Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges

Vigna bean and common bean have received much attention from the functional food and nutraceutical aspects. Upon hydrolysis of beans protein, bioactive peptides from various conditions are produced, with health-promoting properties and a broad spectrum of biological activities, offering nutraceutical or therapeutic potential. There have been few comprehensive investigations into improving the bioactivity and functionality of peptides from vigna and common beans. Therefore, this article describes the key parameters impacting bean derived peptide bioactivity, as well as approaches to improve it. This paper includes a review of papers indicating the stability of peptides obtained from beans under simulated gastrointestinal digestion conditions, as well as some insights into the mechanisms of action of those peptides and their relationship with structure. This review outlines important criteria for rationally designing and selecting bean bioactive peptides with intact structure and therapeutic potential in vivo. This study could be beneficial when conducting future investigations on vigna and common bean protein hydrolysates in vitro or in vivo and the knowledge gained could help with the incorporation of these new bean peptides into functional foods.