Changes in antioxidant and antiinflammatory activity of black bean ( Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion

López-Barrios, Lidia; Antunes‐Ricardo, Marilena; Gutiérrez‐Uribe, Janet A.

doi:10.1016/j.foodchem.2016.02.048

Cited by 76 publications

(54 citation statements)

References 30 publications

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“…The IVPD in raw black bean flour was 65.4% (Table II). A previous study reported that despite major proteins, such as phaseolin, remaining present at considerable concentrations after germination of beans, smaller bands between 20,000 and 27,000 appeared, resulting in a higher degree of hydrolysis and bioactive peptides level compared with raw beans (López-Barrios et al 2016). These findings were comparable to those of many legumes (Devi et al 2015;Romano et al 2015).…”

Section: Resultssupporting

confidence: 67%

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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Cereal Chem. 94(1):98-103Dehulled and/or germinated black bean flours were physicochemically characterized, including pasting properties, along with the trypsin inhibitor and antioxidant phenolics. To our best knowledge, this is the first study that, using nonparametric correlations and principal component analysis, identifies the parameters affecting the pasting properties of germinated black bean flour. The carbohydrate loss observed after black bean germination was indirectly correlated with the crude fiber content. Therefore, germination increased the protein and crude fiber contents compared with raw seeds (from 19.1 and 2.4% to 24.0 and 5.1%, respectively). Additionally, the highest protein digestibility was obtained in dehulled germinated black bean flour (78.4%), followed by whole germinated seed flour (74.1%). The dehulling process increased the total starch content 13.5 and 18.8% compared with raw and germinated whole bean flours, respectively. Dehulling decreased both trypsin inhibitor activity and antioxidant phenolics. Germination reduced by twofold the peak and final viscosities of black bean flours. Interestingly, both viscosities were negatively correlated with protein and positively correlated with fat and insoluble dietary fiber. Although resistant starch content was not affected by germination or dehulling, its interactions with fat and insoluble dietary fiber were responsible of the changes observed in pasting properties of germinated black bean flour. † Corresponding

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Section: Resultssupporting

confidence: 67%

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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“…López‐Barrios et al . () reported that pepsin digestion of 5‐day germinated black bean cotyledons for 3 h had a higher DH, around 50%, compared to its raw cotyledons.…”

Section: Resultsmentioning

confidence: 99%

A comparative study of physico‐chemical properties and antioxidant activity of freeze‐dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

Sangsukiam

Duangmal

2017

Int J of Food Sci Tech

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Summary Mung bean (MB) and adzuki bean (AZB) sprouts were hydrolysed with Flavourzyme® at four different concentrations for 6 h. Nongerminated beans subjected to each enzyme concentrations were set as the control. For both bean sprouts, the highest amounts of free amino group, total free amino acids and total phenolic content (TPC) were obtained with 7% (w/w) Flavourzyme®. Each bean sprout hydrolysate was subjected to freeze‐drying in absence and presence of 5% maltodextrin (w/v). The addition of maltodextrin resulted in a decrease in the free amino group, TPC, surface hydrophobicity and hygroscopicity in resulting freeze‐dried powders. Gallic acid, p‐coumaric acid and vitexin were identified in all freeze‐dried powders, while catechin and rutin were detected only in freeze‐dried AZB hydrolysate powder. Freeze‐dried AZB hydrolysate powder contained higher antioxidant activities. DPPH radical scavenging activity of all samples measured using electron spin resonance spectrometry was higher than that obtained by the colorimetric method.

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“…The addition of alcalase in the germinated cowpea beans did not increase the AOX capacity, but the hydrolysis with alcalase of regular cowpea bean generated a good AOX capacity. Despite the decreased activity of E1 and E2 when digested, extrusion improved the anti-inflammatory activity of germinated cotyledon previously reported (López-Barrios et al, 2016).…”

Section: No Inhibitory Activitymentioning

confidence: 55%

“…Germination is an alternative to reduce the antinutritional compounds found in raw bean, such as phytic acid, trypsin inhibitors, and alpha-amylase inhibitors (Mendoza-Sá nchez et al, 2016). The antioxidant and anti-inflammatory activity of black bean hydrolysates were reported to increase with germination (de Souza Rocha et al, 2015;López-Barrios et al, 2016). within the beans like the trypsin inhibitors and lipoxygenases (Atienzo Lazos et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates

López-Barrios¹,

Heredia‐Olea²,

Guajardo‐Flores³

et al. 2018

JFR

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Germinated black bean cotyledons were extruded at two different screw speeds (350 or 400 rpm). Extrudates were digested with pepsin and pancreatin to evaluate the antioxidant and anti-inflammatory activities of hydrolysates collected at 0, 60, 90, 120 and, 180 min. Soluble protein recovered before the enzymatic digestion of extrudates obtained at 350 rpm (E1), or 400 rpm (E2) showed the highest antioxidant (AOX) capacity, with 2,790 or 2,335 µmol eq Trolox/g, respectively and the best nitrogen oxide inhibitory. Even though extrudates presented different peptides profiles, the enzymatic digestion of the storage proteins released similar peptides. RLL and YAL were among the identified peptides obtained after 180 min of enzymatic digestion. Extrusion can be a useful process to produce novel functional ingredients from legume proteins for the food industry.

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Changes in antioxidant and antiinflammatory activity of black bean ( Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion

Cited by 76 publications

References 30 publications

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

A comparative study of physico‐chemical properties and antioxidant activity of freeze‐dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates

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