Effects Of Mung Bean Research Articles

A COMPREHENSIVE REVIEW OF RECENT ADVANCEMENTS IN VIGNA RADIATA RESEARCH: INSIGHTS INTO PHYSIOLOGY, AGRONOMIC, NUTRITIONAL, AND HEALTH PERSPECTIVES

Aims: The primary aim of this research is to provide a better comparative understanding of the Physiology, Agronomic, Nutritional, and Health-modulating effects observed in the reviewed studies related to Vigna radiata consumption. The review paper typically highlights the antidiabetic, anticancer, anti-inflammatory, and immunomodulatory effects of Vigna radiata (mung bean). The fact that there exist inconsistencies and gaps in evidence against certain effects of mung bean & places where further research is needed is also addressed in the review paperPlace and Duration of Study: Department of Biotechnology, Techno India University, West Bengal, India; between August 2023 and July 2024.Methodology: The paper has been prepared by conducting a comprehensive search of various mung bean-related scientific literature databases across the internet mung beans, followed by extracting relevant data from selected studies, evaluating quality assessment factors & finally summarizing and synthesizing the extracted data, including the main findings related to Vigna radiata's beneficial effects.Results: The review work seems to be beneficial for reaffirming the significance of Vigna radiata as a natural source of immunity support and summarizing the key takeaways from the review.Conclusion: The mung bean (Vigna radiata) is a leguminous fodder crop which is rich in nutrients and bioactive compounds, including polyphenols, polysaccharides, and polypeptides. Studies conducted in vitro and in vivo highlight the variety of mung bean's health benefits. It portrays antidiabetic, anticancer, anti-inflammatory, and immunomodulatory effects. However, it is imperative to delve deeper into the mechanisms underlying their role in preventing diseases. There are substantial knowledge gaps regarding the bioactive compounds and biological functions of mung beans. Further investigation is crucial to pinpoint additional essential components responsible for their health advantages and underscore these various components' combined effects on biological processes.

Effects of mung bean (Vigna radiat) haulm and concentrate supplementation on feed intake, body weight gain and carcass characteristics of Menz lambs fed on natural pasture hay

ABSTRACT Thirty-yearling Menz lambs with average initial body weight of 19.72 ± 1.96 kg (Mean ± SD) were used to evaluate the effects of supplementing mung bean haulms (MBH) and concentrate mixture (CM) on feed intake, body weight gain and carcass characteristics of lambs fed a basal diet of natural pasture hay. The lambs were assigned into five treatments in a randomized complete block design as follows: 226 CM (T1), 77 MBH + 192 CM (T2), 154 MBH + 156 CM (T3), 231 MBH + 120 CM (T4), 308 MBH + 87 CM (T5) grams on dry matter basis. Total dry matter (DM), organic matter and metabolizable energy intakes were increased (p < 0.05) with increasing levels of MBH inclusion in the diet. The DM digestibility of T5 was greater (p < 0.05) than T2. The crude protein intake was higher (p < 0.05) in T1 and T2. Average daily gain and carcass characteristics were similar (p > 0.05) among treatments. Feed conversion efficiency for T2 was higher (p < 0.05) than T4 and T5. This study supports the use of MBH as an alternative source of protein up to 308 g (77 g MBH + 192 g CM) for better FCE.

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch.

It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.

Health‐promoting effect of tofus prepared with mung bean and soybean

AbstractBackground and objectivesMung bean is a nutritious legume rich in proteins, vitamins, and minerals but low in lipid and diverse health‐promoting effects of that were known. This study prepared tofu with mung bean and soybean to incorporate the health‐promoting effect of mung bean into tofu and to extend diversity of food products of mung bean.FindingsFlavonoid content and DPPH radical scavenging activity of tofus prepared with mung bean and soybean increased significantly with the addition of mung bean. Meanwhile, total phenolic content and ABTS radical scavenging activity were not significantly different among tofus, and reducing power was higher in tofu made with only mung bean than the other tofus. α‐Glucosidase inhibitory activity was the highest in the tofu with only soybean and decreased with the dosage of mung bean. Tofus with mung bean was more effect to improve cell viability and to reduce nitric oxide production ratio than that with only soybean.ConclusionsThe health‐promoting effects examined in this study were enhanced or similar in tofus with mung bean compared to that with soybean except α‐glucosidase inhibitory activity. This result implies that mung bean could be a good source for healthy food and useful ingredient to enhance the effect of diverse food products including tofu.Significance and noveltyThe health‐promoting effect of tofu with mung bean was rarely reported. The result of this study is obvious proof of the health benefit of mung bean resulting the promotion of mung bean consumption.

