Anti-Hypertensive and Anti-Hypercholesterolemic Effects of Protein Hydrolysates from (Phaseolus vulgaris) L. in Functional Beverage
Article Sidebar
Issue
Vol. 19 No. 2 (2024)
Accepted
10 July 2024
Published
30 July 2024
Keywords:
-
anti-hypertensive, anti-cholesterolemic, bioactive peptides, common beans, functional beverage
Abstract
The study aimed to formulate a functional beverage from common bean seeds, isolate the proteins and evaluate their anti-hypertensive and anti-cholesterolemic properties. White common beans (Phaseolus vulgaris L.) mature seeds were used to prepare the beverage. Proteins isolated from the beverage were subjected to digestion with pepsin and combined enzymes including trypsin, thermolysin, and chymotrypsin. The unhydrolyzed beverage and protein hydrolysates were subsequently tested for Angiotensin Converting Enzyme (ACE) inhibition and cholesterol micellar solubility inhibition. The results showed that both unhydrolyzed and hydrolyzed proteins exhibited blood pressure and cholesterol-lowering properties, with high ACE inhibition (77.60%) and cholesterol micellar solubility inhibition (27.38%). The formulated functional beverage from white common bean seeds has potential for preventing hypertension and hypercholesterolemia. This study offers a theoretical foundation for the formulation of functional beverages or bean-based food products by food companies.
References
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Dent T, Maleky F. 2023. Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality. Crit Rev Food Sci Nutr 63(29):9914‒9925. https://doi.org/10.1080/10408398.2022.2070723
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Fu Z, Akula S, Thorpe M, Hellman L. 2021. Marked difference in efficiency of the digestive enzymes pepsin, trypsin, chymotrypsin, and pancreatic elastase to cleave tightly folded proteins. Biol Chem 402(7) 861‒867. https://doi.org/10.1515/hsz-2020-0386
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Hermanto S, Septiana A, Putera DK, Hatiningsih F, Muawanah A. 2019. ACE inhibitory and antioxidative bioactive peptides derived from hydrolyzed soy milk. Molekul 14(1):56‒63. http://dx.doi.org/10.20884/1.jm.2019.14.1.506
Jakubczyk A, Karaś M, Złotek U, Szymanowska U. 2017. Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean (Phaseolus vulgaris L.) seeds. Food Res Int 100:489‒496. https://doi.org/10.1016/j.foodres.2017.07.046
Jiang X, Pan D, Zhang T, Liu C, Zhang J, Su M, Wu Z, Zeng X, Sun Y, Guo Y. 2020. Novel milk casein–derived peptides decrease cholesterol micellar solubility and cholesterol intestinal absorption in Caco-2 cells. J Dairy Sci 103(5):3924‒3936. https://doi.org/10.3168/jds.2019-17586
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227(5259):680‒685. https://doi.org/10.1038/227680a0
Lopes C, Ferruccio CA, de Albuquerque Sales AC, Tavares GM, de Castro RJS. 2023. Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates. Food Res Int 172:113190. https://doi.org/10.1016/j.foodres.2023.113190
Luna-Vital DA, Mojica L, de Mejía EG, Mendoza S, Loarca-Piña G. 2015. Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review. Food Res Int 76:39‒50. https://doi.org/10.1016/j.foodres.2014.11.024
Mangussad D, Sucgang AT, Clemencia MCM, Manalo M, Uy LY, Torio MA. 2021. Isolation and characterization of the total protein in’lakatan’banana (Musa acuminata Colla) with bioactive peptides exhibiting antioxidative and antihypertensive activities. Philipp Agric Sci Philipp 104(3).
