Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways

Miguel E. Oseguera-Toledo, Elvira Gonzalez De Mejia, Vermont P. Dia, Silvia L. Amaya-Llano

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1175-1185
Number of pages11
JournalFood chemistry
Volume127
Issue number3
DOIs
StatePublished - Aug 1 2011

Keywords

  • Antioxidant capacity
  • COX-2/PGE
  • Hydrolysates
  • Inflammation
  • NF-κB
  • Phaseolus vulgaris L.
  • iNOS/NO

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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