong, Li, Miao, M., & Jiang, B. (2011). Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates. Journal of Agricultural and Food Chemistry, 128, 28-33.