Bean concentrates and inflammation reduction

M. Oseguera-Toledo, V. P. Dia, E. Gonzalez De Mejia, S. L. Amaya Llano

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The objectives of this study were to evaluate the effect on markers of inflammation in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages of protein hydrolysates of the common bean (Phaseolus vulgaris L.) varieties Negro 8025 and Pinto Durango. Cell viability was determined and the percentage of viable cells was calculated and concentrations that allowed >80% cell viability were used to determine the effect on markers of inflammation. Alcalase hydrolysates of common beans inhibited cyclooxygenase-2 expression, prostaglandin E2 production, inducible nitric oxide synthase expression and nitric oxide production, for Pinto Durango, with IC50 values of 34.9 ± 0.3, 13.9 ± 0.3, 5.0 ± 0.1 and 3.7 ± 0.2 μM, respectively while var. Negro needed 43.6 ± 0.2, 61.3 ± 0.3, 14.2 ± 0.3 and 48.2 ± 0.1 μM. In conclusion, hydrolysates from common beans can be used to combat inflammatory associated diseases.

Original languageEnglish (US)
Title of host publicationHispanic Foods
Subtitle of host publicationChemistry and Bioactive Compounds
PublisherAmerican Chemical Society
Pages217-231
Number of pages15
ISBN (Print)9780841227460
DOIs
StatePublished - Nov 15 2012

Publication series

NameACS Symposium Series
Volume1109
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

Fingerprint

Nitric oxide
Cells
Subtilisins
Protein Hydrolysates
Macrophages
Nitric Oxide Synthase Type II
Cyclooxygenase 2
Dinoprostone
Lipopolysaccharides
Nitric Oxide
Proteins
Prostaglandin-Endoperoxide Synthases

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Oseguera-Toledo, M., Dia, V. P., Gonzalez De Mejia, E., & Amaya Llano, S. L. (2012). Bean concentrates and inflammation reduction. In Hispanic Foods: Chemistry and Bioactive Compounds (pp. 217-231). (ACS Symposium Series; Vol. 1109). American Chemical Society. https://doi.org/10.1021/bk-2012-1109.ch014

Bean concentrates and inflammation reduction. / Oseguera-Toledo, M.; Dia, V. P.; Gonzalez De Mejia, E.; Amaya Llano, S. L.

Hispanic Foods: Chemistry and Bioactive Compounds. American Chemical Society, 2012. p. 217-231 (ACS Symposium Series; Vol. 1109).

Research output: Chapter in Book/Report/Conference proceedingChapter

Oseguera-Toledo, M, Dia, VP, Gonzalez De Mejia, E & Amaya Llano, SL 2012, Bean concentrates and inflammation reduction. in Hispanic Foods: Chemistry and Bioactive Compounds. ACS Symposium Series, vol. 1109, American Chemical Society, pp. 217-231. https://doi.org/10.1021/bk-2012-1109.ch014
Oseguera-Toledo M, Dia VP, Gonzalez De Mejia E, Amaya Llano SL. Bean concentrates and inflammation reduction. In Hispanic Foods: Chemistry and Bioactive Compounds. American Chemical Society. 2012. p. 217-231. (ACS Symposium Series). https://doi.org/10.1021/bk-2012-1109.ch014
Oseguera-Toledo, M. ; Dia, V. P. ; Gonzalez De Mejia, E. ; Amaya Llano, S. L. / Bean concentrates and inflammation reduction. Hispanic Foods: Chemistry and Bioactive Compounds. American Chemical Society, 2012. pp. 217-231 (ACS Symposium Series).
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