In this study, white kidney bean polypeptides (WKBPs) were prepared by complex fermentation of Bacillus subtilis and Aspergillus oryzae.The amino acid composition and the comparative molecular weight of WKBPs were analyzed.Meanwhile, the alteration of WKBPs' hypoglycemic activity (α-glucosidase and α-amylase inhibition rate) during gastrointestinal digestion were investigated using in vitro simulated digestion system, which assessed the biological activity stability of WKBPs.The results showed that the contents of essential amino acids in WKBPs increased from 6.47 g to 10.66 g, hydrophobic amino acids increased from 7.36 g to 13.81 g, and the basic amino acids increaed from 2.49 g to 3.65 g.The relative molecular weight distribution of WKBPs was mainly below 1 000 Da.The IC50 values of WKBPs on α-glucosidase and α-amylase inhibition were 0.64 mg/mL and 0.53 mg/mL, respectively.The inhibition rate of α-glucosidase and α-amylase by WKBPs showed an increasing and then decreasing trend along with the digestion time.Meanwhile, the addition of WKBPs was able to reduce the starch digestibility in vitro.These results may provide the scientific data support for the further exploration and industrial application of WKBPs in the fields of nutrition, health food and medicine.
LI Sinan
,
WANG Meng
,
YU Jun
,
XU Kaiyuan
,
XU Bingzheng
,
WANG Jia
,
ZHANG Zhihui
,
ZHENG Xiaoyang
,
WANG Aqin
,
WANG Ying
,
ZHANG Lu
. The investigation of hypoglycemic activity of white kidney bean polypeptides based on simulated digestion in vitro system[J]. Food and Fermentation Industries, 2025
, 51(3)
: 292
-297
.
DOI: 10.13995/j.cnki.11-1802/ts.038847
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