Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination
2021
Borges Martínez, José Eduardo | Concha, Deyanira del Rosario Moguel | Gallardo Velázquez, Tzayhrí Guadalupe | Martínez, Cristian Jiménez | Ruiz Ruiz, Jorge Carlos
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.
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