Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Chen, Zhongqin; Wang, Jingya; Liu, Wei; Chen, Hạixia

doi:10.1007/s13197-016-2390-x

Cited by 52 publications

(34 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sharma et al (2014) observed water absorption capacity of 10 different genotypes of golden soybean flours within a range of 94.3 to 119.50ml/100g. Agume et al (2017) and Chen et al (2017) reported higher values for WAC of soybean flour as 313 and 427ml/100g, respectively. Value of water absorption capacity of the present study falls in between the values quoted by Sharma et al (2014) and Chen et al (2017), which may be due to the varietal variation and place of cultivation of soybean.…”

Section: Resultsmentioning

confidence: 91%

“…Agume et al (2017) and Chen et al (2017) reported higher values for WAC of soybean flour as 313 and 427ml/100g, respectively. Value of water absorption capacity of the present study falls in between the values quoted by Sharma et al (2014) and Chen et al (2017), which may be due to the varietal variation and place of cultivation of soybean. Singh (2017) reported WAC of 257 and 307ml/100g for the raw and malted black soybean whereas Marquezi et al (2017) observed WAC of 130.2 and 137.4 ml/100g for the black varieties of common bean.…”

Section: Resultsmentioning

confidence: 91%

“…Foaming capacity of 14.67% in present study is lower than the values reported by Oshodi and Ekperigin (1989) and Acuna et al (2012) as 68% in pigeon pea flour and 37.21% in soybean flour. Chen et al (2017) reported lower values for foaming capacity of black soybean as 12.5%. Foaming properties are the functional properties, where aeration and overrun are required e.g.…”

Section: Resultsmentioning

confidence: 92%

See 2 more Smart Citations

Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

Dobhal

Raghuvanshi

2018

AJDFR

View full text Add to dashboard Cite

The present research analyzed the physical and functional properties of black soybean. Germinated sample was prepared by soaking grains for overnight and allowed for germination for 72-hours in incubator at 320C, dried, milled and kept in air tight containers for further analysis. The results showed that black soybean seeds had good physical properties. Functional properties showed that germinated seed flour had significantly higher water absorption capacity (203.33ml/100g) and foaming capacity (22.67%), while raw black soybean seeds flour had higher emulsion activity (49.46%), emulsion stability (47.67%), fat absorption capacity (126.67ml/100g) and foam stability (95.35%). Both the samples had the highest solubility at alkaline medium. The results of particle size distribution showed that both the flour samples had maximum retention on 85 mesh sieve.The study concluded that black soybean has good physical and functional properties which makesit potentially ideal for local food uses and industrial food systems.

show abstract

Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 92%

See 1 more Smart Citation

Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

Dobhal

Raghuvanshi

2018

AJDFR

View full text Add to dashboard Cite

show abstract

“…The amino acid composition of GP, GPH-T, and GPH-T was analyzed using the method in our previous literature (Chen, Wang, Liu, & Chen, 2017). The amino acids' derivatives were filtered and then determined by HPLC (Beijing Persee General Instrument Co., Ltd, Beijing, China) using an ODS C 18 column (4.6 mm × 250 mm × 5 μm, Kromasil).…”

Section: Amino Acids Compositional Analysis Of Gp Gph-p and Gph-tmentioning

confidence: 99%

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

Self Cite

View full text Add to dashboard Cite

Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H 2 O 2 -induced oxidative damage (p < .05). In addition, the administration of GP, GPH-T, and GPH-P reduced the blood pressure in hypertensive rats. The mechanism might be to reduce blood pressure by inhibiting the activity of ACE, reducing the formation of ACEII, and protecting the activity of bradykinin. This study suggested that GP might be utilized as a promising functional food as antioxidant and antihypertensive agents. Practical applicationsGarlic (Allium sativum L.) is one of the oldest cultivated plants that belongs to the Liliaceae family and it has been used in cooking and medicinal applications. Large quantities of garlic residuals were produced with the development of the garlic essential oil industry. These residuals are highly rich in proteins and they can be used for the preparation of protein hydrolysates. Generally, hydrolysates are considered as a promising food supplement due to the enrichment of amino acids present in it.In this study, garlic proteins (GPs) and its hydrolysates retain effective antioxidant effects. They were found to reduce the blood pressure and prevent oxidative stress induced by H 2 O 2 . The information from this study could be used to develop a new nutritional supplement from GP and its hydrolysates to treat hypertension as well as prevent oxidative damage. K E Y W O R D SACE inhibitory activity, antioxidant, L02 cells, oxidative damage

show abstract

“…Additionally, another research group demonstrated that treatment of mice with diethylnitrosamine during a high‐fat diet that contains soy protein isolates suppresses the growth of hepatic tumours, injury and inflammation as compared to mice fed the casein protein (Mercer et al ., ). According to this evidence, proteins, peptides and specific amino acids from soybeans do not only exhibit antioxidant and anti‐inflammatory properties but also have synergistic effects contributing to chemoprevention (Chakrabarti et al ., ; Chen et al ., ).…”

Section: The Chemopreventive Property Of Soy Proteins and Peptidesmentioning

confidence: 97%

Chemoprevention by means of soy proteins and peptides – current status and future approaches: a review

Chen

Hsieh

2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Epidemiological studies have shown that soy consumption is associated with lower incidence of various diseases, such as cancer. Over the past decades, soy proteins and derived peptides have been considered as potential preventive agents against the initiation, promotion and progression of cancer. Additionally, soybeans provide essential nutrients and abundant peptides and proteins with multiple bioactivities. Here, we specifically emphasise the chemoprevention property of several soy proteins/peptides, such as lectins, lunasin and protease inhibitors. Moreover, their anti-inflammatory and antioxidant properties, which have been demonstrated to be associated with chemopreventive properties, are addressed here. Furthermore, computational methods applied in this field are reviewed. Researchers navigate a large volume of data to understand the interactions among the genome, cellular molecules, dietary interventions, medical treatments and diseases. Numerous powerful tools have been recommended for designing an optimal strategy for future anti-cancer treatments with precise diagnosis and individualised approaches.

show abstract

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Cited by 52 publications

References 25 publications

Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Chemoprevention by means of soy proteins and peptides – current status and future approaches: a review

Contact Info

Product

Resources

About