Tecnológico Nacional de México/Instituto Tecnológico de Mérida, Mérida, Mexico.
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Mexico.
J Sci Food Agric. 2025 Jan 15;105(1):209-217. doi: 10.1002/jsfa.13819. Epub 2024 Aug 14.
Protein-derived peptide fractions can play a key role in the physiological and metabolic regulation and modulation of the body, which suggests that they could be used as functional ingredients to improve health and to reduce the risk of disease. This work aimed to evaluate the in vitro antithrombotic and anticariogenic bioactivity of hydrolysates and protein fractions obtained from cowpea (Vigna unguiculata) by biocatalysis.
Cowpea protein concentrate was hydrolyzed by sequential action with two enzyme systems, Pepsin-Pancreatin or Alcalase-Flavourzyme. There was extensive enzymatic hydrolysis, with degrees of hydrolysis of 34.94% and 81.43% for Pepsin-Pancreatin and Alcalase-Flavourzyme, respectively. The degree of hydrolysis for the control treatments, without the addition of the enzymes Pepsin-Pancreatin and Alcalase-Flavourzyme was 1.1% and 1.2%, respectively. The hydrolysates were subjected to fractionation by ultrafiltration, with five cut-off points according to molecular weight (<1, 1-3, 3-5, 5-10 and >10 kDa). The Alcalase-Flavourzyme hydrolysate led to 100% inhibition of platelet aggregation, while the Pepsin-Pancreatin hydrolysate showed 77.41% inhibition, but this was approximately 100% in the ultrafiltered fractions. The highest anticariogenic activity was obtained with the Pepsin-Pancreatin system, with 61.55% and 56.07% for calcium and phosphorus demineralization, respectively.
Hydrolysates and their peptide fractions from Vigna unguiculata exhibited inhibition of platelet aggregation and protection of tooth enamel and have the potential for use in the development of functional products with beneficial health effects. © 2024 Society of Chemical Industry.
蛋白质衍生肽段在调节和调节机体的生理和代谢方面发挥着关键作用，这表明它们可用作改善健康和降低疾病风险的功能性成分。本工作旨在评价生物催化法从豇豆（Vigna unguiculata）获得的水解产物和蛋白质级分的体外抗血栓形成和抗龋生物活性。
豇豆浓缩蛋白分别用胃蛋白酶-胰酶和碱性蛋白酶-风味蛋白酶连续作用进行水解。酶解程度很大，胃蛋白酶-胰酶和碱性蛋白酶-风味蛋白酶的水解度分别为 34.94%和 81.43%。没有添加胃蛋白酶-胰酶和碱性蛋白酶-风味蛋白酶的对照处理的水解度分别为 1.1%和 1.2%。水解产物通过超滤进行分级，根据分子量有五个截止点（<1、1-3、3-5、5-10 和>10 kDa）。碱性蛋白酶-风味蛋白酶水解产物可 100%抑制血小板聚集，而胃蛋白酶-胰酶水解产物的抑制率约为 77.41%，但在超滤级分中可达到 100%。胃蛋白酶-胰酶体系具有最高的抗龋活性，钙和磷脱矿化率分别为 61.55%和 56.07%。
豇豆的水解产物及其肽级分具有抑制血小板聚集和保护牙釉质的作用，有望用于开发具有有益健康作用的功能性产品。 © 2024 英国化学学会。