Manzoor M, Singh J, Gani A. 2022. Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 373:131395. https://doi.org/10.1016/j.foodchem.2021.131395
Mao XY, Ni JR, Sun WL, Hao PP, Fan L. 2007. Value-added utilization of yak milk casein for the production of angiotensin-I-converting enzyme inhibitory peptides. Food Chem 103(4):1282‒1287. https://doi.org/10.1016/j.foodchem.2006.10.041
Marques MR, Freitas RAMS, Carlos ACC, Siguemoto ÉS, Fontanari GG, Arêas, JAG. 2015. Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles. Food Chem 168:288‒293. https://doi.org/10.1016/j.foodchem.2014.07.049
Mazorra-Manzano MA, Ramírez-Suarez JC, Yada RY. 2018. Plant proteases for bioactive peptides release: A review. Crit Rev Food Sci Nutr 58(13):2147‒2163. https://doi.org/10.1080/10408398.2017.1308312
Nagaoka S, Futamura Y, Miwa K, Awano T, Yamauchi K, Kanamaru Y, Tadashi K, Kuwata T. 2001. Identification of novel hypocholesterolemic peptides derived from bovine milk β-lactoglobulin. Biochem Biophys Res Commun 281(1):11‒17.
Nasri M. 2017. Protein hydrolysates and biopeptides: Production, biological activities, and applications in foods and health benefits. A review. Adv Food Nutr Res 81:109‒159. https://doi.org/10.1016/bs.afnr.2016.10.003
Nielsen NV, Roedel E, Manna D, Etscheid M, Morth JP, Kanse SM. 2019. Characterization of the enzymatic activity of the serine protease domain of Factor VII Activating Protease (FSAP). Scientific Reports 9(1):18990. https://doi.org/10.1038/s41598-019-55531-x
Saad AM, Sitohy MZ, Ahmed AI, Rabie NA, Amin SA, Aboelenin SM, Soliman MM, El-Saadony MT. 2021. Biochemical and functional characterization of kidney bean protein alcalase-hydrolysates and their preservative action on stored chicken meat. Molecules 26(15):4690. https://doi.org/10.3390/molecules26154690
Sathe SK. 2016. Beans: Overview, reference module in food science. In Encyclopedia of Food Grains. 2nd Edition. Cambridge (USA): Academic Press.
Shao B, Huang X, Xu M, Cheng D, Li X, Li M. 2023. Peptides isolated from black soybean synergistically inhibit the activity of Angiotensin Converting Enzyme (ACE). J Funct Foods 106:105604. https://doi.org/10.1016/j.jff.2023.105604
Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Predieri S. 2021. Sensory characteristics and nutritional quality of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour. Nutrients 13(12):4517. https://doi.org/10.3390/nu13124517
Tadesse SA, Emire SA. 2020. Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. Heliyon 6(8).
Tagliazucchi D, Martini S, Bellesia A, Conte A. 2015. Identification of ACE-inhibitory peptides from Phaseolus vulgaris after in vitro gastrointestinal digestion. Int J Food Sci Nutr 66(7): 774‒782. https://doi.org/10.3109/09637486.2015.1088940
Tomatsu M, Shimakage A, Shinbo M, Yamada S, Takahashi S. 2013. Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk. Food Chem 136(2):612‒616. https://doi.org/10.1016/j.foodchem.2012.08.080
Upadhyay SK, Torio MAO, Lacsamana MS, Diaz MGQ, Angelia MRN, Sucgang AT, Uy LYC. 2021. Introduction of the hypocholesterolemic peptide, LPYPR, to the major storage protein of mung bean [Vigna radiata (L.) Wilczek] through site-directed mutagenesis. Int Food Res J 28(3):527‒537. https://doi.org/10.47836/ifrj.28.3.12
Wongsa P, Yuenyongrattanakorn K, Pongvachirint W, Auntalarok A. 2022. Improving anti-hypertensive properties of plant-based alternatives to yogurt fortified with rice protein hydrolysate. Heliyon 8(10). https://doi.org/10.1016/j.heliyon.2022.e11087
Xu Z, Wu C, Sun-Waterhouse D, Zhao T, Waterhouse GI, Zhao M, Su G. 2021. Identification of post-digestion Angiotensin-I Converting Enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE. Food Chem 345:128855. https://doi.org/10.1016/j.foodchem.2020.128855
