Ultrasound-Assisted Enzymatic Hydrolysates from Common Bean and Pumpkin Seed Proteins: Antioxidant and Anti-Inflammatory Properties

Antioxidants 2026 Open access

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Authors: Erick Huerta-Rodriguez, Omar Sanchez-Jimenez, Cristina Chuck-Hernandez, Margarita L. Martínez‐Fierro, Idalia Garza-Veloz, Diana L. Cárdenas-Chávez, Cesar A. Ponce-Ponce de Leon, Maria del Refugio Rocha-Pizaña
DOI: 10.3390/antiox15050578
Cited by: 1
References: 68

Abstract

Chronic low-grade inflammation, a key driver of diabetes and fatty liver disease, is present in obesity, which affects 2.1 billion adults as of 2021. Plant-derived bioactive peptides have emerged as promising alternatives to treat inflammation in these pathological processes. This study evaluated the effect of pre- and post-ultrasound-assisted enzymatic hydrolysis on bioactive peptide production and antioxidant activity from common bean (Phaseolus vulgaris L.) and pumpkin (Cucurbita argyoesperma) seed proteins. Pre-treated hydrolysates were fractionated by molecular weight (

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Food Allergy and Anaphylaxis Research Bee Products Chemical Analysis

Publication details

Journal / source
Antioxidants
Publisher
MDPI AG
Volume
15
Issue
5
Pages
578–578
Publication date
3 May 2026
Language
EN