Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases

Ohara, André; Cason, Victor Granato; Nishide, Tânia Goia; Matos, Francielle Miranda de; Castro, Ruann Janser Soares de

doi:10.1080/10242422.2020.1789114

Cited by 15 publications

(15 citation statements)

References 27 publications

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“…The three collagen sources showed a percentage inhibition percentage close to 15.5%, being even lower than the positive control, which inhibited the enzyme around 60% ( p < .05) at a concentration of 1000 μg/ml. Therefore, the inhibition values found in the concentrations evaluated in this study were relatively low when compared to plant extracts presented in the literature (Kim et al, 2005; Ohara et al, 2021; Ranilla et al, 2010; Wang, Luo et al, 2018).…”

Section: Assessment Of Inhibition Of Hypoglycemic Activitycontrasting

confidence: 58%

“…Our results demonstrate the potential hypoglycemic action of collagen peptides for the first time in the literature, but there are other studies with plant‐derived peptides (pine bark; jamelon seeds; dried Ranawara flowers; theaflavins and catechins present in green and black teas; anthocyanins of raspberries; ellagitannins present in strawberries; acai powder; olive leaves extracts; chlorophyll; beans; lentils) which indicated greater inhibition of α‐amylase and α‐glucosidase enzymes (Kim et al, 1999; Koch & Deo, 2016; Lee et al, 2010; Magro et al, 2019; McDougall et al, 2005; Ohara et al, 2021; Shinde et al, 2008).…”

Section: Assessment Of Inhibition Of Hypoglycemic Activitymentioning

confidence: 99%

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In vitro inhibition of glucose gastro‐intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species

Gaspardi

Silva

Galland

et al. 2022

Journal of Food Biochemistry

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The growing value of industrial collagen by‐products has given rise to interest in extracting them from different species of animals. Intrinsic protein structure variation of collagen sources and its hydrolysis can bring about different bioactivities. This study aimed to characterize and evaluate the differences in vitro biological potential of commercial bovine (BH), fish (FH), and porcine hydrolysates (PH) regarding their antioxidant and hypoglycemic activities. All samples showed percentages above 90% of protein content, with high levels of amino acids (glycine, proline, and hydroxyproline), responsible for the specific structure of collagen. The BH sample showed a higher degree of hydrolysis (DH) (8.7%) and a higher percentage of smaller than 2 kDa peptides (74.1%). All collagens analyzed in vitro showed inhibition of pancreatic enzymes (α‐amylase and α‐glucosidase), with the potential to prevent diabetes mellitus. The PH sample showed higher antioxidant activities measured by ORAC (67.08 ± 4.23 μmol Trolox Eq./g) and ABTS radical scavenging (65.69 ± 3.53 μmol Trolox Eq./g) methods. For the first time, DNA protection was analyzed to hydrolyzed collagen peptides, and the FH sample showed a protective antioxidant action to supercoiled DNA both in the presence (39.51%) and in the absence (96.36%) of AAPH (reagent 2,2′‐azobis(2‐amidinopropane)). The results confirmed that the source of native collagen reflects on the bioactivity of hydrolyzed collagen peptides, probably due to its amino acid composition. Practical applications Our data provide new application for collagen hydrolysates with hypoglycemiant and antioxidant activity. These data open discussion for future studies on the additional benefits arising from collagen peptide consumption for the prevention of aging complications or hyperglycemic conditions as observed in chronic diseases such as diabetes mellitus type II (DM 2). The confirmation of these results can open new market areas for the use of collagen with pharmacological applications or to produce new supplements. Furthermore, provides a solution for waste collagen from meat industries and adds value to the product.

