The interest of using COX-2 (cyclooxygenase), PGE2 (prostaglandin E2), TNF-± (tumor necrosis factor), and NO (nitric oxide) inhibitors to treat inflammatory diseases is increasing. Therefore, the achievement of food that helps to limited the formation of proinflammatory and oxidative responses is important. Recently, it was verified the plants, like soybean, have proteins which are a rich source of biologically active peptides. These peptides are produced during gastrointestinal digestion, fermentation of food materials or hydrolysis Due to significant production and consumption of beans in Brazil, it is important to study Brazilian varieties of beans. Functional flour obtained from beans could be used on formulations of numerous food products with health benefits. The objectives of this project are to study the effect of enzymatic hydrolysis of in natura and germinated common bean and cowpea flour on the production of bioactive peptides and to verify their possible use as a modulator of the inflammatory and antioxidative response. The anti-oxidative effect of the peptides obtained from the hydrolysis of in natura and germinated bean flour at different time will be study and the optimal point based on this property will be chosen. Then, the influence of this optimum hydrolysate on different cellular physiology (proliferation and modular properties of the oxidative response (NO, COX-2, iNOS), and the inflammatory response (TNF-± e PGE2)) will be evaluated using a murine macrophages model.
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