Aiamsung Monwadee, Tabtimmai Lueacha, Bunphueak Pinchuta, Sonklin Chanikan, Wisetsai Awat, Choowongkomon Kiattawee, Sedtananun Saranya
Department of Biotechnology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
ACS Omega. 2025 Aug 11;10(33):38149-38163. doi: 10.1021/acsomega.5c05805. eCollection 2025 Aug 26.
Mung bean meal (MBM) is a byproduct of vermicelli production that is usually discarded as waste but has been shown to be a valuable source of functional food ingredients. This study focused on extracting polysaccharides from MBM, analyzing the structures of the two fractions, and assessing their biological activities . Crude polysaccharides were sequentially extracted and partially purified from mung bean powder using hot water, alkaline solution, amylase hydrolysis, and three-phase partitioning (TPP) to obtain a water-extracted polysaccharide (MBM-P1) and an alkaline-extracted polysaccharide (MBM-P2). Two mung bean meal polysaccharides were characterized using Fourier transform infrared (FTIR), X-ray diffraction (XRD), scanning electron microscope (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and nuclear magnetic resonance (NMR) analyses. The results revealed that MBM-P1 and MBM-P2 differed in their monosaccharide compositions and molecular weights. MBM-P1 was composed of rhamnose (67.80 ± 1.00%), galactose (24.79 ± 0.52%), and arabinose (7.41 ± 1.19%), with molecular weights of 7.89 ± 0.25 and 6.74 ± 0.22 kDa, while MBM-P2 contained galactose (80.99 ± 1.81%), rhamnose (13.72 ± 1.40%), and arabinose (5.29 ± 0.46%), with molecular weights of 93.92 ± 5.73 and 19.03 ± 1.20 kDa. MBM-P1 and MBM-P2 exhibited crystalline and semicrystalline structures, respectively. H NMR analysis indicated that both polysaccharides contained β-configurations. TGA analysis indicated that MBM-P1 possessed a higher structural thermal stability compared to MBM-P2. Moreover, MBM-P1 exhibited notable antioxidant activity, while MBM-P2 effectively promoted the proliferation of , highlighting distinct functional properties of the two polysaccharide fractions. Furthermore, MBM-P1 exhibited dual effects on NO production in RAW 264.7 cells, while MBM-P2 induced only an increase in NO levels, suggesting differential immunomodulatory activities between the two polysaccharide preparations. Overall, the results of this study suggest that MBM-P1 and MBM-P2 from an agro-industrial byproduct have potential as natural functional additives for use in food and pharmaceutical industries.
绿豆粉是粉丝生产的副产品，通常作为废料丢弃，但已被证明是功能性食品成分的宝贵来源。本研究着重于从绿豆粉中提取多糖，分析两种提取物的结构，并评估它们的生物活性。使用热水、碱性溶液、淀粉酶水解和三相分离（TPP）从绿豆粉中依次提取并部分纯化粗多糖，以获得水提多糖（MBM-P1）和碱提多糖（MBM-P2）。使用傅里叶变换红外光谱（FTIR）、X射线衍射（XRD）、扫描电子显微镜（SEM）、热重分析（TGA）、差示扫描量热法（DSC）和核磁共振（NMR）分析对两种绿豆粉多糖进行了表征。结果表明，MBM-P1和MBM-P2的单糖组成和分子量不同。MBM-P1由鼠李糖（67.80±1.00%）、半乳糖（24.79±0.52%）和阿拉伯糖（7.41±1.19%）组成，分子量分别为7.89±0.25和6.74±0.22 kDa，而MBM-P2含有半乳糖（80.99±1.81%）、鼠李糖（13.72±1.40%）和阿拉伯糖（5.29±0.46%），分子量分别为93.92±5.73和19.03±1.20 kDa。MBM-P1和MBM-P2分别呈现出晶体结构和半晶体结构。1H NMR分析表明，两种多糖均含有β构型。TGA分析表明，与MBM-P2相比，MBM-P1具有更高的结构热稳定性。此外，MBM-Pl表现出显著的抗氧化活性，而MBM-P2有效地促进了（此处原文缺失具体细胞类型）的增殖，突出了两种多糖组分不同的功能特性。此外，MBM-P1对RAW 264.7细胞中NO的产生具有双重作用，而MBM-P2仅诱导NO水平升高，表明两种多糖制剂之间存在不同的免疫调节活性。总体而言，本研究结果表明，来自农业工业副产品的MBM-P1和MBM-P2有潜力作为天然功能性添加剂用于食品和制药行业。
