• Title/Summary/Keyword: Phaseolus aureus

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Effects of Mung Bean (Phaseolus aureus L.) Supplementation on BUN and Hepatic Functional Enzyme Activities in Streptozotocin -induced Diabetic Rats (녹두(Phaseolus aureus L.) 급여가 당뇨성 흰쥐의 BUN 및 간 기능 효소 활성에 미치는 영향)

  • Bark, Si-Woo;Kim, Han-Soo
    • Journal of Environmental Science International
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    • v.29 no.4
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    • pp.351-359
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    • 2020
  • The purpose of this study was to investigate the improvement effect of mung bean (Phaseolus aureus L.) on the hepatic functional enzyme and catalase activity of streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley (SD) male rats were divided into four groups (n=6), and fed experimental diets containing mung bean meal [basal diet+5% mung bean (BM), basal diet+STZ+5% mung bean (SM)], and control (Basal Diet, BD), BS groups (basal diet+STZ). Serum concentrations of Blood Urea Nitrogen (BUN) and creatinine were significantly decreased (p<0.05) by 5% mung bean supplementation diet. The activities of aspartate transaminase (AST), alanine transaminase (ALT), akaline phosphatase (ALP), lactate dehydrogenase (LDH), amylase and lipase were decreased in the BD, BM and SM group than BS group. The catalase (CAT) activity was significantly increased (p<0.05) in mung bean supplementation diet (BM, SM group) than diabetic group (BS). In vivo experiments with diabetic rats showed that ingestion of mung bean supplementation diet were effective in BUN concentration, and hepatic functional enzyme activities.

Mung Bean (Phaseolus aureus L.) Improves Lipid Composition Protein Concentration in Hyperlipidemic Rats (녹두(Phaseolus aureus L.) 첨가 식이가 고지혈증 흰쥐의 지질성분 개선 및 단백질 농도에 미치는 영향)

  • Kim, Han-Soo;Kang, Dong-Soo
    • Journal of Environmental Science International
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    • v.30 no.7
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    • pp.537-545
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    • 2021
  • This study aimed to investigate the improvement effect of 5% (w/w) mung bean (Phaseolus aureus L.) on lipid composition and protein concentration in hyperlipidemic rats. Seven-week-old male (Sprague-Dawley) rats were divided into four groups (n=6, each), and fed experimental diets containing mung bean meal [basal diet+5% (w/w) mung bean (BM), basal-hyperlipidemic diet+5% (w/w) mung bean (BHM)], basal-hyperlipidemic diet (BH), and control (basal diet, BD). Lipid composition in the mung bean diet groups (BM and BHM) evidenced significant reductions in serum total cholesterol, low-density lipoprotein cholesterol, atherosclerotic index, cardiac risk factor, triglyceride, phospholipid, free cholesterol, cholesteryl ester, blood glucose, nonesterified fatty acid, and an elevation in high-density lipoprotein cholesterol. The serum albumin/globulin ratio was increased in mung bean diet-supplemented rats compared to that in hyperlipidemic rats (p < 0.05). Total calcium, phosphorus and potassium concentrations in sera were higher in the BM, BHM and BD groups than in the BH group. Concentrations of sodium and chlorine in sera were lower in the mung bean diet-supplemented groups than in the hyperlipidemic group. The in vivo experiments showed that ingestion of mung bean was effective in improving lipid composition, protein concentration, and blood glucose.

Effects of Mung Bean (Phaseolus aureus L.) on Blood Glucose and Lipid Composition Improvement in Streptozotocin-induced Diabetic Rats (녹두(Phaseolus aureus L.) 급여가 당뇨 유발 흰쥐의 혈당 및 지질성분 개선에 미치는 영향)

