TY - JOUR
T1 - Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.)
T2 - A review
AU - Luna-Vital, Diego A.
AU - Mojica, Luis
AU - González de Mejía, Elvira
AU - Mendoza, Sandra
AU - Loarca-Piña, Guadalupe
N1 - Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2015/10/1
Y1 - 2015/10/1
N2 - 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.
AB - 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.
KW - Bioactive peptides
KW - Common bean
KW - Phaseolus vulgaris L.
KW - Protein hydrolysates
UR - http://www.scopus.com/inward/record.url?scp=84938697364&partnerID=8YFLogxK
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U2 - 10.1016/j.foodres.2014.11.024
DO - 10.1016/j.foodres.2014.11.024
M3 - Review article
AN - SCOPUS:84938697364
SN - 0963-9969
VL - 76
SP - 39
EP - 50
JO - Food Research International
JF - Food Research International
IS - P1
ER -