Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Queretaro, Queretaro, Mexico.
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, 76090 Santiago de Queretaro, Queretaro, Mexico.
Food Chem. 2018 Sep 1;259:7-17. doi: 10.1016/j.foodchem.2018.03.096. Epub 2018 Mar 22.
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 HO > 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.
慢性非传染性疾病（NCDs）是一种低度炎症过程，受多种因素影响，包括饮食。据报道，混合全谷物和豆类的消费，例如玉米和普通豆，可能是一种有益的组合，因为它含有生物活性化合物。相当数量的生物活性化合物会保留在不可消化的部分（NDF）中，到达结肠，那里的微生物会产生具有抗炎作用的短链脂肪酸（SCFA）和酚类化合物（PC）。本研究旨在评估玉米-豆片发酵-NDF（FNDFC）在 RAW 264.7 巨噬细胞中的抗炎潜力。24 小时后，FNDFC 产生 SCFA（0.156-0.222mmol/l），抑制一氧化氮生成>80%，HO>30%，上调抗炎细胞因子（I-TAC、TIMP-1）>2 倍，并产生血管/组织损伤的血管生成和保护因子，以及改善肿瘤坏死因子信号和炎症性肠病。这些结果证实了源自健康玉米-豆片的抗炎潜力。