  • Bark, Si-Woo;Kim, Han-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.2
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    • pp.162-172
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    • 2020
  • The purpose of this study was to investigate the improvement effect of 5% mung bean (phaseolus aureus L.) on the blood glucose and lipid metabolism function of streptozotocin (STZ, 45 mg/kg body weight)-induced diabetic rats. Seven-week-old male rats were divided into four groups (n=6), and fed experimental diets containing mung bean meal [basal diet+5% mung bean (BM), basal diet+STZ+5% mung bean (SM)], and control (BD), BS groups (basal diet+STZ). The results of this study, mung bean diet groups (BM, SM) in lipid composition evidenced the significantly reduction of serum total cholesterol, low density lipoprotein-cholesterol (LDL-cholesterol), atherosclerotic index (AI), cardiac risk factor (CRF), triglyceride (TG), phospholipid (PL), free cholesterol, cholesteryl ester, uric acid, blood glucose, non esterified fatty acid (NEFA), and elevation of high density lipoprotein-cholesterol (HDL-cholesterol). The serum albumin/globulin ratio (A/G ratio) was increased in mung bean supplementation diet than STZ-induced diabetic rats (p<0.05). Concentrations of sodium (Na) and chlorine (Cl) in sera were lower in the mung bean diet than diabetic group. Total calcium (T-Ca), phosphorus (Pi) and potassium (K) concentrations in sera were higher in the BM, SM and BD groups than BS group. In vivo experiments with Sprague-Dawley rats showed that ingestion of mung bean (phaseolus aureus L.) were effective in blood glucose and lipid composition.

Antioxidative and anti-inflammatory activities of Phaseolus aureus

  • Hong, In-Taik;Kim, Beom-Jun;Yu, Duck-Cho;Kim, Jung-Haeng;Kim, Jung-Han;Heo, Moon-Young;Lee, Song-Jin;Kim, Hyun-Pyo
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.22 no.2
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    • pp.41-51
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    • 1996
  • Phaseolus aureus (mung bean), Leguminosae, has been used as an antidote from the ancient time. Especially, it has been widely used for cleaning face and skin in oriental countries. Although several constituents such as fatty acids, phytoallexin and phaseol derivatives were reported in P. aureus and related species including seedlings, there has been a few report to describe its biological activity. Therefore, in this investigation, the ethanol extract from P. aureus was obtained and its biological activities including the antioxidative and anti-inflammatory activities were studied. The 70% ethanol extract from P. aureus showed dose-dependent antioxidative activity (52.3% inhibition at 4 mg/ml) against lipid peroxidation assay, while the extract did not show the inhibitory activity of superoxide radical formation. The extract also showed the topical anti-inflammatory activity against croton-oil and arachidonic acid induced mouse ear edema test (18-19% inhibition at 7.5 mg/ear) as well as mild inhibitory activity against picryl chloride induced delayed hypersensitivity in mouse. For investigating active principles, vitexin and isovitexin (apigenin C-glycoside) as flavonoids, and adenosine were isolated from the extract using silica gel chromatography. The actual contents of vitexin and isovitexin were found to be 3.7 and 2.4 mg/g extract, respectively. Vitexin and isovitexin showed the antioxidative activity. They showed the topical anti-inflammatory activity, although the activities were not potent compared to the reference compounds. These results suggested that vitexin and isovitexin may be, at least in part, the compounds contributing the antioxidative activity in vitro and the topical anti-inflammatory activity of P. aureus in vivo. All results of present study might be one of the scientific rationale in using mung bean for skin care from the ancient time.

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Effects of Mung Bean on Serum BUN and Enzyme Activities in Hyperlipidemic Rats Induced by High Cholesterol Diet (고지혈증 유발 흰쥐에서 녹두가 혈청 BUN 및 효소활성에 미치는 효과)

  • Han-Soo Kim;Dong-Soo Kang
    • Journal of the Korean Applied Science and Technology
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    • v.39 no.6
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    • pp.760-768
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    • 2022
  • The purpose this study was to investigate the influences of 5% mung bean (Phaseolus aureus L.) on BUN and enzyme activities in serum of hyperlipidemic rats. Sprague-Dawley(SD) rats (24 male) were divided into four groups, namely the BD group(normal-nonhyperlipidemic diet), BM group(normal-nonhyperlipidemic diet+5% mung bean), BH group(control-hyperlipidemic diet), and BHM group(hyperlipidemic diet+5% mung bean). Serum concentrations of blood urea nitrogen (BUN) and uric acid were significantly decreased (p<0.05) by mung bean supplementation diet. The activities of AST, ALT, ALP, LDH, amylase and lipase in sera of mung bean diet group were significantly decreased (p<0.05). The catalase activity in serum of mung bean supplementation group was significantly increased than hyperlipidemic diet (p<0.05). In vivo experiment with hyperlipidemic rats showed that ingestion of mung bean were effective in kidney and hepatic functional enzyme activities. Which suggests that mung bean material could be used for further studies as a potential source for nutraceutical foods.

