The aim of this work was to characterize the antioxidant properties of some of the peptides present in bromelain mung bean meal protein hydrolysate (MMPH). The MMPH was subjected to two rounds of bioassay-guided reversed-phase HPLC separation followed by peptide identification in the most potent fractions using tandem mass spectrometry. Twelve antioxidant peptides, namely, HC, CGN, LAN, CTN, LAF, CSGD, MMGW, QFAAD, ERF, EYW, FLQL, and QFAW were identified and assayed for antioxidant properties. CTN, HC, CGN, and CSGD were the most potent (p < 0.05) DPPH radical scavengers with EC₅₀ values of 0.30, 0.29, 0.28, and 0.30 mg/mL, respectively, which are lower than the 0.03 mg/mL obtained for reduced glutathione (GSH). CTN, HC, CGN, and CSGD exhibited the most potent (p < 0.05) scavenging activities against hydroxyl and superoxide radicals with EC₅₀ values that are similar to those of GSH. The cysteine-containing peptides also had stronger ferric reducing antioxidant power and metal chelation activity than peptides devoid of cysteine. In contrast, MMGW, ERF, and EYW had poor radical scavenging and metal chelation activities. We conclude that the availability of the sulfhydryl group may have enhanced antioxidant potency while the presence of bulky groups such phenylalanine and tryptophan had an opposite effect.

Mung bean meal (MBM) is a byproduct of vermicelli production that is usually discarded as waste but has been shown to be a valuable source of functional food ingredients. This study focused on extracting polysaccharides from MBM, analyzing the structures of the two fractions, and assessing their biological activities in vitro. Crude polysaccharides were sequentially extracted and partially purified from mung bean powder using hot water, alkaline solution, amylase hydrolysis, and three-phase partitioning (TPP) to obtain a water-extracted polysaccharide (MBM-P1) and an alkaline-extracted polysaccharide (MBM-P2). Two mung bean meal polysaccharides were characterized using Fourier transform infrared (FTIR), X-ray diffraction (XRD), scanning electron microscope (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and nuclear magnetic resonance (NMR) analyses. The results revealed that MBM-P1 and MBM-P2 differed in their monosaccharide compositions and molecular weights. MBM-P1 was composed of rhamnose (67.80 ± 1.00%), galactose (24.79 ± 0.52%), and arabinose (7.41 ± 1.19%), with molecular weights of 7.89 ± 0.25 and 6.74 ± 0.22 kDa, while MBM-P2 contained galactose (80.99 ± 1.81%), rhamnose (13.72 ± 1.40%), and arabinose (5.29 ± 0.46%), with molecular weights of 93.92 ± 5.73 and 19.03 ± 1.20 kDa. MBM-P1 and MBM-P2 exhibited crystalline and semicrystalline structures, respectively. ¹H NMR analysis indicated that both polysaccharides contained β-configurations. TGA analysis indicated that MBM-P1 possessed a higher structural thermal stability compared to MBM-P2. Moreover, MBM-P1 exhibited notable antioxidant activity, while MBM-P2 effectively promoted the proliferation of Lactobacillus casei, highlighting distinct functional properties of the two polysaccharide fractions. Furthermore, MBM-P1 exhibited dual effects on NO production in RAW 264.7 cells, while MBM-P2 induced only an increase in NO levels, suggesting differential immunomodulatory activities between the two polysaccharide preparations. Overall, the results of this study suggest that MBM-P1 and MBM-P2 from an agro-industrial byproduct have potential as natural functional additives for use in food and pharmaceutical industries.

