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
Production 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...
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doaj-3985ab00eddb4628acce285c85a93a3a2021-04-29T04:45:02ZengElsevierJournal of Functional Foods1756-46462015-10-0118319332Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisinsPatricia Garcia-Mora0Juana Frias1Elena Peñas2Henryk Zieliński3Juan Antonio Giménez-Bastida4Wiesław Wiczkowski5Danuta Zielińska6Cristina Martínez-Villaluenga7Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, SpainDepartment of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, SpainDepartment of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, SpainDivision of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-748 Olsztyn, PolandDivision of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-748 Olsztyn, PolandDivision of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-748 Olsztyn, PolandDepartment of Chemistry, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, PolandDepartment of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain; Corresponding author. Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain. Tel.: +34 91 2587601; fax: +34 5644853.Production 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.http://www.sciencedirect.com/science/article/pii/S1756464615003680Pinto beanProteolysisBioactive peptidesPhenolic compoundsBiological activity |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Patricia Garcia-Mora Juana Frias Elena Peñas Henryk Zieliński Juan Antonio Giménez-Bastida Wiesław Wiczkowski Danuta Zielińska Cristina Martínez-Villaluenga |
spellingShingle |
Patricia Garcia-Mora Juana Frias Elena Peñas Henryk Zieliński Juan Antonio Giménez-Bastida Wiesław Wiczkowski Danuta Zielińska Cristina Martínez-Villaluenga 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 Journal of Functional Foods Pinto bean Proteolysis Bioactive peptides Phenolic compounds Biological activity |
author_facet |
Patricia Garcia-Mora Juana Frias Elena Peñas Henryk Zieliński Juan Antonio Giménez-Bastida Wiesław Wiczkowski Danuta Zielińska Cristina Martínez-Villaluenga |
author_sort |
Patricia Garcia-Mora |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2015-10-01 |
description |
Production 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. |
topic |
Pinto bean Proteolysis Bioactive peptides Phenolic compounds Biological activity |
url |
http://www.sciencedirect.com/science/article/pii/S1756464615003680 |
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