02449naa a2200385 a 450000100080000000500110000800800410001902200140006002400390007410000220011324501610013526000090029652012890030565000100159465000240160465000200162865000130164865000230166165000230168465000120170765000140171965000230173370000200175670000200177670000200179670000210181670000230183770000250186070000200188570000220190570000230192770000270195070000220197777300640199921188182020-02-13       2019    bl uuuu     u00u1 u    #d  a0963-99697 a10.1016/j.foodres.2019.04.0132DOI1 aLIMA, S. L. S. de  aWhole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet.h[electronic resource]  c2019  aCommon 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 PPARcxmRNA 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.  aBeans  aBioactive compounds  aMalondialdehyde  aPeptides  aPhenolic compounds  aComposto Fenólico  aFeijão  aPeptídeo  aPhaseolus Vulgaris1 aGOMES, M. J. C.1 aSILVA, B. P. da1 aALVES, N. E. G.1 aTOLEDO, R. C. L.1 aTHEODORO, J. M. V.1 aMOREIRA, M. E. de C.1 aBENTO, J. A. C.1 aBASSINELLO, P. Z.1 aMATTA, S. L. P. da1 aGONZALEZ DE MEJÍA, E.1 aMARTINO, H. S. D.  tFood Research Internationalgv. 122, p. 330-339, Aug. 2019.