Peptides obtained from fermented faba bean seeds (Vicia faba) as potential inhibitors of an enzyme involved in the pathogenesis of metabolic syndrome. (May 2019)

• Record Type: Journal Article
• Authors: Jakubczyk, Anna; Karaś, Monika; Złotek, Urszula; Szymanowska, Urszula; Baraniak, Barbara; Bochnak, Justyna
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 105(2019)
• Page Start: 306
• Page End: 313
• Publication Date: 2019-05
• Subjects: Faba bean -- Fermentation -- Metabolic syndrome -- Peptides; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.02.009
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The influence of faba bean seed fermentation on the release of bioactive peptides after digestion in gastrointestinal conditions was investigated. The molecular mass of protein detected by SDS-PAGE was in the range from 6.5 to 97 kDa. The highest degree of protein hydrolysis (98.72%) was noted for protein obtained from seeds fermented for 3 h at 37 °C. The hydrolyzate of seeds fermented for 7 days at 30 °C was characterized by the highest peptide content (4.78 mg/mL). The highest ACE-inhibitory and antiradical against ABTS ·+ activity were noted for a peptide fraction obtained from a sample fermented for 3 days at 30 °C (IC50 = 1.01 and 0.99 mg/mL, respectively). The sample obtained after 3-h fermentation at 22 °C was characterized by the highest LOX inhibitory activity (IC50 = 0.54 mg/mL). The lowest IC50 value was determined for fractions obtained from seeds fermented for 3 h and 7 days at 37 °C, and the value was not significantly different (0.92 and 0.89 mg/mL, respectively). The peptide fraction obtained from seeds fermented for 3 days at 30 °C with the highest potential for inhibition of metabolic syndrome development was separated on Sephadex G10 and peptide sequences were identified by LC-MS/MS. Graphical abstract: Image 1 Highlights: Fermented faba bean seeds are a source of peptides involved in MS prevention. 3 day-long fermentation at 30 °C influenced the most on peptide activities. Novel peptides derived from faba bean proteins were determined.