Search Results (79)

To explore an industrial fermentation approach for traditional mung bean sour pulp, this study isolated core microorganisms including lactic acid bacteria and yeasts from naturally fermented samples and constructed a synthetic microbial community. The optimized community consisted of Lactiplantibacillus pentosus, Lactococcus garvieae, and Cyberlindnera jadinii at a ratio of 7:3:0.1 and was used to ferment cooked mung bean pulp with a material-to-water ratio of 1:8 and 1% sucrose addition. Under these conditions, the final product exhibited significantly higher levels of protein (4.55 mg/mL), flavonoids (0.10 mg/mL), polyphenols (0.11 mg/mL), and vitamin C (7.75 μg/mL) than traditionally fermented mung bean sour pulp, along with enhanced antioxidant activity. The analysis of organic acids, free amino acids, and volatile compounds showed that lactic acid was the main acid component, the bitter amino acid content was reduced, the volatile flavor compounds were more abundant, and the level of harmful compound dimethyl sulfide was significantly decreased. These results indicate that fermentation using a synthetic microbial community effectively improved the nutritional quality, flavor, and safety of mung bean sour pulp. Full article

Mung bean (Vigna radiate) sprouts are a popular choice among sprouted vegetables in Asia. Currently, the impact of nitrogen sources on the growth of mung bean sprouts remains poorly understood, and the underlying biological mechanisms responsible for the observed nonlinear growth patterns at different nitrogen levels have yet to be elucidated. In this research, in addition to conventional growth monitoring and quality evaluation, a comparative proteomics method was applied to investigate the molecular mechanisms of mung bean in response to 0, 0.025, 0.05, 0.075, and 0.1% urea concentrations. Our results indicated that mung bean sprout height and yield increased with rising urea concentrations but were suppressed beyond the L3 level (0.075% urea). Nitrate nitrogen and free amino acid content rose steadily with urea levels, whereas protein content, nitrate reductase activity, and nitrite levels followed a peak-then-decline trend, peaking at intermediate concentrations. Differential expression protein analysis was conducted on mung bean sprouts treated with different concentrations of urea, and more differentially expressed proteins participated in the L3 urea concentration. Analysis of common differential proteins among comparison groups showed that the mung bean sprouts enhanced their adaptability to urea stress environments by upregulating chlorophyll a-b binding protein and cationic amino acid transporter and downregulating the levels of glycosyltransferase, L-ascorbic acid, and cytochrome P450. The proteomic analysis uncovered the regulatory mechanisms governing these metabolic pathways, identifying 47 differentially expressed proteins (DEPs) involved in the biosynthesis of proteins, free amino acids, and nitrogen-related metabolites. Full article

This study addresses the challenge of chitosan (CS) being difficult to dissolve in water due to its highly ordered crystalline structure. Chitosan is modified with chloroacetic acid to reduce its crystallinity and enhance its water solubility. Through single-factor experiments, the optimal conditions for preparing carboxymethyl chitosan film (CMCS) were determined: under conditions of 50 °C, a cellulose substrate (CS) concentration of 18.75 g/L, a NaOH concentration of 112.5 g/L, and a chloroacetic acid concentration of 18.75 g/L, the reaction proceeded for 5 h. Under these conditions, the resulting carboxymethyl chitosan film exhibited the best flocculation effect, forming chitosan films in water that had flocculation activity toward mung bean starch protein wastewater. The successful introduction of carboxyl groups at the N and O positions of the chitosan molecular chain, which reduced the crystallinity of chitosan and enhanced its water solubility, was confirmed through analysis using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). The prepared carboxymethyl chitosan film (CMCS) was applied in the flocculation recovery of protein. Through single-factor and response surface experiments, the optimal process conditions for flocculating and recovering protein with CMCS were determined: a CMCS dosage of 1.1 g/L, a reaction time of 39.6 min, a reaction temperature of 42.7 °C, and a pH of 5.2. Under these conditions, the protein recovery rate reached 56.97%. The composition and amino acid profile of the flocculated product were analyzed, revealing that the mung bean protein flocculated product contained 62.33% crude protein. The total essential amino acids (EAAs) accounted for 52.91%, non-essential amino acids (NEAAs) for 47.09%, hydrophobic amino acids for 39.56%, and hydrophilic amino acids for 12.67%. The ratio of aromatic to branched-chain amino acids was 0.31, and the ratio of basic to acidic amino acids was 1.68. These findings indicate that the recovered product has high surface activity and good protein stability, foaming ability, and emulsifying properties. Full article

