Abstract
In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freeze-dried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.
Similar content being viewed by others
References
Ademiluyi AO, Oboh G (2013) Soybean phenolic-rich extracts inhibit key-enzymes linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting enzyme) in vitro. Exp Toxicol Pathol 65:305–309
Akillioglu HG, Karakaya S (2010) Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. Food Sci Biotechnol 19:633–639
AOAC (2000). Association of official analytical chemists, official methods of analysis (17th edn), Washington, DC
Borchani C, Besbes S, Masmoudi M, et al (2011) Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates. Food Chem 125:1194–1201
Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28:25–30
Diamanti J (2010) Quality, nutritional quality and nutraceutical value as a1 new task for strawberry breeding, (PhD Thesis), Universita Politecnica Delle Marche, Facolta di Agraria, Ancona, Italy
Duranti M (2006) Grain legume proteins and nutraceutical properties. Fitoterapia 77:67–82
Elgar DF, Norris CS, Ayers JS, et al (2000) Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase high-performance liquid chromatography on polystyrene-divinylbenzene. J Chromatogr A 878:183–196
Englyst KN, Hudson GJ, Englyst HN (2000) Starch Analysis in Food. In: Encyclopedia of Analytical Chemistry. John Wiley & Sons, Ltd, p 4246–4262. doi:10.1002/9780470027318.a1029
Giusti MM, Rodriguez-Saona LE, Wrolstad RE (1999) Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. J Agric Food Chem 47:4631–4637
Gonçalves R, Mateus N, de Freitas V (2011) Inhibition of α-amylase activity by condensed tannins. Food Chem 125:665–672
Goni I, Garcia-Alonso A, Saura-Calixto F (1997) A starch hydrolysis procedure to estimate glycemic index. Nutr Res 17:427–437
Heimler D, Vignolini P, Dini MG, Romani A (2005) Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J Agric Food Chem 53:3053–3056
Kahlon TS, Chiu MCM, Chapman MH (2008) Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. Nutr Res 28:351–335
Koh LW, Wog LL, Loo YY, Kasapis S, Huang D (2010) Evaluation of different teas against starch digestibility by mammalian glycosidases. J Agric Food Chem 58:148–115
Kwon YI, Apostolidis E, Kim YC, Shetty K (2007) Health benefits of traditional corn, beans and pumpkin; In vitro studies for hyperglycemia and hypertension management. J Med Foods 10:266–275
Kwon YI, Apostolidis E, Shetty K (2008) In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes relevant for type 2 diabetes and hypertension. Bioresour Technol 99:2981–2298
Martín-Diana AB, Fraga MJ, Fontecha J (2002) Isolation and characterisation of caseinmacropeptide from bovine, ovine, and caprine cheese whey. Eur Food Res Technol 214:282–228
Oboh G, Ademiluyi AO, Akinyemi AJ, Henle T, Saliu JA, Schwarzenbolz U (2012) Inhibitory effect of polyphenol-rich extracts of jute leaf (corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro. J Funct Foods 4:450–458
Ou B, Hampsch-Woodill M, Prior RL (2001) Development and validation of an ımproved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49:4619–4626
Park E, Jhon D (2010) The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts. LWT - Food Sci Technol 43:655–659
Patten GS, Abeywardena MY, Head RJ, Bennett LE (2012) Processed dietary plants demonstrate broad capacity for angiotensin converting enzyme and angiotensin II receptor binding inhibition in vitro. J Funct Foods 4:851–863
Paucar-Menacho LM, Berhow MA, Mandarino JMG, et al (2010) Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258. Food Res Int 43:1856–1865
Prior R, Wu X, Schaich K (2005) Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53:4290–4302
Schakel S, Schauer R, Himes J, et al (2008) Development of a glycemic index database for dietary assessment. J Food Compos Anal 21:50–55
Thomä-Worringer C, Sørensen J, López-Fandiño R (2006) Health effects and technological features of caseinomacropeptide. Int Dairy J 16:1324–1333
Tolkack A, Kulozik U (2005) Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques. J Food Eng 67:13–20
Troszyńska A, Estrella I, Lamparski G, et al (2011) Relationship between the sensory quality of lentil (lens culinaris) sprouts and their phenolic constituents. Food Res Int 44:3195–3201
Vadivel V, Nandety A, Biesalski HK (2011) Antioxidant potential and health relevant functionality of traditionally processed cassia hirsuta L. seeds: an Indian underutilized food legume. Plant Foods Hum Nutr 66:245–253
Verhagen H, Coolen S, Duchateau G, et al (2004) Assessment of the efficacy of functional food ingredients - Introducing the concept “kinetics of biomarkers.”. Mutat Res Fundam Mol Mech Mutagen 551:65–78
Vinson JA, Dabbagh YA, Mamdouh MS, Jang J (1995) Plant flavonoids, especially tea flavonols are powerful antioxidants using an in vitro oxidant model for heart disease. J Agric Food Chem 43:2800–2802
Yang XW, Huang MZ, Jin YS, Sun LN, Song Y, Chen HS (2012) Phenolics from Bidens bipinnata and their amylase inhibitory properties. Fitoterapia 83:1169–1175
Yu A-N, Tan Z-W, Wang F-S (2013) Mechanistic studies on the formation of pyrazines by maillard reaction between l-ascorbic acid and l-glutamic acid. LWT Food Sci Technol 50:64–71
WHO/FAO (2003) Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. Geneva, World Health Organization. WHO technical report series, No. 916, URL http://www.whqlipdoc.who.int/trs/who_trs_916.pdf
Acknowledgments
The authors participate in the COST Action FA1005 INFOGEST. The financial support by The Scientific and Technological Research Council of Turkey–TUBITAK (Project no: 110O072) and Ege University Science and Technology Center-EBILTEM(Project no: 2008/BIL/033) are gratefully acknowledged.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Karakaya, S., El, S.N., Simsek, S. et al. Vegetable product containing caseinomacropeptide and germinated seed and sprouts. J Food Sci Technol 53, 880–887 (2016). https://doi.org/10.1007/s13197-015-2059-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2059-x