1Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing, China
Journal of Food and Nutrition Research.
2014,
Vol. 2 No. 11, 770-775
DOI: 10.12691/jfnr-2-11-2
Copyright © 2014 Science and Education PublishingCite this paper: Yang Yao, Yingying Zhu, Guixing Ren. Mung Bean Protein Increases Plasma Cholesterol by up-regulation of Hepatic HMG-CoA Reductase, and CYP7A1 in mRNA Levels.
Journal of Food and Nutrition Research. 2014; 2(11):770-775. doi: 10.12691/jfnr-2-11-2.
Correspondence to: Guixing Ren, Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing, China. Email:
renguixing@caas.cnAbstract
Interest in mung bean as a cholesterol-lowering functional food is growing. The objective of this study was to investigate the effect of mung bean protein on the blood cholesterol level and gene expression of cholesterol-regulating enzymes in Golden Syrian hamsters maintained on a 0.1% cholesterol diet. Results showed that mung bean protein (MBP) reduced plasma total cholesterol (TC), triacylglycerols and non-high-density lipoprotein cholesterol (non-HDL) concentrations as well as hepatic cholesterol concentrations after 6 week treatment. Real-time polymerase chain reaction analyses demonstrated mung bean protein could up-regulate the production of mRNA3-hydroxy-3-methyl glutaryl coenzyme A (HMG-CoA) reductase (HMGR) and cholesterol-7α-hydroxylase (CYP7A1) levels. The mechanisms underlying the cholesterol-lowering activity of MBP were mediated most likely by increasing the sterol excretion and decreasing the cholesterol absorption and synthesis. It is concluded that mung bean protein possesses the decreases plasma cholesterol activity and can be further explored as a functional food.
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