Valorization of Vicia sativa through the production of bioactive peptides by submerged fermentation and the reduction of non-nutritional factors using Instant Controlled Pressure Drop (DIC) technology

Abstract

In this work, different contributions have been made to promote vetches as a viable option for human consumption, due to their potential as source of peptides with antioxidant activity and inhibition of the angiotensin-converting enzyme, as well to explore novel technologies to reduce non-nutritional factors which could limit their use. Chapter one provides useful information about the uses of pulses as source of bioactive peptides, as well as the enzymes used. This chapter is intended as an introduction to study the possible use of vetch as source of bioactive peptides. Chapter number two was conducted to review one of the pulses whose peptides have been shown to have various biological activities: common beans. With this background, it is possible to evaluate the potential of vetch as a novel source of bioactive peptides. Chapter three collects information on one of the most frequently found activities in bioactive peptides in pulses: the inhibition of the angiotensin-converting enzyme. In this chapter, information about the angiotensin-converting enzyme is provided. Chapter four was developed with the intention of testing innovative technologies to eliminate non-nutritional factors in vetches since these can limit their human consumption. The use of instant controlled pressure-drop (DIC), is positioned as a viable option for cooking and germination in the removal of non-nutritional factors. Chapter five covers the study of the antioxidant and inhibitory activity of the angiotensin-converting enzyme of the peptides obtained from the submerged fermentation of vetch protein isolate. The fungal strains isolated and characterized for this study were obtained from vetch protein isolate. Finally, a general conclusion about the experimental work is presented in Chapter six.