Mung bean is a rich protein source, but its native form has limited solubility and functionality for food applications. As a promising agro-based crop, mung bean offers a sustainable alternative to traditional protein sources, especially in regions with limited access to resources. This study optimized mung bean protein hydrolysate (MBPH) production using response surface methodology (RSM), investigating the effects of alcalase concentration (2–7%) and hydrolysis time (2–7 h) on its physicochemical and functional properties. The results showed that an alcalase concentration of 5.88% and a hydrolysis duration of 3.56 h were the optimal conditions, resulting in a degree of hydrolysis of approximately 33.09%. Under these conditions, MBPH contained 79.33 ± 0.62% protein and a molecular weight distribution of 45.57% and 47.29% at 1.1–10 kDa and <10 kDa, respectively. Additionally, MBPH exhibited strong antioxidant activity, improved foam capacity, and enhanced solubility, making it a valuable ingredient for sustainable food production and promoting equitable access to nutritious functional ingredients. Full article

This study aimed to develop a shelf-stable, plant-based whole hard-boiled egg analogue, available in both regular and low-allergenic versions. Six plant proteins—soy, mung bean, pea, rice, potato, and wheat—were formulated into egg white and yolk components, with mung bean and wheat proteins showing the most promising sensory and visual qualities. Two preservation methods, thermal pasteurization (75–85 °C, 15–20 min) and gamma irradiation (2–5 kGy), were applied to extend shelf life while maintaining product quality. Thermal treatment at 75 °C for 15 min and gamma irradiation at 3.5 kGy were identified as optimal conditions, balancing sensory acceptability and microbial safety. Sensory evaluation by 100 untrained panelists revealed favorable scores for appearance, texture, and overall liking, without significant differences among selected formulations (p > 0.05). Accelerated shelf life testing and Q10 modeling predicted a shelf life of 188 days for thermally pasteurized eggs and 253 days (8.42 months) for gamma-irradiated eggs at 30 °C. These results demonstrate the feasibility of developing a consumer-acceptable, plant-based hard-boiled egg analogue with extended ambient shelf life. Full article

(1) Background: This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2–4 °C for food safety and quality. (2) Methods: DNA from raw ingredients (i.e., defatted soy flour, potato starch, wheat gluten, mung bean protein, and duckweed) and three PBM formulations were extracted and sequenced using 16S rRNA gene sequencing. (3) Results: Alpha diversity (Simpson and Shannon) was high in the raw ingredients (p ≤ 0.05). Beta diversity showed dissimilarities between the samples. Firmicutes and Proteobacteria were the core microflora in these ingredients. The heat-stable microbes in PBM (e.g., Nostocaceae in SF and Cyanobacteriale in MB and DW) survived after extrusion. After the ingredients were stored at room temperature, the bacterial communities shifted, with Paucibacter being the majority population in raw ingredients and PBM in the 2nd batch. The predictions of Potential_Pathogens related to the abundance of Aeromonadaceae and Enterobacteriaceae need to be monitored during storage. (4) Conclusions: Our results showed that the bacterial community in PBM containing 30% MB and 3% DW did not drastically change during 28 days of storage at cold temperatures. Uncovering bacterial microbiomes in the ingredients should be emphasized for quality and safety, as ingredients influence the microbiome in the final products. Full article

Cancer remains a leading global health challenge, necessitating the exploration of novel therapeutic strategies. Vitexin (apigenin-8-C-β-D-glucopyranoside), a natural flavonoid glycoside with a molecular weight of 432.38 g/mol, is derived from plants such as mung bean, beetroot, and hawthorn. This compound features a distinctive C-glycosidic bond at the 8-position of its apigenin backbone, contributing to its enhanced metabolic stability compared to O-glycosidic flavonoids. Preclinical studies demonstrate that vitexin modulates critical cellular processes such as cell cycle progression, apoptosis, autophagy, metastasis, angiogenesis, epigenetic modifications, and tumor glycolysis inhibition. It exerts its effects by targeting key signaling pathways, including phosphoinositide 3-kinase/protein kinase B/mammalian target of rapamycin (PI3K/Akt/mTOR), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), and signal transducer and activator of transcription 3 (STAT3), and shows potential for combination therapies to enhance efficacy and overcome resistance. Advances in nanotechnology further enhance its bioavailability and delivery potential. This review comprehensively examines the current evidence on vitexin’s anticancer mechanisms, highlighting its multi-target therapeutic potential and future research directions. Full article