Effects of Germination on Antinutritional Oligosaccharides of Mung Beans (녹두발아시 항영양 과당류의 변화)

  • P.Chang, Young-Sook;Mo, Su-Mi
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.3
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    • pp.284-288
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    • 1985
  • To examine changes of antinutritional oligosaccharides, particularly raffinose and stachyose, of mung beans during germination, mung beans (Phaseolus aureus) were germinated at $25^{\circ}C$ for 7 days after soaking for 15 hr. The 80% ethanol extracts of mung bean sprouts were analyzed by Kieselgel thin-layer chromatography using a solvent system, ethylacetate, acetic acid and water (3:1:1, v/v). The moisture level was increased greatly after soaking followed by stabilization along to the 3rd day of germination. The level was increased slightly on the 4th day and thereafter stabilized. Antinutritional oligosaccharides, raffinose and stachyose was diminished significantly on a thin-layer chromatogricadtly on the 1st and 2nd day of germination, and disappeared almost thereafter.

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Studies on the Composition of Korean Mung Bean (Phaseolus aureus) (한국산녹두(韓國産綠豆)(Phaseolus aureus)의 성분(成分)에 관(關)한 연구(硏究))

  • Kim, Young-Soon;Han, Young-Bong;Yoo, Young-Jin;Jo, Jae-Sun
    • Korean Journal of Food Science and Technology
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    • v.13 no.2
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    • pp.146-152
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    • 1981
  • The proximate compositions, fatty acids, and amino acids of mung bean(Phaseouls aureus) were determind: 1. The proximate compositions of mung bean were 24.80% crude protein, 4.75% crude fiber, 4.75% crude ash, 46.03% carbohydrate and 0.82% fat. 2. Saponification number, iodine number and non-saponifiable content of the lipids extracted from mung bean were 154.99, 117.05 and 14.83% respectively 3. The protein of mung bean was composed of glutamic acid (15.92%) and aspartic acid (12.09%) as major amino acids and considerable amounts of leucine (8.19%), arginine(7.31%) and pheylalanine (6.41%). The essential amino acid content including lysine(8.3%), threonine (3.5%) and tyrosine (2.83%) was higher than those of rice and barley which are deficient in those amino acids. 4. The lipids were composed of 35.5% linoleic acid, 15.5% linolenic acid and palmitic acid, 37% stearic acid, 5% oleic acid as major components, and 0.4% myristic acid, 1.0% arachidonic acid and 1.2% behenic acid as minor components. The saturated and unsaturated fatty acid ratio of oil extracted with di-ethyl ether from mung bean was $42{\sim}43/57{\sim}58%$.

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Physicochemical Properties of the Mung Bean (Phaseolus aureus L.) as Biohealth Functional Substance (기능성 소재로서 녹두(Phaseolus aureus L.)의 이화학적 특성)

