TY - JOUR
T1 - Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways
AU - Oseguera-Toledo, Miguel E.
AU - De Mejia, Elvira Gonzalez
AU - Dia, Vermont P.
AU - Amaya-Llano, Silvia L.
N1 - Funding Information:
Authors thank CONACYT for the fellowship to first author and INIFAP for providing the common beans for this study.
PY - 2011/8/1
Y1 - 2011/8/1
N2 - The objectives of this study were to evaluate the antioxidant capacity of protein hydrolysates of the common bean (Phaseolus vulgaris L.) varieties Negro 8025 and Pinto Durango and determine their effect on the markers of inflammation in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Cell viability was determined and the percentage of viable cells was calculated and concentrations that allowed >80% cell viability were used to determine the markers of inflammation. Alcalase hydrolysates and pepsin-pancreatin hydrolysates showed the highest antioxidant capacity after 80 and 120 min of hydrolysis, respectively. Alcalase hydrolysates of the common bean Pinto Durango at 120 min inhibited inflammation, with IC50 values of 34.9 ± 0.3, 13.9 ± 0.3, 5.0 ± 0.1 and 3.7 ± 0.2 μM, while var. Negro needed 43.6 ± 0.2, 61.3 ± 0.3, 14.2 ± 0.3 and 48.2 ± 0.1 μM for the inhibition of cyclooxygenase-2 expression, prostaglandin E2 production, inducible nitric oxide synthase expression and nitric oxide production, respectively. Also, hydrolysates significantly inhibited the transactivation of NF-κB and the nuclear translocation of the NF-κB p65 subunit. In conclusion, hydrolysates from the common bean can be used to combat inflammatory and oxidative-associated diseases.
AB - The objectives of this study were to evaluate the antioxidant capacity of protein hydrolysates of the common bean (Phaseolus vulgaris L.) varieties Negro 8025 and Pinto Durango and determine their effect on the markers of inflammation in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Cell viability was determined and the percentage of viable cells was calculated and concentrations that allowed >80% cell viability were used to determine the markers of inflammation. Alcalase hydrolysates and pepsin-pancreatin hydrolysates showed the highest antioxidant capacity after 80 and 120 min of hydrolysis, respectively. Alcalase hydrolysates of the common bean Pinto Durango at 120 min inhibited inflammation, with IC50 values of 34.9 ± 0.3, 13.9 ± 0.3, 5.0 ± 0.1 and 3.7 ± 0.2 μM, while var. Negro needed 43.6 ± 0.2, 61.3 ± 0.3, 14.2 ± 0.3 and 48.2 ± 0.1 μM for the inhibition of cyclooxygenase-2 expression, prostaglandin E2 production, inducible nitric oxide synthase expression and nitric oxide production, respectively. Also, hydrolysates significantly inhibited the transactivation of NF-κB and the nuclear translocation of the NF-κB p65 subunit. In conclusion, hydrolysates from the common bean can be used to combat inflammatory and oxidative-associated diseases.
KW - Antioxidant capacity
KW - COX-2/PGE
KW - Hydrolysates
KW - Inflammation
KW - NF-κB
KW - Phaseolus vulgaris L.
KW - iNOS/NO
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U2 - 10.1016/j.foodchem.2011.01.121
DO - 10.1016/j.foodchem.2011.01.121
M3 - Article
C2 - 25214111
AN - SCOPUS:79952535408
SN - 0308-8146
VL - 127
SP - 1175
EP - 1185
JO - Food chemistry
JF - Food chemistry
IS - 3
ER -