Purification of a novel monophenolase inhibitory peptides prepared from Vicia faba pods protein via enzymatic hydrolysis

El‐Sayed, Sanaa T.; Azzouny, Rehab A. Al; Ali, Ola

doi:10.1016/j.bcab.2019.101123

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…On the other hand, the tyrosinase inhibitory activity of broad bean proteins and peptides can also be mentioned. El-Sayed et al [ 42 ] found monophenolase inhibitory peptides in broad bean pods hydrolysates. Karkouch et al [ 43 ] reported that vicilin and legumin B from Vicia faba seeds hydrolysates had tyrosinase inhibitory activity (up to 81%).…”

Section: Resultsmentioning

confidence: 99%

Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

Vasilean

Aprodu

Garnai

et al. 2021

Foods

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Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior of the fermented products was determined using small amplitude oscillatory measurements and the three-interval thixotropy test. Results showed higher complex viscosity values for broad bean-based products, which displayed a weak gel-like structure. The starter cultures used for vegetable milk samples fermentation influenced the resistance to flow.

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Section: Resultsmentioning

confidence: 99%

Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

Vasilean

Aprodu

Garnai

et al. 2021

Foods

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“…In addition, alkaline extraction followed by isoelectric precipitation can also reduce the content of vicine and convicine; however, this method may be costly and require large amounts of energy. FBPI showed a ratio of vicine to protein of approximately 0.034 to 100 w / w , indicating 96–99% lower vicine content [ 87 ] compared to the ratio of vicine to protein in whole faba bean [ 88 , 89 ]. The method of production of FBPI caused a substantial reduction (96–99%) in convicine content: in each step of the extraction process, the aqueous medium dissolved alkaloids and hence they could further be separated from the protein following centrifugation.…”

Section: Major Antinutritional Factorsmentioning

confidence: 99%

Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties

et al. 2023

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The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds’ antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds’ efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.

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“…Tyrosinase inhibitory peptides could successfully be extracted from the pods by enzymatic proteolysis. The generated peptides exhibit potential to be used in the nutraceutical field in order to cure or prevent diseases that are caused by high tyrosinase levels [119].…”

Section: Pods-non-food Usementioning

confidence: 99%

Valorization of faba bean (Vicia faba) by-products

Krenz

Grebenteuch

Zocher

et al. 2023

Biomass Conv. Bioref.

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From harvesting to consumption of the faba bean (Vicia faba), different plant residues such as stems, leaves, pods, and seed husks remain as by-products. The harvest residues constitute about 50% (w/w) of the whole aboveground biomass, while the empty pods and the seed husks account for 11% and 6% (w/w) on average, respectively. Due to the environmental and dietary benefits, the global production of faba beans is most likely to increase in the future. Concomitantly, the amounts of by-products will rise as well. So far, mainly the harvest residues have been widely studied, whereas the pods and husks have received less consideration. Therefore, the aim of this review was to provide an overview of the composition of the faba bean plant residues and to illustrate their potential of being used as feedstock in food, feed, or even non-food applications. This literature survey clearly reveals that all the residual materials of faba beans contain valuable compounds and might be suitable for a multitude of different applications. The residual material should thus not be disposed of but further valorized in order to exploit the full potential of the biomass.

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Purification of a novel monophenolase inhibitory peptides prepared from Vicia faba pods protein via enzymatic hydrolysis

Cited by 7 publications

References 27 publications

Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties

Valorization of faba bean (Vicia faba) by-products

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