Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review

Diego A. Luna-Vital, Luis Mojica, Elvira González de Mejía, Sandra Mendoza, Guadalupe Loarca-Piña

Research output: Contribution to journalReview article

Abstract

Common bean (Phaseolus vulgaris L.) is a pulse cultivated worldwide and it is considered a nutraceutical food and a good source of protein. In the last decade, pulses have gained attention to produce bioactive hydrolysates and peptides. Common bean hydrolysates and peptides have been reported to perform mainly angiotensin I converting enzyme inhibition, antioxidant capacity, and antimicrobial and tumor cell inhibition activities. In this paper, we review the biological activities, the factors that can modify the effectiveness of the hydrolysates and peptides present in common bean, as well as the proposed mechanisms of action and the perspectives of the production of common bean protein hydrolysates to be used as a functional ingredient.

Original languageEnglish (US)
Pages (from-to)39-50
Number of pages12
JournalFood Research International
Volume76
Issue numberP1
DOIs
StatePublished - Oct 1 2015

Keywords

  • Bioactive peptides
  • Common bean
  • Phaseolus vulgaris L.
  • Protein hydrolysates

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review'. Together they form a unique fingerprint.

  • Cite this