  • Lee, Young-Geun;Bark, Si-Woo;Kim, Han-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.36 no.4
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    • pp.1096-1107
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    • 2019
  • This study on the physicochemical property of physiological activity substance in mung bean (Phaseolus aureus L.) was performed for the use as an functional food materialization. The proximate composition in the vacuum freeze dried mung bean was carbohydrate 57.20±0.29%, crude protein 26.40±0.69%, moisture 9.90±0.16%, crude ash 3.54±0.43%, and crude fat 2.96±0.26%, respectively. The vitamin content of mung bean was vitamin B5 0.62±0.013 mg/100 g, vitamin E 0.17±0.001 mg/100 g, vitamin B1 0.13±0.016 mg/100 g, and β-carotene 87.37±0.754 ㎍ RE/100 g, respectively. The mineral content of mung bean was potassium (K) 12,428.55±147.55 mg kg-1, magnesium (Mg) 2,053.32±14.13 mg kg-1, calcium (Ca) 1,966.40±14.53 mg kg-1, sodium (Na) 1,063.99±7.75 mg kg-1, iron (Fe) 63.77±0.98 mg kg-1, and manganese (Mn) 14.67±0.22 mg kg-1. The compositions of fatty acid were saturated fatty acid 29.23±0.03%, monoenes 20.30±0.04%, and polyenes 50.46±0.06%. Protein bound amino acid content of mung bean was 21.75±0.24 g%. And major amino acids were glutamic acid 3.93±0.03 g%, aspartic acid 2.68±0.03 g%, respectively. The composition of free amino acid of mung bean was 336.77±8.66 mg%, and major free amino acids were arginine, glutamic acid, asparagine, and aspartic acid. As a results of these experiment, Mung bean could be used a natural resouce and functional biohealth food substance.

Clinical Studies on the Anti-Irritation Effects of Mung Bean (Phaseolus aureus) Extract in Cosmetics (녹두추출물의 자극완화 효과에 관한 임상 연구)

  • 안기웅;강태원;정지헌;조병기
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.30 no.1
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    • pp.23-28
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    • 2004
  • The aim of this study is to assess the anti-irritation activities of mung bean (Phaseolus aureus) extract against various irritants used in cosmetics. For its antidotal activity, mung bean has been used as a medicinal or cosmetic material since ancient times. However, there have been few reports describing the biological activities of these beans and no comprehensive surveys of the constituents. We obtained an ethanolic extract of mung bean and isolated the major constituents, such as vitexin and isovitexin. And we previously reported that the mung bean extract containing vitexin and isovitexin had excellent antioxidant and anti-inflammatory activities. To investigate the mechanisms of anti-inflammatory activity of mung bean extract, we examined the inhibitory effects on histamine release from rat peritoneal mast cells and lipoxygenase activity. Mung bean extract inhibited histamine release in a concentration dependent manner but showed no inhibitory activity in the 5-lipoxygenase assay. And, clinical studies were conducted to evaluate the anti-irritation effects of mung bean extract against various irritants used in cosmetics such as lactic acid, retinol, and preservatives. When 2.0% of mung bean extract was applied to cosmetic formulae containing each of irritants, it revealed considerable anti-irritation efficacy. Our results of the human patch test with 20 volunteers showed that this extract reduced skin irritations caused by 5.0% lactic acid, 4000 IU retinol, and 1.0% preservative mixture by about 60%, 30%, and 50% respectively. The stinging potential test for assessing subjective irritation also showed that the extract reduced the unpleasant sensations by about 50∼30%. Finally, we performed a double-blind usage test with 30 subjects to compare formulae containing mung bean extract with placebo. From the results of questionnaires for 4 weeks of use, we confirmed the excellent anti-irritation effect of mung bean extract. Conclusively, we could discover new material that had anti-irritation effects and apply this mung bean extract to the final cosmetic products successfully.

A Study on the Changes of Fatty Acid Composition in Seeds of Mung Bean during the Ripening Process (한국산녹두(韓國産綠豆)의 성숙중(成熟中) 지방산함량변화(脂肪酸含量變化)에 관(關)한 연구(硏究))

  • Ko, Mu-Suk;Park, Bock-Hee;Rhee, Hang-Jae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.11 no.3
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    • pp.75-79
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    • 1982
  • For the purposes of clarifying the changes of fatty acid content in seeds of korean mung bean during the ripening process, samples ranging in five stages-10.15,20,25 and 30 days after blooming were collected and analyzed by gas liquid chromatography (GLC). The results obtained were as follows; The content of crude fat increased as ripening. Fatty acids detected in all stages were myristic acid palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Myristic acid and palmitic acid were not almost detected above the 3rd stage. Linoleic acid was the largest and the content of oleic acid and linolenic acids was similar. The saturated and unsaturated fatty acid ratio during the ripening process was 16-19/81-84%.

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