Modulation of gut microbiota by chickpea-derived proteins and peptides with antioxidant capabilities

Abstract

Chickpea is one of the most widely consumed pulses, and chickpea protein has been reported to have superior protein bioavailability among different pulses. The high protein level in chickpea supplies nutrition and active peptides with potential antioxidant, antihypertensive, and anticancer properties. The objective of this study was to assess the impact of chickpea-derived proteins and peptides on gut microbial modulation and its relationship with antioxidant activities. In vitro fecal batch culture fermentation showed that chickpea albumin peptides had the highest antioxidant ability, drastically promoted Bifidobacterium growth, and enhanced the levels of lactic bacteria (i.e., Pediococcus, Weissella), and an acetate/propionate-producing bacteria Veillonella. The albumin peptides also stimulated the highest generation of short-chain fatty acids (SCFAs), and suppressed the generation of byproducts, including ammonia and indole. These findings indicated that antioxidant activity performs a crucial role in colonic fermentation and that chickpea-derived albumin peptides with outstanding antioxidant ability and prebiotic potential can be applied as functional food ingredients.