Electrophoretic Profiles and Angiotensin I-Converting Enzyme Inhibitory Activities of Nine Varieties of Phaseolus Vulgaris Protein Hydrolysates

Xin Rui,Chockry Barbana

doi:10.4172/2155-9600.1000156

Abstract

Nine dry bean (Phaseolus vulgaris) varieties largely grown in Canada were subjected to digestion using trypsin and in vitro gastrointestinal simulation (GIS) followed by a study of their in vitro ACE inhibitor properties and digestibility. GIS hydrolysates of all varieties presented significantly higher ACE inhibitory activities and degree of hydrolysis (DH) compared to those of trypsin hydrolysates (P < 0.05). Cranberry and light red kidney bean protein isolates contained ‘T’ type phaseolin and had higher DH values during both digestions, with average ACE inhibitory activities of 281.7–281.8 μg/mL and 141.6–185.1 μg/mL, respectively, for tryptic and GIS hydrolysates. The other seven bean varieties contained ‘S’ type phaseolin, and of these small red bean showed the lowest ACE inhibitory activities for both trypsin (IC50 of 170 μg/mL) and GIS (IC50 of 118 μg/mL) digestion, followed by navy bean, with IC50 of 200 μg/mL (trypsin digestion) and 137 μg/mL (GIS digestion). The results demonstrated that both methods of digestions yielded bioactive peptides, however, differing peptide profiles of the bean protein hydrolysates affected their in vitro ACE inhibitory property.

Highlights

Peptides with hypotensive properties have received increasing attention in recent times
The intensity of the 24 kDa band was much less for the hydrolysates of cranberry and light red kidney, but there were more intense bands at lower molecular mass (MM) between 3–6 kDa, and additional bands around 16 kDa
The hydrolysate of black bean had a large amount of a high MM fraction which remained at the top of the gel; this band was absent for navy and great northern bean hydrolysates

Summary

Introduction

Peptides with hypotensive properties have received increasing attention in recent times. Pulses, including pea, lentil, chickpea, and beans contain high levels of protein, fiber, as well as valuable minerals and vitamins which enhances their health-benefitting attributes. ACE inhibitory studies have been conducted on a few pulses, including chickpea [3,4,5], pea [5,6,7], and lentil [8]. Very few studies have investigated the antihypertensive properties of beans [9,10]. There is a dearth of fundamental studies on the ACE inhibitory activities of beans and more importantly how this activity is affected by varieties. Data on bean bioactive properties could enable dry bean proteins to be explored as value added components in functional foods which will provide benefit to consumers, growers as well as producers

Methods

Results

Conclusion