Nutrient and popping characteristics of Wyoming-grown Peruvian popping beans.

American consumers fall short of dietary fiber intake recommended by dietary guidelines. Beans provide protein and fiber, however, less than 14% of adults include them in their daily diets. Nuña beans (Phaseolus vulgaris L.), a class of common beans originated in South America and cultivated for growth in North America, possess a unique set of characteristics including flavor profile, popping ability, and nutrient content that may appeal to consumers. The purpose of this study was to evaluate a unique line of Wyoming-grown popping beans to (1) determine nutrient characteristics and (2) assess popping percentage and shelf stability. Crude protein content was determined for five lines grown in Wyoming utilizing the Dumas method for nitrogen quantification. Total fatty acid content and a fatty acid profile for one line (CO49957) was determined by gas-liquid chromatography. Popping percentage was assessed by heating beans in canola oil in a cast iron pan to induce popping. Storage duration impact on popping was evaluated on CO49957 at 6, 12, and 15 months after harvest. Crude protein content was significantly different between all five lines. Total fatty acid content of CO49957 averaged 2.90 g/100 g wet weight. Average fatty acid profile of CO49957 popped in canola oil comprised oleic acid (41.4%), linoleic acid (20.4%), α-linolenic acid (18.6%), palmitic acid (10.4%), and stearic acid (2.23%). Popping percentage was 90% (baseline), 100% (6 months), 87% (12 months), and 80% (15 months). Popping beans provide plant-based protein and fiber while maintaining adequate levels of popping percentage with prolonged storage.

Role of cathepsin K in the expression of mechanical hypersensitivity following intra-plantar inflammation.

Persistent/chronic inflammatory pain involves multiple pathophysiological mechanisms and is far more complex than acute/momentary pain. Current therapeutics for chronic inflammatory pain are often not effective because the etiology responsible for the pain is not addressed by traditional pharmacological treatments. Cathepsin K is a cysteine protease that has mostly been studied in the context of bone and joint disorders. Previous work by others has shown that inhibition of cathepsin K activity reduces osteoarthritis-associated nociception in joints. However, the role of cathepsin K in cutaneous inflammation is understudied. We assessed the effectiveness of genetic deletion or pharmacological inhibition of cathepsin K in male mice on the expression of nocifensive behaviors after formalin injection or mechanical and thermal hypersensitivity after injection of complete Freund's adjuvant (CFA) into the mouse hind paw. Our data demonstrate that cathepsin K knockout mice (Ctsk-/-) have a reduction in nocifensive behaviors in the formalin test. In addition, Ctsk-/- do not develop mechanical hypersensitivity after CFA injection for up to 7 days. Moreover, we found that inhibition of cathepsin K reduced mechanical hypersensitivity after CFA injection and mRNA levels, protein levels, and cathepsin K activity levels were elevated after CFA injection. Based upon our data, cathepsin K is indicated to play a role in the expression of chemically-induced cutaneous hypersensitivity, as Ctsk-/- mice do not develop mechanical hypersensitivity and show a reduction in nocifensive behaviors. Further research is needed to determine whether attenuating cathepsin K activity may generate a clinically relevant therapeutic.

Bison meat has a lower atherogenic risk than beef in healthy men.

The rearing method of bison and the nutrient content of the meat may make bison a healthier alternative to beef. We hypothesized that the acute and chronic effects of bison consumption, in comparison to beef, will result in a less perturbed blood lipid panel and a reduced inflammatory and oxidative stress response which will minimize the detrimental effect on vascular function. A double-blind, cross-over randomized trial was employed to examine the consequence of a single 12 oz serving (n = 14) and 7 weeks of chronic consumption (n = 10) (12 oz/d, 6 d/wk) of each meat. Measurements included blood lipids, interleukin-6, plasminogen activator inhibitor 1, C-reactive protein, oxidized low-density lipoprotein, protein carbonyl, hydroperoxides, flow-mediated dilation (FMD) and FMD/shear rate. Following a single beef meal, triglycerides and oxidized low-density lipoprotein were elevated (67% ± 45% and 18% ± 17% respectively); there was a tendency for hydroperoxides to be elevated (24% ± 37%); and FMD/shear rate was reduced significantly (30% ± 38%). Following a single meal of bison: there was a smaller increase in triglycerides (30% ± 27%), and markers of inflammation and oxidative stress and FMD/shear rate were unchanged. Chronic consumption of either meat did not influence body weight, % body fat, or blood lipids. Protein carbonyl (24% ± 45%), plasminogen activator inhibitor 1 (78% ± 126%), interleukin-6 (59% ± 76%) and C-reactive protein (72% ± 57%) were significantly elevated and FMD/shear rate was significantly reduced (19% ± 28%) following 7 weeks of beef consumption, but not bison consumption. Based on our findings, the data suggest that bison consumption results in a reduced atherogenic risk compared to beef.