Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea () is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis using pepsin and pancreatin. Hydrolysates were evaluated for their amino acid composition, antioxidant properties, in vitro and in vivo antihypertensive properties. The hydrolysates had high hydrophobic amino acids, especially isoleucine, phenylalanine, and leucine. Pepsin-pancreatin-hydrolyzed pea protein (PPHPp) showed significantly higher ability to scavenge DPPH˙ while pancreatin-hydrolyzed pea protein (PPHPa) had higher ˙OH, ABTS˙ scavenging, Fe reducing and linoleic acid peroxidation inhibition. PPHPp exhibited superior angiotensin-converting enzyme inhibition (61.82%) while PPHPa showed higher renin inhibition (14.28%). PPHPp exhibited strong antihypertensive effect, showing an instantaneous systolic blood pressure lowering effect (-26.12 mmHg) within 2-h post-oral administration. Pigeon pea protein hydrolysate (especially from pancreatin digest) could therefore, be a promising source of bioactive peptides and potential ingredient for formulation of functional foods against oxidative stress and hypertension.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189607PMC
http://dx.doi.org/10.1002/fsn3.740DOI Listing

Publication Analysis

Top Keywords

pigeon pea
12
pea protein
12
antioxidant properties
8
systolic blood
8
blood pressure
8
pphpa higher
8
pphpp exhibited
8
pea
6
protein
6
properties ace/renin
4

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!