TY - CHAP
T1 - Bean concentrates and inflammation reduction
AU - Oseguera-Toledo, M.
AU - Dia, V. P.
AU - Gonzalez De Mejia, E.
AU - Amaya Llano, S. L.
PY - 2012/11/15
Y1 - 2012/11/15
N2 - 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.
AB - 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.
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U2 - 10.1021/bk-2012-1109.ch014
DO - 10.1021/bk-2012-1109.ch014
M3 - Chapter
AN - SCOPUS:84905262876
SN - 9780841227460
T3 - ACS Symposium Series
SP - 217
EP - 231
BT - Hispanic Foods
PB - American Chemical Society
ER -