Effect of supplementation with extract of white bean flour in murine model

Autores

DOI:

https://doi.org/10.5902/2179460X43363

Palavras-chave:

White bean flour, Weight loss, safety, Immunomodulation

Resumo

Common bean supplementation (Phaseolus vulgaris) "in natura" causes loss of body weight associated with a deficiency in nutrient absorption and histopathological changes. This effect has been attributed to phytohemagglutinin (PHA) present in high concentrations in red and white beans. The main objective of this work was to evaluate the safety of white bean flour as a dietary supplement. Animals were treated for 14 days with extract of white bean flour (WBFE) at doses of 2.65g/kg and 5.30g/kg. A significant reduction in body weight was observed, accompanied by the reduction of mean values of glycemia, in both groups in relation to the control group. Significant structural changes were also observed in the intestinal epithelium. Additionally, mice treated with WBFE 5.30g/kg presented mononuclear inflammatory infiltrate in the lamina propria of the intestinal mucosa accompanied by a dose-dependent increase in the dosage of chemokine MCP-1 and nitric oxide, although without causing intestinal and hepatic oxidative and oxidative damage.  The deleterious effects resulting from the use of the WBFE are not permanent since the treated animals after 14 days without WBFE stimuli. In conclusion, commercial bean flour did not prove to be safe as oral dietary supplementation at the dosages used because of the antinutritional and immunomodulatory effects. 

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Biografia do Autor

Emília Torres Costa Marques, Departamento de Medicina e Enfermagem - DEM. Universidade Federal de Viçosa - UFV.

Mestre em Ciências da Saúde, programa de Pós-graduação em Ciências da Saúde, Departamento de Medicina e Enfermagem - DEM. Universidade Federal de Viçosa - UFV. 

Patrizia Mello Coelho, Departamento de Biologia Geral (DBG). Universidade Federal de Viçosa - UFV.

Doutora em Biologia Celular e Estrutural pela Universidade Federal de Viçosa

Alessandra Teixeira de Paula, Departamento de Biologia Geral (DBG). Universidade Federal de Viçosa - UFV.

Doutora em Biologia Celular e Estrutural pela Universidade Federal de Viçosa, UFV, Brasil.

Daniel Silva Sena Bastos, Departamento de Biologia Geral (DBG). Universidade Federal de Viçosa - UFV.

Doutor em Biologia Celular e Estrutural pela Universidade Federal de Viçosa, UFV, Brasil.

Palloma Porto Almeida, Instituto Nacional do Câncer (INCA) no Laboratório de Bioinformática e Biologia Computacional (LBBC).

Mestre em Biologia Celular e Estrutural pela Universidade Federal de Viçosa, UFV, Brasil.

Leandro Licursi de Oliveira, Departamento de Biologia Geral (DBG). Universidade Federal de Viçosa - UFV.

Professor da Universidade Federal de Viçosa, Departamento de Biologia Geral (DBG). 

Silvia Almeida Cardoso, Departamento de Medicina e Enfermagem - DEM. Universidade Federal de Viçosa - UFV.

Professora da Universidade Federal de Viçosa, departamento de Enfermagem e Medicina (DEM-UFV).

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Publicado

2021-05-18 — Atualizado em 2022-04-06

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Como Citar

Marques, E. T. C., Coelho, P. M., Paula, A. T. de, Bastos, D. S. S., Almeida, P. P., Oliveira, L. L. de, & Cardoso, S. A. (2022). Effect of supplementation with extract of white bean flour in murine model. Ciência E Natura, 43, e5. https://doi.org/10.5902/2179460X43363 (Original work published 18º de maio de 2021)

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