Study on preparation of chickpea peptide and its effect on blood glucose
Chickpeas are the third largest bean in the world and are rich in protein. In this study, chickpea peptides were prepared by the enzyme-bacteria synergy method. Taking the peptide yield as the index, we first screened 8 strains suitable for the fermentation of chickpea peptides from 16 strains, carr...
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Published in | Frontiers in nutrition (Lausanne) Vol. 9; p. 988628 |
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Main Authors | , , , , , , , , , , |
Format | Journal Article |
Language | English |
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Frontiers Media S.A
16.09.2022
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Abstract | Chickpeas are the third largest bean in the world and are rich in protein. In this study, chickpea peptides were prepared by the enzyme-bacteria synergy method. Taking the peptide yield as the index, we first screened 8 strains suitable for the fermentation of chickpea peptides from 16 strains, carried out sodium dodecyl sulfate polyacrylamide gel electrophoresis, and then screened 4 strains with the best decomposition effect of chickpea protein. The molecular weight, amino acid content, and α-glucosidase inhibitory activity of the chickpea peptides fermented by these four strains were detected. Finally, the strains with the best α-glucosidase inhibitory activity were obtained, and the inhibitory activities of the different molecular weight components of the chickpea peptides fermented by the strains with the best α-glucosidase inhibitory were detected. It was found that
Bifidobacterium species
had the best fermentation effect, and the highest peptide yield was 52.99 ± 0.88%.
Lactobacillus thermophilus
had the worst fermentation effect, and the highest peptide yield was 43.22 ± 0.47%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that
Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus rhamnosus
, and
Lactobacillus paracasei
have a better effect on the decomposition of chickpea protein in the fermentation process, and the molecular weight of their fermented peptides is basically below 20 KDa. Among the four strains, the α-glycosidase inhibition of chickpea peptide fermented by
Lactobacillus acidophilus
was the best, which was 58.22 ± 1.10% when the peptide concentration was 5.0 mg/ml. In chickpea peptide fermented by
Lactobacillus acidophilus
, the influence of molecular weight on the inhibitory activity is not obvious when the molecular weight is <10 kD, and the molecular weight range of the best inhibitory effect is 3–10 kD, and the inhibitory rate of α-glucosidase is 37 ± 1.32% at 2.0 mg/ml. This study provides a theoretical basis for the study of a new preparation method for chickpea peptide and its hypoglycemic effect. |
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AbstractList | Chickpeas are the third largest bean in the world and are rich in protein. In this study, chickpea peptides were prepared by the enzyme-bacteria synergy method. Taking the peptide yield as the index, we first screened 8 strains suitable for the fermentation of chickpea peptides from 16 strains, carried out sodium dodecyl sulfate polyacrylamide gel electrophoresis, and then screened 4 strains with the best decomposition effect of chickpea protein. The molecular weight, amino acid content, and α-glucosidase inhibitory activity of the chickpea peptides fermented by these four strains were detected. Finally, the strains with the best α-glucosidase inhibitory activity were obtained, and the inhibitory activities of the different molecular weight components of the chickpea peptides fermented by the strains with the best α-glucosidase inhibitory were detected. It was found that
Bifidobacterium species
had the best fermentation effect, and the highest peptide yield was 52.99 ± 0.88%.
Lactobacillus thermophilus
had the worst fermentation effect, and the highest peptide yield was 43.22 ± 0.47%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that
Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus rhamnosus
, and
Lactobacillus paracasei
have a better effect on the decomposition of chickpea protein in the fermentation process, and the molecular weight of their fermented peptides is basically below 20 KDa. Among the four strains, the α-glycosidase inhibition of chickpea peptide fermented by
Lactobacillus acidophilus
was the best, which was 58.22 ± 1.10% when the peptide concentration was 5.0 mg/ml. In chickpea peptide fermented by
Lactobacillus acidophilus
