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^*

^*Corresponding author for this work

Instituto Politécnico Nacional

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

13 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",

language = "Ingl{\'e}s",

volume = "42",

journal = "Food Bioscience",

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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

UR - https://www.scopus.com/pages/publications/85104402614

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

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Keywords

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