This study explores the bioactive properties of Thai Durio zibethinus (Montong durian) peel extracts, focusing on their potential for therapeutic applications in the nutraceutical and cosmetic industries. The extracts were evaluated for their cytotoxic, antioxidant, anti-inflammatory, and photoprotective activities. The n-hexane extract demonstrated potent cytotoxic effects against HCT116 colorectal cancer cells, achieving 98.23% inhibition at 50 μg/mL, with an IC50 value of 43.04 ± 4.64 μg/mL. The EtOAc extract displayed significant anti-inflammatory effects, inhibiting nitric oxide production in LPS-stimulated RAW 264.7 macrophage cells, with an IC50 of 6.02 ± 0.65 μg/mL. Antioxidant activity, measured through DPPH and ABTS assays, was the highest in the EtOAc extract. The photoprotective potential was confirmed through SPF evaluation, indicating UV protection across tested concentrations. GC/MS analysis of the n-hexane extract identified key bioactive constituents, including phytosterols. Guided by bioactivity results, 10 compounds were isolated from the n-hexane and EtOAc extracts, with compounds 3, 4, and 5 identified for the first time from the Durio genus. Structural elucidation using 1D and 2D NMR spectroscopy confirmed the identities of these compounds. These findings highlight the promising applications of D. zibethinus peel extracts as sources of bioactive compounds for health-related industries.

Mung bean meal is by-product of the vermicelli industry and contains a high protein content of 70 %. Therefore, this research study and development of flavor-enhancers derived from the mung bean meal protein isolated (MPI) reacted with reducing sugars as glucose (Glu) for generating Maillard reaction products (MRPs) under thermal process. Sensory characteristic, antioxidant activities and cellular bioactivities invested under different ratios of MPI:Glu and different reaction times. The optimal production process of MRPs was determined by response surface methodology (RSM) under the desirability criteria. The optimal ratio of MPI:Glu and time for generating high teriyaki odor, savory, DPPH inhibition, ABTS inhibition with low nut odor and bitterness were identified. Results showed that the MPI:Glu ratio of 1.5:1 and reaction time for 150 min (MRP) were the optimum conditions that contributed to the highest teriyaki and savory scores of 2.54 and 2.25, respectively. MRP explored bioactivities, both chemical test and cellular bioactivity. MRP demonstrated both low cytotoxicity and significant anti-inflammatory effects. MRP exhibited non-toxic in Vero cells at 10 mg/mL and it significantly suppressed nitric oxide (NO) release to 18.62 µM with non-toxicity in the murine macrophage; RAW 264.7 at a concentration of 1 mg/mL.

Cowpea (Vigna unguiculata) is an underutilized legume rich in dietary fiber (DF) and bioactive compounds. However, the functional potential of its insoluble DF (IDF), particularly that derived from immature or downgraded pods, has not been comprehensively investigated. This study aimed to investigate the physicochemical characteristics, functional properties, antioxidant activity, and biological effects of freeze-dried cowpea powder (CP) and its IDF-rich fraction (CP-IDF). CP was analyzed for proximate composition and techno-functional properties, including water retention capacity (WRC), oil retention capacity (ORC), and glucose-binding capacity. CP-IDF was prepared via sequential enzymatic hydrolysis and characterized for chemical composition, microstructure (scanning electron microscopy), crystallinity (X-ray diffraction), and functional groups (Fourier transform infrared). Simulated in vitro gastrointestinal digestion was performed to obtain digested CP-IDF, and the antioxidant activity of digesta supernatants was evaluated using DPPH and ABTS assays. Prebiotic potential was assessed using Bifidobacterium longum and Lacticaseibacillus casei, while anti-inflammatory activity was determined in LPS-stimulated RAW264.7 macrophages via nitric oxide (NO) inhibition. Results showed that CP possessed high carbohydrate and fiber contents, with WRC (4.27 ± 0.31 g/g) and ORC (3.90 ± 0.19 g/g), indicating strong hydration and lipid-binding capacities. CP-IDF was rich in polysaccharides and uronic acids, consistent with pectic components. Structural analyses revealed a partial disruption of cellulose crystallinity after digestion. Antioxidant activity increased after simulated gastric and intestinal digestion, corresponding to enhanced release of phenolic compounds. Although CP-IDF was not directly fermented under the tested conditions, its fermentation-derived products (cell-free supernatants) exhibited biological activity. Specifically, these products demonstrated anti-inflammatory effects by modulating NO production in macrophages, suggesting a potential postbiotic mechanism. These findings highlight the value-added potential of cowpea-derived IDF as a functional ingredient with antioxidant and postbiotic-associated bioactivities.