College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China.
PLoS One. 2011;6(6):e21071. doi: 10.1371/journal.pone.0021071. Epub 2011 Jun 10.
It is a widespread belief in Asian countries that mung bean soup (MBS) may afford a protective effect against heat stress. Lack of evidence supports MBS conferring a benefit in addition to water.
Here we show that vitexin and isovitexin are the major antioxidant components in mungbean (more than 96% of them existing in the bean seed coat), and both of them could be absorbed via gavage into rat plasma. In the plasma of rats fed with mungbean coat extract before or after exposure to heat stress, the levels of malonaldehyde and activities of lactate dehydrogenase and nitric oxide synthase were remarkably reduced; the levels of total antioxidant capacity and glutathione (a quantitative assessment of oxidative stress) were significantly enhanced.
Our results demonstrate that MBS can play additional roles to prevent heat stress injury. Characterization of the mechanisms underlying mungbean beneficial effects should help in the design of diet therapy strategies to alleviate heat stress, as well as provide reference for searching natural medicines against oxidative stress induced diseases.
在亚洲国家，人们普遍认为绿豆汤（MBS）可能对热应激具有保护作用。但缺乏证据表明，除了水之外，MBS 还能带来益处。
我们发现，荭草苷和异荭草苷是绿豆中的主要抗氧化成分（超过 96%存在于豆种皮中），它们都可以通过灌胃进入大鼠血浆。在给予热应激前或后摄入绿豆种皮提取物的大鼠的血浆中，丙二醛水平和乳酸脱氢酶及一氧化氮合酶的活性明显降低；总抗氧化能力和谷胱甘肽（氧化应激的定量评估）的水平显著提高。
我们的结果表明，MBS 可以发挥额外的作用来预防热应激损伤。阐明绿豆有益作用的机制有助于设计饮食治疗策略来缓解热应激，同时为寻找针对氧化应激诱导疾病的天然药物提供参考。
