Chemical composition of beach pea (Lathyrus maritimus L.) plant parts

Samples of beach pea (Lathyrus maritimus L.) seeds and plant parts were analyzed for their chemical composition, total and free amino acids as well as minerals. The crude protein content of plant parts was from 10.7–28.0%, soluble proteins from 190–709 mg/100 g, lipid from 1.3–6.0%, ash 2.2–6.8%, crude fibre 10.7–35.5%, soluble sugars 0.1–12.2%, starch 0.8–26.5%, carbohydrate 55.8–81.5% and phenolic compounds from 0.5–3.0%. The amino acid profile of proteins of seeds and other plant parts of beach pea showed that they were deficient in sulphur-containing amino acids. Tryptophan was another limiting amino acid in plant parts, except in leaves (1.35 g/16 g N). The content of free amino acids was highest in branches plus stems (3148 mg/100 g) and lowest in pod shells (151 mg/100 g). Beach pea plant parts were a good source of minerals such as K, P, Ca, Mg, Na, Fe, Al and Zn.     

Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity,in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration

Common beans are a good source of essential nutrients such as protein, fiber, vitamins, and minerals; they also contain phenolic compounds and other phytochemicals. Phenolic compounds exhibit high antioxidant capacity that promotes health benefits by reducing oxidative stress. The objective was to compare the composition and quantity of anthocyanins and other non-colored phenolic compounds in fifteen improved bean cultivars from Mexico and Brazil and their relation to antioxidant capacity and enzymes related to type-2 diabetes. Samples were analyzed for total phenolic compounds (TP), flavonoids, antioxidant capacity (AC), tannins and total anthocyanins. Type and quantity were evaluated by HPLC-ESI-MS. Delphinidin glucoside (0.9–129.0 mg/100 g dry coat), petunidin glucoside (0.7–115.0 mg/100 g dry coat) and malvidin glucoside (0.14–52.0 mg/100 g dry coat). Anthocyanidins were positively correlated when quantified by HPLC and colorimetric analysis (R = 0.99). Cultivar Negro-Otomi presented the highest concentration of anthocyanins (250 mg/100 g dry coat). Seventeen non-colored phenolic compounds were identified among cultivars; catechin, myricetin 3-O-arabinoside, epicatechin, vanillic acid, syringic acid and o-coumaric acid, presented the highest concentrations among identified phenolic compounds. The AC of all fifteen bean cultivars did not show significant differences (p > 0.05) ranging from 185.2 (FM-67) to 233.9 (FM-199) mmol TE/g coat. Compounds in the coat extracts of pinto and black cultivars were the most efficient to inhibit α-amylase and α-glucosidase. Studied cultivars differed in composition and concentration of phenolics including anthocyanins; however, there was no effect on AC as measured by oxygen radical absorbance capacity. Black beans contained delphinidin and ferulic acid, compounds commonly used as ingredients in functional foods due to their associated health benefits.     

Physico-chemical properties and nutrient composition of beach pea (Lathyrus maritimus L.)

Physico-chemical properties of Beach pea (Lathyrus maritimus L.) seeds were evaluated and their proximate composition determined. Results were also compared with those of green pea (Pisum sativum) and field pea (Lathyrus sativus). Beach pea seeds had a very low grain weight, density, hydration capacity, hydration index, swelling capacity and swelling index as compared to green pea and field pea. The contents of crude protein (29.2%), crude fibre (12.0%), reducing sugars (0.2%), total phenolics (1.2%) and ash (3.0%), and total free amino acids (0.6%) of beach pea were substantially higher than other pea varieties examined. The contents of cysteine (1.6%), methionine (1.1%), and tryptophan (0.3%) in beach pea proteins were low, but higher than those in green pea and field pea varieties from Canadian and Indian cultivars. Beach pea lipids were dominated by linoleic acid (69.1%), and were similar to green pea (45.1%) and Canadian grown field pea (57.0%). The macroelements of beach pea were dominated by potassium (476 mg/100 g), phosphorus (413 mg/100 g), magnesium (1180 mg/100 g), and calcium (144 mg/100 g). The contents of microelements, namely manganese, zinc, and iron in beach pea were 3.5, 3.0 and 9.4 mg/100 g, respectively.     

