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Dietary coconut water vinegar for improvement of obesity-associated inflammation in high-fat-diet-treated mice

Mohamad NE, Yeap SK, Ky H, Ho WY, Boo SY, Chua J, et al.

Food Nutr Res, 2017;61(1):1368322.
PMID: 29056887 DOI: 10.1080/16546628.2017.1368322

Obesity has become a serious health problem worldwide. Various types of healthy food, including vinegar, have been proposed to manage obesity. However, different types of vinegar may have different bioactivities. This study was performed to evaluate the anti-obesity and anti-inflammatory effects of coconut water vinegar on high-fat-diet (HFD)-induced obese mice. Changes in the gut microbiota of the mice were also evaluated. To induce obesity, C57/BL mice were continuously fed an HFD for 33 weeks. Coconut water vinegar (0.08 and 2 ml/kg body weight) was fed to the obese mice from early in week 24 to the end of week 33. Changes in the body weight, fat-pad weight, serum lipid profile, expression of adipogenesis-related genes and adipokines in the fat pad, expression of inflammatory-related genes, and nitric oxide levels in the livers of the untreated and coconut water vinegar-treated mice were evaluated. Faecal samples from the untreated and coconut water vinegar-treated mice (2 ml/kg body weight) were subjected to 16S metagenomic analysis to compare their gut microbiota. The oral intake of coconut water vinegar significantly (p
Fulltext New coating material for producing virgin coconut oil (VCO) microcapsules

Amin, Z.A., Koh, S.P., Hamid, N.S.A., Long, K., Tan, C.P.

Food Research, 2017;1(1):15-22.
MyJurnal

The aim of this work was to investigate the microencapsulation efficiency (MEE) of different
grades of broken rice (RB) and breadfruit (BB)-based maltodextrin as a coating material,
using virgin coconut oil (VCO) as a model system. The VCO was generally found to be well
microencapsulated using BB, RB or commercial (COM) maltodextrin at a core/wall material
ratio of 1:3. In comparison to a different dextrose equivalent (DE) group, both RB and BB
maltodextrins with DE values of 10-14 showed higher MEE values (84.81-94.39%) than
maltodextrins with DE value of 15-19 (78.23-79.65%). Low DE value maltodextrins were
shown higher glass transition temperatures than high DE value maltodextrins under the same
moisture content. Both RB and BB maltodextrins were found to be compatible with COM
maltodextrin as shown in the microstructure appearance when viewed with a scanning electron
microscope (SEM).
Fulltext Eupatorin Suppressed Tumor Progression and Enhanced Immunity in a 4T1 Murine Breast Cancer Model

Abd Razak N, Yeap SK, Alitheen NB, Ho WY, Yong CY, Tan SW, et al.

Integr Cancer Ther, 2020 8 25;19:1534735420935625.
PMID: 32830560 DOI: 10.1177/1534735420935625

Eupatorin is a polymethoxy flavone extracted from Orthosiphon stamineus and was reported to exhibit cytotoxic effects on several cancer cell lines. However, its effect as an anti-breast cancer agent in vivo has yet to be determined. This study aims to elucidate the potential of eupatorin as an anti-breast cancer agent in vivo using 4T1 challenged BALB/c mice model. In this article, BALB/c mice (20-22 g) challenged with 4T1 cells were treated with 5 mg/kg or 20 mg/kg eupatorin, while the untreated and healthy mice were fed with olive oil (vehicle) via oral gavage. After 28 days of experiment, the mice were sacrificed and blood was collected for serum cytokine assay, while tumors were harvested to extract RNA and protein for gene expression assay and hematoxylin-eosin staining. Organs such as spleen and lung were harvested for immune suppression and clonogenic assay, respectively. Eupatorin (20 mg/kg) was effective in delaying the tumor development and reducing metastasis to the lung compared with the untreated mice. Eupatorin (20 mg/kg) also enhanced the immunity as the population of NK1.1+ and CD8+ in the splenocytes and the serum interferon-γ were increased. Concurrently, eupatorin treatment also has downregulated the expression of pro-inflammatory and metastatic related genes (IL-1β. MMP9, TNF-α, and NF-κB). Thus, this study demonstrated that eupatorin at the highest dosage of 20 mg/kg body weight was effective in delaying the 4T1-induced breast tumor growth in the animal model.
Fulltext Anti-ulcer activity of Hibiscus cannabinus and Hibiscus sabdariffa seeds in ulcer-induced rats

Nyam, K. L., Tang, J. L. K., Long, K.

