Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes

Chandrasekaran, Subhiksha; Mejı́a, Elvira González de

doi:10.1016/j.foodchem.2021.131717

Cited by 26 publications

(23 citation statements)

References 42 publications

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“…The activity (%) of AH and TH obtained in this study against α -amylase and α -glucosidase was higher than the results obtained by Fadimu et al [ 31 ] from lupine protein hydrolysates using Protamex. According to Chandrasekaran and de Mejia [ 32 ], the inhibitory activity of α -glucosidase varies depending on the structure of the peptide, with IC 50 ranging from 1.78 mg/mL to 8.74 mg/mL for the isolated peptide from germinated chickpea protein hydrolysates. As Yu et al [ 33 ] found a strong α -glucosidase inhibitory peptide in the hydrolysate of egg albumin with an Arg residue at the C-terminal, it is possible that hydrolysis of peanut protein using trypsin leads to similar peptides with high α -glucosidase inhibition activity.…”

Section: Resultsmentioning

confidence: 99%

Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases

AL‐Bukhaiti

Al-Dalali

Noman

et al. 2022

Foods

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Optimization of the enzymolysis process for preparing peanut protein hydrolysates using alcalase and trypsin was performed by employing the central composite design (CCD) of response surface methodology (RSM). The independent variables were solid-to-liquid ratio (S/L), enzyme-to-substrate ratio (E/S), pH, and reaction temperature, while the response variables were degree of hydrolysate (DH), α-amylase, and α-glucosidase inhibitory activity. The highest DH (22.84% and 14.63%), α-amylase inhibition (56.78% and 40.80%), and α-glucosidase inhibition (86.37% and 86.51%) were obtained under optimal conditions, which were S/L of 1:26.22 and 1:30 w/v, E/S of 6% and 5.67%, pH of 8.41 and 8.56, and temperature of 56.18 °C and 58.75 °C at 3 h using alcalase (AH) and trypsin (TH), respectively. Molecular weight distributions of peanut protein hydrolysates were characterized by SDS-PAGE, which were mostly ˂10 kDa for both hydrolysates. Lyophilized AH and TH had IC50 values of 6.77 and 5.86 mg/mL for α-amylase inhibitory activity, and 6.28 and 5.64 mg/mL for α-glucosidase inhibitory activity. The IC50 of AH and TH against DPPH radical was achieved at 4.10 and 3.20 mg/mL and against ABTS radical at 2.71 and 2.32 mg/mL, respectively. The obtained hydrolysates with antidiabetic activity could be utilized as natural alternatives to synthetic antidiabetics, particularly in food and pharmaceutical products.

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Section: Resultsmentioning

confidence: 99%

Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases

AL‐Bukhaiti

Al-Dalali

Noman

et al. 2022

Foods

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“…A previously established protocol was followed. 23 Six days of germination was chosen based on a previous experimental model using response surface design, which considered the role of germination time, hydrolysis time and enzyme/substrate ratio. Chickpeas were germinated at 30 °C and at 80% RH.…”

Section: Methodsmentioning

confidence: 99%

Germinated chickpea protein ficin hydrolysate and its peptides inhibited glucose uptake and affected the bitter receptor signaling pathway in vitro

Chandrasekaran,

Gonzalez de Mejia

2023

Food Funct.

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“…Very recently, chickpea peptides, namely SPGAGKG, GLAR, and STSA were identified after hydrolysis of germinated chickpea protein with papain or ficin [ 91 ]. These peptides showed DPP-IV and α -glucosidase inhibition.…”

Section: Production Of Bioactive Peptides Derived From Underutilized ...mentioning

confidence: 99%

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

2023

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The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. In this review, the current evidence on the nutritional and functional properties of underutilized grains is summarized, focusing on their incorporation into functional foods and the role of their proteins as novel source of bioactive peptides with health benefits.

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Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes

Cited by 26 publications

References 42 publications

Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases

Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases

Germinated chickpea protein ficin hydrolysate and its peptides inhibited glucose uptake and affected the bitter receptor signaling pathway in vitro

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

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