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

Abstract

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):

Kiwicha (Amaranthus caudatus L.) protein hydrolysates reduce intestinal inflammation by modulating the NLRP3 inflammasome pathway

“…A review of the biological functions of peptides from legumes in gastrointestinal health can be found elsewhere. 34…”

“…A review of the biological functions of peptides from legumes in gastrointestinal health can be found elsewhere. 34 In the case of the other component of the inflammasome studied, ASC (Fig. 4B), exposure to LPS caused a significant increase ( p < 0.01) in the expression of its mRNA with respect to the untreated control.…”

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

“…Because of the important and nourishing bioactive compounds that legumes contain, they are essential for human nutrition [335]. They are all rich in protein, fat, carbohydrate, and minerals [334,336]. Additionally, they have a lot of fiber, vitamins from the B group, and useful phytochemicals with biological effects [335].…”

Simultaneous production of proteases and antioxidant biopeptides by solid-state fermentation

“…Their activity depends on the chain length, composition, and amino acid sequence, and they can be used to improve food functional properties. 1–3,7,11 Currently, a database called the ‘BIOPEP-UWM Virtual database’ reported 4474 bioactive peptides, 533 sensory peptides and 163 virtual peptides, and this database is being frequently updated. 12,13…”