Effect of Extrusion and Autoclaving on the Biological Potential of Proteins and Naturally-occurring Peptides from Common Beans: Antioxidant and Vasorelaxant Properties

Overview

Journal Food Chem X

Date 2022 May 2

PMID 35498981

Authors

Ladyslene C Paula

Ailton C Lemes

Erika Valencia-Mejia

Bruna R Moreira

Thiago S Oliveira

Ivan T N Campos

Hiasmin F S Neri

Claudio Brondani

Paulo C Ghedini

Karla A Batista

Katia F Fernandes

Affiliations

Soon will be listed here.

Abstract

Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC values ranging from 0.22 mg mL to 0.26 mg mL. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.

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