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Open AccessArticle

Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus Vulgaris L.)

1
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland
2
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
3
Scientific Students Group of Food Biochemistry and Nutrition Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland
4
Department of Analysis and Assessment of Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland
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Department of Lifestyle Disorders and Regenerative Medicine, University of Information Technology and Management in Rzeszow, 35-225 Rzeszów, Poland
6
Department of Environmental Microbiology, University of Life Sciences in Lublin, 20-069 Lublin, Poland
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(7), 842; https://doi.org/10.3390/foods9070842
Received: 28 May 2020 / Revised: 23 June 2020 / Accepted: 24 June 2020 / Published: 28 June 2020
(This article belongs to the Special Issue Bioactive Peptides: Characteristic, Bioavailability and Application)
The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL−1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions. View Full-Text
Keywords: bioactive peptides; string bean; nutritional potential; vacuum-packing; in vitro digestion bioactive peptides; string bean; nutritional potential; vacuum-packing; in vitro digestion
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Jakubczyk, A.; Karaś, M.; Stanikowski, P.; Rutkowska, B.; Dziedzic, M.; Zielińska, E.; Szychowski, K.A.; Binduga, U.E.; Rybczyńska-Tkaczyk, K.; Baraniak, B. Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus Vulgaris L.). Foods 2020, 9, 842.

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