Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (<i>Lens culinaris</i> var. Castellana) Protein Concentrates with Multifunctional Properties

Journal of Functional Foods

et al. 2015

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Available online A B S T R A C TProduction of novel functional ingredients from legume proteins is a valuable strategy to boost their food use and intake. Aimed at a better exploitation of the functional properties of pinto bean hydrolysates, the effectiveness of two subtilisins (Alcalase and Savinase) for the simultaneous release of bioactive peptides and phenolics with antioxidant, angiotensin I converting enzyme (ACE) inhibitory and anti-inflammatory activities was investigated.A higher proteolytic efficiency was observed for Alcalase that increased the concentration of small peptides in hydrolysates after 120 min. Savinase improved hydroxycinnamic acids and flavonoid contents in hydrolysates after 90 min due to its higher esterase activity. The most active hydrolysates combined potent free radical scavenging (326-348 mmol TE/g), ACE inhibitory (IC50 = 0.22-0.26 mg/mL) and anti-inflammatory (28-16% inhibition) activities. Peptide characterization of active hydrolysates confirmed the presence of bioactive fragments derived from phaseolin. These results evidence the promising potential of pinto bean hydrolysates as functional ingredients in the design of healthy foods.

Section: Determination Of Ace Inhibitory Activitymentioning

confidence: 99%

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

García-Mora

Frı́as

Journal of Functional Foods

et al. 2015

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“…Biological Activity Testing Antioxidant activity was analyzed by the oxygen radical absorbance capacity (ORAC-FL) method [19] in methanolic extracts and the water soluble 3 kDa peptide fraction of breads prepared according to Caceres et al [20] and Garcia-Mora et al [19], respectively. ACE-inhibitory activity of the 3 kDa peptide fraction of water-soluble extracts of samples was measured following the fluorescence-based protocol of Sentandreu and Toldrá [21].…”

Section: Sodium Docecyl Sulphate Polyacrilamide Gel Electrophoresis (mentioning

confidence: 99%

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Diana

Frı́as

et al. 2015

Plant Foods Hum Nutr

Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21% addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, γ-aminobutyric acid (GABA) and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction.

“…The IC 50 values obtained for all digested lentil sprouts (9.5-11.9 μg/mL) are in the range of those found for heat-treated lentils subjected to in vitro gastric digestion [35], and they are lower than those reported for hydrolysates produced from green and red lentils using different proteases (440-595 μg/mL) [36]. Many polyphenols, such as flavonoids and anthocyanins, and legume-derived peptides can act as ACE inhibitors [37,38], and can contribute to the high ACE inhibitory activity observed in lentil sprouts.…”

Section: Content Of Total Phenolic Compounds (Tpc) In Elicitedmentioning

confidence: 68%

Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts

Limón

Martinez-Villaluenga

et al. 2015

Plant Foods Hum Nutr

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The aim of this study was to investigate the application of elicitors (500 μM ascorbic acid, 50 μM folic acid, 5 mM glutamic acid and 50 ppm chitosan in 5 mM glutamic acid) during lentil germination up to 8 days as a strategy to increase germination rate and to enhance the accumulation of γ-aminobutyric acid (GABA) and phenolic compounds. The effect of elicitation on the protein profile and antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of sprouted lentils was also evaluated. The application of elicitors did not negatively affect the germination yield of lentils and no significant changes on the protein pattern of lentils germinated in the presence of elicitors were observed. Chitosan/glutamic acid increased by 1.6-fold the GABA content in lentil sprouts, whilst ascorbic and folic acids as well as chitosan/glutamic acid were highly effective to enhance the total content of phenolic compounds and the antioxidant activity of sprouted lentils. All elicited lentil sprouts showed ability to inhibit ACE activity (IC50: 9.5-11.9 μg peptides/mL). Therefore, elicitation can be considered a promising approach to improve the content of compounds with antioxidant and potential antihypertensive activities in lentil sprouts.