Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles

Author(s)

Marques, Marcelo Rodrigues ^[1] ; Manolio Soares Freitas, Rosana Aparecida ^[1] ; Correa Carlos, Amanda Caroline ^[1] ; Siguemoto, Erica Sayuri ^[2] ; Fontanari, Gustavo Guadagnucci ^[1] ; Gomes Areas, Jose Alfredo ^[1]

Affiliation

^[1] Univ Sao Paulo, Dept Nutr, Lab Food Funct Properties, BR-01246904 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Dept Nutr, Lab Bromatol, BR-01246904 Sao Paulo - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 168, p. 288-293, FEB 1 2015.
• Web of Science Citations: 23

Abstract

In previous studies, it was reported that the protein isolated from the cowpea interferes favourably in lipid metabolism, and reduces cholesterol synthesis. The present study investigated the role of cowpea peptide fractions in the micellar solubilisation of cholesterol, in the 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGCR) activity, and in the in vitro antioxidant capacity, considering the effects of thermal processing. The protein was isolated from the raw and cooked beans and digested to simulate human digestion. The peptides from the protein isolate of raw bean with molecular mass lower than 3 kDa reduced 89% of the HMGCR enzymatic reaction velocity. The cooked cowpeas were more effective in inhibiting the micellar solubility of cholesterol than the raw ones but not the antioxidant activity. This is the first report that cowpea peptides inhibit cholesterol homeostasis in vitro in two distinct routes, and act as an antioxidant. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 11/04179-0 - Identification of hypocholesterolemic peptides from extruded cowpea beans (Vigna unguiculata L. Walp)
• Grantee: Marcelo Rodrigues Marques
• Support Opportunities: Scholarships in Brazil - Master