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

Abstract

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.

Keywords: Acetic acid (PubChem: CID176); Baked chips; Butyric acid (PubChem: CID264); Catechin (PubChem CID: 9064); Common bean (Phaseolus vulgaris L.); Corn (Zea mays L.); Cytokines; Gallic acid (PubChem CID: 370); Hydrogen Peroxide (PubChem CID: 784); Inflammation; Nitric Oxide (PubChem CID: 145068); Pentobarbital (PubChem CID: 23676152); Propionic acid (PubChem CID: 1032); RAW 264.7; Raffinose (PubChem CID: 439242); Short-chain fatty acids (SCFAs).