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

Sâmara Letícia Silva de Lima, Mariana Juste Contin Gomes, Bárbara Pereira da Silva, Natália Elizabeth Galdino Alves, Renata Celi Lopes Toledo, Jaqueline Maciel Vieira Theodoro, Maria Eliza de Castro Moreira, Juliana Aparecida Correio Bento, Priscila Zaczuk Bassinello, Sérgio Luis Pinto da Matta, Elvira Gonzalez De Mejía, Hercia Stampini Duarte Martino

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish (US)
Pages (from-to)330-339
Number of pages10
JournalFood Research International
Volume122
DOIs
StatePublished - Aug 2019

Keywords

  • Bioactive peptides
  • HSP72
  • Malondialdehyde
  • NFkB
  • Phenolic compounds

ASJC Scopus subject areas

  • Food Science

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