Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects

Abstract

In the current climate of food security, quality aspects of legume crops have primary market economic and health impact. Legume proteins and peptides have been discovered to have a role far beyond supplying amino acids for growth and maintenance of body tissues. Several proteins (enzymatic inhibitors, lectins, storage globulins) and peptides derived from them (lunasin, hydrophobic peptides) have shown anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Further understanding of how structural features of legume proteins affect in vivo digestion and production of bioactive sequences represents a key step in the valorization of nutraceutical potentiality of legume proteins and peptides derived from them. In this work, the relationship between structure and bioavailability of protein and peptides are reviewed and discussed.

Physicochemical, Structural, and Functional Properties of Hemp Protein vs Several Commercially Available Plant and Animal Proteins: A Comparative Study

“…Surface hydrophobicity was found to have a negative correlation with protein solubility, since protein aggregation occurs through hydro- phobic interactions, thereby reducing protein solubility. 33 H 0 values for these proteins reported in previous studies varied significantly, ranging from 70 to 15860 au for hemp, 57 to 1920 × 10 4 au for whey, 22460−225000 au for egg albumin, 563 au for field pea, and 722 au for soy, respectively. 24,34−36 The H 0 variation in different reports could be due to the method of measuring fluorescence intensity.…”

“…A higher H 0 indicates that the more hydrophobic amino acids are exposed on the surface of a protein molecule. Surface hydrophobicity was found to have a negative correlation with protein solubility, since protein aggregation occurs through hydrophobic interactions, thereby reducing protein solubility ,− The H 0 variation in different reports could be due to the method of measuring fluorescence intensity.…”

Escalate protein plates from legumes for sustainable human nutrition

“…Due to improved nutritional and functional characteristics of legumes, they can be used in food and nutraceutical applications (135) as well as for various health benefits (108). Products generated from the production or processing of plantbased foods are rich in nutrients.…”

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

“…Legumes are edible seeds of plants belonging to the Leguminosae family and are considered the third-biggest flowering plant family, with 946 genera and 24,505 species [ 1 ]. Legumes, such as soybeans, peas, chickpeas, lentils, beans, and peanuts, are considered a rich source of protein (30–35%), and are an inexpensive and popular food for many people [ 2 ]. Legumes are widely grown and consumed worldwide because they play an essential role in the human diet.…”