RESUMO
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 24â¯h, FNDFC produced SCFAs (0.156-0.222â¯mmol/l), inhibited nitric oxide productionâ¯>â¯80% and H2O2â¯>â¯30%, up-regulated anti-inflammatory cytokines (I-TAC, TIMP-1)â¯>â¯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.
Assuntos
Anti-Inflamatórios não Esteroides/farmacologia , Phaseolus/química , Zea mays/química , Animais , Biomarcadores/metabolismo , Colo/metabolismo , Colo/microbiologia , Culinária , Citocinas/metabolismo , Digestão , Ácidos Graxos Voláteis/metabolismo , Fermentação , Humanos , Peróxido de Hidrogênio/metabolismo , Inflamação/metabolismo , Inflamação/prevenção & controle , Camundongos , Óxido Nítrico/metabolismo , Phaseolus/metabolismo , Células RAW 264.7 , Ratos , Zea mays/metabolismoRESUMO
Spent coffee grounds (SCG), rich in dietary fiber can be fermented by colon microbiota producing short-chain fatty acids (SCFAs) with the ability to prevent inflammation. We investigated SCG anti-inflammatory effects by evaluating its composition, phenolic compounds, and fermentability by the human gut flora, SCFAs production, nitric oxide and cytokine expression of the human gut fermented-unabsorbed-SCG (hgf-NDSCG) fraction in LPS-stimulated RAW 264.7 macrophages. SCG had higher total fiber content compared with coffee beans. Roasting level/intensity reduced total phenolic contents of SCG that influenced its colonic fermentation. Medium roasted hgf-NDSCG produced elevated SCFAs (61:22:17, acetate, propionate and butyrate) after prolonged (24h) fermentation, suppressed NO production (55%) in macrophages primarily by modulating IL-10, CCL-17, CXCL9, IL-1ß, and IL-5 cytokines. SCG exerts anti-inflammatory activity, mediated by SCFAs production from its dietary fiber, by reducing the release of inflammatory mediators, providing the basis for SCG use in the control/regulation of inflammatory disorders. The results support the use of SGC in the food industry as dietary fiber source with health benefits.