Antibacterial capacity of lima bean (Phaseolus lunatus L.) peptide fractions obtained by enzymatic hydrolysis.

Aim. The aim was to evaluate the antibacterial capacity from lima bean peptide fractions obtained by enzymatic hydrolysis. Methods. Phaseolus lunatus beans were processed for obtain protein concentrates, which were subjected to enzymatic hydrolysis with pepsin, Flavourzyme and pepsin-pancreatin sequential system. The antibacterial ability against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus was evaluated for protein hydrolysates with a value less than 10% of degree of hydrolysis Results. The lower degrees of hydrolysis obtained were: 8.48, 9.58 and 7.40%, for pepsin, Flavourzyme and pepsin-pancreatin sequential system enzyme, respectively. Peptide fractions showed no observable antibacterial ability as growth inhibition of the strains. Conclusion. Phaseolus lunatus protein hydrolysates showed no antibacterial capacity against the strains studied

Capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus L.) obtenidas por hidrólisis enzimática

Aim. The aim was to evaluate the antibacterial capacity from lima bean peptide fractions obtained by enzymatic hydrolysis. Methods. Phaseolus lunatus beans were processed for obtain protein concentrates, which were subjected to enzymatic hydrolysis with pepsin, Flavourzyme and pepsin-pancreatin sequential system. The antibacterial ability against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus was evaluated for protein hydrolysates with a value less than 10% of degree of hydrolysis Results. The lower degrees of hydrolysis obtained were: 8.48, 9.58 and 7.40%, for pepsin, Flavourzyme and pepsin-pancreatin sequential system enzyme, respectively. Peptide fractions showed no observable antibacterial ability as growth inhibition of the strains. Conclusion. Phaseolus lunatus protein hydrolysates showed no antibacterial capacity against the strains studied.Objetivo. Evaluar la capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus) obtenidas por hidrólisis enzimática. Métodos. Se procesaron granos de Phaseolus lunatus para obtener concentrados proteínicos, los cuales fueron sometidos a hidrólisis enzimática con las enzimas pepsina, FlavourzymeMR y el sistema secuencial pepsina-pancreatina. A los hidrolizados obtenidos se les evaluó el grado de hidrólisis y los que presentaron un valor menor a 10% se les evaluó la capacidad antibacteriana contra Escherichia coli, Salmonella tiphimurium y Staphylococcus aureus. Resultados. Los grados de hidrólisis más bajos que se obtuvieron fueron: 8.48, 9.58 y 7.40% para los sistemas enzimáticos pepsina, FlavourzymeMR y el sistema secuencial pepsina-pancreatina, respectivamente. Las fracciones peptídicas no presentaron una capacidad antibacterial observable en forma de inhibición del crecimiento de las cepas. Conclusión. Los hidrolizados proteínicos de Phaseolus lunatus, no presentaron capacidad antibacterial contra las cepas estudiadas