Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba

文献类型： 外文期刊

第一作者： Ashraf, Jawad

作者： Ashraf, Jawad;Awais, Muhammad;Liu, Liya;Tong, Li-Tao;Ma, Yuling;Wang, Lili;Zhou, Xianrong;Zhou, Sumei;Khan, Muhammad Issa

作者机构：

关键词： < 3 kDa peptides; Cooking; Cholesterol; HMG Co-A reductase; Scavenging activity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 129 卷

页码：

收录情况： SCI

摘要： Bioactive peptides are generally obtained from plant protein hydrolysates. These peptides possess physiological activities, such as lowering blood cholesterol. In the current study, proteins from adzuki bean (Vigna angularis) and faba bean (Vicia faba) were thermally processed, and low molecular weight peptides ( < 3 kDa) were isolated to assess their efficacy for inhibiting cholesterol synthesis and its solubilisation. High-performance liquid chromatography (HPLC) results showed higher peptide concentrations after thermal processing. Inhibition of cholesterol solubilisation into micelles and 3-hydroxy-3-methylglutaryl coenzyme-A reductase (HMG Co-AR) catalytic activity was evaluated. After processing, the faba bean peptides showed significantly (p < 0.05) increased inhibition of cholesterol solubilisation into micelles (45.1 +/- 1.6%), whereas peptides from the native faba bean protein exhibited significantly increased (p < 0.05) inhibition of HMG Co-AR catalytic activity (84.1 +/- 2.7%) compared with the adzuki bean and thermally processed peptides. After processing, the adzuki bean peptides showed significantly reduced scavenging activity compared with peptides obtained from the native protein. This study is the first report demonstrating that the peptides from adzuki and faba beans inhibit cholesterol homeostasis via distinctive ways and act as antioxidants.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序