Legume Bioactive Peptides

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Legume seeds are a rich source of protein, from which bioactive peptides can be released either during gastrointestinal digestion or through processing. Research on legume protein hydrolysates and their biological potential has been related to type 2 diabetes, cancer, cardiovascular diseases and obesity. In silico approaches can be used to predict peptides that could be generated from different protein sources. The objective of this chapter was to review the literature regarding the biological potential of legume peptides generated by hydrolysis of main storage proteins from selected legumes and to evaluate their biological potential using in silico approaches. Common bean, lentil, peanut, chickpea, and pea main storage proteins were hydrolyzed in silico using the peptidecutter tool. Furthermore, the biological potential of generated amino acid sequences was predicted using the Biopep database. Legume generated bioactive sequences showed high potential to inhibit dipeptidyl peptidase IV, followed by angiotensin-converting enzyme inhibition and antioxidant capacity. Legume seed proteins are a rich source of potentially bioactive peptides that could be used in the generation of functional ingredients with potential to prevent noncommunicable diseases.

Original languageEnglish (US)
Title of host publicationSteviol Glycosides
Subtitle of host publicationCultivation, Processing, Analysis and Applications in Food
EditorsMaria Angeles Martin-Cabrejas
PublisherRoyal Society of Chemistry
Pages106-128
Number of pages23
Edition8
DOIs
StatePublished - Jan 1 2019

Publication series

NameFood Chemistry, Function and Analysis
Number8
Volume2019-January
ISSN (Print)2398-0656
ISSN (Electronic)2398-0664

Fingerprint

Fabaceae
legumes
peptides
Peptides
Computer Simulation
storage proteins
Proteins
protein sources
Seed
legume protein
Seeds
Dipeptidyl Peptidase 4
Protein Hydrolysates
noninfectious diseases
Enzyme inhibition
enzyme inhibition
protein hydrolysates
Cicer
peptidyl-dipeptidase A
Lens Plant

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Mojica, L., & Gonzalez De Mejia, E. (2019). Legume Bioactive Peptides. In M. A. Martin-Cabrejas (Ed.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (8 ed., pp. 106-128). (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 8). Royal Society of Chemistry. https://doi.org/10.1039/9781788015721-00106

Legume Bioactive Peptides. / Mojica, L.; Gonzalez De Mejia, E.

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. ed. / Maria Angeles Martin-Cabrejas. 8. ed. Royal Society of Chemistry, 2019. p. 106-128 (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 8).

Research output: Chapter in Book/Report/Conference proceedingChapter

Mojica, L & Gonzalez De Mejia, E 2019, Legume Bioactive Peptides. in MA Martin-Cabrejas (ed.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 8 edn, Food Chemistry, Function and Analysis, no. 8, vol. 2019-January, Royal Society of Chemistry, pp. 106-128. https://doi.org/10.1039/9781788015721-00106
Mojica L, Gonzalez De Mejia E. Legume Bioactive Peptides. In Martin-Cabrejas MA, editor, Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 8 ed. Royal Society of Chemistry. 2019. p. 106-128. (Food Chemistry, Function and Analysis; 8). https://doi.org/10.1039/9781788015721-00106
Mojica, L. ; Gonzalez De Mejia, E. / Legume Bioactive Peptides. Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. editor / Maria Angeles Martin-Cabrejas. 8. ed. Royal Society of Chemistry, 2019. pp. 106-128 (Food Chemistry, Function and Analysis; 8).
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