In Vivo Antioxidant and Hypolipidemic Effects of Fermented Mung Bean on Hypercholesterolemic Mice. (17th May 2015)

• Record Type: Journal Article
• Authors: Yeap, Swee Keong; Beh, Boon Kee; Ho, Wan Yong; Mohd Yusof, Hamidah; Mohamad, Nurul Elyani; Ali, Norlaily Mohd; Jaganath, Indu Bala; Alitheen, Noorjahan Banu; Koh, Soo Peng; Long, Kamariah
• Other Names: Zhang Qunhao Academic Editor.
• Is Part Of: Evidence-based complementary and alternative medicine. Volume 2015(2015)
• Publication Date: 2015-05-17
• Subjects: Alternative medicine -- Periodicals; 615.505
• DOI: 10.1155/2015/508029
• Languages: English
• ISSNs: 1741-427X

Abstract

Abstract : Legumes have previously been reported with hypolipidemic effect caused by the presence of flavonoid. This study was carried out to evaluate the antioxidant and hypolipidemic effects of fermented mung bean on hypercholesterolemic mice. Blood from all mice was collected and subjected to serum lipid and liver profiles biochemical analysis and quantitative RT-PCR for atherosclerosis related gene expressions. Besides, livers were collected for antioxidant assays and histopathology evaluation. Fermented mung bean was found to reduce the level of serum lipid and liver enzyme profiles of hypercholesterolemic mice. Furthermore, liver antioxidant and nitric oxide levels were also significantly restored by fermented mung bean in a dosage dependent manner. The gene expression study indicated that Apoe and Bcl2a1a were upregulated while Npy and Vwf expressions were downregulated after the treatment. The effects of fermented mung bean were greater than nonfermented mung bean. These results indicated that fermented mung bean possessed antioxidants that lead to its hypolipidemic effect on hypercholesterolemic mice.