Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes

Subhiksha Chandrasekaran, Elvira Gonzalez de Mejia

Research output: Contribution to journalArticlepeer-review

Abstract

The objective was to optimize and compare the production of antidiabetic peptides from germinated chickpea isolated protein using either papain or ficin. Kabuli chickpeas were germinated for 2, 4 and 6 days. Proteins were isolated, and peptides were produced based on a central composite design selecting human dipeptidyl peptidase (DPP-IV) inhibition as a response. Peptide sequencing was performed to identify and evaluate the physiochemical, biochemical and bitterness properties. DPP-IV inhibition using papain was 84.66 ± 8.72%, with ficin being 72.05 ± 1.20%. The optimum hydrolysate conditions were 6 days germination, 1:10 E/S, and 30 min ficin hydrolysis; SPGAGKG, GLAR, and STSA were identified. Pure SPGAGKG had relatively high affinity for DPP-IV (−7.2 kcal/mol) and α-glucosidase inhibition (−5.9 kcal/mol), with an IC50 of 0.27 mg/mL for DPP-IV inhibition. Peptides in the chickpea hydrolysate inhibited markers of T2D, indicating that the optimal conditions could be used to prepare a functional food ingredient.

Original languageEnglish (US)
Article number131717
JournalFood chemistry
Volume374
DOIs
StatePublished - Apr 16 2022

Keywords

  • Bitter receptors
  • Chickpea sprouts
  • Diabetes
  • Ficin
  • Germination
  • Optimization
  • Papain
  • Peptides

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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