Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stress.
BACKGROUND
Diabetes and hypertension are diseases affecting a high proportion of the world population; the use of food-based products such as common bean peptides may contribute to reduce the risk of complications associated to chronic diseases. The aim was to produce and characterize peptides from common bean protein isolates and evaluate their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stress.


RESULTS
Mexican black and Brazilian Carioca bean isolated proteins were characterized after pepsin/pancreatin digestion. Also, four synthesized pure peptides, originally found in these beans, were evaluated. Bean protein digests and pure peptides exerted dipeptidyl peptidase-IV (DPP-IV) inhibition (IC50= 0.03-0.87 mg dry weight (DW) mL-1). Lineweaver-Burk plots and computational modeling showed competitive inhibition of DPP-IV. Angiotensin-converting enzyme (ACE) inhibition ranged from IC50= 0.09 to 0.99 mg DW mL-1, and α-glucosidase inhibition ranged from 36.3 to 50.1% mg-1DW. Carioca Perola bean digested proteins presented the highest antioxidant capacity (269.3 mmol L-1Trolox equivalent g-1DW) as the peptide KTYGL (P > 0.05) with the most potent DPP-IV and ACE inhibition.


CONCLUSIONS
Peptides from common bean have antidiabetic and antihypertensive potential regardless of their antioxidant capacity. © 2016 Society of Chemical Industry.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML Bldg, 1201 West Gregory Drive, Urbana, IL, 61801, USA.|Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, Guadalajara, 44270, México.
Luis
L
Mojica
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML Bldg, 1201 West Gregory Drive, Urbana, IL, 61801, USA.|Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro, 76010, Mexico.
Diego A
DA
Luna-Vital
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML Bldg, 1201 West Gregory Drive, Urbana, IL, 61801, USA.
Elvira
E
González de Mejía
D000806:Angiotensin-Converting Enzyme Inhibitors / Q000378:metabolism; D000975:Antioxidants / Q000737:chemistry; D003924:Diabetes Mellitus, Type 2 / Q000378:metabolism*; D018819:Dipeptidyl Peptidase 4 / Q000378:metabolism; D054873:Dipeptidyl-Peptidase IV Inhibitors / Q000378:metabolism; D006973:Hypertension / Q000378:metabolism*; D018384:Oxidative Stress / Q000187:drug effects*; D010455:Peptides / Q000378:metabolism*; D027805:Phaseolus / Q000737:chemistry*; D014674:Plant Proteins, Dietary / Q000378:metabolism; D000520:alpha-Glucosidases / Q000378:metabolism
D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants; D054873:Dipeptidyl-Peptidase IV Inhibitors; D010455:Peptides; D014674:Plant Proteins, Dietary; D000520:alpha-Glucosidases; D018819:Dipeptidyl Peptidase 4
ACE inhibition; DPP-IV inhibition; antioxidant capacity; bioactive peptides; common beans; α-glucosidase inhibition