Background and purpose: Yam bean ( Pachyrhizus erosus ) is a potent medicinal plant exerting therapeutical effects against diseases. However, investigations on the health benefits of its fiber remain limited. This study aimed to investigate the potential of yam bean fiber (YBF) against a high-fat diet (HFD)-induced metabolic diseases, inflammation, and gut dysbiosis. Experimental approach: Adult male mice were assigned to four groups (8 each), namely a normal diet-fed group (ND), HFD-fed group, and HFD supplemented with YBF groups (HFD + YBF) at a dose of 2.5% and 10%, respectively. Treatments were implemented for ten weeks. Thereafter, indicators of metabolic diseases, oxidative stress, inflammation, and gut microbiota composition were determined. Findings / Results: A dosage of 10% YBF significantly inhibited excessive body weight gain (2.3 times lower than HFD group) and white adipose tissue (WAT) mass (2.2 times lower than HFD group) while sustaining brown adipose tissue mass. YBF prevented malondialdehyde elevation, catalase activity reduction, and expression of the interleukin-6 increment (2.7 times lower than the HFD group) within the WAT. Furthermore, YBF sustained normoglycaemia, glucose tolerance, and insulin sensitivity while precluding hyperinsulinemia. YBF modulated the gut microbiota community by increasing health-promoting microbiota including Lactobacillus reuteri, L. johnsonii, and inhibiting a pathogenic Mucispirillum sp. YBF prevented histopathology and inflammation of the colon. Conclusion and implications: YBF at the dose of 10% is proved to be useful in the prevention of diet-induced metabolic diseases, microbiota dysbiosis, and inflammation. Hence, YBF is recommended as a potential natural-based remedy to diminish the detrimental effects of high-fat foods.
Inflammation is a serious health problem that needs treatment. The use of steroids and non-steroidal anti-inflammatory drugs (NSAIDs) can actually relieve inflammatory reactions well, but their long-term use can have many side effects and are uneconomical. Therefore, the use of natural ingredients that are effective and economical is needed. One of the plants that are considered anti-inflammatory is the leaves of miang beans (Mucuna pruriens). The purpose of compiling this narrative review is to analyze the phytochemical content of miang beans leaves and its mechanisms for inflammatory reactions. The narrative study of this preparation was carried out using the literature study method from August to September 2020. The phytochemical content of miang bean leaves are alkaloids, flavonoids, saponins, cyanogenic glycosides, and tannins. Phytochemicals that have a direct anti-inflammatory effect are alkaloids, flavonoids, saponins, and tannins. Alkaloids are antibacterial. If there are bacteria that cause inflammation, the alkaloids will damage the bacterial peptidoglycan cell walls, thus causing bacterial cell death and preventable inflammatory reactions. Flavonoids have anti-inflammatory effects by inhibiting macrophages from producing NO (nitric oxide) and inhibiting the cyclooxygenase pathway. Saponins affect the inflammatory reaction by inhibiting the lipoxygenase pathway and inhibiting the release of inflammatory mediators. Meanwhile, tannins affect the inflammatory reaction by inhibiting macrophages from producing ROS (Reactive Oxygen Species). Potential which is fatal because it can turn into cyanide acid. However, the content of these cyanogenic glycosides can be minimized by drying at low temperatures. So, mung bean leaves are effective as anti-inflammatory drugs because the alkaloids, flavonoids, saponins, and tannins they contain are anti-inflammatory.
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