Given the well-documented health benefits of plant proteins, mung bean protein has gained increasing attention as a promising plant-based protein source; however, its biofunctional properties have not been fully recognized. This study aimed to evaluate the hepatic metabolic regulatory effects of dietary mung bean protein in murine models, considering the central role of hepatic metabolic homeostasis in systemic regulation. The results demonstrated that dietary mung bean protein, both native mung bean protein isolate (MPI) and heat-denatured mung bean protein isolate (DMPI), restored hepatic metabolic homeostasis, an effect mediated by bioactive microbial metabolites. Notably, our results demonstrated that heat-induced denaturation of mung bean protein markedly alters its gut microbiota-regulating activity. This was evidenced by the observation that MPI tended to increase the abundance of Bifidobacterium, whereas DMPI appeared to promote the growth of Lachnospiraceae_NK4A136_group in mice fed a normal diet. Moreover, both MPI and DMPI increased the abundance of potentially beneficial bacteria, such as Faecalibaculum, accompanied by reduced serum total cholesterol (TC) levels and intestinal inflammation in a high-fat diet mouse model. The increased abundance of beneficial bacteria was associated with elevated intestinal short-chain fatty acid (SCFA) levels and restored metabolic levels of nonadecanoic acid, indole derivatives, and bile acid (BA) metabolites. Collectively, our results highlight that mung bean protein promotes hepatic metabolic benefits by orchestrating gut microbiota remodeling and modulating their metabolic outputs. Full article

Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)—compared to soybean (SB) for their chemical composition and biological qualities using standard methods. Results: Protein composition (14.98–30.29 g/100 g), fiber (2.90–8.18 g/100 g), and fat (5.19–33.30 g/100 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), and yellowness (13.07–38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64–45.65%) increased with pH, while in vitro protein digestibility (74.86–87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively. Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean. Full article

Recently, significant interest has been shown in developing enhanced, nutrient-dense snacks. This study aimed to develop a Kleija-like biscuit, a traditional Saudi Arabian product, enhanced with sprouted mung bean flour (SMBF) to improve its nutritional profile while maintaining key sensory characteristics. The biscuits were formulated by partially replacing wheat flour with varying proportions of SMBF (10–40%), followed by a comprehensive evaluation of the biscuits’ characteristics. The results showed a significant increase in protein content, with marked enhancement in the amino acid profile. Essential amino acids, such as lysine and histidine, attained a biological value estimated at approximately 55%. Additionally, the essential amino acid index for samples containing 30–40% SMBF was reported to be around 60%. Furthermore, enhanced levels of phenolic acids and flavonoids were observed in biscuits with high SMBF content, with total flavonoids and carotenoids rising over 50%. Consequently, antioxidant activity improved markedly, with increases ranging from 20% to 45%. Furthermore, the glycemic response of these biscuits demonstrated a notable reduction. Sensory evaluations indicated high consumer acceptance, particularly in taste, texture, and overall appeal. However, the inclusion of 40% SMBF resulted in lower acceptance, suggesting that while higher SMBF levels enhance the nutritional profile, they may adversely affect sensory qualities if not balanced. Future research should focus on optimizing SMBF levels and investigating ingredient combinations to enhance flavor while satisfying consumer health and taste preferences for commercial scalability. In conclusion, incorporating SMBF into biscuit production presents significant potential for developing nutrient-dense snacks for individuals combating obesity and associated chronic diseases. Full article

Ulcerative colitis (UC), an idiopathic and recurrent ailment, substantially influences a patient’s health. Mung bean peptides (MBPs) are bioactive substances derived from mung bean protein that possess notable anti-inflammatory properties. However, their efficacy and underlying mechanisms in UC treatment remain unclear. In this study, the structural characteristics of MBPs were examined by determining various parameters, such as amino acid composition, molecular weight distribution, and peptide sequences, thereby structurally demonstrating their anti-inflammatory potential. The therapeutic effectiveness of MBPs in UC treatment was evaluated by assessing its influence on colon length, histological damage to colonic tissue, and disease activity index of mice suffering from colitis induced by dextran sulfate sodium (DSS). Additionally, the study explored the potential mechanism of action of MBPs in UC by analyzing the intestinal microbiota, inflammatory cytokines in serum, and tight junction (TJ) proteins in the colon tissue of mice. The results revealed that MBPs significantly increased colon length, reduced colonic tissue damage, and decreased the disease activity index in mice with UC. MBPs restored intestinal barrier function by upregulating the expression of ZO-1 and claudin-1 proteins within the colonic tissue of mice with DSS-induced colitis, thereby treating UC. MBPs exerted anti-inflammatory effects by downregulating the amplification of inflammatory cytokines in the serum, improving the gut microbiota structure in mice with colitis, and regulating immune-related signaling pathways. Therefore, there is an experimental basis for the potential use of MBPs as adjunctive therapy in UC. Full article

