Nuria Elizabeth Rocha-Guzmán

Effect of the Addition of Common Bean (Phaseolus vulgaris L.) Flour on the In Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti

Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using legumes. We have studied the addition of common bean flour on the starch in vitro digestibility. Spaghetti was prepared with semolina and different concentrations of common bean flour (0%, 15%, 30%, and 45%, w/w). Proximate analysis, optimal cooking time, and cooking loss were estimated in crude spaghetti. Total, available, and resistant starches, indigestible fractions, and in vitro starch hydrolysis kinetics were accomplished in cooked spaghetti. Pasta with 30% and 45% of common bean flour showed higher values of protein. Particularly, the lowest cooking time was observed for composite spaghetti with 45% of common bean flour. There was a significant increase in cooking loss when common bean flour in the composite was added. Composite spaghetti samples with increasing common bean flour showed decreasing values of total starch but an important increase in the resistant starch (RS) level and indigestible insoluble fraction values. Plain pasta made with semolina showed the highest enzymatic hydrolysis rate, which decreased when common bean flour was added to the spaghetti. Spaghetti with a higher level of common bean flour was more slowly available, which may have positive implications for human health.

Gastroprotective potential of Buddleja scordioides Kunth Scrophulariaceae infusions; effects into the modulation of antioxidant enzymes and inflammation markers in an in vivo model.

ETHNOPHARMACOLOGICAL RELEVANCE A common plant used to treat several gastric disorders is Buddleja scordioides Kunth, commonly known as salvilla. AIM OF THE STUDY To detect inflammatory markers, in order to evaluate the gastroprotective potential of salvilla infusions, as this could have beneficial impact on the population exposed to gastric ulcers and colitis. MATERIALS AND METHODS The present work attempted infusions were prepared with B. scordioides (1% w/w) lyophilized and stored. Total phenolic content and GC-MS analysis were performed. Wistar rats were divided into five groups (n=8), a negative vehicle control, an indomethacin group, and three experimental groups, named preventive, curative, and suppressive. All rats were sacrificed under deep ether anesthesia (6h) after the last oral administration of indomethacin/infusion. The rat stomachs were promptly excised, weighed, and chilled in ice-cold and 0.9% NaCl. Histological analysis, nitrites quantification and immunodetection assays were done. RESULTS B. scordioides infusions markedly reduced the visible hemorrhagic lesions induced by indomethacin in rat stomachs, also showed down-regulation of COX2, IL-8 and TNFα and up-regulation of COX-1 with a moderate down-regulation of NFkB and lower amount of nitrites. However, this behavior was dependent on the treatment, showing most down-regulation of COX-2, TNFα and IL-8 in the curative treatment; more down-regulation of NF-kB in the preventive treatment; and more up-regulation of COX-1 for the suppressor and preventive treatments. CONCLUSION The anti-inflammatory potential of B. scordioides infusions could be related with the presence of polyphenols as quercetin in the infusion and how this one is consumed.