Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps

Basit Öğe Kaydı
dc.authoridAktas, Havva/0000-0001-8126-1701
dc.authoridCakitli, Gamze/0000-0001-6114-3708
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorAktas, Havva
dc.contributor.authorCakitli, Gamze
dc.date.accessioned2025-01-06T17:36:39Z
dc.date.available2025-01-06T17:36:39Z
dc.date.issued2022
dc.description.abstractDue 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.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University Scientific Research Unit [18103028]; TUBITAK [1919B011804071]
dc.description.sponsorshipThis study was financially supported by Adana Alparslan Turkes Science and Technology University Scientific Research Unit (18103028) and TUBITAK (1919B011804071 in 2209/A Program).
dc.identifier.doi10.1007/s11694-022-01484-1
dc.identifier.endpage3698
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85131762016
dc.identifier.scopusqualityQ1
dc.identifier.startpage3682
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01484-1
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1939
dc.identifier.volume16
dc.identifier.wosWOS:000809550700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectBioactive properties
dc.subjectDry bean
dc.subjectEnzyme treatment
dc.subjectIn vitro digestion
dc.titleChanges in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu