Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts

Abstract

The objectives of this study were to analyze and compare the proteomic and peptide profiles of mung bean (Vigna radiata) seeds and sprouts. Label-free proteomics and peptidomics technologies allowed the identification and relative quantification of proteins and peptides. There were 1918 and 1955 proteins identified in mung bean seeds and sprouts, respectively. The most common biological process of proteins in these two samples was the metabolic process, followed by cellular process and single-organism process. Their dominant molecular functions were catalytic activity, binding, and structural molecule activity, and the majority of them were the cell, cell part, and organelle proteins. These proteins were primarily involved in metabolic pathways, biosynthesis of secondary metabolites, and ribosome. PCA and HCA results indicated the proteomic profile varied significantly during mung bean germination. A total of 260 differential proteins between mung bean seeds and sprouts were selected based on their relative abundance, which were associated with the specific metabolism during seed germination. There were 2364 peptides identified and 76 potential bioactive peptides screened based on the in silico analysis. Both the types and concentration of the peptides in mung bean sprouts were higher than those in seeds, and the content of bioactive peptides in mung bean sprouts was deduced to be higher.

Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size

“…In total, 36, 206, 220, and 115 proteins, including uncharacterized ones, were identified from FPI, MPI, SPI, and PPI, respectively. Compared with the reported proteomic profiles of these four legume beans, − the numbers of identified proteins here are generally less. Proteins in those studies − were directly extracted from bean seeds with the maximum extraction efficiency.…”

“…Compared with the reported proteomic profiles of these four legume beans, − the numbers of identified proteins here are generally less. Proteins in those studies − were directly extracted from bean seeds with the maximum extraction efficiency. However, commercial legume protein isolates are commonly extracted from the by-products aside from starch or oil processing in industry; thereby, certain proteins, such as albumins, are lost. , …”

Nutrients, extractable bound phenolic compositions and their antioxidant properties in different varieties of mung beans

“…Mung beans (Vigna radiata L.), a kind of excellent green seeds, belong to leguminous plant, and have been widely cultivated as a common traditional food around the world for more than 3,500 years (Moghadam et al, 2020;Jiang et al, 2020). In addition to their physiological activities such as antioxidation and alleviating summer heatstroke, mung beans have a balanced nutritional composition, including proteins, starches and polyphenols (Ahmad et al, 2018;Yu et al, 2020). In particular, mung bean protein accounts for 25-28% of dry weight (Xie et al, 2019), and the protein isolate is often used as an ideal foaming agent, emulsi er and so on (El-Adawy, 2000), which suggests it could be a main source of protein.…”

Restoration and preservation effects of mung bean antioxidant peptides on H2O2‐induced WRL‐68 cells via Keap1‐Nrf2 pathway

“…Mung beans, also known as cowpeas (Vigna radiate L.), are regarded as valuable edible legumes in many countries (Yu et al, 2020) due to their purgative and hepatoprotective properties .…”