The Effect of Mung Bean (Vigna radiata (L.)) Coat Extract on Mouse Liver Metabolism During Progesterone Withdrawal.

Mung bean (Vigna radiata) is an immunomodulatory medicinal plant, which is recognized as a component of a traditional postpartum diet. The liver plays a crucial role in fatty acid synthesis under the control of various hormones that are affected by pregnancy. This study was designed to establish whether the mung bean water extract, which contains prostaglandins that can regulate corpus luteum maturation, provided any benefits to liver metabolism after the dynamic hormonal change associated with pregnancy. Female C57BL/6J mice were used, and all mice received daily injections of progesterone (5.0 mg/kg) for 5 days, after which progesterone was withdrawn for 3 days. Gel-free/label-free proteomic analysis revealed that the abundance of several proteins was affected in the liver. Hormone manipulation induced changes in lipid metabolism-related protein abundance; oral administration of mung bean coat extract (MBC) for 3 days mitigated the changes and downregulated the expression of Cpt1α, Akr1β, and Srebp1 in the liver. Together with immunological leukocyte modulation assessed via proteomic analysis, we suggest that MBC may exert health-promoting effects through the modulation of lipid synthesis during postpartum recovery.

Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of rice cakes

Antimicrobial starch/gum-based edible emulsion coatings were developed to improve the storage stability of rice cakes by retarding starch retrogradation and inhibiting microbial growth. Rice cakes were coated with mung bean starch (MBS) and guar gum (GG) containing various concentrations of sunflower seed oil (SO). Among these, the (2 g MBS +0.75 g GG +1.5 g SO) / 100 g (optimum) decreased the hardness of rice cakes by 29 % and the crystallization rate (k) by 24 % compared with those of uncoated samples. The moisture loss in uncoated samples was markedly higher than that in the optimum blend-coated samples. Crystallinity analysis revealed the retarding effect of the developed coatings in starch retrogradation. Furthermore, adding 0.8 % (w/w) grapefruit seed extract to the optimum blend led to a distinct antimicrobial activity. Therefore, the newly developed edible coating was effective in maintaining the quality and safety of rice cakes.

Contribution of Nitrogen Fixed by Mung Bean to the Following Wheat Crop

ABSTRACTCrop rotation is a supportive management practice in which legumes greatly improve the growth and yield of subsequent cereal crops, particularly wheat. In this study, effects of mung bean (Vigna radiata)​​ on the yield and quality of grains of following wheat crop were determined. An experiment was carried out with two sets of wheat (Triticum aestivum) crops: one grown following mung bean (Vigna radiata) crop and the other grown after a fallow period. Concentrations of macronutrients, sugar, protein, amino acids, and phytohormones of wheat were determined. The grain protein concentration of wheat was improved if cultivated after mung bean, and nitrogen and other macronutrients of wheat were increased significantly. In case of phytohormone contents in the wheat crop, abscisic acid concentration showed no change, but the concentrations of gibberellin increased significantly by 41% and indole acetic acid by 30% as a result of crop rotation. Sugar content in wheat cultivated after mung bean BRM-318 showed 10% increase and wheat protein content increased by 17% and 20%, respectively. The present study demonstrated that crop rotation simulated yield and improved the nutritional value of wheat grain compared to wheat which followed the fallow period.

Effect of mung bean and sprouted mung bean (Vigna radiata) powder on chicken breast meat tenderness, microbial and sensory characteristics.

Effect of mung bean and sprouted mung bean (Vigna radiata) was investigated on meat tenderness, microbial and sensory characteristics. Results showed that treatment of aqueous extract obtained from sprouted mung powder and mung powder have beneficial effect (P < 0.05) on tenderness of chicken breast meat. These extracts also showed (P < 0.05) antibacterial activity for meat bacteria; values of TPC and PPC (log cfu/gm) at 24h of marination were also lower than initial values in SMP and MP groups thus SMP and MP may contain some antibacterial substances which have beneficial effect on meat bacterial count. There was better (P < 0.05) cooking and sensory scores observed for marinated meat samples than control groups.