Meat analogs focus on sustainable development, mimicking the physical properties and nutritional components of meat. The main objective of this study was to determine the optimal extrusion process parameters for producing high-moisture meat analogs (HMMAs) by adding 30% isolated mung bean protein (IMBP) using the response surface methodology (RSM). This study evaluated the effects of independent variables (moisture content—50%, 55%, and 60%; screw speed—150, 200, and 250 rpm; and barrel temperature—140, 150, and 160 °C) on the physicochemical and textural properties of the meat analogs during high-moisture extrusion. The results indicated that moisture content had a greater impact compared to barrel temperature and screw speed. Furthermore, the fiber structure increased with rising barrel temperature, while increasing moisture content led to a reduction in fiber structure. The water absorption capacity and nitrogen solubility index were positively correlated with moisture content, whereas the oil absorption capacity, integrity index, chewiness, and cutting strength showed the opposite trend. The study predicted the optimal extrusion process parameters for IMBP-based HMMAs to be a moisture content of 54.21%, screw speed of 185.68 rpm, and barrel temperature of 159.36 °C. Considering practical conditions, the optimal process variables for producing IMBP-based HMMAs in this experiment were adjusted to a moisture content of 54%, screw speed of 186 rpm, and barrel temperature of 159 °C. Full article

Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape. Full article

Research in metagenomics and metaproteomics can reveal how microbiological interactions in fermented foods contribute to their health benefits. This study examined three types of fermented vegetables: a standard formulation, a probiotic formulation with Lacticaseibacillus rhamnosus GG, and a polyphenol formulation with vitexin from Mung bean seed coat. Measurements were taken at day 0 (after 36 h of fermentation at room temperature) and after 15 days. We applied 16S rRNA sequencing to evaluate microbial diversity and utilized LC-MS/MS to investigate the proteomic profiles of specific genera (Lactobacillus and Weissella) and species (Lacticaseibacillus rhamnosus and Levilactobacillus brevis) of lactic acid bacteria (LAB). All of these taxa demonstrated significant relative abundance between 0 and 15 days of fermentation in our metagenomic analysis. Our findings from principal component analysis and clustering analysis categorically distinguished protein expression patterns at various stages of fermentation. By comparing samples from day 0 to day 15, we identified proteins associated with DNA replication and repair mechanisms, including transcription elongation factor GreA, tRNA pseudouridine synthase B, and helicases. We also observed their roles in protein synthesis, which encompasses oxidoreductases and aspartokinase. Furthermore, we identified strong correlations of specific proteins across the three formulations with antioxidant markers. In conclusion, the results of this study decisively enhance our understanding of the role of the proteins related to specific LAB in fermented foods, highlighting their potential to improve texture, flavor, nutritional quality, and health benefits. Full article

The Ethiopian Agricultural Research Institute (EARI) adopted four mung bean varieties for cultivation, following extensive research on their adaptability, productivity, and drought tolerance. However, the physicochemical, techno-functional, and antioxidant properties of these cultivars, which can vary significantly due to genetic and agro-ecological differences, have not been sufficiently explored in previous research. Hence, this study aimed to elucidate these properties to facilitate their seamless integration into food formulation and product development. The study results revealed that the protein content of these varieties ranged from 22.63 to 25.84 g/100 g, while carbohydrate content ranged from 54.9 to 58.82 g/100 g. Moreover, all examined varieties exhibited elevated levels of essential amino acids, particularly lysine, phenylalanine, and leucine. The foaming capacity and emulsion activity varied between 40.27–49.2% and 52.75–54.13%, respectively. The loss modulus of all varieties surpassed the storage modulus. Total polyphenol and flavonoid contents ranged from 2.36 to 3.05 mg GAE/g and 1.42 to 2.22 mg QE/g, respectively. The antioxidant activities were assessed using different assays and revealed that all samples were concentration-dependent, with all cultivars exhibiting high antioxidant activity at higher concentrations. The comparative analysis of the examined varieties revealed that none excelled in all of the tested parameters. However, these diverse qualities make Ethiopian mung bean varieties suitable for various food formulations tailored to specific desired characteristics. Full article