Antihyperglycemic effects of fermented and nonfermented mung bean extracts on alloxan-induced-diabetic mice.
- 2012
- Journal of biomedicine & biotechnology 2012
- Swee Keong Yeap
- Norlaily Mohd Ali
- Hamidah Mohd Yusof
- Noorjahan Banu Alitheen
- Boon Kee Beh
- Wan Yong Ho
- Soo Peng Koh
- Kamariah Long
- PubMed: 23091343
- DOI: 10.1155/2012/285430
Study Design
- Type
- Randomized Controlled Trial (RCT)
- Population
- normal mice, glucose- and alloxan-induced hyperglycemic mice
- Methods
- comparison of normoglycemic effect, glucose-induced hyperglycemic effect, and alloxan-induced hyperglycemic effect of fermented and nonfermented mung bean extracts
- Animal Study
Mung bean was reported as a potential antidiabetic agent while fermented food has been proposed as one of the major contributors that can reduce the risk of diabetes in Asian populations. In this study, we have compared the normoglycemic effect, glucose-induced hyperglycemic effect, and alloxan-induced hyperglycemic effect of fermented and nonfermented mung bean extracts. Our results showed that fermented mung bean extracts did not induce hypoglycemic effect on normal mice but significantly reduced the blood sugar levels of glucose- and alloxan-induced hyperglycemic mice. The serum levels of cholesterol, triglyceride (TG), and low-density lipoprotein (LDL) were also lowered while insulin secretion and antioxidant level as measured by malonaldehyde (MDA) assays were significantly improved in the plasma of the fermented mung bean-treated group in alloxan-induced hyperglycemic mouse. These results indicated that fermentation using Mardi Rhizopus sp. strain 5351 inoculums could enhance the antihyperglycemic and the antioxidant effects of mung bean in alloxan-treated mice. The improvement in the antihyperglycemic effect may also be contributed by the increased content of GABA and the free amino acid that are present in the fermented mung bean extracts.