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Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps

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Abstract

Due to good protein quality and beneficial nutritional contents, dry beans have potential to be processed as functional food ingredients. Therefore, phenolic content, free radical scavenging (FRSA), iron chelating (ICA), antidiabetic, antihypertensive, and antimicrobial activities of flour (BF), hydrocolloid extract (BHE) and high protein content extracts (BP1 and BP2 – aided dilute salt) of common bean were determined after in vitro digestion (gastric and intestinal) process and Alcalase and Savinase hydrolysis. The highest ICA (27.94 ± 0.52 mg EDTA/g) and antihypertensive activity (66.8% ACE inhibition) by BP2; antidiabetic activity (between 63.7 ± 6.0 and 83.5 ± 1.0% α-glucosidase inhibition, 46.2 ± 2.5 and 46.3 ± 0.8% α-amylase inhibition) by BF and BHE; phenolic content (113 ± 4 mg GA/g and 96 ± 1 mg quercetin/g) and FRSA (1807 ± 150 µmol Trolox/g) by BP1 and antimicrobial activity (E. coli, S. aureus) by BP1 and BP2 was determined after in vitro digestion. Alcalase enzyme produced dry bean hydrolysates with higher phenolic content, FRSA and ICC but caused in antidiabetic activity during hydrolysis process (except for BHE hydrolysates) while Savinase produced bioactive peptides with high α-amylase and α-glucosidase inhibition activity. Alcalase also generated antimicrobial peptides against L. monocytogenes, S. aureus, and E. coli. The study showed the high potential of dry bean to be processed for functional food ingredient. It was also stated that the applied extraction method was critical to obtain the bioactive components from dry bean seeds.

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Acknowledgements

This study was financially supported by Adana Alparslan Turkes Science and Technology University Scientific Research Unit (18103028) and TUBITAK (1919B011804071 in 2209/A Program).

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Authors and Affiliations

  1. Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey

    Levent Yurdaer Aydemir, Sevgin Diblan, Havva Aktas & Gamze Cakitli

  2. Food Processing Department, Tarsus University, Mersin, Turkey

    Sevgin Diblan

Authors
  1. Levent Yurdaer Aydemir
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  2. Sevgin Diblan
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  3. Havva Aktas
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  4. Gamze Cakitli
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Dr. Sevgin Diblan, Havva Aktas and Gamze Cakitli. The first draft of the manuscript was written by Dr. Levent Yurdaer Aydemir and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript. CRediT: Conceptualization, Funding acquisition, Project administration, Resources, Supervision, Writing – original draft, Writing – review & editing: Dr. Levent Yurdaer Aydemir; Data curation, Investigation, Validation: Dr. Sevgin Diblan, Havva Aktas and Gamze Cakitli; Formal analysis: Dr. Sevgin Diblan and Havva Aktas; Visualization: Dr. Sevgin Diblan.

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Correspondence to Levent Yurdaer Aydemir.

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This study was financially supported by Adana Alparslan Turkes Science and Technology University Scientific Research Unit (18103028) and TUBITAK (1919B011804071 in 2209/A Program). The authors have no relevant financial or non-financial interests to disclose.

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Aydemir, L.Y., Diblan, S., Aktas, H. et al. Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps. Food Measure 16, 3682–3698 (2022). https://doi.org/10.1007/s11694-022-01484-1

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  • DOI: https://doi.org/10.1007/s11694-022-01484-1

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