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Section: Assessment Of Inhibition Of Hypoglycemic Activitycontrasting

confidence: 58%

Section: Assessment Of Inhibition Of Hypoglycemic Activitymentioning

confidence: 99%

In vitro inhibition of glucose gastro‐intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species

Gaspardi

Silva

Galland

et al. 2022

Journal of Food Biochemistry

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“…The other commonly used enzymes in the studies were Papain (EC 3.4.22.2) (n = 9; 7%); followed by Pancreatin (EC 232-468-9) or Corolase PP ® (n = 10, 8%); Protamex ® , Neutrase ® , and Chymotrypsin (EC 3.4.21.1) (n = 6; 5% each); Bromelain, or Bromelin (EC 3.4.21.33) (n = 4; 3% each); Thermolysin ® (EC 3.4.24.27), and Pronase E ® (n = 2; 2% each). Protamex ® (from Bacillus licheniformis , comprising a mixture of endo- and exopeptidases), Neutrase ® (endopeptidases from Bacillus amyloliquefaciens ), Thermolysin ® (endopeptidases from Geobacillus stearothermophilus ), Pronase E ® (from Streptomyces griseus , containing both exo- and endopeptidases) are microbial proteases [ 15 , 23 , 24 , 25 ] whereas pancreatin (from porcine pancreas), chymotrypsin (from bovine pancreas) [ 25 , 26 ], and Corolase PP ® [ 27 ] are digestive enzymes extracted from animal sources. Papain (papaya, Carica papaya ), and bromelain (pineapple stem, Ananas comosus ), in turn, are commercially available plant proteases [ 21 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…The presence of amino acids with hydroxyl groups (S, W, and Y) or basic amino acids (K and R) at the amino-terminus of peptides may play a critical role in α-glucosidase inhibition. Recent studies indicate that lower molecular mass peptides can also be responsible for the inhibitory activity of α-glucosidase, α-amylase, and DPP-IV [ 24 , 32 , 34 , 41 ]. In a study by Akan et al [ 28 ], the correlation between the antioxidant activity by the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method and the inhibition of DPP-IV showed a coefficient of 0.97.…”

Section: Resultsmentioning

confidence: 99%

Critical Review for the Production of Antidiabetic Peptides by a Bibliometric Approach

et al. 2022

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The current bibliometric review evaluated recent papers that researched dietary protein sources to generate antidiabetic bioactive peptides/hydrolysates for the management of diabetes. Scopus and PubMed databases were searched to extract bibliometric data and, after a systematic four-step process was performed to select the articles, 75 papers were included in this review. The countries of origin of the authors who published the most were China (67%); Ireland (59%); and Spain (37%). The journals that published most articles on the subject were Food Chemistry (n = 12); Food & Function (n = 8); and Food Research International (n = 6). The most used keywords were ‘bioactive peptides’ (occurrence 28) and ‘antidiabetic’ (occurrence 10). The most used enzymes were Alcalase® (17%), Trypsin (17%), Pepsin, and Flavourzyme® (15% each). It was found that different sources of protein have been used to generate dipeptidyl peptidase IV (DPP-IV), α-amylase, and α-glucosidase inhibitory peptides. In addition to antidiabetic properties, some articles (n = 30) carried out studies on multifunctional bioactive peptides, and the most cited were reported to have antioxidant and antihypertensive activities (n = 19 and 17, respectively). The present review intended to offer bibliometric data on the most recent research on the production of antidiabetic peptides from dietary proteins to those interested in their obtention to act as hypoglycemic functional ingredients. The studies available in this period, compiled, are not yet enough to point out the best strategies for the production of antidiabetic peptides from food proteins and a more systematic effort in this direction is necessary to allow a future scale-up for the production of these possible functional ingredients.

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“…These advantages make enzymatic hydrolysis the preferred treatment to produce bioactive peptides intended for food or feed applications. Indeed, antioxidant peptides have been identified in protein hydrolysates from a wide variety of plant substrates such as seeds [ 15 , 16 ], beans [ 17 , 18 ] or leaves [ 19 , 20 ], among others.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

et al. 2022

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In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC50 = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions.

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Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases

Cited by 15 publications

References 27 publications

In vitro inhibition of glucose gastro‐intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species

In vitro inhibition of glucose gastro‐intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species

Critical Review for the Production of Antidiabetic Peptides by a Bibliometric Approach

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

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