02069naa a2200325 a 450000100080000000500110000800800410001902200140006002400350007410000200010924501940012926000090032352010740033265000170140665000170142365000130144065000170145365000170147065000120148765000140149965000230151365300250153665300130156165300270157470000200160170000230162170000220164470000220166677300550168820430552016-04-11       2016    bl uuuu     u00u1 u    #d  a1756-46467 a10.1016/j.jff.2016.02.0292DOI1 aALVES, N. E. G.  aPostharvest storage of Carioca bean (Phaseolus vulgaris L.) did not impair inhibition of inflammation in lipopolysaccharide-induced human THP-1 macrophage-like cells.h[electronic resource]  c2016  aStorage 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 pepsinpancreatin 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.  aHydrolysates  aInflammation  aPeptides  aStorage time  aAntioxidante  aFeijão  aHidrolise  aPhaseolus vulgaris  aAntioxidant capacity  aPeptidio  aTempo de armazenamento1 aMEJIA, E. G. de1 aVASCONCELOS, C. M.1 aBASSINELLO, P. Z.1 aMARTINO, H. S. D.  tJournal of Functional Foods, 23, p. 154-166, 2016.