Oil content and fatty acid composition of some underutilized legumes from Nigeria

Three underutilized legumes from Nigeria, Brachystegia eurycoma, Tamarindus indica and Mucuna flagellipes, have been subjected to standard analytical techniques in order to evaluate proximate composition, physicochemical properties and contents of nutritional valuable elements and fatty acids of the seeds and oils. The proximate analysis indicated that the oil content was 5.87 ± 0.30, 7.20 ± 0.45 and 3.77 ± 0.21 g/100 g for B. eurycoma, T. indica and M. flagellipes, respectively. The seeds are rich in protein and carbohydrate, the protein content ranging from 11.82 ± 0.25 g/100 g–24.94 ± 0.18 g/100 g dry matter. These compare favourably with high protein animal sources like oyster, beef, pork and marine fishes. The iodine value of two of the oils place them in the non-drying group of oils, while the composition of all the oils compare well with those of rape seed, sesame, sunflower and groundnut seed oils. This suggests their use as edible oils.Analyses of the oils for fatty acids indicate that the oils contain linoleic acid which is one of the three essential fatty acids. The dominant fatty acids however are linoleic, palmitic, oleic and stearic acids with oleic acid having the highest percentage 24.13–31.50%. Eight nutritional valuable minerals were determined in the seed flours. The seeds are rich in potassium 52.1 mg/100 g–131 mg/100 g. They also contain significant concentration of iron 4.55 mg/100 g–8.20 mg/100 g.     

Subunit,amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars

The subunit, amino acid composition and in vitro digestibility of the two protein isolates (GCPI and ZCPI) from one kabuli and one desi chickpea cultivars, grown extensively in Xinjiang Autonomous Region of China, were investigated and compared with those of soy protein isolate (SPI). SDS–PAGE showed that GCPI and ZCPI had almost the same band components under the reduced and unreduced conditions, with only minor difference in relative quantity for some bands, but different from that of SPI. The sulphur-containing amino acids were the first limiting amino acids for all three protein isolates of GCPI (2.11 g/100 g), ZCPI (2.20 g/100 g) and SPI (1.99 g/100 g). Amino acid score of the three protein isolates could reach the FAO/WHO requirement (1990) for the essential amino acids for preschool children. The order of in vitro digestibility was GCPI (87.47%) > ZCPI (80.82%) > SPI (71.04%). Our results indicated that, compared with soybean protein isolate, Chinese kabuli and desi chickpea protein isolates had higher digestibility value, and chickpea protein, especially for kabuli protein, could be utilized as a good source of protein for human nutrition.     

Protein quality and identification of the storage protein subunits of tofu and null soybean genotypes,using amino acid analysis,one- and two-dimensional gel electrophoresis,and tandem mass spectrometry

The protein quality of 11 null and 2 tofu soybean genotypes were determined from their total protein content, their amino acid composition, and their glycinin and β-conglycinin contents. There were highly significant differences (P < 0.001) in their total storage proteins, and amino acid contents. Total protein among these genotypes ranged from 33 to 37%, with arginine being the third highest amino acid (7.4–10.9 g/100 g protein) followed by glutamic and aspartic acids. Methionine accounted for only 1.6–2.4 g/ 100 g of protein. All genotypes contained a good balance of essential amino acids (EAA₉), ranging from 43.5 to 47.3% of the total protein, limited only in methionine and possibly threonine and valine. Two-dimensional gel electrophoretic (2-DE) reference maps, using narrow range immobilized pH gradient (IPG) strips, revealed unique differences in the proteome, and subunit expression of glycinin and β-conglycinin, among these null genotypes, which can then be correlated with their protein quality. Out of a total of 111 basic (pH 6–11), and 223 acidic (pH 4–7) protein spots separated by 2-DE, 41 soybean storage protein spots were excised, and identified by liquid chromatography on-line with electro spray LCQ DecaXP tandem quadrupole time-of-flight mass spectrometry (LC/MS/MS). These methods will enable accurate evaluation of protein quality in soybeans, based on their protein digestibility-corrected amino acid score, assessment of the genetic variability of soybean genotypes, and serve as very effective tools for assisting plant breeders in their selection of high quality soybean varieties.     

