TY - JOUR
T1 - Fermented non-digestible fraction from combined nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chips modulate anti-inflammatory markers on RAW 264.7 macrophages
AU - Luzardo-Ocampo, I.
AU - Campos-Vega, R.
AU - Cuellar-Nuñez, M. L.
AU - Vázquez-Landaverde, P. A.
AU - Mojica, L.
AU - Acosta-Gallegos, J. A.
AU - Loarca-Piña, G.
N1 - Publisher Copyright:
© 2018
PY - 2018/9/1
Y1 - 2018/9/1
N2 - Chronic non-communicable diseases (NCDs) are low-level inflammation processes affected by several factors including diet. It has been reported that mixed whole grain and legume consumption, e.g. corn and common bean, might be a beneficial combination due to its content of bioactive compounds. A considerable amount would be retained in the non-digestible fraction (NDF), reaching the colon, where microbiota produce short-chain fatty acids (SCFAs) and phenolic compounds (PC) with known anti-inflammatory effect. The aim of this study was to estimate the anti-inflammatory potential of fermented-NDF of corn-bean chips (FNDFC) in RAW 264.7 macrophages. After 24 h, FNDFC produced SCFAs (0.156–0.222 mmol/l), inhibited nitric oxide production > 80% and H2O2 > 30%, up-regulated anti-inflammatory cytokines (I-TAC, TIMP-1) > 2-fold, and produced angiostatic and protective factors against vascular/tissue damage, and amelioration of tumor necrosis factor signalling and inflammatory bowel disease. These results confirm the anti-inflammatory potential derived from healthy corn-bean chips.
AB - Chronic non-communicable diseases (NCDs) are low-level inflammation processes affected by several factors including diet. It has been reported that mixed whole grain and legume consumption, e.g. corn and common bean, might be a beneficial combination due to its content of bioactive compounds. A considerable amount would be retained in the non-digestible fraction (NDF), reaching the colon, where microbiota produce short-chain fatty acids (SCFAs) and phenolic compounds (PC) with known anti-inflammatory effect. The aim of this study was to estimate the anti-inflammatory potential of fermented-NDF of corn-bean chips (FNDFC) in RAW 264.7 macrophages. After 24 h, FNDFC produced SCFAs (0.156–0.222 mmol/l), inhibited nitric oxide production > 80% and H2O2 > 30%, up-regulated anti-inflammatory cytokines (I-TAC, TIMP-1) > 2-fold, and produced angiostatic and protective factors against vascular/tissue damage, and amelioration of tumor necrosis factor signalling and inflammatory bowel disease. These results confirm the anti-inflammatory potential derived from healthy corn-bean chips.
KW - Baked chips
KW - Common bean (Phaseolus vulgaris L.)
KW - Corn (Zea mays L.)
KW - Cytokines
KW - Inflammation
KW - RAW 264.7
KW - Short-chain fatty acids (SCFAs)
UR - http://www.scopus.com/inward/record.url?scp=85044441090&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.03.096
DO - 10.1016/j.foodchem.2018.03.096
M3 - Artículo
AN - SCOPUS:85044441090
SN - 0308-8146
VL - 259
SP - 7
EP - 17
JO - Food Chemistry
JF - Food Chemistry
ER -