Antihyperglycemic Effects of Fermented and Nonfermented Mung Bean Extracts on Alloxan-Induced-Diabetic Mice

Abstract

Mung bean was reported as a potential antidiabetic agent while fermented food has been proposed as one of the major contributors that can reduce the risk of diabetes in Asian populations. In this study, we have compared the normoglycemic effect, glucose-induced hyperglycemic effect, and alloxan-induced hyperglycemic effect of fermented and nonfermented mung bean extracts. Our results showed that fermented mung bean extracts did not induce hypoglycemic effect on normal mice but significantly reduced the blood sugar levels of glucose- and alloxan-induced hyperglycemic mice. The serum levels of cholesterol, triglyceride (TG), and low-density lipoprotein (LDL) were also lowered while insulin secretion and antioxidant level as measured by malonaldehyde (MDA) assays were significantly improved in the plasma of the fermented mung bean-treated group in alloxan-induced hyperglycemic mouse. These results indicated that fermentation using Mardi Rhizopus sp. strain 5351 inoculums could enhance the antihyperglycemic and the antioxidant effects of mung bean in alloxan-treated mice. The improvement in the antihyperglycemic effect may also be contributed by the increased content of GABA and the free amino acid that are present in the fermented mung bean extracts.

In VivoAntioxidant and Hypolipidemic Effects of Fermented Mung Bean on Hypercholesterolemic Mice

“…Feeding mice with cholesterol has resulted in increased concentrations of serum cholesterol and TG of the untreated mice (Table 1). Previously, we have reported the potential of fermented mung bean to reduce lipid profiles in alloxan-induced diabetic mice [11]. Similar results were obtained in this study where Hypocol and fermented mung bean were found to reduce the level of serum cholesterol, TG, and LDL better than nonfermented mung bean.…”

“…Thus, there is a need to identify potential new lipid lowering agents without side effect. Fermented mung bean has been previously reported as antioxidant, hepatoprotective [5], and antihyperglycemic agent [11]. In this study, we have evaluated the hypolipidemic and antioxidant effects of fermented mung bean on hypercholesterolemic mice.…”

Antioxidant and Hepatoprotective Effect of Aqueous Extract of Germinated and Fermented Mung Bean on Ethanol-Mediated Liver Damage

“…The mung bean seeds were allowed to undergo solid-state fermentation base on our previous method [20] and germination process prior to extraction. For fermented mung bean [20], about 1000 g of dehulled mung bean seeds were soaked in cold water at room temperature for 18 h. Soaked mung beans were washed thoroughly and steamed for 40 minutes. After that, steamed seeds were cooled to room temperature and subsequently mixed with Rhizopus sp.…”

“…The freeze-dried powder was stored at 4°C. The assays were performed according to [20–22] with slight modifications.…”

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

“…Pulses with their abundance of non-starch polysaccharides, oligosaccharides, and resistant starch are low glycemic index (GI) foods with GI values within 28-52 [109][110][111][112][113]. According to Yeap et al [114], fermented mung bean products have been recommended for the management of diabetes due to their low GI and have assisted in reducing the prevalence of diabetes in Asia. The cardioprotective efect conferred by fermented pulse-based foods could be due to the synergistic action of the pulse oligosaccharides, resistant starch, protein, minerals, vitamins, and phytochemicals [80,115,116].…”