Zhang H, Yokoyama WH, Zhang H. 2012. Concentration-dependent displacement of cholesterol in micelles by hydrophobic rice bran protein hydrolysates. J Sci Food Agric 92(7):1395‒1401. https://doi.org/10.1002/jsfa.4713
Zhang Y, Zhang Y, Chen P, Shu F, Li K, Qiao L, Chen Z, Wang L. 2019. A novel angiotensin-I converting enzyme inhibitory peptide derived from the glutelin of vinegar soaked black soybean and its antihypertensive effect in spontaneously hypertensive rats. J Biochem 166(3):223‒230. https://doi.org/10.1093/jb/mvz029
Zheng Y, Wang X, Zhuang Y, Li Y, Shi P, Tian H, Li X, Chen X. 2020. Isolation of novel ACE-inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin-1. J Food Sci 85(4):1328‒1337. https://doi.org/10.1111/1750-3841.15115
Akbarian, M, Khani, A, Eghbalpour S, Uversky VN. 2022. Bioactive peptides: Synthesis, sources, applications, and proposed mechanisms of action. Int J Mol Sci 23(3):1445. https://doi.org/10.3390/ijms23031445
Angeles JGC, Villanueva JC, Uy LYC, Mercado SMQ, Tsuchiya MCL, Lado JP, Angelia MRN, Bercansil-Clemencia MCM, Estacio MAC, Torio MAO. 2021. Legumes as functional food for cardiovascular disease. Appl Sci 11(12):5475. https://doi.org/10.3390/app11125475
Antony P, Vijayan R. 2021. Bioactive peptides as potential nutraceuticals for diabetes therapy: A comprehensive review. Int J Mol Sci 22(16):9059. https://doi.org/10.3390/ijms22169059
Arbach CT, Alves IA, Serafini MR, Stephani R, Perrone ÍT, de Carvalho da Costa J. 2021. Recent patent applications in beverages enriched with plant proteins. NPJ Science of Food 5(1):28. https://doi.org/10.1038/s41538-021-00112-4
Aydar EF, Mertdinç Z, Demircan E, Çetinkaya SK, Özçelik B. 2023. Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics. Innov Food Sci Emerg Technol 83:103254. https://doi.org/10.1016/j.ifset.2022.103254
Aryee ANA, Agyei D, Udenigwe CC. 2018. Impact of processing on the chemistry and functionality of food proteins. In Proteins in food processing. Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100722-8.00003-6 (page 27‒45).
Chen GW, Tsai JS, Pan BS. 2007. Purification of angiotensin I-converting enzyme inhibitory peptides and antihypertensive effect of milk produced by protease-facilitated lactic fermentation. Int Dairy J 17(6): 641‒647. https://doi.org/10.1016/j.idairyj.2006.07.004
Chen Y, Zhang H, Liu R, Mats L, Zhu H, Pauls KP, Tsao R. 2019. Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models. Journal of Functional Foods 53:125‒135. https://doi.org/10.1016/j.jff.2018.12.013
Chen GW, Lin HTV, Huang LW, Lin CH, Lin YH. 2021. Purification and identification of cholesterol micelle formation inhibitory peptides of hydrolysate from high hydrostatic pressure-assisted protease hydrolysis of fermented seabass byproduct. Int J Mol Sci 22(10):5295. https://doi.org/10.3390/ijms22105295
Chew LY, Toh GT, Ismail A. 2019. Application of proteases for the production of bioactive peptides. In Enzymes in food biotechnology 247‒261. Academic Press. https://doi.org/10.1016/B978-0-12-813280-7.00015-3
Dent T, Maleky F. 2023. Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality. Crit Rev Food Sci Nutr 63(29):9914‒9925. https://doi.org/10.1080/10408398.2022.2070723
Dumandan NG, Angelica MRN, Belina-Aldemita MD, Torio MAO. 2014. Extraction and characterization of bioactive peptides derived from the hydrolysates of total soluble proteins of pistachio nuts (Pistacia vera L.). Kimika 25(1):1‒10. https://doi.org/10.26534/kimika.v25i1.1-10
Fan H, Liu H, Zhang Y, Zhang S, Liu T, Wang D. 2022. Review on plant-derived bioactive peptides: Biological activities, mechanism of action and utilizations in food development. J Foods 2(2):143‒159.