Chemical composition,antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190–280 mg/g, NaCl 35.1–115.1 mg/g, protein 2.9–6.0 g/g, and fat 0.6–5.8 g/g (dry basis). Fucus vesiculosus, Fucus spiralis and Ascophyllum nodosum showed higher antioxidant activities (DPPH and FRAP). Nucleotide concentrations were of the same order of magnitude as reported in other foods such as tomatoes or potatoes, except for F. vesiculosus where levels of nucleotides were 10 times higher. The fatty acids profile was dominated by oleic acid (21.9–41.45%), followed by myristic (6.63–26.75%) and palmitic (9.23–16.91%). Glutamic and aspartic acids (0.15–1.8 mg/g and 0.05–3.1 mg/g) were the most abundant amino acids. Finally, sensory and volatile analyses illustrated that Laminaria sp. had the strongest seaweed and seafood-like aroma and taste.     

Phenolic composition,caffeine content and antioxidant capacity of coffee silverskin

Coffea arabica silverskin (CSS), the inner fruit layer surrounding coffee beans, was analyzed for its (poly)phenolic and caffeine content by means of liquid chromatography–tandem mass spectrometry and evaluated for its antioxidant properties by means of the Folin–Ciocalteu and FRAP methods. The most abundant quantified phenolics were caffeoylquinic acids, with the 5- and 3-isomers being the most relevant (199 mg/100 g and 148 mg/100 g, respectively). The three caffeoylquinic acid isomers reached a total concentration of 432 mg/100 g, corresponding to 74% of the total chlorogenic acids detected in CSS. The level of the three feruloylquinic acids detected was 143 mg/100 g, corresponding to 23%, and the two identified coumaroylquinic acids plus the two caffeoylquinic acid lactones were only marginally contributing to the final figure (only 3% of total hydroxycinnamates). No unconjugated phenolic acid was detected. Caffeine content in CSS was equal to 10 mg/g of product, 3.5 times lower than most coffee brews. The total antioxidant capacity (TAC) of CSS was 139 mmol Fe^2 +/kg, a value similar to those of valuable sources of food antioxidants like dark chocolate, herbs and spices. Besides its potential as a food supplement, CSS may represent an innovative functional ingredient exploitable to increase the TAC of a wide range of food products.     

Analysis of nutrient and antinutrient content of underutilized green leafy vegetables

Analysis of chemical composition of 13 locally available underutilized green leafy vegetables (GLV) was the objective of this study. Moisture, ash and ether extract of the greens were in the range of 73–95 g/100 g, 0.77–3.54 g/100 g and 0.2–0.9 g/100 g, respectively. Four GLV had high iron content (13.15–17.72 mg/100 g) while the rest had lower levels (2.62–9.86 mg/100 g). Calcium content varied largely between the greens ranging from 41 mg/100 g in Polygala erioptera to 506 mg/100 g in Digera arvensis, whereas phosphorous ranged from 16 to 63 mg/100 g. Ascorbic acid was higher in Delonix elata (295 mg/100 g) and Polygala erioptera (85 mg/100 g) and lower in others (3–46 mg/100 g). Thiamine was found to be less than 0.1 mg/100 g in six greens and 0.1–0.33 mg/100 g in others. Total carotene content ranged between 10 and 35 mg/100 g in all with exceptionally high amount in Cocculus hirsutus (67 mg/100 g) and Delonix elata (60 mg/100 g). $\beta$-carotene was 13–25% of total carotene in all greens. Oxalate content was below 100 mg/100 g in five greens and less than 1400 mg/100 g in the remaining GLV. Tannin content ranged between 61 and 205 mg/100 g in all GLV with the exception of Coleus aromaticus (15 mg/100 g) and Delonix elata (1330 mg/100 g).     

