Structural aspects of legume proteins and nutraceutical properties

Carbonaro, Marina; Maselli, P.; Nucara, A.

doi:10.1016/j.foodres.2014.11.007

Cited by 158 publications

(122 citation statements)

References 119 publications

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“…Among the applications of structural chemical modifications in vegetable proteins, encapsulations with proteins isolated from legumes (e.g., soybeans, peas, chickpeas and lentils), sunflower seeds and cereals (e.g., oats, wheat, barley and corn) (Nedovic and Willaert, 2013;Gaonkar et al, 2014;Carbonaro et al, 2014;Dong et al, 2015;Ashay Jain et al, 2016). In these cases, the acylation reactions, cationization, chemical hydrolysis have been applied, and Maillard reactions.…”

Section: Cationization Reactionmentioning

confidence: 99%

“…Achieving an increase in encapsulation efficiency from 82.6% to 94.8% in the case of soybeans and from 79.7% to 99.5% in the case of sunflower seed proteins treated by acylation. They concluded that the structural modification of these proteins increased the affinity between the active ingredient and the coating material, improving the encapsulation process, the hydration and the net charge of the protein (Nedovic and Willaert, 2013;Zhang, Tan, Abbas et al, 2014;Carbonaro et al, 2014;Teng et al, 2015).…”

Section: Cationization Reactionmentioning

confidence: 99%

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Wheatgrass juice, Sensory analyses, Novel food, Functional food

Quiroz¹,

Rojas²,

Ciro-Gómez³

2018

Food Res.

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Proteins from plant sources are macromolecules of industrial interest due to its high availability, biodegradability, renewable character and functional properties such as biocompatibility, good amphiphilic properties, water solubility, foaming, emulsifying, gelling and film-forming abilities. In this scenario, these macromolecules have a high applicability in various emulsification stabilization processes, and have a potential use as a wall-forming material for the encapsulation processes of active ingredients. Currently, proteins extracted from soybean, pea, sunflower, rice and wheat seeds have already been studied as versatile stabilizers and emulsion coatings by coacervation and encapsulation processes by spray-drying. However, the capsule-forming ability of these macromolecules is enhanced by physical, chemical or enzymatic changes in their structure, favoring the interactions with the core material, the solvent, and increase of the encapsulation efficiency and its versatility in other encapsulation techniques.

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Section: Cationization Reactionmentioning

confidence: 99%

Section: Cationization Reactionmentioning

confidence: 99%

Wheatgrass juice, Sensory analyses, Novel food, Functional food

Quiroz¹,

Rojas²,

Ciro-Gómez³

2018

Food Res.

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“…The chemical and enzymatic hydrolyses, the acylation [21], cationization [21,78] and Maillard reactions [12,19,77] are the best chemical treatments to improve their functionality [12,43]. For instance, Nesterenko et al [46] studied native and modified soybean and sunflower seed proteins to encapsulate α-tocopherol by spray drying.…”

Section: Structural Changes In Proteins: a Strategy To Enhance Their mentioning

confidence: 99%

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Quiroz¹,

Durán²,

Ciro-Gómez³

et al. 2017

Allergen

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Plant-derived proteins are remarkable macromolecules of scientific interest because they represent an alternative to the animal-derived proteins and petroleum-derived polymers. Many food proteins especially those derived from animal sources could act as antigens in humans. For instance, milk proteins extracted from cows may cause food intolerance during infancy. Further, soybean, peanuts, tree nuts, fish, crustacean shellfish and egg proteins may act as antigens in 90% of children. Since the GI tract is permeable to intact antigens the oral intake of these proteins may generate gastrointestinal (50-80%), cutane ous (20-40%) and respiratory symptoms (4-25%). Most of these allergens are water-soluble glycoproteins that are resistant to acids and enzymes. Usually, these proteins have a small molecular weight (10,000-60,000 kDa), water solubility, glycosylation residues, and a rela tive resistance to heat and digestion. Allergenicity is less frequent in vegetable proteins due to their less flexible and non-compact structure. Allergenicity is also related to the resistance to proteolysis, post-translational glycosylation, presence of epitopes, and enzy matic proteolysis. Moreover, proteins serve as a coating material if structural modifica tions in the protein, either by physical, chemical or enzymatic mechanisms are conducted. As a result, their allergenicity is reduced, and their functional properties are enhanced.

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“…The 7S fraction forms trimmers of about 150 kDa, which are stabilized by hydrophobic interactions, electrostatic and hydrogen bonds; while 11S proteins are hexamers of about 450 kDa. Acidic and basic chains are associated by disulfide bridges [4]. Some bioinformatics tools can provide information with anticancer sequences from legumes.…”

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confidence: 99%

Bioactive Peptides from Legumes as Anticancer Therapeutic Agents

González-Montoya¹

2017

Int J Cancer Clin Res

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Food proteins are a source of nutraceutical and bioactive peptides that promote health and prevent diseases. Legume seed proteins have been widely studied to produce peptides (protein fragments) with a diversity of biological activities. Generally, these Bioactive Peptides (BPs) are encrypted in proteins but can be released by modifications or cleavage from original protein by means of enzymes during gastrointestinal transit or processes as fermentation, germination, heating and pressure. Storage proteins, lectins and protease inhibitors have been reported to be sources of BPs. These peptides are capable of generating a physiological effect against cancer cells and can induce cell death by different mechanisms like apoptosis, affecting the tubulin-microtubule equilibrium and inhibiting angiogenesis. Finally, anticancer therapy based on legume-derived peptides could play a significant role in the pharmaceutical and nutraceutical industry due to the benefits as functional ingredients which improve the life quality of patients or reduce the risk of cancer.

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Structural aspects of legume proteins and nutraceutical properties

Cited by 158 publications

References 119 publications

Wheatgrass juice, Sensory analyses, Novel food, Functional food

Wheatgrass juice, Sensory analyses, Novel food, Functional food

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Bioactive Peptides from Legumes as Anticancer Therapeutic Agents

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