Evaluation of the Bioactive Properties of Peptides Derived From the Common Bean (Phaseolus vulgaris L.)

The common bean (Phaseolus vulgaris L.) plays an important role in human nutrition, especially among low-income people in developing countries, primarily due to the high protein content of this legume, ranging from 19% to 27%. Previous studies have indicated that cooked bean bio-active peptides also exhibit anti-diabetic, antioxidant, and antimicrobial properties. It is hypothesized that small peptides (600-1000 Da) derived from different common bean strains are primarily responsible for eliciting bio-active effects. This project evaluated protein isolated extracts from 4 different strains of common bean for antioxidant capacity, anti-diabetic effects, and antimicrobial activity. Surprisingly, the bio-active compounds identified in this research revealed that the anti-diabetic effects of common bean extracts originate from lipids, not peptides. The findings that some bio-active properties of common bean extracts are of lipid origin are novel and previously unrecognized. Future in vitro and in vivo experiments are required to further identify and characterize the bio-active molecules from common bean strains that promote human health benefits