Chemical,functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour

Niger seeds were dehulled using hot lye treatment. Dehulling of niger seeds increased the protein and fat contents from 24 to 35 and 31–53 g/100 g and decreased the crude fiber from 16.9 to 2.2 g/100 g, respectively. The defatted flour prepared from dehulled niger seeds was evaluated for chemical, functional and nutritional properties and compared to the undehulled flour. The protein content of the dehulled flour increased from 44 to 63 g/100 g. Dehulling resulted in inactivation of trypsin inhibitor activity. The dehulled flour had higher water and fat absorption capacities. However, the nitrogen solubility, emulsification capacity and foaming properties decreased. Chemical score of the dehulled flour was higher; threonine was the first limiting amino acid followed by lysine and isolecuine. The in vitro digestibility of the protein increased due to dehulling (85.5%) compared to that of undehulled flour (76%). The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER, were higher in dehulled flour compared to undehulled flour. The available lysine content appeared to be unchanged.     

Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours

This research was the first to investigate nutritional components, including soluble phenolics (isoflavones and anthocyanins), protein, oil, and fatty acid as well as antioxidant activities in different coloured seed coat soybeans (yellow, black, brown, and green) for two crop years. The soluble phenolics differed significantly with cultivars, crop years, and seed coat colours, while protein, oil, and fatty acid exhibited only slight variations. Especially, malonylgenistin and cyanidin-3-O-glucoside compositions had the most remarkable variations. Green soybeans had the highest average isoflavone content (3079.42 μg/g), followed by yellow (2393.41 μg/g), and black soybeans (2373.97 μg/g), with brown soybeans showing the lowest value (1821.82 μg/g). Anthocyanins showed only in black soybeans, with the average contents of the primary anthocyanins, cyanidin-3-O-glucoside, delphinidine-3-O-glucoside, and petunidin-3-O-glucoside, quantified at 11.046, 1.971, and 0.557 mg/g, respectively. Additionally, Nogchae of green soybean and Geomjeongkong 2 of black soybean may be recommended as potential cultivars owing to the highest average isoflavone (4411.10 μg/g) and anthocyanin (21.537 mg/g) contents. The scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals also differed remarkably, depending upon isoflavone and anthocyanin contents, with black soybeans exhibiting the highest antioxidant effects.     

Cyanidin-3-glucoside,nutritionally important constituents and in vitro antioxidant activities of Santalum album L. berries

Anthocyanins are ubiquitous plant pigments. They are hydrophilic, and have high tinctorial value hence, used as natural food colorant. The main aim of this study was characterization of Santalum album L. berries for its pigment content, nutritionally important phytoconstituents and functional attributes. Major pigment identified was cyanidin-3-glucoside (0.21% FW) as confirmed by spectral characteristics including LC–MS. Nutrients such as total carbohydrates (8.5), proteins (5.8), free amino acids (0.8 g), oil (1.5 g), ascorbic acid (1.5 μg), tocopherols (0.3 mg) and niacin (5.2 mg) per 100 g berries were determined along with total soluble solids (13.4°Brix) and phenols (3.1 mg GAE/g). Reducing power and DPPH· scavenging assays showed highest activity in methanol extract, which also efficiently protected bleaching of β-carotene (EC₅₀ 285 μg/mL) in β-carotene–linoleate model. Pigment rich crude extract was not toxic to HepG2 cells during 24 h exposure, whereas cyanidin-3-glucoside was cytotoxic (IC₅₀ 0.1 μg/mL).     

Polyphenols,carotenoids, and ascorbic acid in underutilized medicinal vegetables

The polyphenols, carotenoids, ascorbic acid, and protein were determined in 24 underutilized medicinal vegetables from Indonesia. Anacardium occidentale, Sauropus androgynus (L.) Merr., and Moringa pterygosperma Gaertn. leaves were rich sources of flavonoids, with 118–144 mg/100 g fresh weight. Quercetin, kaempferol, and chlorogenic acid were the predominant polyphenols among those measured in vegetables. Polyscias pinnata leaves and Solanum torvum Swartz fruits had the most phenolic acids, with 53 and 36 mg/100 g, respectively. Moringa pterygosperma had the most carotenoids among vegetables, with 14 mg β-carotene equivalents (βCE)/100 g. Ascorbic acid content of fresh vegetables was 12.03–494.43 mg/100 g. A. occidentale, S. androgynus, Ocimum americanum L., Cosmos caudatus H.B.K., and Carica papaya L. (papaya) leaves had more than 100 mg ascorbic acid/100 g. Thus, a number of underutilized vegetables from Indonesia may be rich sources of functional components including polyphenols and ascorbic acid.     

