Una mirada actualizada de los beneficios fisiológicos derivados del consumo de legumbres

Hidalgo, Miltha; Rodríguez, Vania; Porras, Omar

doi:10.4067/s0717-75182018000200032

Cited by 5 publications

(3 citation statements)

References 60 publications

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“…In the case of C. arietinum, the slight loss of activity after the cooking process may be associated with partial inactivation of the proteins present in C. arietinum. These results resemble the findings of Hidalgo et al (2018), who demonstrated that cooking affects the protein content of chickpeas. Regarding the inhibition percentage, our results are similar to those obtained by Chávez-Ontiveros et al (2022), who evaluated the effect of extrusion on protein hydrolysates from this seed subjected to digestion in an enzymatic system (α-amylase-pepsin-pancreatin),…”

Section: Discussionsupporting

confidence: 89%

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Ojeda-Ojeda,

Noguera-Machado,

López

et al. 2024

IFNP

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The objective of this study was to evaluate the effect of Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from five legumes (Vigna unguiculata, Cicer arietinum, Lens culinaris, Vicia faba, and Phaseolus vulgaris) after undergoing a hydrothermal treatment. The seeds were divided into two groups: one was subjected to drying and grinding, and the other one to cooking for 2 hours (100 °C), followed by drying and grinding. The flours obtained from the different processes were subjected to digestion with pepsin-pancreatin, and the resulting peptides were evaluated for their ACE inhibitory activity. The obtained results were subjected to analysis of variance and Tukey's test. The group consisting of the treatments V. unguiculata (82.63%), V. unguiculata cooked (96.41%), and C. arietinum (80.84%) showed the highest percentages of ACE inhibition, while the group comprising V. faba (6.0%), cooked L. culinaris (3.03%), and P. vulgaris (4.0%) exhibited the lowest inhibition percentages. These results demonstrate that V. unguiculata, V. faba, and C. arietinum can undergo hydrothermal treatment while still retaining their bioactive potential, ensuring a cooked flour, ready for formulating a multifunctional food.

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Section: Discussionsupporting

confidence: 89%

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Ojeda-Ojeda,

Noguera-Machado,

López

et al. 2024

IFNP

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“…Flavonoids are the primary source of phenolic compounds and are associated with important health benefits [93]. The primary polyphenols found in beans are flavonoids, and their chemical nature has been extensively studied [94]. The content of total polyphenols and flavonoids has been quantified in beans and it ranges between 0.1 to 3.8 mg (mg GAE/g DW) and 0.2 to 7.0 mg (mg RE/g DW).…”

Section: Cofactors For Collagen Biosynthesismentioning

confidence: 99%

Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

Añazco,

Ojeda,

Guerrero-Wyss

2023

Nutrients

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Common beans (Phaseolus vulgaris L.) are widely consumed in diets all over the world and have a significant impact on human health. Proteins, vitamins, minerals, phytochemicals, and other micro- and macronutrients are abundant in these legumes. On the other hand, collagens, the most important constituent of extracellular matrices, account for approximately 25–30 percent of the overall total protein composition within the human body. Hence, the presence of amino acids and other dietary components, including glycine, proline, and lysine, which are constituents of the primary structure of the protein, is required for collagen formation. In this particular context, protein quality is associated with the availability of macronutrients such as the essential amino acid lysine, which can be acquired from meals containing beans. Lysine plays a critical role in the process of post-translational modifications facilitated with enzymes lysyl hydroxylase and lysyl oxidase, which are directly involved in the synthesis and maturation of collagens. Furthermore, collagen biogenesis is influenced by the cellular redox state, which includes important minerals and bioactive chemicals such as iron, copper, and certain quinone cofactors. This study provides a novel perspective on the significant macro- and micronutrients present in Phaseolus vulgaris L., as well as explores the potential application of amino acids and cofactors derived from this legume in the production of collagens and bioavailability. The utilization of macro- and micronutrients obtained from Phaseolus vulgaris L. as a protein source, minerals, and natural bioactive compounds could optimize the capacity to promote the development and durability of collagen macromolecules within the human body.

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“…On the other hand, as legume production at the local level has decreased significantly in the last 30 years, the Chilean consumption of legumes is quite satisfactory despite this local scenario. In a systematic study on the changes experienced in dietary patterns between 1990 and 2010 conducted in 187 countries, Chile ranked among the top 10 countries consuming pulses, averaging 25-30 grams per day [9]. In addition, the results of the National Food Consumption Survey (ENCA) showed that the average daily intake observed was 17 g/day, with an increase to 21.8 g/day in rural areas, with the most significant consumption in the Central-South Region of the country (25.9 g/day) [10].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Consumption of Pulses in Two Seasons of the Year in Chile

et al. 2023

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Background: In Chile, the consumption of legumes at least two times per week is promoted. However, there is a low consumption of legumes. Therefore, our objective is to describe legume consumption in two different seasonal periods. Methods: Serial cross-sectional study: surveys were distributed during summer and winter using different digital platforms. Frequency of consumption, purchase access, and preparation type were investigated. Results: In total, 3280 adults were surveyed in summer and 3339 in winter. The mean age was 33 years. Totals of 97.7% and 97.5% of the population reported consuming legumes in both periods; consumption increased to 3 times per week during winter. In both periods, the main reason for their preference is that they are delicious and nutritious, followed by their use as a meat substitute; the main barriers to their consumption in both periods are that they are expensive (29% in summer and 27.8% in winter) and difficult to prepare. Conclusion: A good consumption of legumes was observed, but with a higher frequency of consumption during winter, with an intake of ≥1 per day; additionally, differences were found in purchases according to season, although no differences were found in the method of preparation.

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Una mirada actualizada de los beneficios fisiológicos derivados del consumo de legumbres

Cited by 5 publications

References 60 publications

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

Comparison of Consumption of Pulses in Two Seasons of the Year in Chile

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