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Evaluation of antioxidant and antimicrobial properties of dark red kidney bean (Phaseolus vulgaris) protein hydrolysates

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Abstract

Protein isolate was prepared from dark red kidney bean and was subjected to hydrolysis by two different proteases pepsin and papain by separate experiments. The antioxidant and antimicrobial properties of the resulting hydrolysates were evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and agar diffusion method, respectively. The resulting pepsin hydrolysate DPH-1 exhibited the highest antioxidant activity with an IC50 of 0.015 ± 0.004 mg/mL compared to protein isolate DPI (0.115 ± 0.023 mg/mL) and papain hydrolysate DPH-2 (0.066 ± 0.014 mg/mL). Hydrolysis resulted in the significant (p < 0.05) increase of total polyphenol content in DPH-1 (38.39 mg GAE/g ± 1.17) and DPPH radical scavenging activity was significantly (p < 0.05) higher in both DPH-1 and DPH-2 than that of DPI. Also, DPH-1 showed better performance in terms of antioxidant activities in comparison to ascorbic acid, but the activity of DPH-1 increased significantly (p < 0.05) at 0.016 mg/mL. Moreover, both DPH-1 and DPH-2 delayed the formation of oxidizing substances when applied in apple juice stored for 6 days at room temperature. However, DPH-1 significantly (p < 0.05) retarded the oxidizing substances compared to control. Besides, DPH-1 exerted an antibacterial action against Escherichia coli with the diameter of the zone of inhibition (DIZ) of 20.26 mm and DPH-2 inhibited Pseudomonas aeruginosa with the DIZ of 19.23 mm. Overall, the results indicate that the dark red kidney bean protein hydrolysates thus obtained may be used as promising antioxidants or food additives.

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Abbreviations

DPI:

Dark red kidney bean protein isolate

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

DPH-1:

Dark red kidney bean protein hydrolysate-1

DPH-2:

Dark red kidney bean protein hydrolysate-2

IC50 :

The half maximal inhibitory concentration

GAE:

Gallic acid equivalent

DIZ:

Zone of inhibition

SD:

Standard deviation

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Acknowledgements

The authors would like to thank and acknowledge Shahjalal University of Science and Technology (SUST), Sylhet, Bangladesh for funding the research project.

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  1. Mukta Roy and Ayesha Sarker contributed equally to this work.

Authors and Affiliations

  1. Department of Food Engineering & Tea Technology, Shahjalal University of Science & Technology (SUST), Sylhet, 3114, Bangladesh

    Mukta Roy, Ayesha Sarker & Md Mozammel Hoque

  2. Department of Agricultural and Biological Engineering, University of Illinois At Urbana-Champaign, 1304 W. Pennsylvania Ave, Urbana, IL, 61801, USA

    Ayesha Sarker & Md Rayhan Shaheb

  3. Department of Genetic Engineering & Biotechnology, SUST, Sylhet, 3114, Bangladesh

    Md Abul Kalam Azad

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  1. Mukta Roy
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  2. Ayesha Sarker
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Correspondence to Ayesha Sarker.

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Roy, M., Sarker, A., Azad, M.A.K. et al. Evaluation of antioxidant and antimicrobial properties of dark red kidney bean (Phaseolus vulgaris) protein hydrolysates. Food Measure 14, 303–313 (2020). https://doi.org/10.1007/s11694-019-00292-4

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