Chemical, biochemical, and metabolomic characterization of optimized fermented chickpea (Cicer arietinum L) in comparison to conventional cooking to enhance functional properties and bioaccessibility

Food Chemistry · 2026-05-05

Action of serine, cysteine, and aspartate proteases during optimized chickpea germination improved the generation of bioactive peptides

Food Research International · 2026-03-12

Chickpea germination is a cost-effective method for producing bioactive peptides; however, the optimal temperature and pH conditions for maximizing proteolysis and bioactivity remain undefined. This study evaluated the effects of different pH and temperature conditions during germination on protease activity and the biological activity of resulting peptides. Using a 2 3 full-factorial experiment with surface response methodology, the optimal conditions were identified as 35 °C and pH 7.0, where the soluble protein content was 33.6% and proteolytic activity increased 1.4-fold after 48 h of germination. Enzyme inhibition assays revealed that serine, cysteine, and aspartic proteases were responsible for storage protein hydrolysis, exhibiting optimal activity at pH 6.0–7.0 and 35 °C. Electrophoresis of protein isolates revealed that albumin and glutelin were susceptible to hydrolysis, with globulin-derived peptides predominating. These peptides demonstrated potent in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activity, with more than a fivefold increase in potency after complete colonic digestion (IC 50 reduced from 16.31 to 3.40 mg/mL). This was further supported by in silico analysis (A = 0.50–0.78), highlighting their strong potential for managing type 2 diabetes. In addition, total protein isolated extracts exhibited cyclooxygenase-2 (COX-2) inhibitory activity, with higher inhibition efficiency before digestion (IC 75 = 0.158 mg soluble protein/mL of prepared extract) than after digestion (IC 75 = 0.434–0.465 mg soluble protein/mL of prepared extract). These findings suggest that optimized germination efficiently releases peptides with potential anti-inflammatory and antidiabetic properties. The scalability of this process underscores its potential for industrial application in the production of functional food ingredients. • Chickpea proteases release bioactive peptides in optimized germination. • Mechanism suggests being due to serine, cysteine and aspartate proteases. • Chickpea globulins are the main source of bioactive sequences. • Germinated chickpea peptides show strong DPP-IV inhibition potential. • Simulated digestion released COX-2 inhibitor peptides.

Proteins and lunasin from <i>Glycine soja</i> inhibited inflammation by activating the Hippo pathway through phosphorylation of YAP1 kinase

Food & Function · 2026-01-01 · 1 citations

proteins and peptides inhibited inflammation by decreasing pro-inflammatory cytokines IL-6, IL-1β, and MCP-1, phosphorylating YAP1 and LATS1/2, and increasing YAP1 cytoplasmic retention, thus activating the Hippo pathway. The results suggest that soybean proteins and peptides inhibited inflammation through the Hippo pathway, offering novel developments of functional food ingredients or supplements for a healthier diet.

Phenolic Acid Metabolites Generated via Lactic Acid Bacteria Fermentation of Wild Blueberries: Comparison to Circulating Gut-Derived Metabolites from Endogenous Fermentation

Journal of Agricultural and Food Chemistry · 2026-04-27

were used to track the structural changes in polyphenolic composition in wild blueberry treatments after 72 h fermentation, and to compare metabolites from exogenous fermentation to those reported to be produced by human gut-derived catabolism. Shifts in the profiles of flavonoids, anthocyanins, proanthocyanidins, phenolic acids, and phenolic acid conjugates (some putatively identified for the first time in wild blueberries) were quantified. While glucuronide and sulfate conjugates of phenolic acids (which rely on human enzymes) are not produced in vitro, exogenous fermentation can, depending on the conditions, replicate a broad range of the bioactive phenolic acids generated by endogenous fermentation of wild blueberries in the human gut. Exogenous fermentation may therefore yield more standardized and physiologically relevant phenolic profiles than an unfermented blueberry extract for use in translational preclinical research on berry health benefits.

Optimized Fermentation Conditions of Pulses Increase Scavenging Capacity and Markers of Anti-Diabetic Properties

Antioxidants · 2025-04-27 · 5 citations

Fermented pulses offer health benefits due to their antioxidant and antidiabetic properties. The objective was to optimize the fermentation conditions of black bean (BB), black eyed pea (BEP), green split pea (GSP), red lentil (RL), and pinto bean (PB), using Lactiplantibacillus plantarum 299v (Lp299v), based on the antioxidant-scavenging capacity and the ability to modulate type-2 diabetes markers. Pulses were grounded, dispersed in water, hydrolyzed with α-amylase, and pasteurized and inoculated with Lp299v. Optimization was performed by using the Box–Behnken response surface methodology, with the fermentation time, bacterial concentration, and flour concentration as variables. The values of antioxidant capacity measured as 2,2-diphenyl-1-picrylhydrazyl (DPPH)-radical scavenging of RL, BEP, PB, BB, and GSP were 57%, 68%, 71%, 72%, and 83%, respectively, under optimal conditions (8–9 h, 0.76–3.5 × 109 a colony-forming unit (CFU)/mL, and 5.5–15 g flour/100 mL). These models demonstrated strong predictive power (p &lt; 0.01) and a non-significant lack of fit (p ≥ 0.05). Additionally, fermentation increased the soluble protein content (3–10 mg/mL) and significantly inhibited dipeptidyl peptidase-IV and α-glucosidase activities by 40–70% and 30–60%, respectively. These results suggest that fermentation with Lp299v enhances the nutritional and functional quality of pulses, producing bioactive ingredients with antioxidant and antidiabetic potential. These functional ingredients may be used in the development of dietary interventions or as part of health-promoting foods, especially those targeted at the management of type-2 diabetes.

