Intake of Mung Bean Protein Isolate Reduces Plasma Triglyceride Level in Rats

Abstract

Background: Mung bean is well known as a starch source, but the physiological effects of mung bean protein have received little attention. In this study, we isolated mung bean protein from de-starched mung bean solutions, and investigated its influence on lipid metabolism. Objective: The aim of this study is to clarify the influence of the lipid metabolism by consumption of mung bean protein isolate (MPI)Methods: Diets containing either mung bean protein isolate (MPI) or casein were fed to normal rats for 28 days.Results: Both groups ate the same amount of food, but the plasma triglyceride level, relative liver weight and liver lipid contents (cholesterol and triglyceride pool) in the MPI group were significantly lower than in the casein group. In the MPI group, the expression of sterol regulatory-element binding factor 1 (SREBF1) mRNA in the liver was significantly different when compared with the casein group. The significantly lower levels of insulin and free fatty acids in the MPI-fed rats may be due to the regulation of genes related to lipid metabolism in the liver.Conclusions: These results suggest that MPI may improve the plasma lipid profile by normalizing insulin sensitivity.Keywords: mung bean, Vigna radiata L., 8S globulin, triglyceride, β-conglycinin, 7S globulin, insulin sensitivity, SREBF1

Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiataL. Wilczek) in rats

“…The serum insulin concentration (Figure b) was significantly ( p < .05) lower in rats fed RMD and BMD than the CD‐fed rats. Lower serum glucose level in mung bean incorporated diet‐fed rats and lower serum insulin level in rats fed RMD and BMD diets support previous studies showing that mung bean nutrition had significant antidiabetic effect with potential for treating type 2 diabetes (Tachibana et al, ; Yao et al, ). It has been suggested that antidiabetic effect in mung beans may be due to its high fiber content and low glycemic index (Lerer‐Metzger, Rizkalla, & Luo, ).…”

“…Tachibana et al () reported that mung bean protein isolates showed hypolipidemic and hypoglycemic potential in rats suggesting that dietary proteins with favorable amino acid composition and sequence reduce the serum cholesterol level in rats. Sulfur‐containing amino acids have also been shown to have an increasing effect on HDL‐C and decreasing effect on LDL‐C levels in serum (Yao et al, ).…”

“…High levels of amino acids, oligosaccharides, and polyphenols, in mung beans are considered as the main contributors to their antioxidant activity (Tang et al, ). Vitexin and isovitexin are two types of protective flavonoids present in mung beans with high free‐radical scavenging abilities (Bai et al, ; Tachibana, Wanezaki, Nagata, & Motoyama, ).…”

Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico‐chemical properties of conjugates

“…It has been traditionally grown in most parts of China and has been accepted as part of the local diet such as soups and desserts . In Asia, people consume it as a whole snack, as bean sprouts, or as noodles made from starch . Mung bean is a popular food in China due to its detoxifying, anti‐inflammatory, antitumorogenic, cholesterol‐lowering and diuretic properties .…”

“…1 In Asia, people consume it as a whole snack, as bean sprouts, or as noodles made from starch. 2 Mung bean is a popular food in China due to its detoxifying, anti-inflammatory, antitumorogenic, cholesterol-lowering and diuretic properties. 3 Additionally, mung bean is an excellent source of protein with the protein content ranging from 20 to 33% in addition to the bean being almost free from flatulence-causing factors.…”