Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases

Garcia, Bianca de Fátima; Barros, Márcio de; Rocha, Thaís de Souza

doi:10.1080/10408398.2020.1768047

Cited by 25 publications

(12 citation statements)

References 69 publications

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“…The rising evidence suggests a possible common pathophysiology among NCDs, with oxidative stress and hypertension as the main contributing factors [9,10]. Oxidative stress occurs when reactive oxygen species (ROS) overload the body's defenses or when these defenses lose their capacity to react, leading to damage of essential cell components [11].…”

Section: Introductionmentioning

confidence: 99%

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Amigo

Martínez-Maqueda

Hernández-Ledesma

2020

Foods

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Currently, the associations between oxidative stress, inflammation, hypertension, and metabolic disturbances and non-communicable diseases are very well known. Since these risk factors show a preventable character, the searching of food peptides acting against them has become a promising strategy for the design and development of new multifunctional foods or nutraceuticals. In the present study, an integrated approach combining an in silico study and in vitro assays was used to confirm the multifunctionality of milk and meat protein-derived peptides that were similar to or shared amino acids with previously described opioid peptides. By the in silico analysis, 15 of the 27 assayed peptides were found to exert two or more activities, with Angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and opioid being the most commonly found. The in vitro study confirmed ACE-inhibitory and antioxidant activities in 15 and 26 of the 27 synthetic peptides, respectively. Four fragments, RYLGYLE, YLGYLE, YFYPEL, and YPWT, also demonstrated the ability to protect Caco-2 and macrophages RAW264.7 cells from the oxidative damage caused by chemicals. The multifunctionality of these peptides makes them promising agents against oxidative stress-associated diseases.

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Section: Introductionmentioning

confidence: 99%

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Amigo

Martínez-Maqueda

Hernández-Ledesma

2020

Foods

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“…Moreover, the investigations of determination of biologically active activities of peptides sequences might be performed in silico in accordance with the procedure provided in the created data bases that might be designed to analyze a wide range of biopeptides and their precursors or to determination-selected sources of proteins, e.g., milk bioactive peptide database [30-33, 40, 41]. The identification and analysis of peptide bioactivity presented in this article are also applied in the interdisciplinary research [30][31][32][33][40][41][42]. The findings have revealed that diverse biopeptides can be also obtained through the hydrolysis of α-la and CGMP conducted with using selected L. helveticus strains (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

Skrzypczak

Fornal

Domagała

et al. 2021

International Journal of Food Science

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The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness ( 0.416 ± 0.05 N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of this parameter ( 0.186 ± 0.06 N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.

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“…Bioactive peptides are protein fragments that impact nutritional status and improve body functions (de Fátima García et al, 2020).…”

Section: Bioactive Peptidesmentioning

confidence: 99%

“…Common bean is one of the most available pulses for human consumption, supplying a third of the daily dietary protein in some cultures from Africa and America (Bennetau‐Pelissero, 2019; Carbas et al, 2020). Beans protein content ranges between 16–33%, comprising globulins (45–70%), stored as phaseolin (11S); albumins (10–30%); glutelins (13–41%); and prolamins (1%) (Anino et al, 2019; Bitocchi et al, 2017; Boukid, 2021; de Fátima García et al, 2020; de Souza Rocha et al, 2015; Hayat et al, 2014; Luna Vital et al, 2014; Méndez‐Flores et al, 2021; Mojica & de Mejía, 2015).…”

Section: Introductionmentioning

confidence: 99%

Biological functions of peptides from legumes in gastrointestinal health. A review legume peptides with gastrointestinal protection

Juárez-Chairez

Cid-Gallegos

Meza-Márquez

et al. 2022

Journal of Food Biochemistry

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Legumes are plants that produce seeds within a pod, belonging to the Leguminosae family, also called Fabaceae, cultivated for the first time in the Mediterranean region (Luna-Vital & González de Mejía, 2018).Nowadays, the production and consumption of these seeds have increased significantly worldwide due to the higher consumers' awareness of their nutritional and health benefits (Carbas et al., 2020). The most common legume species include soybean (Glycine max), common bean (Phaseolus vulgaris), peanut (Arachis hypogaea), chickpea (Cicer arietinum), lentil (Lens culinaris), fava bean (Vicia faba), and pea (Pisum sativum) (Luna-Vital & González de Mejía, 2018).Additionally, legumes can be found throughout the world its adaptability to different biotic areas of the planet (savanna, humid and dry forest, Mediterranean and temperate) which presents a great morphological variety; as well as many intrinsic elements (nitrogen fixation, diversity of its reproductive) and extrinsic systems that have been key to its successful evolution (Koenen et al., 2013).Regarding the distribution of its production and consumption in the world, it can be seen below (Siddiq et al., 2022):

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Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases

Cited by 25 publications

References 69 publications

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

Biological functions of peptides from legumes in gastrointestinal health. A review legume peptides with gastrointestinal protection

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