Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes

Moreno-Valdespino, Cecilia A.; Luna‐Vital, Diego A.; Camacho-Ruíz, Rosa María; Mojica, Luis

doi:10.1016/j.foodres.2019.108905

Cited by 119 publications

(73 citation statements)

References 104 publications

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“…Furthermore, the A–chickpea and PP–black bean combination acted synergistically against HMG-CoA reductase activity. Previous studies have demonstrated the efficacy of legume protein hydrolysates to inhibit markers related to obesity (black bean, green pea and chickpea hydrolysates) [ 19 , 54 , 55 , 56 ]. Several reports have demonstrated synergistic interactions among diverse bioactive compounds.…”

Section: Discussionmentioning

confidence: 99%

“…Legumes are an excellent source of proteins and, when they are enzymatically digested, they become peptides with multiple sizes that can exert a wide spectrum of biological potentials [ 16 , 17 , 18 ]. Hence, the incorporation of bioactive compounds from legumes into diets could exert beneficial effects by regulating lipid metabolism, resulting in a potential alternative in the prevention or as an adjuvant in the treatment of obesity [ 19 , 20 ]. Furthermore, studies with legume-derived hydrolysates have shown beneficial effects on immunity, inflammation, infection, hypertension, hypercholesterolemia, type 2 diabetes and some types of cancer [ 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

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Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis

Moreno

Mojica

Mejı́a

et al. 2020

Foods

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The objective was to investigate the anti-adipogenesis potential of selected legume protein hydrolysates (LPH) and combinations using biochemical assays and in silico predictions. Black bean, green pea, chickpea, lentil and fava bean protein isolates were hydrolyzed using alcalase (A) or pepsin/pancreatin (PP). The degree of hydrolysis ranged from 15.5% to 35.5% for A-LPH and PP-LPH, respectively. Antioxidant capacities ranged for ABTS•+ IC50 from 0.3 to 0.9 Trolox equivalents (TE) mg/mL, DPPH• IC50 from 0.7 to 13.5 TE mg/mL and nitric oxide (NO) inhibition IC50 from 0.3 to 1.3 mg/mL. LPH from PP–green pea, A–green pea and A–black bean inhibited pancreatic lipase (PL) (IC50 = 0.9 mg/mL, 2.2 mg/mL and 1.2 mg/mL, respectively) (p < 0.05). For HMG-CoA reductase (HMGR) inhibition, the LPH from A–chickpea (0.15 mg/mL), PP–lentil (1.2 mg/mL), A–green pea (1.4 mg/mL) and PP–green pea (1.5 mg/mL) were potent inhibitors. Combinations of PP–green pea + A–black bean (IC50 = 0.4 mg/mL), A–green pea + PP–green pea (IC50 = 0.9 mg/mL) and A–black bean + A–green pea (IC50 = 0.6 mg/mL) presented synergistic effects to inhibit PL. A–chickpea + PP–lentil (IC50 = 0.8 mg/mL) and PP–lentil + A–green pea (IC50 = 1.3 mg/mL) interacted additively to inhibit HMGR and synergistically in the combination of A–chickpea + PP–black bean (IC50 = 1.3 mg/mL) to block HMGR. Peptides FEDGLV and PYGVPVGVR inhibited PL and HMGR in silico, showing predicted binding energy interactions of −7.6 and −8.8 kcal/mol, respectively. Combinations of LPH from different legume protein sources could increase synergistically their anti-adipogenic potential.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis

Moreno

Mojica

Mejı́a

et al. 2020

Foods

Self Cite

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“…By analyzing several parameters in multiple complex correlations, including adherence to MD, and by extending the study to other polymorphic T2D-related genes, the authors have obtained a specific "genetic risk score" for each obesity-related allele, and in doing so they have provided a semi-quantitative tool for all owners of risky genotypes to counteract their susceptibility, at least to T2D, by the consumption of specific MD foods. In this regard, it is worth mentioning that, in the MD, the seasonal consumption of legume seeds belonging to the Fabaceae family, rich in bioactive proteins and phytochemicals with properties preventing obesity and T2D, is included [120].…”

Section: Predisposing/protective Genotypes Main Human Diseases and Tmentioning

confidence: 99%

Science and Healthy Meals in the World: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet

et al. 2020

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The Mediterranean Diet (MD), UNESCO Intangible Cultural Heritage of Humanity, has become a scientific topic of high interest due to its health benefits. The aim of this review is to pick up selected studies that report nutrigenomic or nutrigenetic data and recapitulate some of the biochemical/genomic/genetic aspects involved in the positive health effects of the MD. These include (i) the antioxidative potential of its constituents with protective effects against several diseases; (ii) the epigenetic and epigenomic effects exerted by food components, such as Indacaxanthin, Sulforaphane, and 3-Hydroxytyrosol among others, and their involvement in the modulation of miRNA expression; (iii) the existence of predisposing or protective human genotypes due to allelic diversities and the impact of the MD on disease risk. A part of the review is dedicated to the nutrigenomic effects of the main cooking methods used in the MD and also to a comparative analysis of the nutrigenomic properties of the MD and other diet regimens and non-MD-related aliments. Taking all the data into account, the traditional MD emerges as a diet with a high antioxidant and nutrigenomic modulation power, which is an example of the “Environment-Livings-Environment” relationship and an excellent patchwork of interconnected biological actions working toward human health.

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“…It has been reported that there are abundant phenolic acids (delphinidin and ferulic acid) and anthocyanins in beans, which are usually applied as functional food ingredients, and may be beneficial to health, such as being anti-tumor, and prevention of cardiovascular disease [8]. Additionally, phenolic compounds in legumes can control postprandial glucose response by inhibiting α-glucosidase to reduce the digestion and absorption of glucose in the intestine, suggesting a use for the management of type 2 diabetes mellitus [9]. In short, these results clarify the bioaccessibility of the phenolic compounds in legumes.…”

Section: Introductionmentioning

confidence: 99%

The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract

Zhu

Deng

et al. 2020

Foods

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The composition and antioxidant activity of bound phenolics in three legumes (soybean, vicia faba, and kidney bean), and their metabolism and bioaccessibility in the gastrointestinal tract were investigated in this study. The total phenolic content, total flavonoid content, and antioxidant activities (ABTS and FRAP) were evaluated. The phytochemical compositions of the three legumes after acid/alkaline hydrolysis, simulated gastrointestinal digestion, and colonic fermentation were identified and quantified by UPLC-ESI-QTOF-MS/MS and HPLC-ESI-QqQ-MS/MS. The results showed that the three legumes were rich in bound phenolic compounds, and possessed a strong antioxidant activity; among which kidney bean showed a higher bound flavonoid content and antioxidant activity than the other two legumes. Alkaline hydrolysis allowed a more thorough extraction of the bound phenolics of the three legumes than acid hydrolysis. The released contents of bound phenolics were extremely low in in vitro digestion, whereas colonic fermentation favored the release of more phenolic compounds. Kidney bean, which presented the highest bound flavonoid content and antioxidant activity, had the lowest bioaccessibility. Our study provides a wider insight into the constituents and bioavailability of bound phenolic compounds in the three legumes.

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Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes

Cited by 119 publications

References 104 publications

Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis

Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis

Science and Healthy Meals in the World: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet

The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract

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