Hard-to-cook bean (Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress

Miguel E. Oseguera-Toledo, Elvira Gonzalez de Mejia, Silvia L. Amaya-Llano

Research output: Contribution to journalArticlepeer-review

Abstract

The objective was to evaluate the effect of bioactive peptide fractions from de-hulled hard-to-cook (HTC) bean on enzyme targets of type-2 diabetes and oxidative stress. Protein isolates from Pinto Durango and Negro 8025 beans were hydrolyzed (120. min) with either alcalase® or bromelain and separated into five peptide fractions (< 1, 1-3.5, 3.5-5, 5-10, and > 10. kDa) using an ultrafiltration membrane system. The < 1. kDa pinto Durango-bromelain fraction showed the best inhibition of α-amylase (49.9. ± 1.4%), and the < 1. kDa pinto Durango-alcalase fraction inhibited both, α-glucosidase (76.4. ± 0.5%), and dipeptidyl peptidase-IV (DPP-IV, 55.3. ± 1.6%). Peptides LLSL, QQEG and NEGEAH were present in the most potent fractions. Hydrolysates and peptide fractions showed antioxidant capacity (ORAC: 159.6. ± 2.9 to 932.6. ± 1.1. mmol. TE/g) and nitric oxide inhibition (57.5. ± 0.9 to 68.3. ± 4.2%). Hydrolysates and fractions < 1 and 1-3. kDa were able to increase glucose-stimulated insulin secretion from iNS-1E cells up to 57% compared to glucose control. Hydrolysates from HTC beans inhibited enzymes related to diabetes management, being the smallest peptides (< 1 kDa) the most potent. HTC bean could be a source of protein to produce bioactive peptides with potential antidiabetic properties.

Original languageEnglish (US)
Pages (from-to)839-851
Number of pages13
JournalFood Research International
Volume76
DOIs
StatePublished - Oct 1 2015

Keywords

  • Antioxidant capacity
  • Bioactive peptides
  • Common beans
  • DPP-IV inhibition
  • Type 2 diabetes
  • α-Amylase and α-glucosidase inhibition

ASJC Scopus subject areas

  • Food Science

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