Pectin quantity,composition and physicochemical behaviour as influenced by the purification process

To examine the purification procedure effect on the pectin amount, purity, macromolecular characteristics, and gelling ability, three pectin isolates, namely, alcohol (APP)-, dialysis (DPP)-, and metal ion (MPP)-purified pectins are obtained from acid extracts of yellow passion fruit rind using alcohol-precipitation, dialysis, or ion-binding precipitation. The results show that the amount of MPP (4.1 g/100 g) is significantly (p < 0.05) lower than the amount of the two other pectins (6.8–7.5 g/100 g). In contrast, MPP has a higher galacturonic acid (78.9 g/100 g) and lower neutral sugar (9.7 g/100 g), ash (0.9 g/100 g), and protein (1.4 g/100 g) contents than the remainder (62.4–70.1, 16.0–17.8, 2.7–5.8, 3.1–3.2 g/100 g, respectively). Molecular-weight distribution patterns suggest that MPP is free of neutral sugar oligosaccharide contaminants unlike the others, especially APP. Therefore, the term of ‘the galacturonic acid yield’ is introduced to complement the conventional term of ‘the pectin yield’. Furthermore, MPP gel preparation is likely to set more rapidly, with the gel formed achieving a much higher strength. It is concluded that the pectin amount, composition, and physicochemical properties can be considerably affected by the purification mode.     

Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro

Corchorus olitorius leaf is consumed in various parts of the world as leafy vegetable and folk remedy for the management of some degenerative diseases with dearth of information on its biochemical rationale. Therefore, this study sought to characterize the inhibitory action of polyphenol-rich extracts (free and bound) of C. olitorius on α-amylase, α-glucosidase and angiotensin I converting enzyme (ACE), as well as to identify the phenolic compound responsible for these activities. Our findings revealed that the extracts inhibited α-amylase and α-glucosidase (12.5–50.0 μg/mL), and ACE (10.0–50.0 μg/mL) in dose-dependently with free extracts having significantly (P < 0.05) higher α-amylase (17.5 μg/mL), α-glucosidase (11.4 μg/mL) and ACE (15.7 μg/mL) inhibitory activities as revealed by the IC₅₀. Reversed-phase HPLC analysis of the extracts revealed chlorogenic acid (7.5 mg/100 g) and isorhamnetin (51.1 mg/100 g) as the main phenolics in the free extract and caffeic acid (58.1 mg/100 g) in the bound extract. Therefore, the enzyme inhibitory activity of C. olitorius extracts may be attributed to the presence of caffeic acid, chlorogenic acid and isorhamnetin, thus justifying its use in folklore for the management of diabetes and hypertension.     

Triticale bran and straw: Potential new sources of phenolic acids,proanthocyanidins, and lignans

The distribution of phenolic acids (free and bound), proanthocyanidins, and lignans in defatted triticale bran and straw was determined. For comparison, wheat, rye and oat brans as well as triticale flakes and leaves were also assayed. Most phenolic acids were present in the bound form (89–98%), and released under alkaline extraction conditions. The content of phenolic acids ranged from 65.2 to 252.5 mg/100 g in samples in which ferulic acid predominanted. Triticale straw was the richest source of proanthocyanidins, containing 862.5 mg/100 g (catechin equivalents) of tissue. Triticale straw contained 0.27 mg/100 g of lignan secoisolariciresinol diglucoside (SDG), whereas the bran had only 0.01 mg/100 g. The oxygen radical absorbance capacity (ORAC, μM Trolox equivalents/g defatted material) showed that antioxidant activity of bound phenolics was higher than those of free phenolics. This is the first report on phenolic acids, proanthocyanidin, and lignans content of Canadian triticale by-products, indicating that they may have the potential for use as nutraceuticals and/or functional food ingredients.     

