Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean (Phaseolus vulgaris L.) seeds. (October 2017)

• Record Type: Journal Article
• Authors: Jakubczyk, Anna; Karaś, Monika; Złotek, Urszula; Szymanowska, Urszula
• Is Part Of: Food research international. Volume 100 Part 1(2017)
• Page Start: 489
• Page End: 496
• Publication Date: 2017-10
• Subjects: Metabolic syndrome -- Fermented bean seeds -- Bioactive peptides -- In vitro gastrointestinal digestion; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.07.046
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The aim of this study was to determine the conditions of bean fermentation carried out by Lactobacillus plantarum to obtain biologically active peptide fractions after in vitro digestion. The results suggest that optimum process conditions should be selected according to the specific activity of peptides. Only a fraction with a molecular mass of 3.5–7 kDa obtained after fermentation at 22 °C for 3 h had α-amylase inhibitory activity. The optimal fermentation conditions for bean seeds to release peptide fractions with a molecular mass of 3.5–7.0 kDa and the highest lipase or ACE inhibitory activity (IC50 1.19 and 0.28 mg mL − 1, respectively) were determined as 30 °C and 3 days. The fractions with the highest inhibitory activity were identified by LC-MS/MS and the sequences of the peptide derived from bean proteins were determined as INEGSLLLPH, FVVAEQAGNEEGFE, SGGGGGGVAGAATASR, GSGGGGGGGFGGPRR, INEGSLLLPH, GGYQGGGYGGNSGGGYGNRG, GGSGGGGGSSSGRRP, and GDTVTVEFDTFLSR. Graphical abstract: Highlights: Proteins of bean fermented seeds are a source metabolic syndrome inhibitory peptide Fermentation improves inhibitory activity of peptides from bean proteins Optimum fermentation conditions depend on specific activity of peptides The sequences of peptide derived from bean proteins were determined