International Food Research Journal, 2016;23(3):1164-1172.
MyJurnal

The aim of this research is to determine the antiulcer properties and percentage protection of
Hibiscus cannabinus and Hibiscus sabdariffa seed samples towards ulcer-induced Sprague
dawley rats. Rats were divided into six groups each for each ulceration method and fed with
distilled water, Omeprazole, H. cannabinus seed oil (HCSO), H. cannabinus seed extract
(HCSE), H. sabdariffa seed oil (HSSO) and H. sabdariffa seed extract (HSSE), respectively
via oral administration. Among the two plants tested, H. cannabinus showed the best protection
percentage towards ethanol, non-steroidal anti-inflammatory drugs (NSAIDs) and cold restrain
stress induced ulcers. H. cannabinus seed extract (HSSE) exhibited an exceptionally high ulcer
protection of 74.98 ± 0.78% against NSAIDs induced ulcer. The gastric lesions were controlled
primarily by both mucosal protection and acid inhibition. In conclusion, addition of these seeds
to the daily diet may reduce free radical activity in the body and reduce the risk of developing
peptic ulcer disease.
Fulltext Effect of microwave pretreatment on stability of kenaf (Hibiscus cannabinus L.) seed oil upon accelerated storage

Nyam, K.L., Tan, C.H., Long, K.

International Food Research Journal, 2015;22(5):1898-1905.
MyJurnal

The aim of this study was to investigate the oxidative stability, antioxidant activity and fatty acid composition of 2 minutes microwave pre-treated kenaf seed oil (MKSO) in comparison with the untreated kenaf seed oil (KSO) under accelerated storage for 24 days. Results obtained on oxidative stability for both KSO and MKSO by the end of storage with PV were 9.83 meq O2 /kg and 8.97 meq O2 /kg, respectively; p-Anv were 17.28 and 13.48, respectively; TOTOX value of 36.94 and 31.42, respectively; IV value were measured 84.50 g of I2 / 100 g and 84.34 g of I2 / 100 g oil, respectively; FFA value of 5.67 mg KOH/100g oil and 5.14 mg KOH/100g oil, respectively. Aside from that, the antioxidant activity in MKSO was better than KSO. For the fatty acid composition, the oleic and linoleic acids were affected significantly throughout storage for both KSO and MKSO. MKSO presented a better overall oxidative stability, antioxidant activity and retained higher content of MUFA and PUFA significantly (p< 0.05) upon accelerated storage.
Fulltext Oleic acid enhancement of Moringa oleifera seed oil by enzymatic transesterification and fractionation

Abdulkarim, S.M., Lai, O.M., Muhammad, S.K.S., Long, K., Ghazali, H.M.

International Food Research Journal, 2007;14(2):91-102.
MyJurnal

Solvent-extracted Moringa oleifera seed oil was transesterified using immobilized lipase (Lipozyme IM 60) (Novozymes Bagsvaerd Denmark) at 1% (w/w) concentration, shaken at 60oC and 200 rpm for up to 24h. After transesterification, the oil was fractionated with acetone at -18oC and without acetone at 10oC to obtain two fractions, stearin and olein fractions. Incubation of the transesterified oil at 10oC for 24 h resulted in the formation of fat crystals, which settled at the bottom of the flask in sample transesterified for 24 h, while the control (0 h) sample became rather viscous with fat crystals in suspension. Transesterification resulted in a change in the triacylglycerol (TAG) profile of the oil, which in turn affected its solid fat content (SFC) and thermal behavior. The SFC value at 0oC after 24 h of reaction was 10.35% and significantly (P
The use of enzymatically synthesized medium–and long-chain triacylglycerols (MLCT) oil blends in food application

Koh, S. P., Long, K., Yusoff, M. S. A., Arifin, N.

International Food Research Journal, 2011;18(1):355-366.
MyJurnal

The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermal-resistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. Sensory evaluation and rancidity assessment on fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil. MLCT-based salad dressings treated with different antioxidants showed similar rheological behaviors as compared to soybean based salad dressings. The overall quality of the physical appearance and organoleptic acceptability based on quantitative descriptive analysis showed no significant differences (P > 0.05) in all salad dressings. These findings indicated that MLCT-based oil blends can be used as healthy functional oil for daily consumption.
Fulltext Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage

Nyam, K.L., Wong, M.M., Long, K., Tan, C.P.

