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Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours.
Int J Biol Macromol. 2015 Apr; 75:276-82.IJ

Abstract

The present study aimed to characterize and investigate the functional and angiotensin-I converting enzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico-chemical characteristics were determined by nuclear magnetic resonance spectroscopy (NMR), Fourier transform-infrared spectroscopy (FT-IR) analysis, and X-ray diffractometry (XRD). Functional properties (water holding capacity: WHC, water solubility index: WSI, swelling capacity: SC, oil holding capacity: OHC, foaming, and emulsion properties) and ACE activities were also investigated using well-established procedures. The FT-IR spectra obtained for the CPWSP revealed two significant peaks, at about 3500 and 500 cm(-1), which corresponded to the carbohydrate region and were characteristic of polysaccharides. All spectra showed the presence of a broad absorption between 1500 and 670 cm(-1), which could be attributed to CH, CO, and OH bands in the polysaccharides. CPWSP had an XRD pattern that was typical for a semi-crystalline polymer with a major crystalline reflection at 19.6 °C. They also displayed important techno-functional properties (SWC, WSI, WHC, and OHC) that can be modulated according to temperature. The CPWSP were also noted to display good anti-hypertensive activities. Overall, the results indicate that CPWSP have attractive chemical, biological, and functional properties that make them potential promising candidates for application as alternative additives in various food, cosmetic, and pharmaceutical preparations.

Authors+Show Affiliations

Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia.Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia; Institut Régional de Recherche en Agroalimentaire et Biotechnologie: Charles Viollette, EA1026, Equipe ProBioGEM, Université Lille 1, France.Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia.Université de Liège, Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2, 5030 Gembloux, Belgium.Université de Liège, Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2, 5030 Gembloux, Belgium.Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia.Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia.Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia. Electronic address: besbes.s@voila.fr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25643994

Citation

Mokni Ghribi, Abir, et al. "Structural, Functional, and ACE Inhibitory Properties of Water-soluble Polysaccharides From Chickpea Flours." International Journal of Biological Macromolecules, vol. 75, 2015, pp. 276-82.
Mokni Ghribi A, Sila A, Maklouf Gafsi I, et al. Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours. Int J Biol Macromol. 2015;75:276-82.
Mokni Ghribi, A., Sila, A., Maklouf Gafsi, I., Blecker, C., Danthine, S., Attia, H., Bougatef, A., & Besbes, S. (2015). Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours. International Journal of Biological Macromolecules, 75, 276-82. https://doi.org/10.1016/j.ijbiomac.2015.01.037
Mokni Ghribi A, et al. Structural, Functional, and ACE Inhibitory Properties of Water-soluble Polysaccharides From Chickpea Flours. Int J Biol Macromol. 2015;75:276-82. PubMed PMID: 25643994.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours. AU - Mokni Ghribi,Abir, AU - Sila,Assaâd, AU - Maklouf Gafsi,Ines, AU - Blecker,Christophe, AU - Danthine,Sabine, AU - Attia,Hamadi, AU - Bougatef,Ali, AU - Besbes,Souhail, Y1 - 2015/01/30/ PY - 2014/12/15/received PY - 2015/01/16/revised PY - 2015/01/25/accepted PY - 2015/2/4/entrez PY - 2015/2/4/pubmed PY - 2015/12/19/medline KW - Anti-hypertensive properties KW - Chickpea water-soluble polysaccharides KW - Functional properties KW - Physico-chemical characteristics SP - 276 EP - 82 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 75 N2 - The present study aimed to characterize and investigate the functional and angiotensin-I converting enzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico-chemical characteristics were determined by nuclear magnetic resonance spectroscopy (NMR), Fourier transform-infrared spectroscopy (FT-IR) analysis, and X-ray diffractometry (XRD). Functional properties (water holding capacity: WHC, water solubility index: WSI, swelling capacity: SC, oil holding capacity: OHC, foaming, and emulsion properties) and ACE activities were also investigated using well-established procedures. The FT-IR spectra obtained for the CPWSP revealed two significant peaks, at about 3500 and 500 cm(-1), which corresponded to the carbohydrate region and were characteristic of polysaccharides. All spectra showed the presence of a broad absorption between 1500 and 670 cm(-1), which could be attributed to CH, CO, and OH bands in the polysaccharides. CPWSP had an XRD pattern that was typical for a semi-crystalline polymer with a major crystalline reflection at 19.6 °C. They also displayed important techno-functional properties (SWC, WSI, WHC, and OHC) that can be modulated according to temperature. The CPWSP were also noted to display good anti-hypertensive activities. Overall, the results indicate that CPWSP have attractive chemical, biological, and functional properties that make them potential promising candidates for application as alternative additives in various food, cosmetic, and pharmaceutical preparations. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/25643994/Structural_functional_and_ACE_inhibitory_properties_of_water_soluble_polysaccharides_from_chickpea_flours_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(15)00048-3 DB - PRIME DP - Unbound Medicine ER -