Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: A review

Authors: GHARIBZAHEDI, SEYED - Technical University Of Berlin; Smith, Brennan; ALTINTAS, ZEYNEP - Technical University Of Berlin

Submitted to: Critical Reviews in Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/10/2020
Publication Date: 10/6/2022
Citation: Gharibzahedi, S.M.T., Smith, B., Altintas, Z. 2022. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2124399.
DOI: https://doi.org/10.1080/10408398.2022.2124399

Interpretive Summary: Pulse proteins and their enzymatic hydrolysates can promote good health through their bio-functional properties. This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates. In general, these hydrolysates, have improved antioxidant activities. A combination of hydrolysis with ultrasound and high-pressure treatments can increase the resulting peptides antioxidant activity further. In addition, these hydrolysates have shown some antimicrobial activities and show promise for the enrichment certain food products.

Technical Abstract: Pulse proteins and their enzymatic hydrolysates can promote good health through their excellent bio-functional properties. This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates (PPHs). Generally, proteolysis results in the partial structural unfolding of pulse proteins with an increase in buried hydrophobic groups of peptide sequences. The use of PPHs in a dose-dependent manner significantly can scavenge free radicals (e.g., DPPH·, OH·, ABTS·, superoxide, and oxygen) and improve antioxidant activities regarding inhibition of lipid oxidation, ferric reducing power, metal ion chelation, and ß-carotene bleaching inhibition. Ultrafiltered peptide fractions with low molecular weights imparted angiotensin-I converting enzyme (ACE) inhibitory effects during in vitro simulated gastrointestinal digestion and in vivo conditions. Ultrasound and high-pressure pretreatments and glycosylation as a post-treatment can improve the antiradical, antioxidant, and ACE inhibitory activities of PPHs. The electrostatic attachment of pulse peptides to microbial cells can markedly inhibit the growth and activity of bacteria and fungi with enhanced cell permeability and structural lesions. Bioactive pulse peptides not only can reduce levels of serum cholesterol and triglyceride, but also inhibit the formation of adipocyte lipid storage, allergenic factors, inflammatory markers, and arterial thrombus without any cell cytotoxic effect. The combination of germination and enzymatic hydrolysis can significantly increase the protein digestibility and bioavailability of essential amino acids. Moreover, the utilization and enrichment of bakery and meat products with functional PPHs ensure the quality, safety, and healthy aspects of raw and processed food products.