, the influence of molecular weight on the inhibitory activity is not obvious when the molecular weight is <10 kD, and the molecular weight range of the best inhibitory effect is 3–10 kD, and the inhibitory rate of α-glucosidase is 37 ± 1.32% at 2.0 mg/ml. This study provides a theoretical basis for the study of a new preparation method for chickpea peptide and its hypoglycemic effect. Chickpeas are the third largest bean in the world and are rich in protein. In this study, chickpea peptides were prepared by the enzyme-bacteria synergy method. Taking the peptide yield as the index, we first screened 8 strains suitable for the fermentation of chickpea peptides from 16 strains, carried out sodium dodecyl sulfate polyacrylamide gel electrophoresis, and then screened 4 strains with the best decomposition effect of chickpea protein. The molecular weight, amino acid content, and α-glucosidase inhibitory activity of the chickpea peptides fermented by these four strains were detected. Finally, the strains with the best α-glucosidase inhibitory activity were obtained, and the inhibitory activities of the different molecular weight components of the chickpea peptides fermented by the strains with the best α-glucosidase inhibitory were detected. It was found that Bifidobacterium species had the best fermentation effect, and the highest peptide yield was 52.99 ± 0.88%. Lactobacillus thermophilus had the worst fermentation effect, and the highest peptide yield was 43.22 ± 0.47%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Lactobacillus paracasei have a better effect on the decomposition of chickpea protein in the fermentation process, and the molecular weight of their fermented peptides is basically below 20 KDa. Among the four strains, the α-glycosidase inhibition of chickpea peptide fermented by Lactobacillus acidophilus was the best, which was 58.22 ± 1.10% when the peptide concentration was 5.0 mg/ml. In chickpea peptide fermented by Lactobacillus acidophilus, the influence of molecular weight on the inhibitory activity is not obvious when the molecular weight is <10 kD, and the molecular weight range of the best inhibitory effect is 3–10 kD, and the inhibitory rate of α-glucosidase is 37 ± 1.32% at 2.0 mg/ml. This study provides a theoretical basis for the study of a new preparation method for chickpea peptide and its hypoglycemic effect. |
Author | Wang, Xiaoyun Liu, Xiaolu Fan, Xing Yang, Jiangyong Qiu, Chenggong Abra, Redili Ma, Xuemei Pang, Guangxian Wang, Deping Wang, Liang Li, Xianai |
AuthorAffiliation | 1 College Life Science and Technology, Xinjiang University , Urumqi , China 3 Shenxin Science and Technology Cooperation Base Co. LTD , Urumqi , China 2 Xinjiang Arman Food Group Co. LTD , Urumqi , China |
AuthorAffiliation_xml | – name: 3 Shenxin Science and Technology Cooperation Base Co. LTD , Urumqi , China – name: 1 College Life Science and Technology, Xinjiang University , Urumqi , China – name: 2 Xinjiang Arman Food Group Co. LTD , Urumqi , China |
Author_xml | – sequence: 1 givenname: Xuemei surname: Ma fullname: Ma, Xuemei – sequence: 2 givenname: Xing surname: Fan fullname: Fan, Xing – sequence: 3 givenname: Deping surname: Wang fullname: Wang, Deping – sequence: 4 givenname: Xianai surname: Li fullname: Li, Xianai – sequence: 5 givenname: Xiaoyun surname: Wang fullname: Wang, Xiaoyun – sequence: 6 givenname: Jiangyong surname: Yang fullname: Yang, Jiangyong – sequence: 7 givenname: Chenggong surname: Qiu fullname: Qiu, Chenggong – sequence: 8 givenname: Xiaolu surname: Liu fullname: Liu, Xiaolu – sequence: 9 givenname: Guangxian surname: Pang fullname: Pang, Guangxian – sequence: 10 givenname: Redili surname: Abra fullname: Abra, Redili – sequence: 11 givenname: Liang surname: Wang fullname: Wang, Liang |
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CitedBy_id | crossref_primary_10_3389_fnut_2022_1064526 crossref_primary_10_3389_fnut_2022_1091499 crossref_primary_10_3390_nu15194267 crossref_primary_10_1016_j_lwt_2023_115341 crossref_primary_10_1007_s11947_024_03323_1 crossref_primary_10_3390_nu16121845 crossref_primary_10_3389_fnut_2024_1355116 |
Cites_doi | 10.1111/ijfs.14613 10.1016/j.biortech.2021.126065 10.1016/j.foodchem.2021.129951 10.1016/j.foodchem.2007.05.004 10.1007/s00217-020-03495-y 10.2165/00003495-200565030-00005 10.1016/j.jff.2018.11.029 10.1016/j.ijbiomac.2022.05.189 10.1016/j.lwt.2022.113196 10.1016/B978-0-12-382018-1.00002-2 10.1007/s11130-012-0311-3 10.1111/ijfs.14087 10.1016/j.foodchem.2012.06.065 10.1016/j.fbio.2021.101328 10.1016/j.jff.2019.03.024 10.1016/j.foodres.2021.110814 10.14715/cmb/2015.61.5.14 10.1007/s10989-019-09823-5 10.1038/s41586-019-1797-8 10.1016/j.foodres.2021.110572 10.1016/j.cofs.2021.11.006 10.1016/j.fochms.2022.100104 10.1017/S0007114512000797 10.1016/j.bmc.2009.10.047 10.1016/j.ejmech.2020.113064 10.1016/j.foodres.2021.110790 10.1016/j.foodres.2021.110161 10.1016/j.fbio.2021.100964 10.1016/j.jfutfo.2022.03.003 10.1016/j.biortech.2021.126513 10.1016/j.procbio.2020.08.011 10.1016/j.indcrop.2020.112158 10.1016/j.foodchem.2019.124985 10.1007/s12209-017-0046-1 10.1016/j.jfda.2016.11.023 |
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Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 These authors have contributed equally to this work Reviewed by: Zhe Sun, Jilin Agricultural University, China; Jin Sun, Qingdao University, China; Guo Hui, Dalian Polytechnic University, China This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition Edited by: Zhipeng Yu, Hainan University, China |
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Snippet | Chickpeas are the third largest bean in the world and are rich in protein. In this study, chickpea peptides were prepared by the enzyme-bacteria synergy... |
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StartPage | 988628 |
SubjectTerms | chickpea fermentation strains molecular weight Nutrition peptide α-glucosidase |
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Title | Study on preparation of chickpea peptide and its effect on blood glucose |
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