Investigation of functional, antioxidant, anti-inflammatory, and antidiabetic properties of legume seed protein hydrolysates

Adewole, Taiwo Scholes; Bieni, Michael Chukwuemeka; Ogundepo, Gbenga Emmanuel; Odekanyin, Oludele Olayemi; Kuku, Adenike

doi:10.1016/j.fhfh.2023.100175

Cited by 5 publications

(1 citation statement)

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“…Protein hydrolysates obtained from the seeds of Bambara bean ( Vigna subterranean ) and Senegal coral bean ( Erythrina senegalensis ) display α-amylase and α-glucosidase inhibition with 50% maximal inhibitory concentration (IC 50 ) of 0.256–12.12 and 0.314–16.14 mg/mL, respectively [ 136 ]. The best results corresponded to Bambara bean pepsin hydrolysate digested for 3 h (α-amylase inhibition) and Bambara bean trypsin hydrolysate digested for 5 h, both having a degree of hydrolysis of around 60%.…”

Section: Health Effectsmentioning

confidence: 99%

Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry

Guo,

Danielski,

Santhiravel

et al. 2024

Antioxidants

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Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.

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Section: Health Effectsmentioning

confidence: 99%