Chemical composition and potential of some underutilized tropical biomass. I: fluted pumpkin (telfairia occidentalis)

The seeds of Telfairia occidentalis have been subjected to standard chemical analysis to evaluate their properties. Proximate analysis indicated a low moisture content (6.30 ± 0.50%). The ash content was slightly higher than the range recommended for compounding of animal feed (3.44 ± 0.06%). The carbohydrate content was low (16.5 ± 0.12%). Starch, however, constituted the dominant carbohydrate (62.5 ± 0.48), while three sugars, glucose, fructose and sucrose were detected in the seed. The crude protein in the seed was high (16.0 ± 0.03%), a value which compared favourably with high protein seeds and nuts. In all, 16 amino acids were detected in the protein. Glutamic acid showed the highest concentration (16.4 g 100 g⁻¹), while lysine showed the lowest (2.6 g 100 g⁻¹). The brown oil extracted from the seed (yield 48.6 ± 0.94) had the following physicochemical properties; acid value, 3.05 ± 0.80 g, saponification value 166 ± 1.34 mg/KOH g⁻¹, free fatty acids, 0.3 g and peroxide value 3.02 ± 0.07 mg Eq kg⁻¹. The iodine value (80.1 ± 0.10)g 100 g⁻¹ indicated a preponderance of unsaturated fatty acid. Four fatty acids were detected whilst unsaturated acids constituted 61.3 g. Triglyceride was the dominant lipid species while hydrocarbons, waxes, sterols and sterol esters and higher alcohols, were detected in the unsaponifable matter. Results of nutritionally valuable mineral elements indicated that potassium occurred at the highest concentration.     

Effect of blanching on the antioxidant properties of some tropical green leafy vegetables

Eight popularly consumed green leafy vegetables in Nigeria namely: Structium sparejanophora, Amarantus cruentus, Telfairia occidentalis, Baselia alba, Solanum macrocarpon, Corchorus olitorus, Vernonia amygdalina, and Ocimum gratissimum were blanched in hot water for 5 mins. The antioxidant properties of the fresh and blanched green leafy vegetables were subsequently determined. The total phenol, ascorbic acid and the antioxidant potentials as typified by reducing property and free radical scavenging activity was also determined. The results of the study revealed that blanching cause a significant (P<0.05) increase in the total phenol [fresh (0.1–0.3 g/100 g), blanched (0.2–0.6 g/100 g)] content of the green leafy vegetables except in Amarantus cruentus and Vernonia amygdalina where there was no change. Conversely, there was a significant (P<0.05) decrease in the vitamin C [fresh (43.5–148.0 mg/100 g), blanched (15.8–27.3 mg/100 g)], reducing property [fresh (0.5–1.5 absorbance), blanched (0.1–0.6 absorbance)] and free radical scavenging ability [fresh (20.0–51.4%), blanched (16.4–47.1%)] of the blanched green leafy vegetables except in Structium sparejanophora, where there was no change in the reducing property (0.6 absorbance) and free radical scavenging ability (59.8%) of the blanched vegetable. In view of this it could be concluded that blanching of vegetables though makes green leafy vegetables more palatable and less toxic, however it reduces their antioxidant properties drastically.     

Characteristics and in vitro anti-inflammatory activities of protein extracts from pre-germinated black soybean [Glycine max (L.)] treated with high hydrostatic pressure

We investigated the influence of high hydrostatic pressure (HHP) and pre-germination on black soybean protein and peptide characteristics. Black soybean was germinated (2 or 4 d) and subjected to HHP (0.1–150 MPa; 24 h), followed by preparation of extracts and testing for anti-inflammatory activity. The highest soluble protein content (815.85 mg/g) was in soybeans subjected to HHP (100 MPa) after germination (4 d). Germination and HHP caused the degradation of high molecular weight proteins; we detected the highest content of < 3 and < 10 kDa peptides (60.46 and 88.47 mg) and free amino acids (65.70 mg) in extracts from pre-germinated soybeans that received HHP (150 MPa). Pre-germinated (4 d) soybean extracts treated with HHP (150 MPa) significantly inhibited LPS-induced expression of inflammatory markers, nitric oxide (25.01%), TNF-α (76.78%), IL-1β (58.99%), and IL-6 (84.48%) by RAW 264.7 macrophages. These results suggest that peptides derived from black soybeans subjected to HHP and pre-germination may mediate anti-inflammatory activity.