Structures, antioxidant, and angiotensin I-converting enzyme (ACE)-inhibitory activities of peptides derived from protein hydrolysates of three phenolics-rich legume genera

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-02-20 DOI:10.1111/1750-3841.70069

Sam K. C. Chang, Yan Zhang, Tibor Pechan

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引用次数: 0

Abstract

Lentil, black soybean, and black turtle bean are rich in phenolic antioxidants but belong to different scientific genera with different protein structures. This study's objective was to compare the characteristics of peptides derived from the protein hydrolysates of these legumes. Proteins were isolated, cooked, and subjected to in vitro digestion with pepsin, trypsin, and chymotrypsin. Hydrolyzed peptides were fractionated by ultrafiltration (UF), anion-exchange chromatography, and gel-permeation chromatography (GPC). GPC-eluted peptides of <3 kDa with high angiotensin I-converting enzyme (ACE)-inhibitory activities were sequenced. Antioxidant profiles of peptides from the three legumes analyzed by five methods did not follow the same activity patterns associated with the decreases in peptide's molecular size. Among the UF fractions, the <3 kDa fraction had the highest ACE-inhibition with approximately 45%, 42%, and 39% at 100 µg/mL. Stepwise purifications of the hydrolysates enhanced the ACE-inhibitory capacity (IC₅₀) by two to nine folds after GPC to approximately 85, 64, and 93 µg/mL for lentil, black soybean, and black turtle bean, respectively. The 210 peptides sequenced in the <3 kDa fractions had chain-lengths, ranging from 6 to 18 amino acids with lentil having the shortest average length of 7.7 per peptide. Overall, based on chemical analyses, peptides contributed higher antioxidant capacity and ACE-inhibition than phenolics in legumes. Black turtle bean may need to be heated more prior to consumption to achieve the same digestibility as lentil and soy proteins. Results provided a foundation for making bioactive peptides from the three legumes.

Practical Application

Three antioxidant-rich legume genera, lentil, black soybean, and black turtle bean, produced different peptides with different angiotensin I-converting enzyme (ACE) potencies and different peptide lengths. The results provided a scientific basis for producing peptides from the selected genera for the development of functional foods or dietary supplement with high antioxidant, ACE inhibitory activities, and digestibility.

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三种富含酚类物质的豆科植物蛋白水解产物中肽的结构、抗氧化和血管紧张素i转换酶（ACE）抑制活性

扁豆、黑豆和黑龟豆富含酚类抗氧化剂，但分属不同的科学属，蛋白质结构不同。本研究的目的是比较从这些豆科植物的蛋白质水解物中提取的肽的特征。将蛋白质分离、煮熟，然后用胃蛋白酶、胰蛋白酶和凝乳胰蛋白酶进行体外消化。水解肽通过超滤（UF）、阴离子交换色谱和凝胶渗透色谱（GPC）进行分离。对gpc洗脱的具有高血管紧张素i转换酶（ACE）抑制活性的<； 3kda肽进行测序。用5种方法分析的3种豆科植物多肽的抗氧化谱并没有遵循与肽分子大小减小相关的相同活性模式。在100 μ g/mL时，3 kDa部分对ace的抑制作用最高，分别为45%、42%和39%。对小扁豆、黑豆和黑龟豆的酶解物进行逐步纯化后，其抗ace能力（IC50）提高了2 ~ 9倍，分别达到约85、64和93µg/mL。在3kda片段中测序的210条肽链长度从6到18个氨基酸不等，其中扁豆的平均长度最短，为7.7条。总的来说，基于化学分析，豆科植物中多肽比酚类物质具有更高的抗氧化能力和ace抑制能力。黑龟豆在食用前可能需要加热更多，以达到与扁豆和大豆蛋白质相同的消化率。结果为从这三种豆科植物中制备生物活性肽提供了基础。小扁豆、黑豆和黑龟豆三种富含抗氧化剂的豆科植物产生的肽具有不同的血管紧张素i转换酶（ACE）效价和不同的肽长。研究结果为从所选属中提取多肽，开发具有高抗氧化、ACE抑制活性和消化率的功能性食品或膳食补充剂提供了科学依据。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.