Fu Z, Akula S, Thorpe M, Hellman L. 2021. Marked difference in efficiency of the digestive enzymes pepsin, trypsin, chymotrypsin, and pancreatic elastase to cleave tightly folded proteins. Biol Chem 402(7) 861‒867. https://doi.org/10.1515/hsz-2020-0386
Gao D, Zhang F, Ma Z, Chen S, Ding G, Tian X, Feng R. 2019. Isolation and identification of the Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from cottonseed protein: optimization of hydrolysis conditions. Int J Food Prop 22(1):1296‒1309. https://doi.org/10.1080/10942912.2019.1640735
García MC, Orellana JM, Marina ML. 2016. Chapter 11 - Novel Applications of Protein by-Products in Biomedicine. In Protein Byproducts. 1st Edition. Cambridge (USA):Academic Press.
Hermanto S, Septiana A, Putera DK, Hatiningsih F, Muawanah A. 2019. ACE inhibitory and antioxidative bioactive peptides derived from hydrolyzed soy milk. Molekul 14(1):56‒63. http://dx.doi.org/10.20884/1.jm.2019.14.1.506
Jakubczyk A, Karaś M, Złotek U, Szymanowska U. 2017. Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean (Phaseolus vulgaris L.) seeds. Food Res Int 100:489‒496. https://doi.org/10.1016/j.foodres.2017.07.046
Jiang X, Pan D, Zhang T, Liu C, Zhang J, Su M, Wu Z, Zeng X, Sun Y, Guo Y. 2020. Novel milk casein–derived peptides decrease cholesterol micellar solubility and cholesterol intestinal absorption in Caco-2 cells. J Dairy Sci 103(5):3924‒3936. https://doi.org/10.3168/jds.2019-17586
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227(5259):680‒685. https://doi.org/10.1038/227680a0
Lopes C, Ferruccio CA, de Albuquerque Sales AC, Tavares GM, de Castro RJS. 2023. Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates. Food Res Int 172:113190. https://doi.org/10.1016/j.foodres.2023.113190
Luna-Vital DA, Mojica L, de Mejía EG, Mendoza S, Loarca-Piña G. 2015. Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review. Food Res Int 76:39‒50. https://doi.org/10.1016/j.foodres.2014.11.024
Mangussad D, Sucgang AT, Clemencia MCM, Manalo M, Uy LY, Torio MA. 2021. Isolation and characterization of the total protein in’lakatan’banana (Musa acuminata Colla) with bioactive peptides exhibiting antioxidative and antihypertensive activities. Philipp Agric Sci Philipp 104(3).
Manzoor M, Singh J, Gani A. 2022. Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 373:131395. https://doi.org/10.1016/j.foodchem.2021.131395
Mao XY, Ni JR, Sun WL, Hao PP, Fan L. 2007. Value-added utilization of yak milk casein for the production of angiotensin-I-converting enzyme inhibitory peptides. Food Chem 103(4):1282‒1287. https://doi.org/10.1016/j.foodchem.2006.10.041
Marques MR, Freitas RAMS, Carlos ACC, Siguemoto ÉS, Fontanari GG, Arêas, JAG. 2015. Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles. Food Chem 168:288‒293. https://doi.org/10.1016/j.foodchem.2014.07.049
Mazorra-Manzano MA, Ramírez-Suarez JC, Yada RY. 2018. Plant proteases for bioactive peptides release: A review. Crit Rev Food Sci Nutr 58(13):2147‒2163. https://doi.org/10.1080/10408398.2017.1308312
Nagaoka S, Futamura Y, Miwa K, Awano T, Yamauchi K, Kanamaru Y, Tadashi K, Kuwata T. 2001. Identification of novel hypocholesterolemic peptides derived from bovine milk β-lactoglobulin. Biochem Biophys Res Commun 281(1):11‒17.
