Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 23, Issue -, Pages 154-166Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2016.02.029
Keywords
Antioxidant capacity; Common bean; Hydrolysates; Peptides; Inflammation; Storage time
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Funding
- CAPES/Brazil (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior) [200382/2011-0]
- PDSE CAPES (Programa de Doutorado Sanduiche no Exterior)
- EMBRAPA RICE AND BEAN/Brazil [02.11.07.010.00.00]
- CNPQ/Brasil (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico) grant CNPQ [305655/2013-2]
- international University of Illinois - University Federal of Vicosa fund [UIUC/UFV: ILLU-698-384]
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Storage can affect the nutritional quality of common bean (Phaseolus vulgaris), but little is known about the postharvest effect of storage on inflammation. The aim of this work was to evaluate, in vitro, the effect of postharvest storage-time on inflammation by Carioca beans, Madreperola (MP) and Pontal (PO), stored (0, 3 and 6 months), cooked and subjected to pepsin-pancreatin simulated gastrointestinal digestion. Anti-inflammatory potential was investigated in human THP-1 macrophage-like cells. Commercial storage time did not affect protein concentration, degree of hydrolysis, hydropathicity or antioxidant capacity. All PO hydrolysates reduced tumour necrosis factor-alpha (TNF-alpha) (31% on average). MP hydrolysates decreased interleukin 1 beta (IL-1 beta (PO 0: 0.1 mg/mL, 20.7%; PO 0 and 6: 5 mg/mL, 24.8 and 48.2%, respectively) and prostaglandin E-2 (PGE-2) (PO 0: all concentrations, 18% on average; PO 6: 0.1 mg/mL, 18.6%). Carioca beans inhibited inflammation and commercial storage time did not impair physicochemical or biological properties. (C) 2016 Elsevier Ltd. All rights reserved.
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