International Food Research Journal, 2013;20(2):695-701.
MyJurnal

With the concern of adverse effects of lipid oxidation on food deterioration and human health, the antioxidant activities of kenaf seed extracts (KSE), roselle seed extracts (RSE) and roselle extracts (RE) were evaluated by comparing its oxidative stability in refined, bleached & deodorised (RBD) sunflower oils with that of in synthetic antioxidant, BHA. Established methods such as peroxide values (PV), p-anisidine values (AV), TOTOX values, free fatty acids (FFA), iodine values (IV), total phenolic contents (TPC), conjugated dienes (CD) and conjugated triene (CT) were employed to assess the extent of oil deterioration. During 24 days storage, consensus was accomplished based on the results assessed by PV, TOTOX, CD, CT, IV and TPC at which the antioxidant activities of KSE, RSE and RE were better than BHA. Surprisingly, the results obtained by AV and FFA assays showed the reversed. Among the extracts, RSE exhibited the best antioxidant activities. These suggest that KSE, RSE and RE may be used as potential source of natural antioxidants in the application of food industry to prevent lipid oxidation.
Fulltext Evaluation of in vitro wound healing efficacy of breadfruit derived starch hydrolysate

Amin, Z.M., Koh, S.P., Tan, C.P., Yeap, S.K., Hamid, N.S.A., Long, K.

International Food Research Journal, 2017;24(4):1771-1781.
MyJurnal

To study the wound healing efficacy of breadfruit starch hydrolysate, an in vitro wound scratch assay was conducted, in which the migration rate of wounded NIH 3T3 fibroblasts was determined. Wounds treated with lower dextrose equivalent (DE), (DE 10-14) starch hydrolysate were found capable to improve the wound healing of NIH 3T3 fibroblast cell with the percentage of wound closure improvement of 77%, respectively when compared with higher DE range (DE 15-19 and DE 20-24). The findings obtained in the BrdU uptake and MTT viability assays confirmed the wound healing properties of breadfruit starch hydrolysate as the starch hydrolysate-treated wounded NIH 3T3 fibroblasts were able to proliferate well and no cytotoxicity was observed. Together, these findings indicated that the newly developed breadfruit starch hydrolysate performed better than commercial (COM) starch hydrolysate of the same DE ranges. In conclusion, breadfruit starch hydrolysate had better functional properties than did starch hydrolysates derived from other sources and that they could play a beneficial role in wound healing applications.
Optimization of processing parameters for the preparation of phytosterol microemulsions by the solvent displacement method

Leong WF, Che Man YB, Lai OM, Long K, Misran M, Tan CP

J Agric Food Chem, 2009 Sep 23;57(18):8426-33.
PMID: 19694442 DOI: 10.1021/jf901853y

The purpose of this study was to optimize the parameters involved in the production of water-soluble phytosterol microemulsions for use in the food industry. In this study, response surface methodology (RSM) was employed to model and optimize four of the processing parameters, namely, the number of cycles of high-pressure homogenization (1-9 cycles), the pressure used for high-pressure homogenization (100-500 bar), the evaporation temperature (30-70 degrees C), and the concentration ratio of microemulsions (1-5). All responses-particle size (PS), polydispersity index (PDI), and percent ethanol residual (%ER)-were well fit by a reduced cubic model obtained by multiple regression after manual elimination. The coefficient of determination (R(2)) and absolute average deviation (AAD) value for PS, PDI, and %ER were 0.9628 and 0.5398%, 0.9953 and 0.7077%, and 0.9989 and 1.0457%, respectively. The optimized processing parameters were 4.88 (approximately 5) homogenization cycles, homogenization pressure of 400 bar, evaporation temperature of 44.5 degrees C, and concentration ratio of microemulsions of 2.34 cycles (approximately 2 cycles) of high-pressure homogenization. The corresponding responses for the optimized preparation condition were a minimal particle size of 328 nm, minimal polydispersity index of 0.159, and <0.1% of ethanol residual. The chi-square test verified the model, whereby the experimental values of PS, PDI, and %ER agreed with the predicted values at a 0.05 level of significance.
Diacylglycerol and triacylglycerol as responses in a dual response surface-optimized process for diacylglycerol production by lipase-catalyzed esterification in a pilot packed-bed enzyme reactor

Lo SK, Cheong LZ, Arifin N, Tan CP, Long K, Yusoff MS, et al.

