Phaseolamine, a molecule of interest in the food and pharmaceutical industry, a review.
DOI:
https://doi.org/10.47187/perf.v1i28.183Keywords:
Bean (Phaseolus vulgaris), α-amylase, phaseolamine, inhibitorAbstract
This research aimed to review the state of the art around Phaseolamine, a molecule extracted from Phaseolus vulgaris, of interest to the food and pharmaceutical industry, due to its inhibitory effect on α-amylase enzymes. Data was tracked with the following keywords: "Phaseolamine", "α-amylase inhibitors", "Phaseolus vulgaris", "Weight reduction", "Diabetes" in digital platforms of Wiley Online Library, Springer Nature, MDPI, Taylor Francis, Sage and Google Scholar publishers.Three axes of interest were defined, the extraction methods of Phaseolamine, the optimal conditions of inhibition and the structure of the molecule. Higher molecular purity was determined with the vacuum pressure extraction method with supercritical carbon dioxide, without toxicity or changes in flavor. The average inhibition on α-amylases is 91.10% in In vitro and In vivo studies at the gastrointestinal level, at a pH of 5.5 and a temperature of 37º C. Chemically, Phaseolamine is a tetrameric glycoprotein, rich in aspartic acid, glutamic acid, serine, threonine and valine, it contains the three bean lectin compounds: Phyto-hemagglutinins (PHA), Arcelins and the three α-amylase inhibitors. It presents high inhibition of intraluminal and duodenal α-amylase. It could be used in food and pharmaceutical products.
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