Hepatoprotective Effect of Active Constituents Isolated from Mung Beans (P haseolus radiatus L.) in an Alcohol-Induced Liver Injury Mouse Model

Abstract

The aim of the present study was to investigate the potential hepatoprotective effects of flavonoids from mung beans in an alcohol-induced liver injury mouse model. Mung bean extract (ME) was obtained by extraction with 75% ethanol, followed by concentration and lyophilization. Two major flavonoids (TMF) were isolated from mung beans and authenticated as vitexin and isovitexin. The hepatoprotective effect of ME and TMF against liver damage was investigated by measuring the serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST) as well as the hepatic level of malondialdehyde (MDA) and superoxide dismutase (SOD). The results obtained demonstrated that alcohol-induced hepatic pathological changes, elevations in ALT, AST and MDA, and a decrease in SOD were significantly inhibited in animals given ME and TMF. In conclusion, mung beans had a significant protective effect against alcohol-induced liver injury and its hepatoprotective effect was mainly produced by TMF. Practical Applications Numerous studies have shown that the consumption of mung beans promotes health. This is because it contains several important bioactive compounds such as protein, carbohydrates, minerals, flavonoids and vitamins that have been isolated from mung beans in earlier investigations. Mung beans are effective against heatstroke, fever, diabetes and diseases related to the liver. It is also effective for detoxication of minerals, toxic herbs and pesticides. The findings of this study demonstrate the hepatoprotective effect of mung bean extract and its active ingredients. It suggests that mung bean could be used as a nutraceutical and functional food for the treatment of alcoholic liver disease.