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Recent Advances of In-vitro and In-vivo studies of antioxidant and ACE inhibitory peptides
isolated from legume protein hydrolysates: a narrative prospects for potential therapeutic
supplements

1 Deia Tawalbeh, Muhammad Hussein Alu’datt, Wan Amir Nizam Wan Ahmad, Fisal Ahmad,
2
3
1
1 Norizah MHD Sarbon*

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu,
21030 Kuala Nerus, Terengganu, Malaysia.
2 Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University
of Science and Technology, P. O. Box 3030, Irbid 22110, Jordan.
3 School of Health Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia.

* Corresponding author: norizah@umt.edu.my

Abstract:

The presents recent advances in in-vitro and in-vivo studies of antioxidant and ACE inhibitory peptides
isolated from legume-derived protein hydrolysates. Legumes are widely grown and used worldwide as
nutraceutical food with a good source of protein. In recent years, legume peptides have a wide range of
biological activities such as antioxidant, antihypertensive, anticancer, anti-proliferative, anti-
inflammatory, etc., generated from the legumes' hydrolysis process. Most studies on antioxidant and
antihypertensive properties of bioactive peptides from legumes have been carried out via in-vitro assays.
However, very few studies have provided confirmatory results through in-vivo investigations.
Moreover, protein hydrolysate or peptides from legumes showed significant ACE-inhibitory and
antioxidant activity effects. Generated peptides from legumes protein hydrolysate possess
antihypertensive properties and have been shown the reduction of systolic blood pressure (SBP) in the
spontaneously hypertensive (SHR) in-vivo experimental model. This review found that using legume
protein hydrolysates leads to having a positive effect as antihypertensive and antioxidant properties,
which indicate that legume hydrolysates could be a safe, natural, and functional food ingredient as well
as an antioxidant and antihypertensive effect in-vitro and in-vivo models.

Keywords: In-Vitro, In-Vivo, Antioxidant, ACE inhibitory peptides, Protein hydrolysates