TY - JOUR
T1 - Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination
AU - Borges Martínez, José Eduardo
AU - Concha, Deyanira del Rosario Moguel
AU - Gallardo Velázquez, Tzayhrí Guadalupe
AU - Martínez, Cristian Jiménez
AU - Ruiz Ruiz, Jorge Carlos
N1 - Publisher Copyright:
© 2021
PY - 2021/8
Y1 - 2021/8
N2 - In this study the modification of the content of phenolic compounds and flavonoids was determined, as well as the anti-inflammatory properties of Phaseolus vulgaris and Pisum sativum subjected to controlled germination. It was found that the content of phenolic compounds and flavonoids significantly modified during germination, reaching a maximum at 7 days for P. vulgaris and at 6 days for P. sativum. After 6 days of germination P. sativum exhibited the lowest IC50 values for inhibition of protein thermal denaturation (0.76 ± 0.03 mg gallic acid equivalents/mL) and inhibition of proteolytic activity (1.78 ± 0.21 mg gallic acid equivalents/mL). For its part, after 7 days of germination P. vulgaris exhibited an IC50 of 0.21 ± 0.04 mg gallic acid equivalents/mL for cell membrane stabilization. Germination modified the content of phenolic compounds and flavonoids of both legumes that are related to its anti-inflammatory properties.
AB - In this study the modification of the content of phenolic compounds and flavonoids was determined, as well as the anti-inflammatory properties of Phaseolus vulgaris and Pisum sativum subjected to controlled germination. It was found that the content of phenolic compounds and flavonoids significantly modified during germination, reaching a maximum at 7 days for P. vulgaris and at 6 days for P. sativum. After 6 days of germination P. sativum exhibited the lowest IC50 values for inhibition of protein thermal denaturation (0.76 ± 0.03 mg gallic acid equivalents/mL) and inhibition of proteolytic activity (1.78 ± 0.21 mg gallic acid equivalents/mL). For its part, after 7 days of germination P. vulgaris exhibited an IC50 of 0.21 ± 0.04 mg gallic acid equivalents/mL for cell membrane stabilization. Germination modified the content of phenolic compounds and flavonoids of both legumes that are related to its anti-inflammatory properties.
KW - Anti-inflammatory
KW - Flavonoids
KW - Germination
KW - Legumes
KW - Phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=85104402614&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2021.101067
DO - 10.1016/j.fbio.2021.101067
M3 - Artículo
AN - SCOPUS:85104402614
SN - 2212-4292
VL - 42
JO - Food Bioscience
JF - Food Bioscience
M1 - 101067
ER -