Skip to main content
ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Sugarbeet and Potato Research » Research » Research Project #436522

Research Project: Optimization in the Production of Protein Hydrolysates from Chickpea as Novel Functional Food Ingredients in the Prevention of Type-2 Diabetes

Location: Sugarbeet and Potato Research

Project Number: 3060-21650-001-13-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Sep 1, 2019
End Date: Feb 28, 2022

Objective:
Objectives for the life of the project will be to: (1) Optimize the processing conditions to generate protein hydrolysates with antidiabetic potential from chickpea proteins as well as to generate major peptides produced from chickpea varieties with specific amino acid sequences and predicted bioactivity; (2) Evaluate the techno-functional properties of chickpea protein hydrolysates and their incorporation in a baked snack food matrix; and (3) Determine the effect and mechanism of action of a chickpea protein hydrolysate in preventing type-2 diabetes using a murine model of diet-induced metabolic dysfunction.

Approach:
To optimize the production of antidiabetic chickpea peptides and to identify major peptides present in chickpea hydrolysates, we will optimize processing conditions (enzyme, time of hydrolysis, and enzyme/substrate ratio) to generate protein hydrolysates from cooked chickpeas with antidiabetic potential. After optimization, we will identify the peptide sequences, and their bioactivity will be projected using bioinformatics tools. The antidiabetes potential will be investigated by biochemical and in vitro studies using pancreatic cells, and the insulin-sensitizing effects in adipocytes. To evaluate the techno-functional properties of chickpea hydrolysates and incorporate them in a food matrix, we will perform an enzymatic hydrolysis of chickpea protein using pilot plant scale systems. Different rheological and techno-functional properties of chickpea proteins will be evaluated. Protein hydrolysates will then be incorporated into a baked snack product to further evaluate technological attributes. To determine the biological potential of chickpea hydrolysates on metabolic dysfunction, we will use an in vivo murine model fed a high-fat diet to simulate obesity and type-2 diabetes onset. C57BL/6 mice will be used in this study. At the end of the study, biomarkers of diabetes will be evaluated.