Elsevier

Food Research International

Volume 122, August 2019, Pages 330-339
Food Research International

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

https://doi.org/10.1016/j.foodres.2019.04.013Get rights and content

Highlights

  • Bean protein hydrolysate resulted in lower weight gain and food intake.

  • Animals fed whole bean flour showed lower very low-density lipoprotein levels.

  • HSP72 mRNA expression was lower in the group fed whole bean flour.

  • PPAR-α expression were lower in groups fed bean protein hydrolysate and bean flour.

  • SOD concentration was higher in groups fed bean protein hydrolysate and bean flour.

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.

Introduction

Cardiovascular diseases (CVD) are the main causes of morbidity and mortality worldwide. It is estimated that 17.9 million people died from CVD in 2016, which represented 31% of deaths worldwide (WHO. World Health Organization, 2017). Hypercholesterolemia is one of the leading behavioural risk factors for CVD (Lammi, Zanoni, & Arnoldi, 2015; Nelson, 2013).

Hypercholesterolemia results in changes in the structure and function of blood vessels (Granger, Rodrigues, Yildirim, & Senchenkova, 2010) and lipid accumulation in liver tissue (Andrade et al., 2013; Nair et al., 2014). In response to these changes, there is an increase in lipid peroxidation and the production of reactive oxygen species (ROS) (Kurtel, Rodrigues, Yilmaz, Yildirim, & Granger, 2013). The oxidative stress induces the production of proinflammatory cytokines such as tumor necrosis factor (TNF-α) and activates the inflammatory pathway of nuclear transcription factor kappa B (NFκB) (Cai et al., 2005; Su et al., 2015). This signaling produces more inflammatory ROS and cytokines, continuously increasing oxidative stress and cell damage (Schett, Elewaut, Mcinnes, Dayer, & Neurath, 2013). In this sense, the search for dietary strategies to prevent and control hypercholesterolemia, oxidative stress, and the inflammatory process is of great interest for CVD prevention (WHO. World Health Organization, 2017).

Common bean (Phaseolus vulgaris L.) is one of the most consumed and important legumes in the world (Ramírez-Jiménez, Reynoso-Camacho, Tejero, León-Galván, & Loarca-Piña, 2015). Beans are sources of protein, carbohydrates, dietary fiber, starch, phenolic compounds, vitamins and minerals (Martino et al., 2012; Tharanathan & Mahadevamma, 2003). Protein concentration ranges from 20 to 30% (Hayat, Ahmad, Masud, Ahmed, & Bashir, 2014) and its peptide derivatives are related to negative modulation of inflammatory process (Alves, Mejía, Vasconcelos, Bassinello, & Martino, 2016; Alves, Vasconcelos, Bassinello, Mejía, & Martino, 2016).

Bean proteins after a process of digestion, fermentation or enzymatic hydrolysis, give rise to biologically active hydrolysates and peptides with important physiological functions, such as antioxidant, anti-inflammatory, antihypertensive and anti-carcinogenic activity (Alves, Mejía, et al., 2016; Luna-Vital, Mojica, Mejía, Mendoza, & Loarca-Piña, 2015; Oseguera-Toledo, Mejia, Dia, & Amaya-Llano, 2011; Hernández-Saavedra et al., 2013; Feregrino-Perez et al., 2014; Pereira & Tavano, 2014; Mojica, Chen, & de Mejía, 2015; Mojica and de Mejía, 2015). However, most of the effects aforementioned are from in vitro studies. Thus, the aim of this study was to analyze the chemical composition of the whole bean flour and the bean protein hydrolysate, as well as, for the first time to investigate its effect on oxidative stress and inflammation in BALB/c mice fed with high fat high cholesterol diet.

Section snippets

Samples

Common bean cultivar BRSMG Madreperola (Phaseolus vulgaris L.), were cultivated and harvested by EMBRAPA Rice and Bean (Santo Antônio de Goiás, GO, Brazil). Beans were cooked under pressure (1:2 beans/water) for 50 min at 120 °C, oven-dried for 8 h/60 °C and crushed (600 μm sieve size), Grinder Vertical Rotor MA 090 CFT, Marconi Equipment, Piracicaba, SP, Brazil). Protein hydrolysate was obtained by simulated gastrointestinal digestion process (Alves, Mejía, et al., 2016) using pepsin and

Results

The whole bean flour showed high concentration of protein (24.63 ± 0.36 g/ 100 g) and dietary fiber (17.89 ± 0.51 g/ 100 g). The content of lipids was 1.17 ± 0.18 g/ 100 g and the concentration of carbohydrate was 44.98 ± 0.60 g/ 100 g. The bean flour presented phytate (122.38 ± 0.45 mg/100 g) and tannin (4.47 ± 0.23 mg EC/ g). Total phenolic compounds concentration in whole bean flour and bean protein hydrolysate were 1.06 ± 0.17 mg GAE/ g and 1.40 ± 0.06 mg GAE/g of sample, respectively.

Discussion

The effect of whole bean flour and protein hydrolysate from common bean variety Carioca on inflammation in adult BALB/c mice fed high fat high cholesterol diet has not been previously reported. The present study focused on the evaluation of the effect on inflammation and oxidative stress in normal adult BALB/c mice fed a high fat high cholesterol diet due to the evidence that the phenolic compounds and bioactive peptides present in beans showed antioxidant and anti-inflammatory effects (Alves,

Conclusions

Whole bean flour and bean protein hydrolysate reduced inflammation and may act in a beneficial way to reduce the risk factors for cardiovascular diseases. Both interventions reduced glycemia, high cholesterol levels, lipid peroxidation and increased the antioxidant enzyme activity. In addition, bean protein hydrolysate reduced biometric measurements and food consumption. Therefore, whole bean flour and bean protein hydrolysate may be a promising dietary approach to improve health, which

Funding

This research was funded by Foundation for Research Support of Minas Gerais (FAPEMIG, Brazil); the Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil), and the National Counsel of Technological and Scientific Development (CNPq, Brazil).

Author contributions

S.L.S.L and H.S.D.M conceived of the presented idea. S.L.S.L, M.J.C.G, B.P·S and N.E.G.A wrote the manuscript with support from H.S.D.M, E.G.M and P.Z.B; M.J.C.G, B.P·S, R.C.L.T, J.M.V.T, M.E.C.M., J.A.C·B processed the experimental data and performed the analysis, H.S.D.M and S.L.P.M supervised the experiment. All authors discussed the results and commented on the manuscript.

Conflicts of interest

The authors declare no conflict of interest.

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