Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review

Common bean (Phaseolus vulgaris L.) is a pulse cultivated worldwide and it is considered a nutraceutical food and a good source of protein. In the last decade, pulses have gained attention to produce bioactive hydrolysates and peptides. Common bean hydrolysates and peptides have been reported to per...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2015-10, Vol.76, p.39-50
Main Authors: Luna-Vital, Diego A., Mojica, Luis, González de Mejía, Elvira, Mendoza, Sandra, Loarca-Piña, Guadalupe
Format: Article
Language:English
Subjects:
Bioactive peptides
Common bean
Phaseolus vulgaris L
Protein hydrolysates
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Common bean (Phaseolus vulgaris L.) is a pulse cultivated worldwide and it is considered a nutraceutical food and a good source of protein. In the last decade, pulses have gained attention to produce bioactive hydrolysates and peptides. Common bean hydrolysates and peptides have been reported to perform mainly angiotensin I converting enzyme inhibition, antioxidant capacity, and antimicrobial and tumor cell inhibition activities. In this paper, we review the biological activities, the factors that can modify the effectiveness of the hydrolysates and peptides present in common bean, as well as the proposed mechanisms of action and the perspectives of the production of common bean protein hydrolysates to be used as a functional ingredient. •Bioactive properties of common bean hydrolysates are discussed.•Diversity in parameter affecting bioactivity is observed.•Perspectives and opportunity areas are explained.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2014.11.024