Premium
Anti‐allergic activity of mung bean ( Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non ‐ gastrointestinal and gastrointestinal enzymes
Author(s) -
Budseekoad Siriporn,
Takahashi Yupanqui Chutha,
Alashi Adeola M.,
Aluko Rotimi E.,
Youravong Wirote
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12674
Subject(s) - vigna , mung bean , radiata , hydrolysate , enzyme , hydrolysis , enzymatic hydrolysis , biochemistry , food science , chemistry , biology , botany
Mung bean seed is a well‐known plant protein consumed in Asian countries but the protein is usually retrieved as a waste product during starch production. This study investigated the anti‐allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non‐gastrointestinal (non‐GI), GI and a combination of non‐GI+GI enzymes. The hydrolysates were investigated for any anti‐allergic property by detecting the amount of β ‐hexosaminidase released in RBL‐2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non‐GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti‐allergic activity (135.61%), followed by those produced with alcalase, a non‐GI enzyme (121.74%) and 80.32% for pancreatin (GI enzyme). Minimal toxicity (<30%) of all hydrolysates on RBL‐2H3 cells line was observed. The results suggest that MBPH can potentially serve as a hypoallergenic food ingredient or supplement. Practical applications Mung bean ( Vigna radiata L. (Wilczek)) is also known as “green gram” and it is an excellent source of protein. The major mung bean storage proteins are the globulin, albumin and legumin, which are also referred to as legume allergens. Our study showed that mung bean peptides obtained after enzymatic hydrolysis influenced β ‐hexosaminidase inhibition without any toxic effect on RBL‐2H3 cells. This indicates that mung bean allergenicity can be reduced after enzymatic hydrolysis and the protein hydrolysates could be as a hypoallergic food, ingredient, supplement and/or protein substitute in the formulation of food products.