Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion

Food Chemistry

Volumn 203, Issue , 2016, Pages 417-424

  López Barrios, Lidia ^a   Antunes Ricardo, Marilena ^a   Gutiérrez Uribe, Janet A ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Antiinflammatory activity; Antioxidant activity; Germination; Hydrolysates; Peptide

Indexed keywords

ANTIOXIDANTS; CULTIVATION; HYDROLYSIS; NITRIC OXIDE; PEPTIDES; PROTEINS;

ANTI-INFLAMMATORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; CELLULAR ANTIOXIDANT ACTIVITIES; GASTROINTESTINAL DIGESTION; GERMINATION; HYDROLYSATES; NUTRITIONAL PROPERTIES; OXYGEN RADICAL ABSORBANCE CAPACITIES;

ENZYMATIC HYDROLYSIS;

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; CELL MEMBRANE PROTEIN; NITRIC OXIDE; PHASEOLUS VULGARIS EXTRACT; PLANT EXTRACT; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; PANCREATIN; PEPSIN A; PLANT PROTEIN;

ANIMAL CELL; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; COTYLEDON; ENZYMATIC DIGESTION; ENZYME DEGRADATION; GERMINATION; HUMAN; HUMAN CELL; HYDROLYSIS; MACROPHAGE; MOUSE; NONHUMAN; ORAC ASSAY; PHASEOLUS VULGARIS; PROTEIN ISOLATION; ANIMAL; ANTAGONISTS AND INHIBITORS; BIOLOGICAL MODEL; CACO-2 CELL LINE; CHEMISTRY; DIGESTION; DRUG EFFECTS; GROWTH, DEVELOPMENT AND AGING; IMMUNOLOGY; PHASEOLUS; PHYSIOLOGY; PLANT SEED;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; CACO-2 CELLS; COTYLEDON; DIGESTION; GERMINATION; HUMANS; HYDROLYSIS; MACROPHAGES; MICE; MODELS, BIOLOGICAL; NITRIC OXIDE; PANCREATIN; PEPSIN A; PHASEOLUS; PLANT PROTEINS; PROTEIN HYDROLYSATES; SEEDS;

EID: 84958757043     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.048     Document Type: Article

References (33)

