Potential antiglycation, antioxidant and antiproliferative activities of Vicia faba peptides

Kuerban, Abudukadeer; Al‐Ghafari, Ayat B.; ALGhamadi, Shareefa A.; Syed, Fareeduddin Quadri; Mirza, Muqtadir Baig; Mohammed, Furkhan Ahmed; Abulnaja, Khalid O.; Alshaibi, Huda F.; Alsufiani, Hadeil M.; Kumosani, Taha A.; Al-Malki, Abdulrahman L.; Moselhy, Said S

doi:10.1007/s11694-020-00462-9

Cited by 9 publications

(6 citation statements)

References 26 publications

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“…It is important to emphasize, according to previous studies, that bioaccessible low molecular weight peptides resulting from in vitro digestion reported in this study are potentially effective in inhibiting the pathogenesis of metabolic syndrome ( Jakubczyk et al, 2019 ), and even peptides with molecular weight < 3 kDa have antioxidant and antitumor activity in different cell lines ( Kuerban et al, 2020 ). Furthermore, according to the literature, these peptides are released from food proteins in the gastrointestinal tract, which are absorbed and reach the systemic circulation to perform specific activities at the systemic level ( Samaei et al, 2020 ).…”

Section: Resultsmentioning

confidence: 84%

Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

et al. 2022

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Section: Resultsmentioning

confidence: 84%

Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

et al. 2022

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“…The biological activities of peptides depend on the amino acid sequence and composition. It has been reported that peptides showing deglycation activity contain sulfhydryl and more than one amino group in their structure because they protect proteins by competing with them for sugars (Kuerban et al ., 2020). In this perspective, these peptides must contain Lys, Arg, Gln, Asn, His and Cys residues in their sequence.…”

Section: Resultsmentioning

confidence: 99%

“…In most reports, peptides containing His, Cys, Trp, Met, Arg, Asn and Gln highly exhibit antioxidant activity. Furthermore, glycine and proline make the peptide backbone more flexible, subsequently increasing the peptide's antioxidant activity (Guidea et al ., 2020; Kuerban et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Activity‐guided purification and identification of endogenous bioactive peptides from barley sprouts (Hordeum vulgare L.) with diabetes treatment potential

Gümüş

Moulahoum

Tok

et al. 2022

Int J of Food Sci Tech

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Metabolic-associated disorders such as blood pressure and type 2 diabetes (T2D) are some of modern society's widespread problems. While there are many beneficial treatments, the quest for "safe" alternatives using natural products (e.g., cereals) is of great promise, especially plant-based peptides containing inherently endogenous bioactivities that can provide multiple health-promoting effects. Here, we aimed to purify and identify potential endogenous peptides of barley sprouts through an activity-guided process with a potential T2D therapeutical effect. Barley seeds were germinated, and sprouts were fractionated through ultrafiltration followed by RP-HPLC. All peptide fractions were examined for various bioactivities (a-glucosidase/DPP4 inhibition, antiglycation, antioxidant and metal chelation activities). LC-Q-TOF-MS/MS was employed for sequence identification of the fraction with the highest activity level. The data demonstrated that fractions with molecular weights lower than 3 kDa were the only ones with antiglycation activities. The RP-HPLC of the 3 kDa fraction resulted in 11 fractions, including 4 having significant IC 50 /EC 50 levels. F11 demonstrated the highest potential as T2D treatment, and the sequence identification provided the sequences SQQENELTSLIVESNNRFNNASNT. Natural bioactive peptides from easy to procure and cheap sources are promising molecules for therapeutic applications. Further in vivo and clinical testing are necessary to validate the current findings.

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“…The antiglycation activity of different peptides extracted from soya bean (Kuerban et al, 2017 ), Vicia faba (Kuerban, Al‐Gharafi, et al, 2020 ), Lens culinaris (Kuerban, Al‐Malki, et al, 2020 ), and barely, walnut, almond, etc. (Kani et al, 2019 ) has been studied by other researchers.…”

Section: Introductionmentioning

confidence: 99%

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Arasteh

Barzegar

Gavlighi

2023

Food Science & Nutrition

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Advanced glycation end‐products (AGEs) are produced in the final stage of the Maillard reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or animal sources. The present study aimed to investigate the antiglycation potential of fish, maize, and whey protein hydrolysates. It was carried out in four model systems, Bovine serum albumin (BSA)‐Glucose, BSA‐Fructose, BSA‐Sorbitol, and BSA‐HFCS (high fructose corn syrup), by evaluation of fluorescent intensity of AGEs after seven days of reaction at 37°C. The results showed that the highest inhibitory effect belonged to 0.16% of FPH (fish protein hydrolysate, percent inhibition ~99.0%), whereas maize protein hydrolysate (MPH) had lower antiglycation activity in comparison with FPH. Among all hydrolysates, whey protein hydrolysate with the lowest degree of hydrolysis showed the weakest inhibitory activity. Overall, our results indicated that the investigated hydrolysates, particularly FPH, have promising antiglycation potential and can be recommended for the production of functional foods.

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Potential antiglycation, antioxidant and antiproliferative activities of Vicia faba peptides

Cited by 9 publications

References 26 publications

Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Activity‐guided purification and identification of endogenous bioactive peptides from barley sprouts (Hordeum vulgare L.) with diabetes treatment potential

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

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