Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean
BACKGROUND: Mung bean and soybean have been individually reported previously to have antioxidant, cytotoxic and immunomodulatory effects, while fermentation is a well-known process to enhance the bioactive compounds that contribute to higher antioxidant, cytotoxic and immunomodulation effects. In th...
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| Format: | Article |
| Language: | English |
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Society of Chemical Industry
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43392/1/Comparison%20of%20free%20amino%20acids%2C%20antioxidants%2C%20soluble%20phenolic%20acids%2C%20cytotoxicity%20and%20immunomodulation%20of%20fermented%20mung%20bean%20and%20soybean.pdf |
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| author | Mohd Ali, Norlaily Yeap, Swee Keong Mohd Yusof, Hamidah Beh, Boon Kee Ho, Wan Yong Koh, Soo Peng Abdullah, Mohd Puad Mohammed Alitheen, Noorjahan Banu Long, Kamariah |
| author_facet | Mohd Ali, Norlaily Yeap, Swee Keong Mohd Yusof, Hamidah Beh, Boon Kee Ho, Wan Yong Koh, Soo Peng Abdullah, Mohd Puad Mohammed Alitheen, Noorjahan Banu Long, Kamariah |
| author_sort | Mohd Ali, Norlaily |
| collection | UPM |
| description | BACKGROUND: Mung bean and soybean have been individually reported previously to have antioxidant, cytotoxic and immunomodulatory effects, while fermentation is a well-known process to enhance the bioactive compounds that contribute to higher antioxidant, cytotoxic and immunomodulation effects. In this study, the free amino acids profile, soluble phenolic acids content, antioxidants, cytotoxic and immunomodulatory effects of fermented and non-fermented mung bean and soybean were compared. RESULTS: Fermented mung bean was recorded to have the highest level of free amino acids, soluble phenolic acids (especially protocatechuic acid) and antioxidant activities among all the tested products. Both fermented mung bean and soybean possessed cytotoxicity activities against breast cancer MCF-7 cells by arresting the G0/G1 phase followed by apoptosis. Moreover, fermented mung bean and soybean also induced splenocyte proliferation and enhanced the levels of serum interleukin-2 and interferon-γ. CONCLUSION: Augmented amounts of free amino acids and phenolic acids content after fermentation enhanced the antioxidants, cytotoxicity and immunomodulation effects of mung bean and soybean. More specifically, fermented mung bean showed the best effects among all the tested products. This study revealed the potential of fermented mung bean and soybean as functional foods for maintenance of good health. |
| first_indexed | 2024-03-06T08:55:32Z |
| format | Article |
| id | upm.eprints-43392 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:55:32Z |
| publishDate | 2016 |
| publisher | Society of Chemical Industry |
| record_format | dspace |
| spelling | upm.eprints-433922016-05-19T01:52:36Z http://psasir.upm.edu.my/id/eprint/43392/ Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean Mohd Ali, Norlaily Yeap, Swee Keong Mohd Yusof, Hamidah Beh, Boon Kee Ho, Wan Yong Koh, Soo Peng Abdullah, Mohd Puad Mohammed Alitheen, Noorjahan Banu Long, Kamariah BACKGROUND: Mung bean and soybean have been individually reported previously to have antioxidant, cytotoxic and immunomodulatory effects, while fermentation is a well-known process to enhance the bioactive compounds that contribute to higher antioxidant, cytotoxic and immunomodulation effects. In this study, the free amino acids profile, soluble phenolic acids content, antioxidants, cytotoxic and immunomodulatory effects of fermented and non-fermented mung bean and soybean were compared. RESULTS: Fermented mung bean was recorded to have the highest level of free amino acids, soluble phenolic acids (especially protocatechuic acid) and antioxidant activities among all the tested products. Both fermented mung bean and soybean possessed cytotoxicity activities against breast cancer MCF-7 cells by arresting the G0/G1 phase followed by apoptosis. Moreover, fermented mung bean and soybean also induced splenocyte proliferation and enhanced the levels of serum interleukin-2 and interferon-γ. CONCLUSION: Augmented amounts of free amino acids and phenolic acids content after fermentation enhanced the antioxidants, cytotoxicity and immunomodulation effects of mung bean and soybean. More specifically, fermented mung bean showed the best effects among all the tested products. This study revealed the potential of fermented mung bean and soybean as functional foods for maintenance of good health. Society of Chemical Industry 2016-03 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/43392/1/Comparison%20of%20free%20amino%20acids%2C%20antioxidants%2C%20soluble%20phenolic%20acids%2C%20cytotoxicity%20and%20immunomodulation%20of%20fermented%20mung%20bean%20and%20soybean.pdf Mohd Ali, Norlaily and Yeap, Swee Keong and Mohd Yusof, Hamidah and Beh, Boon Kee and Ho, Wan Yong and Koh, Soo Peng and Abdullah, Mohd Puad and Mohammed Alitheen, Noorjahan Banu and Long, Kamariah (2016) Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean. Journal of the Science of Food and Agriculture, 96 (5). pp. 1648-1658. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7267/abstract 10.1002/jsfa.7267 |
| spellingShingle | Mohd Ali, Norlaily Yeap, Swee Keong Mohd Yusof, Hamidah Beh, Boon Kee Ho, Wan Yong Koh, Soo Peng Abdullah, Mohd Puad Mohammed Alitheen, Noorjahan Banu Long, Kamariah Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean |
| title | Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean |
| title_full | Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean |
| title_fullStr | Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean |
| title_full_unstemmed | Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean |
| title_short | Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean |
| title_sort | comparison of free amino acids antioxidants soluble phenolic acids cytotoxicity and immunomodulation of fermented mung bean and soybean |
| url | http://psasir.upm.edu.my/id/eprint/43392/1/Comparison%20of%20free%20amino%20acids%2C%20antioxidants%2C%20soluble%20phenolic%20acids%2C%20cytotoxicity%20and%20immunomodulation%20of%20fermented%20mung%20bean%20and%20soybean.pdf |
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