Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score

被引：65

作者：

Matemu, Athanasia ^{[1
]}

Nakamura, Soichiro ^{[2
]}

Katayama, Shigeru ^{[2
,3
]}

机构：

[1] Nelson Mandela African Inst Sci & Technol, Dept Food Biotechnol & Nutr Sci, POB 447, Arusha, Tanzania

[2] Shinshu Univ, Grad Sch Sci & Technol, 8304 Minamiminowa, Nagano 3994598, Japan

[3] Shinshu Univ, Inst Biomed Sci, 8304 Minamiminowa, Nagano 3994598, Japan

来源：

ANTIOXIDANTS | 2021年 / 10卷 / 02期

关键词：

legume; soybean; chickpea; lentil; cowpea; mung bean; antioxidant peptides; health benefits; amino acids;

D O I：

10.3390/antiox10020316

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.

引用

页码：1 / 17

页数：15

共 128 条

[31] Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities [J].

Garcia-Mora, Patricia ;

Martin-Martinez, Mercedes ;

Angeles Bonache, Maria ;

Gonzalez-Muniz, Rosario ;

Penas, Elena ;

Frias, Juana ;

Martinez-Villaluenga, Cristina .

FOOD CHEMISTRY, 2017, 221 :464-472

[32] Characterization of chickpea (Cicer arietinum L.) lectin for biological activity [J].

Gautam, Ajay Kumar ;

Gupta, Neha ;

Narvekar, Dakshita T. ;

Bhadkariya, Rajni ;

Bhagyawant, Sameer S. .

PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS, 2018, 24 (03) :389-397

[33] Purification and identification of novel antioxidant peptides from enzymatic hydrolysate of chickpea (Cicer arietinum L.) protein concentrate [J].

Ghribi, Abir Mokni ;

Sila, Assaad ;

Przybylski, Remi ;

Nedjar-Arroume, Naima ;

Makhlouf, Ines ;

Blecker, Christophe ;

Attia, Hamadi ;

Dhulster, Pascal ;

Bougatef, Ali ;

Besbes, Souhail .

JOURNAL OF FUNCTIONAL FOODS, 2015, 12 :516-525

[34] Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food [J].

Gibbs, BF ;

Zougman, A ;

Masse, R ;

Mulligan, C .

FOOD RESEARCH INTERNATIONAL, 2004, 37 (02) :123-131

[35] Protein content and amino acid composition of commercially available plant-based protein isolates [J].

Gorissen, Stefan H. M. ;

Crombag, Julie J. R. ;

Senden, Joan M. G. ;

Waterval, W. A. Huub ;

Bierau, Joergen ;

Verdijk, Lex B. ;

van Loon, Luc J. C. .

AMINO ACIDS, 2018, 50 (12) :1685-1695

[36] Protein quality and antioxidant properties of soymilk derived from black soybean after in vitro simulated gastrointestinal digestion [J].

Guo, Ying ;

Ma, Mengting ;

Jiang, Fan ;

Jiang, Wenqian ;

Wang, Hanxin ;

Du, Shuang-kui .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55 (02) :720-728

[37]

Gupta N., 2019, Nutrire, V44, P1, DOI [10.1186/s41110-019-0095-4, DOI 10.1186/S41110-019-0095-4]

[38] Enzymatic treatment improves ACE-I inhibiton and antiproliferative potential of chickpea [J].

Gupta N. ;

Bhagyawant S.S. .

Vegetos, 2019, 32 (3) :363-369

[39] Vicilin-A major storage protein of mungbean exhibits antioxidative potential, antiproliferative effects and ACE inhibitory activity [J].

Gupta, Neha ;

Srivastava, Nidhi ;

Bhagyawant, Sameer S. .

PLOS ONE, 2018, 13 (02)

[40] Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer arietinum) Peptides [J].

Hernandez, Luis M. Real ;

de Mejia, Elvira Gonzalez .

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2019, 18 (06) :1913-1946

← 1 2 3 4 5 6 7 8 9 10 →