Electrophoretic Profiles and Angiotensin I-Converting Enzyme Inhibitory Activities of Nine Varieties of Phaseolus Vulgaris Protein Hydrolysates

Abstract

Nine dry bean (Phaseolus vulgaris) varieties largely grown in Canada were subjected to digestion using trypsin and in vitro gastrointestinal simulation (GIS) followed by a study of their in vitro ACE inhibitor properties and digestibility. GIS hydrolysates of all varieties presented significantly higher ACE inhibitory activities and degree of hydrolysis (DH) compared to those of trypsin hydrolysates (P < 0.05). Cranberry and light red kidney bean protein isolates contained 'T' type phaseolin and had higher DH values during both digestions, with average ACE inhibitory activities of 281.7-281.8 μg/mL and 141.6-185.1 μg/mL, respectively, for tryptic and GIS hydrolysates. The other seven bean varieties contained 'S' type phaseolin, and of these small red bean showed the lowest ACE inhibitory activities for both trypsin (IC 50 of 170 μg/mL) and GIS (IC 50 of 118 μg/mL) digestion, followed by navy bean, with IC 50 of 200 μg/mL (trypsin digestion) and 137 μg/mL (GIS digestion). The results demonstrated that both methods of digestions yielded bioactive peptides, however, differing peptide profiles of the bean protein hydrolysates affected their in vitro ACE inhibitory property.

Identification of ACE-inhibitory peptides fromPhaseolus vulgarisafterin vitrogastrointestinal digestion

“…Previous researches (Boschin et al, 2014;Mojica et al, 2015;Rui et al 2012aRui et al , 2012b showed the potential of bean proteins to release ACE-inhibitory peptides during hydrolysis catalyzed by bacterial or gastrointestinal enzymes. However, these works focused on the bioactive properties of peptides released from protein isolates from beans and not from whole beans.…”

“…Rui et al (2012a) obtained a degree of hydrolysis of 16% after simulated digestion of pinto bean protein extracts non-thermally treated. They digested nine varieties of beans achieving a degree of hydrolysis between 7 and 16%.…”

“…Recently, some studies demonstrated that hydrolysis of proteins isolated from several varieties of Phaseolus vulgaris lead to the release of ACE-inhibitory compounds (Boschin et al, 2014;Mojica et al, 2015;Rui et al, 2012aRui et al, , 2012bTorruco-Uco et al, 2009). These studies suggested that ACE-inhibition by bean-derived peptides may be a mechanism of action explaining the epidemiological evidences related to a lower incidence of hypertension and cardiovascular disease in humans.…”

Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review

“…The susceptibility of phaseolin, the major storage protein in common bean, is highly variable to proteolysis across different cultivars (Montoya et al, 2008). Rui et al, (2012b) reported that under the same hydrolytic conditions using pepsin/trypsin/α-chymotrypsin subsequently, nine varieties of common bean had significant differences among their DH, being the lowest DH value 7.22% for Dark Red bean, and the highest 16.12% for Pinto beans. Moreover, the DH of common bean protein can be increased with a heat pre-treatment.…”

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

“…Hydrolysis of lentil, pea, bean and chickpea proteins yielded peptides with angiotensin-1 converting enzyme (ACE) inhibitory properties (Vermeirssen et al, 2005;Duranti, 2006; Barbana and Boye, 2010;Boye et al, 2010c;Rui et al, 2012). ACE plays a role in vasoconstriction that results in the elevation of blood pressure (hypertension).…”