1. F. Bamdad, S. Dokhani, J. Keramat, and R. Zareie The impact of germination and in vitro digestion on the formation of angiotensin converting enzyme (ACE) inhibitory peptides from lentil proteins compared to whey proteins Proceedings of World Academy of Science: Engineering & Technology 49 2009 36 46
2. D. Betancur-Ancona, T. Sosa-Espinoza, J. Ruiz-Ruiz, M. Segura-Campos, and L. Chel-Guerrero Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties International Journal of Food Science & Technology 49 2014 2 8 10.1111/ijfs.12267
3. J. Carrasco-Castilla, A.J. Hernández-Álvarez, C. Jiménez-Martínez, C. Jacinto-Hernández, M. Alaiz, and J. Girón-Calle G. Dávila-Ortiz Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates Food Chemistry 131 2012 1157 1164 10.1016/j.foodchem.2011.09.084
4. R.A. Chávez-Santoscoy, J.A. Gutiérrez-Uribe, S.O. Serna-Saldivar, and E. Perez-Carrillo Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats Food Chemistry 192 2016 90 97 10.1016/j.foodchem.2015.06.113
5. L. Chel-Guerrero, M. Domínguez-Magaña, A. Martínez-Ayala, G. Dávila-Ortiz, and D. Betancur-Ancona Lima bean (Phaseolus lunatus) protein hydrolysates with ACE-I inhibitory activity Food and Nutrition Sciences 3 2012 511 521 10.4236/fns.2012.34072
6. T. De Souza Rocha, L.M.R. Hernandez, Y.K. Chang, and E. González de Mejía Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV Food Research International 64 2014 799 809 10.1016/j.foodres.2014.08.016
7. T. De Souza Rocha, L.M.R. Hernandez, L. Mojica, M.H. Johnson, Y.K. Chang, and E. González de Mejía Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro Food Research International 76 2015 150 159 10.1016/j.foodres.2015.04.041
8. R.J. Elias, S.S. Kellerby, and E.A. Decker Antioxidant activity of proteins and peptides Critical Reviews in Food Science and Nutrition 48 2008 430 441 10.1080/10408390701425615
9. L.A. González-Espinosa de los Monteros, E. Ramón-Gallegos, N. Torres-Torres, and R. Mora-Escobedo Effect of germinated soybean protein hydrolysates on adipogenesis and adipolysis in 3T3-L1 cells Plant Foods for Human Nutrition 66 2011 355 362 10.1007/s11130-011-0263-z
10. D. Guajardo-Flores, S.O. Serna-Saldívar, and J.A. Gutiérrez-Uribe Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.) Food Chemistry 141 2013 1497 1503 10.1016/j.foodchem.2013.04.010
11. Y.N. Kim, H.D. Jang, and C.I. Kim Antioxidant capacity of caseinophosphopeptides prepared from sodium caseinate using Alcalase Food Chemistry 104 2007 1359 1365 10.1016/j.foodchem.2007.01.065
12. W.M.Y. Lo, and E.C.Y. Li-Chan Angiotensin I converting enzyme inhibitory peptides from in vitro pepsin-pancreatin digestion of soy protein Journal of Agricultural and Food Chemistry 53 2005 3369 3376 10.1021/jf048174d
13. D.A. Luna Vital, E. González de Mejía, V.P. Dia, and G. Loarca-Piña Peptides in common bean fractions inhibit human colorectal cancer cells Food Chemistry 157 2014 347 355 10.1016/j.foodchem.2014.02.050
14. D.A. Luna Vital, E. González de Mejía, S. Mendoza, and G. Loarca-Piña Peptides present in the non-digestible fraction of common beans (Phaseolus vulgaris L.) inhibit the angiotensin-I converting enzyme by interacting with its catalytic cavity independent of their antioxidant capacity Food and Function 6 2015 1470 1479 10.1039/C5FO00190K
15. D.A. Luna Vital, G. Loarca-Piña, V.P. Dia, and E.G. González de Mejía Peptides extracted from common bean (Phaseolus vulgaris L.) non-digestible fraction caused differential gene expression of HCT116 and RKO human colorectal cancer cells Food Research International 62 2014 193 204 10.1016/j.foodres.2014.02.037
16. L. Mojica, K. Chen, and E.G. González de Mejía Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV Journal of Food Science 80 2015 H188 H198 10.1111/1750-3841.12726
17. L. Mojica, and E.G. González de Mejía Characterization and comparison of protein and peptide profiles and their biological activities of improved common bean cultivars (Phaseolus vulgaris L.) from Mexico and Brazil Plant Foods for Human Nutrition 70 2015 105 112 10.1007/s11130-015-0477-6
18. M.A. Navarrete del Toro, and F. García-Carreño Evaluation of the progress of protein hydrolysis Current Protocols in Food Analytical Chemistry 2002 B2.2.1 B2.2.14
19. Y. Ngoh, and C. Gan Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto) Food Chemistry 190 2016 331 337 10.1016/j.foodchem.2015.05.120
20. S.S. Nielsen, and I.E. Liener Degradation of the major storage protein of Phaseolus vulgaris during germination: Role of endogenous proteases and protease inhibitors Plant Physiology 74 1984 494 498 10.1104/pp.74.3.494
21. M.E. Oseguera-Toledo, E. Gonzalez de Mejia, and S.L. Amaya-Llano Hard-to-cook bean (Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress Food Research International 76 2015 839 851 10.1016/j.foodres.2015.07.046
22. M.E. Oseguera-Toledo, E. González de Mejia, V.P. Dia, and S.L. Amaya-Llano Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways Food Chemistry 127 2011 1175 1185 10.1016/j.foodchem.2011.01.121
23. B. Ou, M. Hampsch-Woodill, and R.L. Prior Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe Journal of Agricultural and Food Chemistry 49 2001 4619 4626
24. M. Robles-Ramírez, E. Ramón-Gallegos, R. Mora-Escobedo, and N. Torres-Torres A peptide fraction from germinated soybean protein down-regulates PTTG1 and TOP2A mRNA expression, inducing apoptosis in cervical cancer cells Journal of Experimental Therapeutics and Oncology 9 2012 255 263
25. F. Roy, J.I. Boye, and B.K. Simpson Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil Food Research International 43 2010 432 442 10.1016/j.foodres.2009.09.002
26. X. Rui, J.I. Boye, C. Barbana, B.K. Simpson, and S.O. Prasher Electrophoretic profiles and Angiotensin I-converting enzyme inhibitory activities of nine varieties of Phaseolus vulgaris protein hydrolysates Journal of Nutrition & Food Sciences 2 2012 1 6 10.4172/2155-9600.1000156
27. X. Rui, J.I. Boye, B.K. Simpson, and S.O. Prasher Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments Food Research International 49 2012 739 746 10.1016/j.foodres.2012.09.025
28. C. Torres-Fuentes, M.D.M. Contreras, I. Recio, M. Alaiz, and J. Vioque Identification and characterization of antioxidant peptides from chickpea protein hydrolysates Food Chemistry 180 2015 194 202 10.1016/j.foodchem.2015.02.046
29. J. Torruco-Uco, L. Chel-Guerrero, A. Martínez-Ayala, G. Dávila-Ortíz, and D. Betancur-Ancona Angiotensin-I converting enzyme inhibitory and antioxidant activities of protein hydrolysates from Phaseolus lunatus and Phaseolus vulgaris seeds LWT - Food Science and Technology 42 2009 1597 1604 10.1016/j.lwt.2009.06.006
30. M.G. Vernaza, V.P. Dia, E. González de Mejia, and Y.K. Chang Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours Food Chemistry 134 2012 2217 2225 10.1016/j.foodchem.2012.04.037
31. H. Wan, D. Liu, X. Yu, H. Sun, and Y. Li A Caco-2 cell-based quantitative antioxidant activity assay for antioxidants Food Chemistry 175 2015 601 608
32. H.-C. Wu, H.-M. Chen, and C.-Y. Shiau Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus) Food Research International 36 2003 949 957 10.1016/S0963-9969(03)00104-2
33. M. Yuan, X. Jia, C. Ding, H. Zeng, L. Du, and S. Yuan J. Liu Effect of fluorescence light on phenolic compounds and antioxidant activities of soybeans (Glycine max L. Merrill) during germination Food Science and Biotechnology 24 2015 1859 1865 10.1007/s10068-015-0243-4