Lunasin, soluble protein concentration and profile in Glycine soja compared to Glycine max, bioaccessibility and peptides bioactivity

Food Bioscience · 2025-03-14 · 5 citations

Peptides From Adzuki Bean and Soybean Improved Insulin‐AKT Signaling‐Related Pathways in Healthy and Insulin‐Resistant States in Human Liver Cells

Molecular Nutrition & Food Research · 2025-10-09 · 1 citations

ABSTRACT The objectives were to determine the effect and mechanism of functional peptides identified from digested adzuki bean β‐vignin and soybean β‐conglycinin on insulin‐AKT signaling and hepatic glucose uptake markers and to investigate the roles of these peptides in modulating the insulin‐AKT signaling pathway in human liver cells in healthy and insulin‐resistant states. Methods and Results: Adzuki bean β‐vignin and soybean β‐conglycinin proteins were isolated and digested using simulated gastrointestinal digestion. Peptide sequences (VP, PM, FNE, LLS, and IPA), in silico analysis and in vitro (cell‐free and HepG2 cell‐based) systems confirmed their safety and dipeptidyl peptidase IV (DPP IV) inhibitory capacity. IPA and VP showed high intestinal absorption and low toxicity, inhibited DPP IV (IPA IC 50 , 7.86 µM; VP IC 50 , 9.58 µM). Microarray results showed that VP (9.58 µM) stimulated the insulin signaling pathway in the healthy state. In healthy and insulin‐resistant states, VP (9.58 µM) and IPA (7.86 µM) significantly increased (p &lt; 0.05) protein expression of IRS‐1, Akt‐1, and Glut 2, suggesting their potential in modulating insulin signaling and hepatic glucose uptake. Peptides exhibited antidiabetic properties by stimulating insulin signaling. These in vitro findings support further investigation into their application in functional food ingredients targeting glucose metabolism.

Plant proteins and peptides as key contributors to good health: A focus on pulses

Food Research International · 2025-04-17 · 9 citations

The growing interest of the public in healthy food products with adequate nutritional quality has triggered a search for novel sources of protein. This review discusses scientific evidence on the available sources, processing, and biological properties of plant-based protein and bioactive peptides, with a particular emphasis on pulses, as these are some of the most important sources of protein and peptides displaying a wide range of health benefits. Processing plant-based proteins and derived peptides require standardized methods ensuring the improvement of their nutritional quality to counteract limiting factors affecting their evenness to other protein sources. If protein and bioactive peptides can be produced as functional ingredients, the industry releases patents, making them highly marketable to develop functional food products. Current research supports that plant-based food products constitute a nutritious part of a healthy diet by preventing chronic non-communicable diseases, but more studies, particularly clinical trials, are needed to demonstrate these effects fully. • Consumption of pulses promotes healthy plant-based (PB) dietary patterns. • Some plant species offer quality protein alternatives to meet daily requirements. • Food processing, supplementation, and increased intake improve PB protein quality. • PB hydrolysates and bioactive peptides protect against non-communicable diseases. • Clinical trials need to test efficacy of PB hydrolysates and bioactive peptides.

Coffee and Coffee By-Products as Multifunctional Foods and Ingredients

Annual Review of Food Science and Technology · 2025-12-16

Coffee contains various bioactive compounds with potential benefits for human health. Coffee has been shown to, and may, display neuroprotective properties, potentially preventing the onset of neurodegenerative conditions such as Alzheimer's and Parkinson's diseases. Coffee by-products (pulp/husks, silverskin, and spent coffee grounds) exhibit similar phytochemistry and health benefits to coffee. They are also rich in dietary fiber, carbohydrates, phenolic compounds, and caffeine, which vary depending on the beverage processing, roasting, and preparation methods. Coffee and coffee industry by-products are sources of unique functional ingredients that affect gut microbiota. This review aims to summarize the phytochemical and nutritional composition of whole coffee cherries, coffee beans, and coffee by-products as well as their bioavailability, bioactivity, and multifunctionality in supporting human wellness, neuroprotection, and metabolic health. The bioactive compounds of coffee and its by-products suggest their unique applicability as functional food beverages, dietary ingredients, and health supplements.

Chickpea (Cicer arietinum) Protein Hydrolysates as Functional Components

2025-07-07

The objective was to summarize the latest information on the effect of germination and enzymatic hydrolysis of chickpea proteins on type 2 diabetes and their relationship with bitterness. Germination has been established as a cost-effective method for increasing the nutritional value of grains and pulses. The composition of protein hydrolysates generated during germination and enzymatic hydrolysis played a vital role in determining the hydrolysate's ability to inhibit the activity of type 2 diabetes markers such as dipeptidyl peptidase-IV and 𝛼-glucosidase. Peptides have been documented to taste bitter, which serves as a bottleneck in commercialization. Bitter compounds such as berberine and hops extract have been shown to exhibit antidiabetic properties via the activation of extraoral bitter receptors in the gut and subsequent release of glucagon-like peptide-1. There is a gap in research regarding the effects of chickpea protein hydrolysates, specifically germinated chickpea protein hydrolysates’ bitter taste and subsequent effect on extraoral bitter receptors. More information is needed on the effect of chickpea protein hydrolysates in in vitro and in vivo models of type 2 diabetes and their relationship with bitter receptors.