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Germination improves the polyphenolic profile and functional value of mung bean (Vigna radiata L.).

Kapravelou, Garyfallia; Martínez, Rosario; Perazzoli, Gloria; González, Cristina Sánchez ; Llopis, Juan; Cantarero, Samuel; Goua, Marie; Bermano, Giovanna; Prados, Jose; Melguizo, Consolación; Aranda, Pilar; López-Jurado, María; Porres, Jesus M.

Authors

Garyfallia Kapravelou kapravelou@ugr.es

Rosario Martínez rosariomz@ugr.es

Gloria Perazzoli gperazzoli@ugr.es

Cristina Sánchez González crissg@ugr.es

Juan Llopis jllopis@ugr.es

Samuel Cantarero ascm@ugr.es

Jose Prados jcprados@ugr.es

Consolación Melguizo melguizo@ugr.es

Pilar Aranda paranda@ugr.es

María López-Jurado mlopezj@ugr.es

Jesus M. Porres jmporres@ugr.es



Abstract

The use of legumes as functional foods has gained increasing attention for the prevention and treatment of the so called non-communicable diseases that are highly prevalent worldwide. In this regard, biotechnological approaches for the enhancement of legumes’ nutritional and functional value have been extensively employed. In the present study, the process of germination increased several parameters of mung bean (Vigna radiata L.) functionality, including extract yield, total phenolic content and in vitro antioxidant capacity. In addition, 3-day-germinated mung bean proved to be an interesting source of dietary essential minerals and exhibited a greater variety of polyphenolic compounds compared to raw mung bean. These properties resulted in enhanced cytoprotective features of the 3-day mung bean extracts against radical oxygen species in human colorectal (HT29) and monocyte (U937) cell lines. Moreover, the antiproliferative effects were tested in different colon cancer cell lines, T84 and drug-resistant HCT-18, as well as in a non-tumor colon CCD-18 line. Altogether, our results demonstrate that the germination process improves the mung bean’s nutritional value and its potential as a functional food.

Citation

KAPRAVELOU, G., MARTINEZ, R., PERAZZOLI, G., GONZÁLEZ, C.S., LLOPIS, J., CANTARERO, S., GOUA, M., BERMANO, G., PRADOS, J., MELGUIZO, C., ARANDA, P., LÓPEZ-JURADO, M. and PORRES, J.M. 2020. Germination improves the polyphenolic profile and functional value of mung bean (Vigna radiata L.). Antioxidants [online], 9(8), article ID 746. Available from: https://doi.org/10.3390/antiox9080746

Journal Article Type Article
Acceptance Date Aug 12, 2020
Online Publication Date Aug 13, 2020
Publication Date Aug 31, 2020
Deposit Date Aug 18, 2020
Publicly Available Date Aug 18, 2020
Journal Antioxidants
Electronic ISSN 2076-3921
Publisher MDPI
Peer Reviewed Peer Reviewed
Volume 9
Issue 8
Article Number 746
DOI https://doi.org/10.3390/antiox9080746
Keywords Mung bean; Germination; Polyphenols; Antioxidant capacity; Antiproliferative effect
Public URL https://rgu-repository.worktribe.com/output/961595

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