Abstract
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.
Highlights
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides
Legumes are a cheaper source of proteins compared to the more expensive animal proteins that are consumed in most parts of the world
This review focuses on the characterization and health impact of antioxidative legume-derived hydrolysates/peptides and their sequences, as influenced by their amino acid composition
Summary
Legumes are of global economic importance and provide 33% of dietary plant proteins to millions of people [1]. The dietary quality of some legumes is attributed to the high-quality proteins and peptides and the well-balanced essential amino acids they contain Their consumption reportedly reduces the risk of chronic diseases. A growing interest in natural antioxidants has led to intensive research on biofunctional peptides derived from a wide variety of legume-based food products and byproducts. The antioxidant defense mechanism is determined by the hydrogen-donating, electron-donating, metal-ion-chelating, and radical-scavenging abilities of the resultant peptides [11,12,13,14] In addition to their nutritional benefits, legume-derived hydrolysates and peptides can exhibit various biofunctions such as antioxidant, hypolipidemic, antihypertensive, anticancer, antiinflammatory, and immunomodulatory effects [15,16,17,18]. This review focuses on the characterization and health impact of antioxidative legume-derived hydrolysates/peptides and their sequences, as influenced by their amino acid composition
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
