Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion

Sangsukiam, Thasanporn; Duangmal, Kiattisak

doi:10.1016/j.foodres.2022.111371

Cited by 10 publications

(6 citation statements)

References 41 publications

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“…This statement is supported by studies such as the one carried out by Pertiwi (2020), who found that the fermentation and boiling process of beans (Phaseolus lunatus L.) improved the release of ACE-inhibiting peptides. Likewise, Sangsukiam and Duangmal (2022) reported similar results for Vigna angularis.…”

supporting

confidence: 58%

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Ojeda-Ojeda,

Noguera-Machado,

López

et al. 2024

IFNP

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The objective of this study was to evaluate the effect of Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from five legumes (Vigna unguiculata, Cicer arietinum, Lens culinaris, Vicia faba, and Phaseolus vulgaris) after undergoing a hydrothermal treatment. The seeds were divided into two groups: one was subjected to drying and grinding, and the other one to cooking for 2 hours (100 °C), followed by drying and grinding. The flours obtained from the different processes were subjected to digestion with pepsin-pancreatin, and the resulting peptides were evaluated for their ACE inhibitory activity. The obtained results were subjected to analysis of variance and Tukey's test. The group consisting of the treatments V. unguiculata (82.63%), V. unguiculata cooked (96.41%), and C. arietinum (80.84%) showed the highest percentages of ACE inhibition, while the group comprising V. faba (6.0%), cooked L. culinaris (3.03%), and P. vulgaris (4.0%) exhibited the lowest inhibition percentages. These results demonstrate that V. unguiculata, V. faba, and C. arietinum can undergo hydrothermal treatment while still retaining their bioactive potential, ensuring a cooked flour, ready for formulating a multifunctional food.

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supporting

confidence: 58%

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Ojeda-Ojeda,

Noguera-Machado,

López

et al. 2024

IFNP

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“…According to the findings, the molecular weight profile and bioactivity discrepancies across substrates were attributed to variances in the length of the peptide and protein structure (Sangsukiam & Duangmal, 2022; You et al ., 2022b). The results showed that DPP‐IV inhibition was absent in non‐hydrolysed proteins.…”

Section: Resultsmentioning

confidence: 99%

“…After incubation, a 25 μL enzyme reaction mix (23 μL DPP-IV Assay buffer and 2 μL DPP-IV substrate) was added to the reaction well. The fluorescence of the reaction mixture was measured at 360 and 460 nm (Sangsukiam & Duangmal, 2022). The percentage relative inhibition was calculated using the following equation:…”

Section: Antidiabetic Activity Of Hydrolysates and Hplc Fractions By ...mentioning

confidence: 99%

Assessment of the DPP‐IV inhibitory potential of mung bean and adzuki bean protein hydrolysates using enzymatic hydrolysis process: specificity of peptidases and novel peptides

Karami

Butkinaree

Somsong

et al. 2023

Int J of Food Sci Tech

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Mung bean and adzuki bean protein concentrates were hydrolysed to the same degree of hydrolysis by two peptidases: Flavourzyme and Alcalase. Peptide fractions were analysed using MALDI-TOF MS to investigate the differences in enzyme cleavage specificity and the inhibition activity of Dipeptidyl peptidase-IV (DPP-IV), using bioinformatics tools. It was shown that each peptidase showed specific selectivity in cleaving the designated substrate at a specific site. Alcalase main cutting sites on mung bean and adzuki bean proteins were identified as hydrophobic amino acid residues, particularly between Leu-X (X-Leu) or Phe-X (X-Phe) while Flavourzyme cleavage occurred between peptide bonds between Gln-X (X-Gln) or Pro-X (X-Pro). The findings demonstrated that Flavourzyme had a higher capacity for generating active peptides from both mung bean and adzuki bean protein concentrates with higher levels of DPP-IV inhibitory activity. Proteomics and bioinformatics methodologies provided the essential knowledge required to explore novel peptides with DPP-IV inhibitor potential from mung bean and adzuki bean hydrolysates.

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“…Several flavanols have been detected in pulses, some of which have been characterised as bitter and astringent, such as (+)-catechin, (-)-epicatechin, (-)epigallocatechin, (-)-epicatechin gallate, (-)-epigallocatechin gallate and theaflavin [66,92,106,107]. Beans and chickpeas exhibit higher concentrations of (+)-catechin, whereas faba beans have high concentrations of (-)-epicatechin gallate and (-)-epigallocatechin gallate [96,97,[108][109][110] (Table 3).…”

Section: • Flavanolsmentioning

confidence: 99%

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

et al. 2023

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Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.

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Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion

Cited by 10 publications

References 41 publications

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Assessment of the DPP‐IV inhibitory potential of mung bean and adzuki bean protein hydrolysates using enzymatic hydrolysis process: specificity of peptidases and novel peptides

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

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