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Identification of hypocholesterolemic peptides from extruded cowpea beans (Vigna unguiculata L. Walp)

Grant number: 11/04179-0
Support type:Scholarships in Brazil - Master
Effective date (Start): August 01, 2011
Effective date (End): July 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:José Alfredo Gomes Arêas
Grantee:Marcelo Rodrigues Marques
Home Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil


The cowpea (Vigna unguiculata L. Walp) is one of the main food crops of North and Northeast Brazil. Recent research has indicated that the protein of cowpea promotes the reduction of cholesterol levels in hamsters, possibly by the action of bioactive peptides coming from this legume. These peptides can act in many metabolic processes acting as inhibitors of HMG CoA reductase, a key enzyme in cholesterol synthesis. The presence of hypocholesterolemic peptides has been detected in plants such as soybeans, wheat, cress, rice and peas. However, there are no data about the existence of these peptides in cowpea. Although legumes have several bioactive capabilities, there has been increased consumption of processed foods over the consumption of whole pulses. Thus, the extrusion of cowpea seeds is presented as an alternative to incorporate the potential benefit of this type of pulse on human health, adding nutritional value, with functional and sensory properties. Thus, this study proposes the identification of hypocholesterolemic peptides after in vitro digestion of seeds of cowpea subjected to thermoplastic extrusion process. Samples of extruded cowpea obtained after in vitro digestion with enzymes, will be analyzed by a liquid chromatograph coupled to mass spectrometry with ion trap, allowing the identification of amino acid sequences by comparison of the fragmentation pattern. It is hoped that this research will identify sequences of hypocholesterolemic peptides after digestion of seeds of cowpea subjected to the extrusion process, producing data on the possible existence of these peptides in cowpea using the thermoplastic extrusion as a strategy for the incorporation of cowpea as a regular food and thereby minimize the deleterious effects of nutritional transition. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MARQUES, MARCELO RODRIGUES; FONTANARI, GUSTAVO GUADAGNUCCI; PIMENTA, DANIEL CARVALHO; SOARES-FREITAS, ROSANA MANOLIO; GOMES AREAS, JOSE ALFREDO. Proteolytic hydrolysis of cowpea proteins is able to release peptides with hypocholesterolemic activity. Food Research International, v. 77, n. 1, SI, p. 43-48, . (11/04179-0, 12/15900-4)
MARQUES, MARCELO RODRIGUES; MANOLIO SOARES FREITAS, ROSANA APARECIDA; CORREA CARLOS, AMANDA CAROLINE; SIGUEMOTO, ERICA SAYURI; FONTANARI, GUSTAVO GUADAGNUCCI; GOMES AREAS, JOSE ALFREDO. Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles. Food Chemistry, v. 168, p. 288-293, . (11/04179-0)
MARQUES, MARCELO RODRIGUES; FONTANARI, GUSTAVO GUADAGNUCCI; KOBELNIK, MARCELO; MANOLIO SOARES FREITAS, ROSANA APARECIDA; GOMES AREAS, JOSE ALFREDO. Effect of cooking on the thermal behavior of the cowpea bean oil (Vigna unguiculata L. Walp). JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, v. 120, n. 1, p. 289-296, . (11/04179-0)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
MARQUES, Marcelo Rodrigues. Hypocholesterolemic action of hydrolyzed cowpea beans (Vigna unguiculata L. Walp). 2013. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP/CIR) São Paulo.

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