Table 2.

IC₅₀ values and bioactive peptide sequences of investigated legumes with activity against enzymes breaking down carbohydrates.

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.