Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: B006
DOI: https://doi.org/10.24326/ICDSUPL2B006
Published online: 19 April 2023
ICDSUPL, 2, B006 (2023)
Anti-diabetic properties of bean spread with spelt added
Paula Grdeń1*, Anna Jakubczyk1
1 Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
* Corresponding author: paula.cwiek@up.lublin.pl
Abstract
Type 2 diabetes is classified as a disease of civilization and largely develops due to inactivity and poor eating habits. In the diet therapy of diabetes, it is recommended to eat products with a low glycemic index. Such products can include legume seeds, which are a potential source of bioactive peptides that exhibit many health-promoting properties. Incorporating legume seeds into cereals can help produce a product with a more complete amino acid composition. The aim of study was examined the spreads based on beans and spelt grain to determine their health properties. Beans seeds and spelt grains were boiled in water at 100 °C. Next, the spread were prepared, differing in the percentage of grain enrichment: 10, 20, or 30% of spelt grains were replaced of the beans (10S, 20S, and 30S, respectively). The prepared samples were in vitro hydrolyzed under gastrointestinal conditions, and the obtained samples were filtered to obtain peptide fractions with molecular weight <3 kDa. In both hydrolysates and peptide fractions were determined: the ability to neutralize ABTS•+ ,the ability to chelate Fe2+ ions, the ability to inhibit α-amylase , and the ability to inhibit α-glucosidase using sucrose solution as a substrate. The best anti-diabetic properties was noted in the spread 10S. Moreover, all of the samples demonstrated antioxidant activity against ABTS•+. The lowest IC50 value among the hydrolyzates in terms of the Fe2+ chelation was determined for spread 20S and 10S (0.085 and 0.087 mg/mL, respectively). In the peptide fraction, the lowest IC50 value (0.056 mg/mL) had a spread 10S. Moreover, all of hydrolyzates included the control sample did not demonstrate exhibit inhibitory activity against α-amylase, but in the peptide fractions the lowest value of IC50 (0.072 mg/mL) was determined by the spread 10S. Among the peptide fractions the lowest value of α-glucosidase inhibitory were determined by the control and the spread 10S (0.054 and 0.065 mg/mL, respectively). Bioactive peptides contained in legumes and grains show properties that can inhibit the enzymes responsible for the development of diabetes and have high antioxidant properties.
How to cite
P. Grdeń, A. Jakubczyk, 2023. Anti-diabetic properties of bean spread with spelt added. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2B006