Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination

José Eduardo Borges Martínez; Deyanira del Rosario Moguel Concha; Tzayhrí Guadalupe Gallardo Velázquez; Cristian Jiménez Martínez; Jorge Carlos Ruiz Ruiz

doi:10.1016/j.fbio.2021.101067

Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination

José Eduardo Borges Martínez, Deyanira del Rosario Moguel Concha, Tzayhrí Guadalupe Gallardo Velázquez, Cristian Jiménez Martínez, Jorge Carlos Ruiz Ruiz

Anahuac Mayab University

Instituto Politécnico Nacional

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

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.

Original language	English
Article number	101067
Journal	Food Bioscience
Volume	42
DOIs	https://doi.org/10.1016/j.fbio.2021.101067
State	Published - 1 Aug 2021

Keywords

Anti-inflammatory
Flavonoids
Germination
Legumes
Phenolic compounds

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title = "Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination",

abstract = "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.",

keywords = "Anti-inflammatory, Flavonoids, Germination, Legumes, Phenolic compounds",

author = "{Borges Mart{\'i}nez}, {Jos{\'e} Eduardo} and Concha, {Deyanira del Rosario Moguel} and {Gallardo Vel{\'a}zquez}, {Tzayhr{\'i} Guadalupe} and Mart{\'i}nez, {Cristian Jim{\'e}nez} and {Ruiz Ruiz}, {Jorge Carlos}",

note = "Publisher Copyright: {\textcopyright} 2021",

year = "2021",

month = aug,

day = "1",

doi = "10.1016/j.fbio.2021.101067",

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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

PY - 2021/8/1

Y1 - 2021/8/1

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

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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 -

Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination

Abstract

Keywords

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