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

Abstract

Mung bean is a hepatoprotective agent in dietary supplements. Fermentation and germination processes are well recognized to enhance the nutritional values especially the concentration of active compounds such as amino acids and GABA of various foods. In this study, antioxidant and hepatoprotective effects of freeze-dried mung bean and amino-acid- and GABA-enriched germinated and fermented mung bean aqueous extracts were compared. Liver superoxide dismutase (SOD), malondialdehyde (MDA), ferric reducing antioxidant power (FRAP), nitric oxide (NO) levels, and serum biochemical profile such as aspartate transaminase (AST), alanine transaminase (ALT), triglycerides (TG), and cholesterol and histopathological changes were examined for the antioxidant and hepatoprotective effects of these treatments. Germinated and fermented mung bean have recorded an increase of 27.9 and 7.3 times of GABA and 8.7 and 13.2 times of amino acid improvement, respectively, as compared to normal mung bean. Besides, improvement of antioxidant levels, serum markers, and NO level associated with better histopathological evaluation indicated that these extracts could promote effective recovery from hepatocyte damage. These results suggested that freeze-dried, germinated, and fermented mung bean aqueous extracts enriched with amino acids and GABA possessed better hepatoprotective effect as compared to normal mung bean.

Molecular mechanism and therapeutic modulation of high mobility group box 1 release and action: an updated review

“…Similarly, these herbs are also protective in animal models of radiation injury [128] and chemical toxemia [129], although it is not yet known whether the protective mechanism is dependent on the HMGB1 suppression. In addition, an increasing number of herbal components (e.g., nicotine, EGCG, tanshinone, glycyrrhizin, chlorogenic acid, Emodin-6-O-β-D-glucoside, Rosmarinic acid, isorhamnetin-3-O-galactoside, Persicarin, Forsythoside B, chloroquine, acteroside) [103,130-140] have been proven effective in inhibiting endotoxin-induced HMGB1 release ( Figure 3, Table 2 ).…”

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

“…For example, soy protein and isoflavones have been approved by the US Food and Drug Administration to be used as health foods for control of triglyceride (TG) and total cholesterol levels [4]. Mung bean ( Vigna radiata ) is a legume that contains large amounts of protein, essential amino acids, and metabolites such as γ -amino butyric acid (GABA) [5]. In Chinese medicine, mung bean has been widely used to prepare mung bean soup for cooling and detoxification of the body [6].…”

“…In Chinese medicine, mung bean has been widely used to prepare mung bean soup for cooling and detoxification of the body [6]. Moreover, mung bean was found to be a potent antioxidant and hepatoprotective agent [5]. Our earlier research has reported the potential of fermentation in improving these effects shown by the mung bean [5].…”

“…Moreover, mung bean was found to be a potent antioxidant and hepatoprotective agent [5]. Our earlier research has reported the potential of fermentation in improving these effects shown by the mung bean [5]. Besides, fermented mung bean was also found to be a good source of GABA [5], while GABA enriched foods including tempeh (fermented soy) [7] and brown rice bran [8] have been recognized as good sources of functional foods to reduce high lipid profiles.…”

The Effects of Syzygium samarangense, Passiflora edulis and Solanum muricatum on Alcohol-Induced Liver Injury

“…Long-term consumption of excess alcohol can lead to liver injury [18]. The activities of serum ALT and AST are liver injury biomarkers, and their significant elevations denote increased permeability and injury, necrosis of hepatocytes, or a combination of the above [19].…”