No abstract

The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.

The objective was to identify peptides with dual antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities released from lentil proteins by Savinase®. The influence of gastrointestinal digestion on peptide bioactivity was also assayed. Fragments from vicilin, convicilin and legumin were the most abundant peptides identified. Peptides LLSGTQNQPSFLSGF, NSLTLPILRYL, TLEPNSVFLPVLLH showed the highest antioxidant (0.013-1.432μmol Trolox eq./μmol peptide) and ACE inhibitory activities (IC=44-120μM). Gastrointestinal digestion of peptides improved their dual activity (10-14μmol Trolox eq./μmol peptide; IC=11-21μM). In general, C-terminal heptapeptide was crucial for their dual activity. ACE inhibition relies on the formation of hydrogen bonds between C-terminal residues of lentil peptides and residues of the ACE catalytic site. The present study helps clarifying the relationship between structure and dual antioxidant/antihypertensive activity of lentil peptides opening new opportunities to food industry such as the application of lentil protein hydrolysates as ingredients for development of functional foods.

Angiotensin I converting enzyme (ACE) inhibitory and antioxidant peptides are receiving attention due to their beneficial effects in the prevention/treatment of hypertension. The objective was to explore the effect of high hydrostatic pressure (HP) on proteolysis by different proteases and the release of bioactive peptides from lentil proteins. Pressurisation (100-300 MPa) enhanced the hydrolytic efficiency of Protamex, Savinase and Corolase 7089 compared to Alcalase. Proteolysis at 300 MPa led to a complete degradation of lentil proteins and increased peptide (<3 kDa) concentration by all enzymes. Proteolysis at 300 MPa by Savinase gave rise to lentil hydrolysates (S300) with the highest ACE-inhibitory and antioxidant activities that were retained upon in vitro gastrointestinal digestion. The peptides responsible for the multifunctional properties of S300 hydrolysate were identified as different fragments from storage proteins and the allergen Len c 1. These results support the potential of HP as a technology for the cost-effective production of bioactive peptides from lentil proteins during enzymatic proteolysis.

18Oat has historically been considered as a valuable crop due to its nutritional attributes. 19 In recent years, oat has attracted growing attention as a healthy food due to its content 20 of various bioactive compounds that can positively impact human health, such as β-21 glucan, avenanthramides, tocols, sterols, phytic acid and avenacosides. These 22 compounds are involved in the reduction of the risk of cardiovascular diseases (CVD), 23 type 2 diabetes mellitus (T2DM), gastrointestinal disorders and cancer. This short 24 review summarize the current knowledge about the beneficial effects of oat 25 consumption, with emphasis on oats bioactive compounds responsible of the health-26 promoting attributes of this cereal and their underlying molecular mechanisms. 27 28 29 30 31 32 33 34 35 36 37 38 39 40 Oat has been recognized as a valuable foodstuff since ancient times, due to its 41 nutritional attributes. This cereal provides important amounts of carbohydrates, mainly 42 in the form of starch, dietary soluble fiber, lipids, good-balanced proteins and several B 43 vitamins. Recently, oat has received increased attention due to its health-related 44 benefits. Consumption of oat products has been associated to reduction of serum 45 cholesterol, and the risk of cardiovascular diseases (CVD), as well as with prevention of 46 cancer, diabetes and gastrointestinal disorders [1]. Based on clinical studies, the U. S 47 Food and Drug Administration and European Food and Safety Agency have approved 48 health claims for oat-derived foods regarding the ability of oat β-glucan (OBG) to 49 reduce the serum cholesterol and the risk of CVD [2,3]. However, the beneficial effects 50 of oat consumption have been attributed not only to the presence of OBG but also to 51 other bioactive compounds [1]. 52 Oat can be included among gluten-free ingredients when it is produced, prepared, and/or 53 processed in a way to avoid contamination with gluten-containing cereals [4]. However, 54 the careful selection of oat cultivar is crucial prior to its consumption by celiac people, 55 since the immunoreactivity associated with toxic prolamins depends on oat genotype 56 [5]. The inclusion of oat in gluten-free diets may improve the nutritional status of celiac 57 people and can offer a wider choice in their diets. 58 Despite the tremendous increase in oat popularity and consumption, its production has 59 declined steadily over the last years, especially in Europe, due to the dominance of other 60 cereals such as wheat and barley [6]. Nowadays the food industry is investing a great 61 deal of effort in increasing the usage of oat as ingredient for formulating novel food 62 products. The development of new oat products may increase the range of functional 63 foods in the market and could contribute to the prevention of chronic diseases. 64 This short review summarizes the current knowledge about the beneficial effects of oat 65 consumption, with emphasis on oat bioactive compounds responsible of the health-66 promoting attributes of this cerea...