Bioactive peptides and antinutrients in chickpea: description and properties (a review)
https://doi.org/10.30901/2227-8834-2022-1-214-223
Abstract
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.
Supporting agencies: the article is published as part of the research topic No. 2019-0008 of the Fundamental Scientific Research Program under the State Task assigned to the V.M. Gorbatov Federal Research Center for Food Systems. The authors thank the reviewers for their contribution to the peer review of this work.
About the Authors
M. Ahangaran
Moscow State University of Food Production
Russian Federation
Russian Federation
Mahboobeh Ahangaran, Postgraduate Student
11 Volokolamskoe Highway, Moscow 125080
D. A. Afanasev
V.M. Gorbatov Federal Center for Food Systems of the Russian Academy of Sciences
Russian Federation
Russian Federation
Dmitry A. Afanasev, Postgraduate Student
26 Talalikhina St., Moscow 10 9316
I. M. Chernukha
V.M. Gorbatov Federal Center for Food Systems of the Russian Academy of Sciences
Russian Federation
Russian Federation
Irina M. Chernukha, Dr. Sci. (Engineering), Full Member (Academician) of the RAS, Chief Researcher, Professor
26 Talalikhina St., Moscow 10 9316
N. G. Mashentseva
Moscow State University of Food Production
Russian Federation
Russian Federation
Natalya G. Mashentseva, Dr. Sci. (Engineering), Professor of the RAS, Professor
11 Volokolamskoe Highway, Moscow 125080
M. Gharaviri
Moscow State University of Food Production
Russian Federation
Russian Federation
Mahmud Gharaviri, Postgraduate Student
11 Volokolamskoe Highway, Moscow 125080
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Review
For citations:
Ahangaran M., Afanasev D.A., Chernukha I.M., Mashentseva N.G., Gharaviri M. Bioactive peptides and antinutrients in chickpea: description and properties (a review). Proceedings on applied botany, genetics and breeding. 2022;183(1):214-223. (In Russ.) https://doi.org/10.30901/2227-8834-2022-1-214-223
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