Protein hydrolysates and phenolic compounds from fermented black beans inhibit markers related to obesity and type‐2 diabetes

Abstract

Obesity and type 2 diabetes mellitus (T2DM) represent an epidemic and public health problem. Bioactive compounds from foods could be used as adjuvants in the prevention of these diseases. Processes such as solid‐state fermentation (SSF) have demonstrated to improve the release of bioactive compounds from food matrix. This project aimed to evaluate the effect of fermented black bean (Phaseolus vulgaris L.) phenolic compounds and protein hydrolysates on markers associated with obesity and T2DM. Twenty‐eight peptide sequences and 12 phenolic compounds were identified on black bean samples. From in silico assays, sequenced peptides showed theoretical binding energies up to −9.8 kcal/mol and phenolic compounds up to −10.1 kcal/mol for monoacylglycerol lipase. Protein hydrolysates from SSF 96 h (12 peptides) showed the potential to inhibit α‐amylase with inhibitory concentration 50 (IC50) 0.57 mg protein/ml and 5.55 mg protein/ml for α‐glucosidase. Phenolic compounds from SSF 48 h blocked α‐glucosidase IC50 0.353 mg GAE/ml. The antioxidant capacity was maintained in phenolic compounds after fermentation for 48 h and improved in the protein hydrolysates. Raw bean protein hydrolysates (0.1 mg protein/ml) presented the potential to inhibit lipid accumulation in 3T3‐L1 cell line (27.9%). SSF is a processing method for generating functional ingredients rich in bioactive compounds capable of acting on biological markers related to the treatment or prevention of obesity and T2DM.

Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications

“…Most current studies on the production of α-GIs through the fermentation of cereals focus on single-strain fermentation. This process yields various α-GIs, including bioactive peptides [ 75 ], polyphenols [ 76 ], isoflavonoids [ 77 ], and alkaloids [ 78 ]. These active compounds are derived from both the food ingredients themselves and the secondary metabolites of the microorganisms.…”

Enhancement of antioxidant activity and improvement of the bright color of fermented soybean using ergothioneine biosynthesized by Aspergillus oryzae

“…Among them, nattokinase, γ‐polyglutamic acid, isoflavones, and so on are found to make a special flavor for FS. These components give FS multiple functions including lowering blood pressure and preventing cardiovascular disease, stroke, Alzheimer's disease, atherosclerosis, and calcium loss as well as inhibiting markers related to obesity and Type 2 diabetes (Dajanta et al, 2013; Flores‐Medellín et al, 2021; Ju et al, 2019; Li et al, 2020; Liu et al, 2022; Nagata et al, 2017). There are some changes between total glycoside and total aglycone during fermentation by B. subtilis .…”