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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
15/01/2020 |
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Data da última atualização: |
13/02/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LIMA, S. L. S. de; GOMES, M. J. C.; SILVA, B. P. da; ALVES, N. E. G.; TOLEDO, R. C. L.; THEODORO, J. M. V.; MOREIRA, M. E. de C.; BENTO, J. A. C.; BASSINELLO, P. Z.; MATTA, S. L. P. da; GONZALEZ DE MEJÍA, E.; MARTINO, H. S. D. |
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Afiliação: |
SAMARA LETICIA SILVA DE LIMA, UFV; MARIANA JUSTE CONTIN GOMES, UFV; BARBARA PEREIRA DA SILVA, UFV; NATALIA ELIZABETH GALDINO ALVES, UFV; RENATA CELI LOPES TOLEDO, UFV; JAQUELINE MACIEL VIEIRA THEODORO, UFV; MARIA ELIZA DE CASTRO MOREIRA, UFV; JULIANA APARECIDA CORREIO BENTO; PRISCILA ZACZUK BASSINELLO, CNPAF; SERGIO LUIS PINTO DA MATTA, UFV; ELVIRA GONZALEZ DE MEJIA, UNIVERSITY OF ILLINOIS, Urbana; HERCIA STAMPINI DUARTE MARTINO, UFV. |
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Título: |
Whole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Research International, v. 122, p. 330-339, Aug. 2019. |
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ISSN: |
0963-9969 |
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DOI: |
10.1016/j.foodres.2019.04.013 |
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Idioma: |
Inglês |
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Conteúdo: |
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 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. |
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Thesagro: |
Composto Fenólico; Feijão; Peptídeo; Phaseolus Vulgaris. |
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Thesaurus Nal: |
Beans; Bioactive compounds; Malondialdehyde; Peptides; Phenolic compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02449naa a2200385 a 4500
001 2118818
005 2020-02-13
008 2019 bl uuuu u00u1 u #d
022 $a0963-9969
024 7 $a10.1016/j.foodres.2019.04.013$2DOI
100 1 $aLIMA, S. L. S. de
245 $aWhole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet.$h[electronic resource]
260 $c2019
520 $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.
650 $aBeans
650 $aBioactive compounds
650 $aMalondialdehyde
650 $aPeptides
650 $aPhenolic compounds
650 $aComposto Fenólico
650 $aFeijão
650 $aPeptídeo
650 $aPhaseolus Vulgaris
700 1 $aGOMES, M. J. C.
700 1 $aSILVA, B. P. da
700 1 $aALVES, N. E. G.
700 1 $aTOLEDO, R. C. L.
700 1 $aTHEODORO, J. M. V.
700 1 $aMOREIRA, M. E. de C.
700 1 $aBENTO, J. A. C.
700 1 $aBASSINELLO, P. Z.
700 1 $aMATTA, S. L. P. da
700 1 $aGONZALEZ DE MEJÍA, E.
700 1 $aMARTINO, H. S. D.
773 $tFood Research International$gv. 122, p. 330-339, Aug. 2019.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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| Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
13/07/1995 |
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Data da última atualização: |
13/07/1995 |
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Autoria: |
MENEZES SOBRINHO, J. A. de; SILVA, J. A. da; SANTOS, F. F. dos; SILVA, J. L. O. da. |
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Afiliação: |
EMBRAPA-CNPH. |
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Título: |
Influencia do periodo pos choque-frio na producao de alho. |
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Ano de publicação: |
1993 |
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Fonte/Imprenta: |
Horticultura Brasileira, Brasilia, v.11, n.1, p.84, maio 1993. |
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Idioma: |
Português |
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Notas: |
Resumo. |
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Palavras-Chave: |
Choque-Frio; Thermal Shock. |
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Thesagro: |
Alho; Allium Sativum; Cerrado. |
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Thesaurus NAL: |
garlic. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00622naa a2200229 a 4500
001 1753276
005 1995-07-13
008 1993 bl uuuu u00u1 u #d
100 1 $aMENEZES SOBRINHO, J. A. de
245 $aInfluencia do periodo pos choque-frio na producao de alho.
260 $c1993
500 $aResumo.
650 $agarlic
650 $aAlho
650 $aAllium Sativum
650 $aCerrado
653 $aChoque-Frio
653 $aThermal Shock
700 1 $aSILVA, J. A. da
700 1 $aSANTOS, F. F. dos
700 1 $aSILVA, J. L. O. da
773 $tHorticultura Brasileira, Brasilia$gv.11, n.1, p.84, maio 1993.
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Embrapa Hortaliças (CNPH) |
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Cutter |
Registro |
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