Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 53, Issue -, Pages 125-135Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2018.12.013
Keywords
Common bean milk; Common bean yogurt; Peptide; Phenolic; Cellular antioxidant activity; Anti-inflammatory activity
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Funding
- China Scholarship Council through the Agriculture & Agri-Food Canada-Ministry of Education of China (AAFC-MOE)
- A-base funding of AAFC [J-001322.001.04, PSS 2165]
- Ontario Research fund (ORF) [RE -08-082]
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Common bean milks and their corresponding probiotic yogurts were developed and subjected to simulated gastrointestinal digestion before characterization and assessment of bioactivities. Only digestates fractions of molecular weight < 10 kDa showed strong cellular antioxidant activity and anti-inflammatory activity as demonstrated in suppressed TNF-alpha-induced IL-8 secretion in Caco-2 and HT-29 cell lines. Phenolic and peptide fractions were purified from the digestates. Yogurts showed significantly stronger cellular antioxidant and anti-inflammatory activities compared to their corresponding milks because of the significantly higher total and individual phenolic and peptide contents (P < 0.05). Eleven phenolic compounds and five amino acids/peptides were identified in the phenolic and peptide fractions, respectively using LC-MS/MS. Among them, two gamma-glutamyl-dipeptides are reported for the first time for their antioxidant and anti-inflammatory activities. Peptide fractions of yogurts containing higher concentrations of gamma-glutamyl-peptides showed stronger anti-inflammatory activity in Caco-2 cells than in HT-29 cells, suggesting the involvement of a peptide transporter PepT1.
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