ISSN: 2577-4360
Authors: Ribeiro JVV, Batista KA and Fernandes KF*
The peptides found in the common bean (Phaseolus vulgaris) have been the target of many studies since these peptides exhibit biological activities, including the ability to react with metals, and thus acting as agent chelating. The chelating n complex formed between a peptide and a metal are frequently more stable in the gastrointestinal tract than the mineral in the free form. Therefore, this study aimed to evaluate the chelating capacity and stability of natural peptides obtained from common bean flour (Phaseolus vulgaris). In this study, the flour obtained from freshly harvested beans (ETC), hardened beans (HTC) and hardened autoclaved beans (AUT) were evaluated as a source of bioactive peptides. Protein extracts were produced using acetonitrile/water/formic acid. The extracts were tested for iron and copper chelating and the peptide-metal complex were submitted to simulated gastric digestion. Results showed that the bioactivity is related to the presence of peptides, with molecular weight less than 10 kDa. The peptide-metal complexes were stable under simulated gastric digestion, suggesting these complexes may be promising for nutraceutical purpose.
Keywords: Chelating activity; Chelating capacity; Gastric stability; Natural peptides
