Bioactive Peptides from Common Beans: A Review

Bioactive peptides derived from Phaseolus vulgaris represent a promising source for the development of functional ingredients because of the multiple biological activities associated with bean proteins and their hydrolysis products. In this review, a structured literature search was conducted in Scopus, Web of Science, PubMed, and Google Scholar, considering publications from 2011 to 2026 on proteins, hydrolysates, peptide fractions, and peptides derived from P. vulgaris. A comprehensive examination of the methods for production, identification, purification, and characterization was conducted, along with a thorough analysis of the available evidence regarding their antioxidant, antihypertensive, antidiabetic, antimicrobial, and anti-inflammatory properties. Additionally, the potential applications of these substances in functional foods and nutraceuticals were investigated. Hydrolysates and peptide fractions have demonstrated antioxidant capacity and the ability to inhibit enzymes such as angiotensin-converting enzyme, DPP-IV, α-amylase, and α-glucosidase. In addition, studies using diverse models, including enzymatic and cellular assays, and animal models have demonstrated antimicrobial and anti-inflammatory properties. However, the available evidence varies significantly, as numerous studies have been conducted using hydrolysates, peptide mixtures, in vitro assays, or in silico predictions. Additionally, the validation of individual peptides and the available clinical evidence remain limited. Questions also remain regarding the gastrointestinal stability, bioaccessibility, absorption, safety, and behavior of these compounds in different food matrices. In summary, P. vulgaris demonstrates considerable potential as a source for the production of bioactive peptides. However, further research is necessary to validate these peptides individually and assess their stability, safety, dose–response relationships, and in vivo and clinical efficacy.