THE EFFECT OF COMMON BEAN HUSK PEPTIDES ON BLOOD GLUCOSE LEVELS IN RATS
DOI: 10.17721/1728.2748.2024.98.38-41
Keywords:
common bean, bioactive peptides, glucose, glucose tolerance testAbstract
Background. Plant-derived peptides, especially those from beans, hold immense potential for therapeutic applications. They are readily available, produced without animal use, and offer numerous advantages over conventional medications. Studies demonstrate their antimicrobial, antioxidant, and anti-glycemic properties. Bean husks, typically discarded, are a valuable source of bioactive compounds. Their accessibility and low cost make them attractive for biotechnology. Our research focuses on the isolation and investigation of peptides from bean husks, particularly their hypoglycemic properties.
Methods. To obtain the peptide fraction, we prepared an aqueous extract of dry bean husks by boiling, followed by acid hydrolysis of the protein-containing solution, its boiling and centrifugation. In order to get rid of small non-protein molecules, we have performed dialysis of obtained peptide mixture. To assess the impact of peptides on blood glucose levels, we conducted an oral glucose tolerance test on overnight-fasted rats, comparing the results of experimental animals that received peptides with control animals that received water, and measuring animals' glucose levels every 30 min.
Results. In our study, peptides from bean husks initially temporarily increased glucose levels in rats, that received them instead of water (by 26 %). But after glucose administration, blood glucose levels in the experimental group (that received peptides) increased significantly less – only by 4.6 %, comparing to period after peptide administration and by 39 %, comparing to the glucose levels at the beginning of experiment. Meanwhile, the control group's blood glucose levels increased by 50 %, (from 4.05 mM/L to 6.1 mM/L). Ninety minutes after glucose administration, glucose levels in both groups decreased – by 11 % in control group, and by 6 % in experimental group, resulting in statistically similar blood glucose levels in both groups.
Conclusions. Initially, the glucose levels in rats that consumed peptides increased. This may be due to the presence of carbohydrates in the peptide solution. However, after glucose administration, the glucose level in the experimental group increased much slower than in the control group. This suggests that peptides may affect glucose utilization, for example, on glucose transporters or insulin secretion. The results show that peptides from bean husks can mitigate the sharp rise in glucose levels, which may be beneficial for people with impaired glucose tolerance. Further research will help to elucidate the mechanism of action of peptides and their potential applications.
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