Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications

Hou, Dianzhi; Feng, Qiqian; Niu, Zhitao; Wang, Luyao; Zheng, Yan; Zhou, Sumei

doi:10.1016/j.fbio.2023.102972

Cited by 17 publications

(4 citation statements)

References 72 publications

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“…This phenomenon may be a result of the high protein hydrolysis capacity of lactic acid bacteria, which have a wide range of adaptability to various environments, inducing secondary protein hydrolysis and enriching them with bioactive peptides. Hou et al, revealed that fermentation can increase the degree of protein hydrolysis, and fermented proteins have better bioactivity ( 25 ). Based on the peptide yield and the hydrolysis degree, 5 dominant strains were screened, namely L. fermentum , B. subtilis , L. casei , L. reuteri , and L. acidophilus .…”

Section: Resultsmentioning

confidence: 99%

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Yang,

Hong,

Aihaiti

et al. 2024

Front. Nutr.

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This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and in vitro hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO4·7H2O was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus. Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC–MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.

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Section: Resultsmentioning

confidence: 99%

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Yang,

Hong,

Aihaiti

et al. 2024

Front. Nutr.

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“…Pulses, i.e., dried grain legumes, have attracted a lot of attention due to their low cost and nutritional characteristics (Hou et al, 2023). These legumes are usually rich in carbohydrates (55-65%) and proteins (21-26%), including essential amino acids, and have a low-fat content (1-4%) (Iriti & Varoni, 2017).…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer

SIQUEIRA,

CRIPPA,

MABASSO

et al. 2024

Food Sci. Technol (Campinas)

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Convective drying of mung bean seeds was conducted to investigate drying kinetics and mass transfer parameters at temperatures of 40, 50, 60, 70, and 80°C and a fixed air velocity of 1.2 m s-1. Drying characteristics were determined by drying rate, moisture ratio, diffusion coefficient, activation energy, Biot number, and mass transfer coefficient. Drying models such as Newton, Page, Henderson and Pabis, Logarithmic, Midilli, Two-term, and Diffusion approximation were applied and fitted to the moisture ratio of the experimental data. The drying rate was significantly affected by the drying temperature. The Midilli model was considered the most suitable for experimental drying curves. The effective moisture diffusivity ranged from 3.19×10-9 to 10.76×10-9 m2 s-1, with an activation energy of 59.78 kJ mol-1. Similar to the mass transfer coefficient, the Biot number increased with increasing drying temperature. The simultaneous transfer of heat and mass was controlled by diffusion and surface.

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“…In some cases, pulses can serve as a substitute for meat as a protein source [ 15 ]. These high-quality pulse proteins also exhibit potential for preventing and treating MetS [ 16 ]. Notably, several studies have demonstrated the effectiveness of different pulse proteins and their hydrolysates in managing hypertension, hyperglycemia, dyslipidemia and obesity.…”

Section: Introductionmentioning

confidence: 99%

Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome

Hong,

Fan,

et al. 2024

Nutrients

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Pulses, as an important part of the human diet, can act as a source of high-quality plant proteins. Pulse proteins and their hydrolysates have shown promising results in alleviating metabolic syndrome and modulating the gut microbiome. Their bioactivities have become a focus of research, with many new findings added in recent studies. This paper comprehensively reviews the anti-hypertension, anti-hyperglycemia, anti-dyslipidemia and anti-obesity bioactivities of pulse proteins and their hydrolysates in recent in vitro and in vivo studies, which show great potential for the prevention and treatment of metabolic syndrome. In addition, pulse proteins and their hydrolysates can regulate the gut microbiome, which in turn can have a positive impact on the treatment of metabolic syndrome. Furthermore, the beneficial effects of some pulse proteins and their hydrolysates on metabolic syndrome have been supported by clinical studies. This review might provide a reference for the application of pulse proteins and their hydrolysates in functional foods or nutritional supplements for people with metabolic syndrome.

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Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications

Cited by 17 publications

References 72 publications

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer

Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome

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