Phenolic compounds and bioactive peptides from Prosopis pod flours inhibit molecular markers of type 2 diabetes

Prosopis is distributed across various regions of Mexico. Its pods are underutilized, as they are not commonly consumed. Studies on the pods' flour have demonstrated high content of sugars, fiber, and proteins, while lacking starch and gluten. Given these properties, there is interest in characterizing peptides and phenolic compounds in Prosopis flour that may inhibit enzymes associated with type 2 diabetes.

Six peptides ranging from six to nine amino acids were identified in protein hydrolysates from Prosopis pods. These peptides exhibited antioxidant activity, with an IC₅₀ value of 1.13 mg mL^-1 in DPPH, and inhibitory activity against α-glucosidase, a key enzyme in type 2 diabetes, with an IC₅₀ of 5.86 mg mL^-1. Docking analysis revealed that SAGHALA peptide had a binding energy of -31.7 kJ mol^-1 with α-amylase. Phenolic compounds identified in methanolic extracts included rosmarinic, ferulic, p-coumaric, gallic, and ellagic acids; as well as naringenin, malvidin, petunidin, delphinidin, and rutin. Pigmented pods contained anthocyanins (13.58 g cyanidin-3-glucoside equivalents kg^-1) and tannins (9.35 g catechin equivalents kg^-1). Methanolic extracts from both pigmented and non-pigmented Prosopis pods exhibited inhibitory activity against α-glucosidase, with IC₅₀ values of 1.05 and 0.74 mg mL^-1, respectively. Among the phenolic compounds, naringenin exhibited the lowest predicted binding energy (-36.8 kJ mol^-1) for α-amylase.

Although Prosopis pods are not commonly consumed, their flour exhibits potential as a functional ingredient due to its high content of phenolic compounds and proteins. The phenolic compounds and bioactive peptides in Prosopis pods demonstrated inhibitory effects on molecular targets associated with type 2 diabetes. © 2025 Society of Chemical Industry.