FASEOLAMINA, MOLÉCULA DE INTERÉS EN LA INDUSTRIA ALIMENTARIA Y FARMACÉUTICA, UNA REVISIÓN.

Autores/as

  • Byron Díaz Escuela Superior Politécnica de Chimborazo, Facultad de Ciencias Pecuarias, Grupo de investigación GINNAN, Riobamba, Ecuador.
  • María Fernada Baquero Escuela Superior Politécnica de Chimborazo, Facultad de Ciencias Pecuarias, Grupo de investigación GINNAN, Riobamba, Ecuador.
  • Sebastian Rubio Italimentos Cía.Ltda., Cuenca, Ecuador.
  • Ronald Díaz Universidad Estatal de Milagro. Ecuador

DOI:

https://doi.org/10.47187/perf.v1i28.183

Palabras clave:

Fréjol (Phaseolus vulgaris), α-amilasa, faseolamina, inhibidor

Resumen

Esta investigación se propuso revisar el estado del arte alrededor de la Faseolamina, molécula extraída de Phaseolus vulgaris, de interés para la industria alimentaria y farmacéutica, por su efecto inhibidor sobre las enzimas α-amilasas. La información se rastreó con estas palabras clave: “Faseolamina”, “Inhibidores de α-amilasa”, “Phaseolus vulgaris”, “Reducción de peso”, “Diabetes” en plataformas digitales de las editoriales Wiley Online Library, Springer Nature, MDPI, Taylor Francis, Sage y Google Académico. Se definieron tres ejes de interés, los métodos de extracción de la Faseolamina, las condiciones óptimas de inhibición y la estructura de la molécula. Se determinó mayor pureza molecular con el método de extracción con presión de vacío con dióxido de carbono supercrítico, sin toxicidad ni cambios en el sabor. La inhibición promedio sobre α-amilasas es 91,10% en estudios In vitro e In vivo a nivel gastrointestinal, a un pH de 5,5 y una temperatura de 37º C. Químicamente la Faseolamina es una glicoproteína tetramérica, rica en ácido aspártico, ácido glutámico, serina, treonina y valina, contiene los tres compuestos de lectinas del fréjol: Fito-hemaglutininas (PHA), Arcelinas y los tres inhibidores de α-amilasa. Presenta alta inhibición de α-amilasa intraluminal y duodenal, podría usarse en productos alimenticios y farmacéuticos.

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2022-08-15

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Díaz, B., Baquero, M. F., Rubio, S., & Díaz, R. (2022). FASEOLAMINA, MOLÉCULA DE INTERÉS EN LA INDUSTRIA ALIMENTARIA Y FARMACÉUTICA, UNA REVISIÓN. Perfiles, 1(28), 57-71. https://doi.org/10.47187/perf.v1i28.183