Lipid metabolism potential and mechanism of CPe-III from chickpea (Cicer arietinum L.)

Xue, Zhaohui; Hou, Xiaonan; Yu, Wancong; Wen, Haichao; Zhang, Qian; Li, Dan; Kou, Xiaohong

doi:10.1016/j.foodres.2017.03.016

Cited by 30 publications

(20 citation statements)

References 41 publications

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“…This indicates a liver-protective effect of the leguminous proteins and a synergistic effect of other bioactive components. Xue et al [ 10 ] reported a hepatoprotective effect exhibited by the CP-III peptide from chickpea protein, which reduced the accumulation of hepatic lipids and promoted an increase in lipoprotein lipase (LPL) and hepatic lipase (LH) activities.…”

Section: Resultsmentioning

confidence: 99%

“…Modulation of plasma cholesterol levels by the consumption of soybean and other legumes, such as lupine, chickpeas, lentils, and beans, has been demonstrated in animal and human studies. In addition, reduction in hepatic lipid deposition and prevention of the occurrence of steatosis have been reported in animal intervention experiments [ 6 , 7 , 8 , 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.)

et al. 2018

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We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein, cooked whole mung bean, and germinated mung bean. After 28 days, we found reduced plasma concentrations of total cholesterol and non-HDL cholesterol, increased faecal cholesterol excretion, and reduced levels of asparagine aminotransferase and alanine aminotransferase enzymes in the liver. Reduction in hepatic lipid deposition was observed between each of the mung bean groups relative to the casein group. In addition, the animals of the geminated mung bean group showed a lack of inflammatory infiltrate and better vascularisation of the hepatic tissue. Results from this study show significant hypocholesterolemic and liver-protective properties of the mung bean, which are further enhanced after germination.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.)

et al. 2018

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“…Crude chickpea albumin hydrolysate produced by alcalase followed by flavorzyme was also found to increase the activity of blood superoxide dismutase in mice. These results for crude protein hydrolysate might have been due to the presence of the peptide RQSHFANAQP (Xue, Hou, et al, ). To date, only the chickpea peptides NRYHE and RQSHFANAQP have well supported evidence to be potentially antioxidant in humans.…”

Section: Biological Activity Of Chickpea Peptidesmentioning

confidence: 99%

“…Defatting chickpea flour before starting protein extraction is one method that eliminates most of the phenolic compounds present in the flour and subsequent extracts (Arcan & Yemenicioǧlu, ). Phenolic compounds are not, though, completely responsible for the bioactivity of protein hydrolysates because artificially synthesized chickpea peptides, which do not contain phenolic compounds, have been shown to be bioactive (Shi, Hou, Guo, & He, ; Xue, Hou, et al, ).…”

Section: Biological Activity Of Chickpea Peptidesmentioning

confidence: 99%

“…Two other studies performed on male mice fed a HFD focused on the antioxidant potential of the chickpea peptide RQSHFANAQP mentioned in the previous section (Xue, Hou, et al., ; Xue, Wang, et al., ). Those studies also found a decrease in lipid content in the bodies of mice; this effect was due to an increase in the expression of proteins involved in cholesterol metabolism and removal (Table ).…”

Section: Biological Activity Of Chickpea Peptidesmentioning

confidence: 99%

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Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer arietinum) Peptides

Hernandez

Mejía

2019

Comp Rev Food Sci Food Safe

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Chickpeas are inexpensive, protein rich (approximately 20% dry mass) pulses available worldwide whose consumption has been correlated with positive health outcomes. Dietary peptides are important molecules derived from dietary proteins, but a comprehensive analysis of the peptides that can be produced from chickpea proteins is missing in the literature. This review provides information from the past 20 years on the enzymatic production of peptides from chickpea proteins, the reported bioactivities of chickpea protein hydrolysates and peptides, and the potential bitterness of chickpea peptides in food products. Chickpea peptides have been enzymatically produced with pepsin, trypsin, chymotrypsin, alcalase, flavorzyme, and papain either alone or in combination, but the sequences of many of the peptides in chickpea protein hydrolysates remain unknown. In addition, a theoretical hydrolysis of chickpea legumin by stem bromelain and ficin was performed by the authors to highlight the potential use of these enzymes to produce bioactive chickpea peptides. Antioxidant activity, hypocholesterolemic, and angiotensin 1‐converting enzyme inhibition are the most studied bioactivities of chickpea protein hydrolysates and peptides, but anticarcinogenic, antimicrobial, and anti‐inflammatory effects have also been reported for chickpea protein hydrolysates and peptides. Chickpea bioactive peptides are not currently commercialized, but their bitterness could be a major impediment to their incorporation in food products. Use of flavorzyme in the production of chickpea protein hydrolysates has been proposed to decrease their bitterness. Future research should focus on the optimization of chickpea bioactive peptide enzymatic production, studying the bioactivity of chickpea peptides in humans, and systematically analyzing chickpea peptide bitterness.

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Processing to improve the sustainability of chickpea as a functional food ingredient

Augustin,

Chen,

2024

J Sci Food Agric

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Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant‐based value‐added ingredients for the food and nutraceutical industries. This paper reviews the characteristics of chickpea (composition, health properties and techno‐functionality) of the chickpea grain which influence its use as a whole food or an ingredient in formulated food. It covers the exploitation of traditional and emerging food processes for conversion of chickpea into value‐added differentiated food ingredients. The influence of processing on composition, health promoting properties and techno‐functionality of chickpea are discussed. The opportunities for tailoring chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant‐based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of byproducts of chickpea processing, which is necessary for building a more sustainable future for chickpea. Recommendations for future research to build a sustainable chickpea value‐added ingredient industry are provided.This article is protected by copyright. All rights reserved.

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Lipid metabolism potential and mechanism of CPe-III from chickpea (Cicer arietinum L.)

Cited by 30 publications

References 41 publications

Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.)

Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.)

Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer arietinum) Peptides

Processing to improve the sustainability of chickpea as a functional food ingredient

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