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Randomized Controlled Trial
. 2012:2012:285430.
doi: 10.1155/2012/285430. Epub 2012 Oct 3.

Antihyperglycemic effects of fermented and nonfermented mung bean extracts on alloxan-induced-diabetic mice

Swee Keong Yeap  1 , Norlaily Mohd Ali, Hamidah Mohd Yusof, Noorjahan Banu Alitheen, Boon Kee Beh, Wan Yong Ho, Soo Peng Koh, Kamariah Long
Affiliations
Randomized Controlled Trial

Antihyperglycemic effects of fermented and nonfermented mung bean extracts on alloxan-induced-diabetic mice

Swee Keong Yeap et al. J Biomed Biotechnol. 2012.

Abstract

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.

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Figures

Figure 1
Figure 1
Effect of fermented, nonfermented mung bean and M. charantia extracts on (a) normoglycemic mice, (b) glucose-induced hyperglycemic mice, (c) alloxan-induced hyperglycemic mice, and (d) alloxan-induced hyperglycemic mice after 10 days of treatment. Grouping for (a) and (b) are Group I: normal control; Group II: M. charantia extracts (200 mg/kg); Group III: normal + nonfermented mung bean extracts (1000 mg/kg); Group IV: fermented mung bean extracts (200 mg/kg); Group V: fermented mung bean extracts (1000 mg/kg) while grouping for (c) and (d) are Group 1: normal control; Group 2: diabetic control; Group 3: diabetic + M. charantia extracts (200 mg/kg); Group 4: diabetic + nonfermented mung bean extracts (1000 mg/kg); Group 5: diabetic + fermented mung bean extracts (200 mg/kg); Group 6: diabetic + fermented mung bean extracts (1000 mg/kg).
Figure 2
Figure 2
Effect of fermented, nonfermented mung bean and M. charantia extracts on body weight changes of alloxan-induced hyperglycemic mice after 10 days of treatment. *P > 0.05 versus day 0.
See this image and copyright information in PMC

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