Ingeniería Agrícola y Biosistemas Volume 12, issue 2, July - December 2020 Electronic ISSN: 2007-4026
Print ISSN: 2007-3925

 

 

Ingeniería Agrícola y Biosistemas
Volume 12, issue 2, July - December 2020
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Antioxidant and ACE-inhibitory activities of hydrolysates obtained from lupin and faba bean proteins via enzymatic hydrolysis and fermentation Scientific article

Actividades antioxidante e inhibitoria de la ECA de hidrolizados obtenidos a partir de proteínas de lupino y haba mediante hidrólisis enzimática y fermentación

Blanca Elizabeth Hernández-Rodríguez; Eleazar Aguirre-Mandujano; Arely Prado-Barragán; Guillermo Ismael Koh-Kantún; Consuelo Lobato-Calleros

http://dx.doi.org/10.5154/r.inagbi.2020.02.020

Received: 2020/02/06

Accepted: 2020/03/12

Available online: 2020-06-01 / pages

  • Introduction: Legumes and pseudocereals protein hydrolysates have been recognized as having improved potential health-promoting properties as compared with native proteins.
    Objectives: 1) Produce bioactive hydrolysates from lupin and faba bean proteins by enzymatic hydrolysis (EH) and solid-state fermentation (SF), 2) compare the angiotensin converting enzyme (ACE)-inhibitory and antioxidant activities of the hydrolysates and 3) evaluate the effect of in vitro gastrointestinal digestion on the antioxidant and antihypertensive activities of the hydrolysates.
    Methodology: Hydrolysates from proteins of faba bean (Vicia faba) and lupin (Lupinus gredensis) were obtained by EH using Flavourzyme and SF by Aspergillus niger. The antioxidant and ACE-inhibitory activities of the hydrolysates were assessed.
    Results: All the hydrolysates presented DPPH radical scavenging activity, with IC50 ranging from 1.23-2.08 mgprotein·mL-1. Only EH and SF hydrolysates obtained from lupin proteins had ACE-inhibitory activity (IC50: 2.39 and 14.08 mgprotein·mL-1, respectively). Radical scavenging activity hydrolysates was significantly reduced after in vitro gastrointestinal digestion, while ACE-inhibitory activity showed variable behavior.
    Study limitations: Specific molecules responsible for the in vitro health-promoting properties should be identified.
    Originality: Relevant information is provided on health-promoting attributes of faba bean and lupin hydrolysates obtained by EH and SF.
    Conclusions: EH and SF improved the health-promoting properties of faba bean and lupin native proteins.

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