Table 1.
Source | Type of Legume | Method | Molecule Indicating IC50 Value | IC50 Value | Sequences |
---|---|---|---|---|---|
[14] | Soy | Hydrolysis | Di- and tripeptides | 3.4 µM 4.4 µM 4.6 µM 5.2 µM 5.4 µM 6.7 µM |
LSW LW LEF LNF IVF LLF |
[15] | Pea | Fermentation + digestion | Fraction | 64.04 µg/ml | KEDDEEEEQGEEE |
[16] | Faba bean | Fermentation + digestion | Fraction | 1.01 mg/mL | DALEPDNRIESEGGLIETWNPNNRQ, FEEPQQSEQGEGR, GSRQEEDEDEDE, WMYNDQDIPVINNQLDQMP, RGEDEDDKEKRHSQKGES, RLNIGSSSSPDIYNPQAGR |
[17] | Common bean | Fermentation | Fraction | 0.2 µg/mL | INEGSLLLPH and FVVAEQAGNEEGFE |
0.36 µg/ml | NEGSLLLPH, SGGGGGGVAGAATASR, GSGGGGGGGFGGPRR, GGYQGGGYGG NSGGGYGNRG, GGSGGGGGSSSGRRP, GDTVTVEFDTFLSR | ||||
[19] | Soy isolated protein | Fermentation + proteolysis | U/D | U/D | IAKKLVLP, PDIGGFGC, PPNNNPASPSFSSSS, GPKALPII IIRCTGC |
[20] | Lentil | Hydrolysis with high pressure atmosphere | U/D | U/D | DLPVLRWLKL, SRSDQDNPFIF, REQIEELRRL, DLAIPVNRPGQLQ, DLAIPVNRPGQLQSF and more |
[21] | Lentil flour | Digestion | Fraction | 0.0197 mg/mL | KLRT, TLHGMV, VNRLM |
U/D—undefined.