title: Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles.
abstract: In previous studies, it was reported that the protein isolated from the cowpea interferes favourably in lipid metabolism, and reduces cholesterol synthesis. The present study investigated the role of cowpea peptide fractions in the micellar solubilisation of cholesterol, in the 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGCR) activity, and in the in vitro antioxidant capacity, considering the effects of thermal processing. The protein was isolated from the raw and cooked beans and digested to simulate human digestion. The peptides from the protein isolate of raw bean with molecular mass lower than 3kDa reduced 89% of the HMGCR enzymatic reaction velocity. The cooked cowpeas were more effective in inhibiting the micellar solubility of cholesterol than the raw ones but not the antioxidant activity. This is the first report that cowpea peptides inhibit cholesterol homeostasis in vitro in two distinct routes, and act as an antioxidant.
authors.affiliation: Laboratory of Food Functional Properties - Departamento de Nutrição, Universidade de São Paulo - USP, Av. Dr. Arnaldo, 715, CEP 01246-904 São Paulo, SP, Brazil.
authors.forename: Marcelo Rodrigues
authors.initials: MR
authors.lastname: Marques
authors.affiliation: Laboratory of Food Functional Properties - Departamento de Nutrição, Universidade de São Paulo - USP, Av. Dr. Arnaldo, 715, CEP 01246-904 São Paulo, SP, Brazil.
authors.forename: Rosana Aparecida Manólio
authors.initials: RA
authors.lastname: Soares Freitas
authors.affiliation: Laboratory of Food Functional Properties - Departamento de Nutrição, Universidade de São Paulo - USP, Av. Dr. Arnaldo, 715, CEP 01246-904 São Paulo, SP, Brazil.
authors.forename: Amanda Caroline
authors.initials: AC
authors.lastname: Corrêa Carlos
authors.affiliation: Laboratory of Bromatology - Departamento de Nutrição, Universidade de São Paulo - USP, Av. Dr. Arnaldo, 715, CEP 01246-904 São Paulo, SP, Brazil.
authors.forename: Érica Sayuri
authors.initials: ÉS
authors.lastname: Siguemoto
authors.affiliation: Laboratory of Food Functional Properties - Departamento de Nutrição, Universidade de São Paulo - USP, Av. Dr. Arnaldo, 715, CEP 01246-904 São Paulo, SP, Brazil.
authors.forename: Gustavo Guadagnucci
authors.initials: GG
authors.lastname: Fontanari
authors.affiliation: Laboratory of Food Functional Properties - Departamento de Nutrição, Universidade de São Paulo - USP, Av. Dr. Arnaldo, 715, CEP 01246-904 São Paulo, SP, Brazil. Electronic address: jagareas@usp.br.
authors.forename: José Alfredo Gomes
authors.initials: JA
authors.lastname: Arêas
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D002784:Cholesterol / Q000096:biosynthesis; D007887:Fabaceae / Q000737:chemistry*; D006801:Humans; D019161:Hydroxymethylglutaryl-CoA Reductase Inhibitors / Q000494:pharmacology*; D008823:Micelles; D010455:Peptides / Q000737:chemistry / Q000494:pharmacology*; D012995:Solubility
chemical_list: D000975:Antioxidants; D019161:Hydroxymethylglutaryl-CoA Reductase Inhibitors; D008823:Micelles; D010455:Peptides; D002784:Cholesterol
keywords: Cholesterol; Cowpea bean; Peptide fraction; Thermal processing