Bioactive Peptides and Prebiotics Discovered in Chickpea and Bean Cooking Water (Aquafaba)

What the researchers found

Aquafaba (the cooking water from chickpeas and beans) contains dozens of bioactive peptides and oligosaccharides. Using advanced mass spectrometry, the researchers identified 78 oligosaccharides in chickpea aquafaba and 67 in common bean aquafaba. They also discovered several γ-glutamyl peptides with known anti-inflammatory and flavor-enhancing (kokumi) properties, including γ-Glu-Phe and γ-Glu-Tyr in chickpea aquafaba, and γ-Glu-S-methyl-Cys and γ-Glu-Leu in bean aquafaba. The oligosaccharides also showed prebiotic activity, promoting the growth of beneficial gut bacteria.

Why it matters

Aquafaba is typically discarded as a cooking byproduct but has gained popularity as an egg substitute in vegan cooking. This study reveals it also contains bioactive peptides and prebiotics that could have health benefits. Finding anti-inflammatory peptides and gut-friendly sugars in a food waste product aligns with food sustainability goals and could support health claims for legume-based foods.

How the study worked

The researchers analyzed chickpea and common bean aquafaba using high-performance anion-exchange chromatography to quantify known oligosaccharides, and LC-MS/MS (liquid chromatography tandem mass spectrometry) to identify additional compounds. They used dimethyl labeling to distinguish between α- and γ-glutamyl peptides. Prebiotic activity was tested by measuring whether the oligosaccharides could promote growth of three probiotic bacterial strains in culture.

What this study cannot tell us

This is a laboratory analytical study — the bioactive properties of the identified peptides are inferred from the existing literature rather than directly tested in this study. The prebiotic effects were demonstrated only in bacterial growth assays, not in human or animal gut models. Concentrations of bioactive compounds in aquafaba may vary depending on cooking methods, bean variety, and water ratios.

How to read the evidence

This is a laboratory analytical study identifying compounds and testing prebiotic activity in bacterial cultures. The anti-inflammatory properties of the peptides are based on existing literature rather than direct testing in this study.

When this study was published

Published in 2024, this is very recent work in the food peptidomics field. The findings are novel but preliminary and await validation in human dietary studies.

The bigger picture

Food-derived bioactive peptides are a growing area of research, bridging nutrition science and peptide therapeutics. This study fits into a broader trend of discovering health-relevant peptides in common foods — from collagen peptides in bone broth to antihypertensive peptides in fermented dairy. Identifying bioactive peptides in a food waste product adds a sustainability dimension to the field.

Questions still open

• Do the anti-inflammatory γ-glutamyl peptides in aquafaba survive digestion and reach the gut in active form?
• Could standardized aquafaba extracts be developed as prebiotic or anti-inflammatory supplements?
• How much do cooking time, water volume, and bean variety affect the bioactive peptide content of aquafaba?

Common questions

Read the original research

Exploring bioactive compounds in chickpea and bean aquafaba: Insights from glycomics and peptidomics analyses.

Food chemistry, 460(Pt 2), 140635

Citation

Huang, Yu-Ping; Masarweh, Chad; Paviani, Bruna; Mills, David A; Barile, Daniela. (2024). Exploring bioactive compounds in chickpea and bean aquafaba: Insights from glycomics and peptidomics analyses.. Food chemistry, 460(Pt 2), 140635. https://doi.org/10.1016/j.foodchem.2024.140635