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Correction: Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet
Irma
Hernandez-Velazquez
a,
Monica
Sanchez-Tapia
b,
Guillermo
Ordaz-Nava
b,
Nimbe
Torres
b,
Armando R.
Tovar
b and
Amanda
Galvez
*c
aComision Nacional para el Conocimiento y Uso de la Biodiversidad. Coordinacion de Agrobiodiversidad, Mexico
bInstituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Mexico
cDept. Alimentos y Biotecnología. Facultad de Química, Universidad Nacional Autónoma de México, Mexico. E-mail: galvez@unam.mx
First published on 8th December 2020
Abstract
Correction for ‘Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet’ by Irma Hernandez-Velazquez et al., Food Funct., 2020, DOI: 10.1039/d0fo02258f.
The authors regret the following errors in their original article.
One of the affiliations (affiliation a) was incorrectly shown in the original manuscript. The corrected list of affiliations is as shown above.
There was an error in section 2.4, line 6 in the right column of the original article. The sentence beginning “Six-week-old male Wistar rats were randomly assigned to six groups…” should be correctly given as “Six-week-old male Wistar rats were randomly assigned to six groups, n = 6 in each group: (1) casein (C) (control group); (2) black bean protein concentrate (BPC); (3) whole cooked bean (WCB); (4) a casein high fat + 5% sucrose in the drinking water (HFS), (C + HFS); (5) BPC + HFS; (6) WCB + HFS (Fig. 1).”
There was an error in the discussion section. The sentence beginning “The use of new bean preparations…” should be correctly given as “The use of new bean preparations such as BPC or WCB are interesting raw materials from a food processing point of view because of the health benefits they can bring to the consumer.”
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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