vir-nwТруды по прикладной ботанике, генетике и селекцииProceedings on applied botany, genetics and breeding2227-88342619-0982N.I. Vavilov All-Russian Institute of Plant Genetic Resources10.30901/2227-8834-2022-1-214-223vir-nw-1206Research ArticleОБЗОРЫSURVEYSБиоактивные пептиды и антипитательные вещества нута: характеристика и свойства (обзор)Bioactive peptides and antinutrients in chickpea: description and properties (a review)https://orcid.org/0000-0003-4796-2066АхангаранМ.AhangaranM.

Махбубех Ахангаран, аспирант

125080, Москва, Волоколамское шоссе, 11

Mahboobeh Ahangaran, Postgraduate Student

11 Volokolamskoe Highway, Moscow 125080

ahangaran@hotmail.comhttps://orcid.org/0000-0002-7463-4503АфанасьевД. А.AfanasevD. A.

Дмитрий Алексеевич Афанасьев, аспирант

109316, Москва, ул. Талалихина, 26

Dmitry A. Afanasev, Postgraduate Student

26 Talalikhina St., Moscow 10 9316

dmitr.afanasjew2010@yandex.ruhttps://orcid.org/0000-0003-4298-0927ЧернухаИ. М.ChernukhaI. M.

Ирина Михайловна Чернуха, доктор технических наук, академик РАН, главный научный сотрудник, профессор

109316, Москва, ул. Талалихина, 26

Irina M. Chernukha, Dr. Sci. (Engineering), Full Member (Academician) of the RAS, Chief Researcher, Professor

26 Talalikhina St., Moscow 10 9316

imcher@inbox.ruhttps://orcid.org/0000-0002-9287-0585МашенцеваН. Г.MashentsevaN. G.

Наталья Геннадьевна Машенцева, доктор технических наук, профессор РАН, профессор

125080, Москва, Волоколамское шоссе, 11

Natalya G. Mashentseva, Dr. Sci. (Engineering), Professor of the RAS, Professor

11 Volokolamskoe Highway, Moscow 125080

natali-mng@yandex.ruhttps://orcid.org/0000-0002-4318-7077ГаравириМ.GharaviriM.

Махмуд Гаравири, аспирант

125080, Москва, Волоколамское шоссе, 11

Mahmud Gharaviri, Postgraduate Student

11 Volokolamskoe Highway, Moscow 125080

gharaviri@hotmail.comМосковский государственный университет пищевых производствРоссияMoscow State University of Food ProductionRussian FederationФедеральный научный центр пищевых систем им. В.М. Горбатова Российской академии наукРоссияV.M. Gorbatov Federal Center for Food Systems of the Russian Academy of SciencesRussian Federation2022190420221831214223Copyright © Ахангаран М., Афанасьев Д.А., Чернуха И.М., Машенцева Н.Г., Гаравири М., 20222022Ахангаран М., Афанасьев Д.А., Чернуха И.М., Машенцева Н.Г., Гаравири М.Ahangaran M., Afanasev D.A., Chernukha I.M., Mashentseva N.G., Gharaviri M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://elpub.vir.nw.ru/jour/article/view/1206

Бобовые культуры – богатый источник клетчатки, белков, витаминов и минералов. Нут (Cicer arietinum L.) – третье по мировой значимости бобовое растение, обладающее высокой питательной ценностью и содержащее множество биологически активных соединений, включая биологически активные пептиды. Биоактивные пептиды семян нута обладают антиоксидантной, АПФ-ингибирующей, гипохолестеринемической, антигипертензивной, противомикробной, антитромботической, иммуномодулирующей, опиоидной активностями, а также способностью связывать минералы. Но несмотря на высокие питательные свойства, семена нута обладают антипитательными факторами, замедляющими переваривание и всасывание многих компонентов пищи. Исследования показали, что кулинарная обработка, предварительное проращивание или ферментация эффективно снижают содержание неусвояемых компонентов в нуте.В данной статье представлен обзор исследований, направленных на изучение биологически активных пептидов, полученных из семян нута, и путей их образования, а также способов элиминации антипитательных факторов нута.

Legumes are a rich source of many different biologically active substances, such as fiber, proteins, vitamins and minerals. Chickpea (Cicer arietinum L.) is the third most important leguminous plant in the world: it has high nutritional value and is a source of a wide range of bioactive compounds. Bioactive peptides of chickpea seeds have antioxidant, ACE-inhibiting, cholesterollowering, antihypertensive, antimicrobial, antithrombotic, immunomodulatory, and opioid activities as well as the ability to bind minerals. But despite the benefits and high nutritional value, chickpea seeds contain antinutrients that reduce their nutritional and biological advantages. These antinutritional factors include condensed tannins, raffinose, and phytic acid. Research has shown that cooking, pregermination or fermentation can effectively reduce the indigestible content of chickpea seeds. For this purpose, it is recommended to use certain physical, chemical or biological methods: heat treatment, soaking and/or germination, enzymatic hydrolysis, irradiation, etc.This review article presents the world’s results of research aimed at studying bioactive chickpea peptides derived from chickpea seeds and ways of their formation as well as methods for elimination of antinutritional factors.

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The authors declare that there are no conflicts of interest present.