Nasri M. 2017. Protein hydrolysates and biopeptides: Production, biological activities, and applications in foods and health benefits. A review. Adv Food Nutr Res 81:109‒159. https://doi.org/10.1016/bs.afnr.2016.10.003
Nielsen NV, Roedel E, Manna D, Etscheid M, Morth JP, Kanse SM. 2019. Characterization of the enzymatic activity of the serine protease domain of Factor VII Activating Protease (FSAP). Scientific Reports 9(1):18990. https://doi.org/10.1038/s41598-019-55531-x
Saad AM, Sitohy MZ, Ahmed AI, Rabie NA, Amin SA, Aboelenin SM, Soliman MM, El-Saadony MT. 2021. Biochemical and functional characterization of kidney bean protein alcalase-hydrolysates and their preservative action on stored chicken meat. Molecules 26(15):4690. https://doi.org/10.3390/molecules26154690
Sathe SK. 2016. Beans: Overview, reference module in food science. In Encyclopedia of Food Grains. 2nd Edition. Cambridge (USA): Academic Press.
Shao B, Huang X, Xu M, Cheng D, Li X, Li M. 2023. Peptides isolated from black soybean synergistically inhibit the activity of Angiotensin Converting Enzyme (ACE). J Funct Foods 106:105604. https://doi.org/10.1016/j.jff.2023.105604
Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Predieri S. 2021. Sensory characteristics and nutritional quality of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour. Nutrients 13(12):4517. https://doi.org/10.3390/nu13124517
Tadesse SA, Emire SA. 2020. Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. Heliyon 6(8).
Tagliazucchi D, Martini S, Bellesia A, Conte A. 2015. Identification of ACE-inhibitory peptides from Phaseolus vulgaris after in vitro gastrointestinal digestion. Int J Food Sci Nutr 66(7): 774‒782. https://doi.org/10.3109/09637486.2015.1088940
Tomatsu M, Shimakage A, Shinbo M, Yamada S, Takahashi S. 2013. Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk. Food Chem 136(2):612‒616. https://doi.org/10.1016/j.foodchem.2012.08.080
Upadhyay SK, Torio MAO, Lacsamana MS, Diaz MGQ, Angelia MRN, Sucgang AT, Uy LYC. 2021. Introduction of the hypocholesterolemic peptide, LPYPR, to the major storage protein of mung bean [Vigna radiata (L.) Wilczek] through site-directed mutagenesis. Int Food Res J 28(3):527‒537. https://doi.org/10.47836/ifrj.28.3.12
Wongsa P, Yuenyongrattanakorn K, Pongvachirint W, Auntalarok A. 2022. Improving anti-hypertensive properties of plant-based alternatives to yogurt fortified with rice protein hydrolysate. Heliyon 8(10). https://doi.org/10.1016/j.heliyon.2022.e11087
Xu Z, Wu C, Sun-Waterhouse D, Zhao T, Waterhouse GI, Zhao M, Su G. 2021. Identification of post-digestion Angiotensin-I Converting Enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE. Food Chem 345:128855. https://doi.org/10.1016/j.foodchem.2020.128855
Zhang H, Yokoyama WH, Zhang H. 2012. Concentration-dependent displacement of cholesterol in micelles by hydrophobic rice bran protein hydrolysates. J Sci Food Agric 92(7):1395‒1401. https://doi.org/10.1002/jsfa.4713
Zhang Y, Zhang Y, Chen P, Shu F, Li K, Qiao L, Chen Z, Wang L. 2019. A novel angiotensin-I converting enzyme inhibitory peptide derived from the glutelin of vinegar soaked black soybean and its antihypertensive effect in spontaneously hypertensive rats. J Biochem 166(3):223‒230. https://doi.org/10.1093/jb/mvz029
Zheng Y, Wang X, Zhuang Y, Li Y, Shi P, Tian H, Li X, Chen X. 2020. Isolation of novel ACE-inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin-1. J Food Sci 85(4):1328‒1337. https://doi.org/10.1111/1750-3841.15115
Authors
BolayoY., & TorioM. A. (2024). Anti-Hypertensive and Anti-Hypercholesterolemic Effects of Protein Hydrolysates from (Phaseolus vulgaris) L. in Functional Beverage . Jurnal Gizi Dan Pangan, 19(2), 107-116. https://doi.org/10.25182/jgp.2024.19.2.107-116
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