Whole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet. (August 2019)

• Record Type: Journal Article
• Authors: de Lima, Sâmara Letícia Silva; Gomes, Mariana Juste Contin; da Silva, Bárbara Pereira; Alves, Natália Elizabeth Galdino; Toledo, Renata Celi Lopes; Theodoro, Jaqueline Maciel Vieira; Moreira, Maria Eliza de Castro; Bento, Juliana Aparecida Correio; Bassinello, Priscila Zaczuk; da Matta, Sérgio Luis Pinto; De Mejía, Elvira Gonzalez; Martino, Hercia Stampini Duarte
• Is Part Of: Food research international. Volume 122(2019)
• Page Start: 330
• Page End: 339
• Publication Date: 2019-08
• Subjects: Phenolic compounds -- HSP72 -- Malondialdehyde -- NFkB -- Bioactive peptides; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.04.013
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Common bean ( Phaseolus vulgaris L.) is a source of bioactive peptides, but little is known about its effects on hypercholesterolemia, oxidative stress, and the inflammatory process. Therefore, the aim of this study was to evaluate the effect of whole flour and bean protein hydrolysate of common bean variety Carioca on inflammation and oxidative stress in BALB/c mice. Four experimental groups were included in the study: standard diet (SD), high fat high cholesterol diet (HFC), high fat high cholesterol diet and whole bean flour (HFC-F); and high fat high cholesterol diet and bean protein hydrolysate (HFC-PH). Animals fed with bean protein hydrolysate showed lower weight gain and food intake. Animals fed with whole bean flour showed lower alanine aminotransferase and low-density lipoprotein cholesterol levels than animals fed with bean protein hydrolysate. SOD mRNA was lower in HFC, HFC-F and HFC-PH groups whereas SOD concentration was higher in HFC-F and HFC-PH groups. HSP72 mRNA expression was lower in the HFC-F group in relation to HFC-PH. IL-10 and PPARα mRNA expression was lower in HFC-F and HFC-PH groups in comparison with SD. The whole bean flour and bean protein hydrolysate reduced inflammation and the risk factors for cardiovascular diseases in BALB/c mice. Graphical abstract: Unlabelled Image Highlights: Bean protein hydrolysate resulted in lower weight gain and food intake. Animals fed whole bean flour showed lower very low-density lipoprotein levels. HSP72 mRNA expression was lower in the group fed whole bean flour. PPAR-α expression were lower in groups fed bean protein hydrolysate and bean flour. SOD concentration was higher in groups fed bean protein hydrolysate and bean flour.