Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps
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Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Due to good protein quality and beneficial nutritional contents, dry beans have potential to be processed as functional food ingredients. Therefore, phenolic content, free radical scavenging (FRSA), iron chelating (ICA), antidiabetic, antihypertensive, and antimicrobial activities of flour (BF), hydrocolloid extract (BHE) and high protein content extracts (BP1 and BP2 - aided dilute salt) of common bean were determined after in vitro digestion (gastric and intestinal) process and Alcalase and Savinase hydrolysis. The highest ICA (27.94 +/- 0.52 mg EDTA/g) and antihypertensive activity (66.8% ACE inhibition) by BP2; antidiabetic activity (between 63.7 +/- 6.0 and 83.5 +/- 1.0% alpha-glucosidase inhibition, 46.2 +/- 2.5 and 46.3 +/- 0.8% alpha-amylase inhibition) by BF and BHE; phenolic content (113 +/- 4 mg GA/g and 96 +/- 1 mg quercetin/g) and FRSA (1807 +/- 150 mu mol Trolox/g) by BP1 and antimicrobial activity (E. coli, S. aureus) by BP1 and BP2 was determined after in vitro digestion. Alcalase enzyme produced dry bean hydrolysates with higher phenolic content, FRSA and ICC but caused in antidiabetic activity during hydrolysis process (except for BHE hydrolysates) while Savinase produced bioactive peptides with high alpha-amylase and alpha-glucosidase inhibition activity. Alcalase also generated antimicrobial peptides against L. monocytogenes, S. aureus, and E. coli. The study showed the high potential of dry bean to be processed for functional food ingredient. It was also stated that the applied extraction method was critical to obtain the bioactive components from dry bean seeds.
Açıklama
Anahtar Kelimeler
Bioactive properties, Dry bean, Enzyme treatment, In vitro digestion
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
16
Sayı
5
