Protective effects of mung bean ( Vigna radiata L.) and pea ( Pisum sativum L.) against high‐fat‐induced oxidative stress

Liu, Dandan; Guan, Xiao; Huang, Kai; Li, Sen; Liu, Jing; Yu, Wenwen; Duan, Ruiqian

doi:10.1002/fsn3.1271

Title: Protective effects of mung bean ( Vigna radiata L.) and pea ( Pisum sativum L.) against high‐fat‐induced oxidative stress

Journal Article · Thu Nov 21 00:00:00 EST 2019 · Food Science and Nutrition

DOI:https://doi.org/10.1002/fsn3.1271· OSTI ID:1575105

Liu, Dandan ^[1];

^[1]; Huang, Kai ^[1]; Li, Sen ^[1]; Liu, Jing ^[2]; Yu, Wenwen ^[1]; Duan, Ruiqian ^[1]

School of Medical Instruments and Food Engineering University of Shanghai for Science and Technology Shanghai China
College of Information Engineering Shanghai Maritime University Shanghai China

Abstract Hyperlipidemia is closely related to oxidative stress, and it has been proved that the intake of legumes can protect the body from chronic diseases related to oxidative stress. In this study, we investigated the protective effects of mung beans and peas against high‐fat‐diet‐induced rats. It was found that, with 50% addition of mung beans or peas, the intake of mung beans and peas could significantly restore the levels of serum total cholesterol, low‐density lipoprotein cholesterol, and high‐density lipoprotein cholesterol. Liver staining also showed that high‐fat diet (HFD) led to liver lesions, whereas whole‐grain intake could significantly relieve these symptoms. Compared with the HFD group, the antioxidant defense system and antioxidant gene expression in administered legume groups improved markedly. Furthermore, the antioxidant activities of the two legume extracts were determined. Characterization showed that the ethanol extracts of mung beans and peas possessed high antioxidant activities, for their ability to scavenge ABTS and DPPH, reduce Fe ³⁺ and their antilipid peroxidation capacity. Treatments with ethanol extracts at different doses could restore the levels of intracellular lipid, malondialdehyde, and antioxidant enzyme activities in oleic acid‐induced HepG2 cells. All these results suggested that mung beans and peas or their extracts may be utilized as good candidates of natural antioxidant agents.

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Sponsoring Organization:: USDOE

OSTI ID:: 1575105

Alternate ID(s):: OSTI ID: 1575106

Journal Information:: Food Science and Nutrition, Journal Name: Food Science and Nutrition Vol. 7 Journal Issue: 12; ISSN 2048-7177

Publisher:: Wiley Blackwell (John Wiley & Sons)Copyright Statement

Country of Publication:: United States

Language:: English

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Cited by: 5 works

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