Explore the breakthrough research on pea protein and peptides, their health benefits, and potential in anti-tumor treatments. Unlock the power of peas.

Key words: Pea peptides, Antitumor activity, Enzymatic preparation, Isolation and purification, Structure identification

Pea protein is recognized for its excellent water absorption, emulsification, and foaming properties, making it a valuable food additive in the preparation of snack foods. It contributes to improving product quality and nutritional composition. The journey of pea protein research began in 1981 when Sumner et al. developed a process to prepare pea protein isolate from pea seeds, achieving a protein purity of up to 90%. This study also explored the impact of different drying methods (blow drying, spray drying, and freeze-drying) on the properties of pea protein isolate, revealing that while blow drying reduced the nitrogen solubility index, it enhanced water absorption. Spray drying produced pea protein isolate with superior emulsification and the best foaming properties, color, and flavor.

Further studies throughout the decades have explored modifications to pea protein to enhance its functional properties, such as emulsification, water absorption, and foaming abilities. Notably, acidification techniques were found to improve these properties significantly. Comparisons with soy and wheat proteins highlighted pea protein’s competitive advantages in certain functional aspects. Moreover, advancements in extraction techniques have allowed for the production of pea protein isolates with enhanced functionalities, suitable for a variety of applications including baking and meat products.

Research has also shed light on the physiological benefits of pea protein, such as blood pressure improvement, lipid reduction, and gastrointestinal relief, positioning it as a promising ingredient for nutritional supplements and functional foods.

Pea Peptides: Research Status

Due to the limited solubility and digestibility of pea protein, which restricts its bioactivity in the human body, the enzymatic hydrolysis and microbial fermentation methods have been employed to produce pea peptides. This not only maximizes the nutritional value of pea protein but also significantly enhances its physiological activities. International research has reported various bioactive peptides derived from pea protein with functionalities including antimicrobial properties, ACE inhibition, and antioxidant activities. These findings underscore the potential of pea peptides in health food products and pharmaceutical applications.

The Significance and Background of This Thesis

The discovery of bioactive peptides, such as insulin in the early 20th century, spurred a global research interest in bioactive peptides. With rapid advancements in molecular biology and biochemistry, thousands of bioactive peptides have been identified, implicating their critical role in hormone regulation, cell growth, reproduction, and various physiological processes. Amid the rising prevalence of cancer and the adverse side effects associated with conventional treatments, there is a pressing need for the development of specific anti-tumor drugs that selectively target cancer cells without harming normal bodily functions.

This thesis investigates the inhibitory effects of pea protein hydrolysates on the growth of four common types of cancer cells, suggesting promising anti-tumor activities of pea peptides. This not only lays a theoretical foundation for the application of pea peptides in health foods and pharmaceuticals but also points to a new direction for the in-depth utilization of pea protein resources.

Main Research Content

The thesis encompasses several key areas of study:

1. Optimizing the enzymatic hydrolysis process of pea protein using alkaline protease and trypsin to produce pea protein hydrolysates.
2. Evaluating the inhibitory effects of these pea protein hydrolysates on the growth of common cancer cell lines.
3. Employing modern separation techniques to isolate components with high anti-tumor activity from the alkaline protease hydrolysate of pea protein.
4. Analyzing the structure of active peptides within these components using liquid chromatography-mass spectrometry (LC-MS) and synthesizing potential active peptide segments to verify their anti-tumor activities.

This research contributes to the field by enhancing the understanding of pea protein’s functional properties and its potential in cancer treatment, marking a significant step forward in the valorization of pea protein and peptides.

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Original authors: Pan Fen, Wang Yanping, Mo Zhaohui (Food Engineering, Tianjin University of Science and Technology, Tianjin, 300457)

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