Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

Peptides in common bean fractions inhibit human colorectal cancer cells

(2014) Diego A. Luna Vital et al.   FOOD CHEMISTRY

Peptides extracted from common bean (Phaseolus vulgaris L.) non-digestible fraction caused differential gene expression of HCT116 and RKO human colorectal cancer cells

(2014) Diego A. Luna Vital et al.   FOOD RESEARCH INTERNATIONAL

Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates fromPhaseolus lunatusand hard-to-cookPhaseolus vulgaris

(2014) Beatriz Guzmán-Méndez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Isolation and characterization of peptides with dipeptidyl peptidase-IV inhibitory activity from pepsin-treated bovine whey proteins

(2014) Isabelle M.E. Lacroix et al.   PEPTIDES

A kidney bean trypsin inhibitor with an insecticidal potential against Helicoverpa armigera and Spodoptera litura

(2013) Anuradha Mittal et al.   ACTA PHYSIOLOGIAE PLANTARUM

Brown Kidney Bean Bowman–Birk Trypsin Inhibitor is Heat and pH Stable and Exhibits Anti-proliferative Activity

(2013) Yau Sang Chan et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Northeast Red Beans Produce a Thermostable and pH-Stable Defensin-Like Peptide with Potent Antifungal Activity

(2013) Yau Sang Chan et al.   CELL BIOCHEMISTRY AND BIOPHYSICS

ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes

(2013) Giovanna Boschin et al.   FOOD CHEMISTRY

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgarisL.) protein concentrates and its effects on biological and functional properties

(2013) David Betancur-Ancona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro

(2013) Michelle H. Johnson et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats

(2013) Diego Hernández-Saavedra et al.   PLANT FOODS FOR HUMAN NUTRITION

Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates

(2013) Xin Rui et al.   Journal of Functional Foods

An antifungal peptide from Phaseolus vulgaris cv. brown kidney bean

(2012) Y. S. Chan et al.   ACTA BIOCHIMICA ET BIOPHYSICA SINICA

A defensin-like peptide from Phaseolus vulgaris cv. ‘King Pole Bean’

(2012) Jack H. Wong et al.   FOOD CHEMISTRY

Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

(2012) S. Kelkar et al.   FOOD CHEMISTRY

Interaction and digestibility of phaseolin/polyphenol in the common bean

(2012) Nataly Maria Viva de Toledo et al.   FOOD CHEMISTRY

In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins

(2012) Aída J. Velarde-Salcedo et al.   FOOD CHEMISTRY

Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments

(2012) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Angiotensin-converting enzyme-inhibitory activity in protein hydrolysates from normal and anthracnose disease-damagedPhaseolus vulgarisseeds

(2012) Alan Javier Hernández-Álvarez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways

(2011) Miguel E. Oseguera-Toledo et al.   FOOD CHEMISTRY

Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates

(2011) Janet Carrasco-Castilla et al.   FOOD CHEMISTRY

Bioavailability of Bioactive Peptides

(2011) Maira Segura-Campos et al.   FOOD REVIEWS INTERNATIONAL

In Vitro and in Vivo Anti-Hyperglycemic Effects of Omija (Schizandra chinensis) Fruit

(2011) Sung-Hoon Jo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Protein hydrolysates obtained from Azufrado (sulphur yellow) beans (Phaseolus vulgaris): Nutritional, ACE-inhibitory and antioxidative characterization

(2011) Angel Valdez-Ortiz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibitory Activity of Cinnamon Bark Species and their Combination Effect with Acarbose against Intestinal α-glucosidase and Pancreatic α-amylase

(2011) Sirichai Adisakwattana et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of pioglitazone on muscle sympathetic nerve activity in type 2 diabetes mellitus with alpha-glucosidase inhibitor

(2010) Daisuke Kobayashi et al.   AUTONOMIC NEUROSCIENCE-BASIC & CLINICAL

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)

(2010) Karla A. Batista et al.   JOURNAL OF FOOD SCIENCE

Detection of novel trypsin inhibitors in the cotyledons of Phaseolus vulgaris seeds

(2010) Marta Alves et al.   JOURNAL OF PLANT PHYSIOLOGY

Proteomic analysis of common bean seed with storage protein deficiency reveals up-regulation of sulfur-rich proteins and starch and raffinose metabolic enzymes, and down-regulation of the secretory pathway

(2010) Frédéric Marsolais et al.   Journal of Proteomics

An antifungal defensin from Phaseolus vulgaris cv. ‘Cloud Bean’

(2010) Xiangli Wu et al.   PHYTOMEDICINE

Presence of Lunasin in Plasma of Men after Soy Protein Consumption

(2009) Vermont P. Dia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Angiotensin-I converting enzyme inhibitory and antioxidant activities of protein hydrolysates from Phaseolus lunatus and Phaseolus vulgaris seeds

(2009) Juan Torruco-Uco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study

(2008) Chuan-He Tang et al.   FOOD CHEMISTRY