Postharvest storage of Carioca bean (Phaseolus vulgaris L.) did not impair inhibition of inflammation in lipopolysaccharide-induced human THP-1 macrophage-like cells

• Main Authors: Natália Elizabeth Galdino Alves, Elvira Gonzalez de Mejía, Christiane Mileib Vasconcelos, Priscila Zaczuk Bassinello, Hércia Stampini Duarte Martino
• Format: Article
• Language: English
• Published: Elsevier 2016-05-01
• Series: Journal of Functional Foods
• Subjects: Antioxidant capacity; Common bean; Hydrolysates; Peptides; Inflammation; Storage time
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464616000852

Storage can affect the nutritional quality of common bean (Phaseolus vulgaris), but little is known about the postharvest effect of storage on inflammation. The aim of this work was to evaluate, in vitro, the effect of postharvest storage-time on inflammation by Carioca beans, Madreperola (MP) and Pontal (PO), stored (0, 3 and 6 months), cooked and subjected to pepsin-pancreatin simulated gastrointestinal digestion. Anti-inflammatory potential was investigated in human THP-1 macrophage-like cells. Commercial storage time did not affect protein concentration, degree of hydrolysis, hydropathicity or antioxidant capacity. All PO hydrolysates reduced tumour necrosis factor-α (TNF- α) (31% on average). MP hydrolysates decreased interleukin 1β (IL-1β) (PO 0: 0.1 mg/mL, 20.7%; PO 0 and 6: 5 mg/mL, 24.8 and 48.2%, respectively) and prostaglandin E-2 (PGE-2) (PO 0: all concentrations, 18% on average; PO 6: 0.1 mg/mL, 18.6%). Carioca beans inhibited inflammation and commercial storage time did not impair physicochemical or biological properties.