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Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats

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Abstract

Diabetes is a disease characterized by a hyperglycemic stage that leads to a chronic inflammatory state. We evaluated the in vivo effect of a diet supplemented with 25 % cooked black bean cultivar Negro 8025 (N8025) flour in streptozotocin-induced diabetic rats. The effect was assessed before (preventive-treatment) and after (treatment) the onset of diabetes. There is a significant decrease of total phenolic, tannins and anthocyanins content after cooking, and the concentration of most of the single phenols analyzed are only slightly decreased. The treatment group showed a significant reduction of glucose (22.8 %), triglycerides (21.9 %), total cholesterol (29.9 %) and LDL (56.1 %) that correlates with a protection of pancreatic ß-cells. The diet with N8025 flour before the induction of diabetes did not exert a protective effect (glucose levels are similar to the diabetic control) but they have low levels of total cholesterol (47.5 %) and LDL (56.1 %). The preventive-treatment group did not inhibit the increase of TNF-α and IL-1β, whereas the treatment group did, compared to the diabetic control. Therefore, N8025 bean supplementation can be recommended to control diabetes.

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Abbreviations

HDL:

High density lipoprotein

IL-1β:

Interleukin-1β

LDL:

Low density lipoprotein

N8025:

Black bean 8025

ROS:

Reactive oxygen species

STZ:

Streptozotocin

TA:

Total anthocyanins

TC:

Total cholesterol

TAG:

Triglycerides

TNF-α:

Tumor necrosis factor–α

TPC:

Total phenolic content

TT:

Total tannins

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Correspondence to Luis M. Salgado or Rosalía Reynoso-Camacho.

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Hernández-Saavedra, D., Mendoza-Sánchez, M., Hernández-Montiel, H.L. et al. Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats. Plant Foods Hum Nutr 68, 207–212 (2013). https://doi.org/10.1007/s11130-013-0353-1

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