Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation
This study explores for the first time the impact of a 6-day germination process on the structure (FTIR), antioxidant activity, nutritional/safety attributes (ACE-I inhibitory activity, digestibility, and cytotoxicity), and functional properties of fractions of variable molecular weight (W > 5 kD...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Armin Mirzapour-Kouhdasht Samaneh Shaghaghian Marjan Majdinasab Jen-Yi Huang Marco Garcia-Vaquero |
| author_facet | Armin Mirzapour-Kouhdasht Samaneh Shaghaghian Marjan Majdinasab Jen-Yi Huang Marco Garcia-Vaquero |
| author_sort | Armin Mirzapour-Kouhdasht |
| collection | DOAJ |
| description | This study explores for the first time the impact of a 6-day germination process on the structure (FTIR), antioxidant activity, nutritional/safety attributes (ACE-I inhibitory activity, digestibility, and cytotoxicity), and functional properties of fractions of variable molecular weight (W > 5 kDa; 3 kDa < MW < 5 kDa; and MW < 3 kDa) isolated from proteins extracted from lentils. FTIR results indicated a substantial increase in β-sheet contents during germination. The digestibility of proteins increased from day 0 (16.32–17.04%) to day 6 of germination (24.92–26.05%) with variable levels of digestibility depending on their MW. ACE-I inhibitory activity improved during germination in all fractions, reaching IC<sub>50</sub> values of 0.95, 0.83, and 0.69 mg/mL after 6 days of germination. All antioxidant activities analyzed notably increased, particularly in low-MW fractions (MW < 3 kDa). The functional properties of low-MW fractions were also the most promising, displaying the highest water and fat binding capacities and emulsifying and foaming capacities but lower foaming and emulsifying stability compared to high-MW fractions. Cytotoxicity tests on L929 cells revealed the slight adverse effects of low-MW fractions during germination. This study provides insights into the enhanced nutritional and functional attributes of lentil proteins following germination, emphasizing their potential application in functional foods. |
| format | Article |
| id | doaj-art-523be520069a4d2292b8df4a77bc1b28 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-523be520069a4d2292b8df4a77bc1b282025-01-24T13:33:06ZengMDPI AGFoods2304-81582025-01-0114227210.3390/foods14020272Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight FractionationArmin Mirzapour-Kouhdasht0Samaneh Shaghaghian1Marjan Majdinasab2Jen-Yi Huang3Marco Garcia-Vaquero4Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, IrelandDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-65186, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-65186, IranDepartment of Food Science, Purdue University, West Lafayette, IN 47907, USASection of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, IrelandThis study explores for the first time the impact of a 6-day germination process on the structure (FTIR), antioxidant activity, nutritional/safety attributes (ACE-I inhibitory activity, digestibility, and cytotoxicity), and functional properties of fractions of variable molecular weight (W > 5 kDa; 3 kDa < MW < 5 kDa; and MW < 3 kDa) isolated from proteins extracted from lentils. FTIR results indicated a substantial increase in β-sheet contents during germination. The digestibility of proteins increased from day 0 (16.32–17.04%) to day 6 of germination (24.92–26.05%) with variable levels of digestibility depending on their MW. ACE-I inhibitory activity improved during germination in all fractions, reaching IC<sub>50</sub> values of 0.95, 0.83, and 0.69 mg/mL after 6 days of germination. All antioxidant activities analyzed notably increased, particularly in low-MW fractions (MW < 3 kDa). The functional properties of low-MW fractions were also the most promising, displaying the highest water and fat binding capacities and emulsifying and foaming capacities but lower foaming and emulsifying stability compared to high-MW fractions. Cytotoxicity tests on L929 cells revealed the slight adverse effects of low-MW fractions during germination. This study provides insights into the enhanced nutritional and functional attributes of lentil proteins following germination, emphasizing their potential application in functional foods.https://www.mdpi.com/2304-8158/14/2/272lentil seedsprotein digestibilityACE-I inhibitory activityantioxidantgermination |
| spellingShingle | Armin Mirzapour-Kouhdasht Samaneh Shaghaghian Marjan Majdinasab Jen-Yi Huang Marco Garcia-Vaquero Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation Foods lentil seeds protein digestibility ACE-I inhibitory activity antioxidant germination |
| title | Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation |
| title_full | Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation |
| title_fullStr | Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation |
| title_full_unstemmed | Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation |
| title_short | Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation |
| title_sort | unravelling the digestibility and structure function relationship of lentil protein through germination and molecular weight fractionation |
| topic | lentil seeds protein digestibility ACE-I inhibitory activity antioxidant germination |
| url | https://www.mdpi.com/2304-8158/14/2/272 |
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