Table 2.
Source | Type of Legume | Enzyme | Method | Molecule Indicating IC50 Value | IC50 Value | Sequences |
---|---|---|---|---|---|---|
[22] | Pinto bean | α-amylase | Synthesis | Sequence | 1.97 mg/mL | PPHMLP |
[23] | Pinto bean | α-amylase | Synthesis | Peptide | 0.3 mM | U/D |
[25] | Common bean | DPP-IV | Hydrolysis | U/D | U/D | LLAH, YVAT |
[26] | Faba bean flour | DPP-IV | In silico digestion | U/D | U/D | MSKP, FL, TSTC, ATSSE, NQCR, MAATT, DSF, GIA, ASVC, ESNR and more |
[27] | Mucuna pruriens | α-amylase | Extraction + purification | U/D | U/D | U/D |
[28] | Chickpea | α-amylase | Extraction + purification | U/D | U/D | GKEVYLFK, FCALIDYAPHSNK, FCALIDYAPHSNKDK |
[30] | Common bean | α-glucosidase | Hydrolysis | U/D | U/D | LLSL, DFFLS |
[31] | Lima bean | DPP-IV α-amylase α-glucosidase |
Hydrolysis | Hydrolysates | ~1.5 mg/mL ~240 µg/mL ~260 µg/mL |
U/D |
[32] | Bean seed flour | α-amylase | Fermentation + hydrolysis | Hydrolysates | 0.14 mg/mL | U/D |
U/D—undefined.