J Agric Food Chem, 2007 Jul 11;55(14):5595-603.
PMID: 17571899

Diacylglycerol (DAG) and triacylglycerol (TAG) as responses on optimization of DAG production using a dual response approach of response surface methodology were investigated. This approach takes the molecular equilibrium of DAG into account and allows for the optimization of reaction conditions to achieve maximum DAG and minimum TAG yields. The esterification reaction was optimized with four factors using a central composite rotatable design. The following optimized conditions yielded 48 wt % DAG and 14 wt % TAG: reaction temperature of 66.29 degrees C, enzyme dosage of 4 wt %, fatty acid/glycerol molar ratio of 2.14, and reaction time of 4.14 h. Similar results were achieved when the process was scaled up to a 10 kg production in a pilot packed-bed enzyme reactor. Lipozyme RM IM did not show any significant activity losses or changes in fatty acid selectivity on DAG synthesis during the 10 pilot productions. However, lipozyme RM IM displayed higher selectivity toward the production of oleic acid-enriched DAG. The purity of DAG oil after purification was 92 wt %.
Fulltext Antihyperglycemic effects of fermented and nonfermented mung bean extracts on alloxan-induced-diabetic mice

Yeap SK, Mohd Ali N, Mohd Yusof H, Alitheen NB, Beh BK, Ho WY, et al.

J Biomed Biotechnol, 2012;2012:285430.
PMID: 23091343 DOI: 10.1155/2012/285430

Mung bean was reported as a potential antidiabetic agent while fermented food has been proposed as one of the major contributors that can reduce the risk of diabetes in Asian populations. In this study, we have compared the normoglycemic effect, glucose-induced hyperglycemic effect, and alloxan-induced hyperglycemic effect of fermented and nonfermented mung bean extracts. Our results showed that fermented mung bean extracts did not induce hypoglycemic effect on normal mice but significantly reduced the blood sugar levels of glucose- and alloxan-induced hyperglycemic mice. The serum levels of cholesterol, triglyceride (TG), and low-density lipoprotein (LDL) were also lowered while insulin secretion and antioxidant level as measured by malonaldehyde (MDA) assays were significantly improved in the plasma of the fermented mung bean-treated group in alloxan-induced hyperglycemic mouse. These results indicated that fermentation using Mardi Rhizopus sp. strain 5351 inoculums could enhance the antihyperglycemic and the antioxidant effects of mung bean in alloxan-treated mice. The improvement in the antihyperglycemic effect may also be contributed by the increased content of GABA and the free amino acid that are present in the fermented mung bean extracts.
Fulltext Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product

Nyam KL, Leao SY, Tan CP, Long K

J Food Sci Technol, 2014 Dec;51(12):3830-7.
PMID: 25477650 DOI: 10.1007/s13197-012-0902-x

Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource as it has an excellent source of dietary fibre. Therefore, this study examined the functional properties of roselle seeds. Replacement of cookie flour with roselle seed powder at levels of 0-30 % was investigated for its effect on functional and nutritional properties of cookies. Among the four formulations cookies, the most preferred by panelists was 20 % roselle seed powder cookie (F3), followed by 10 % roselle seed powder cookie (F2) and 30 % roselle seed powder cookie (F4). The least preferred formulation among all was control cookie (F1). Cookie with 20 % roselle seed powder added showed higher content of total dietary fibre (5.6 g/100 g) as compared with control cookie (0.90 g/100 g). Besides that, cookies incorporated with roselle seed powder exhibited improved antioxidant properties. Thus, roselle seed powder can be used as a dietary fibre source and developed as a functional ingredient in food products.
Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety

Yanty NA, Marikkar JM, Nusantoro BP, Long K, Ghazali HM

J Oleo Sci, 2014;63(9):885-92.
PMID: 25174674

A study was carried out to determine the physicochemical characteristics of the oil derived from papaya seeds of the Hong Kong/Sekaki variety. Proximate analysis showed that seeds of the Hong Kong/Sekaki variety contained considerable amount of oil (27.0%). The iodine value, saponification value, unsaponifiable matter and free fatty acid contents of freshly extracted papaya seed oil were 76.9 g I2/100g oil, 193.5 mg KOH/g oil, 1.52% and 0.91%, respectively. The oil had a Lovibond color index of 15.2Y + 5.2B. Papaya seed oil contained ten detectable fatty acids, of which 78.33% were unsaturated. Oleic (73.5%) acid was the dominant fatty acids followed by palmitic acid (15.8%). Based on the high performance liquid chromatography (HPLC) analysis, seven species of triacylglycerols (TAGs) were detected. The predominant TAGs of papaya seed oil were OOO (40.4%), POO (29.1%) and SOO (9.9%) where O, P, and S denote oleic, palmitic and stearic acids, respectively. Thermal analysis by differential scanning calorimetry (DSC) showed that papaya seed oil had its major melting and crystallization transitions at 12.4°C and -48.2°C, respectively. Analysis of the sample by Z-nose (electronic nose) instrument showed that the sample had a high level of volatile compounds.
Physico-chemical characterisation of the fat from red-skin rambutan (Nephellium lappaceum L.) seed

Manaf YN, Marikkar JM, Long K, Ghazali HM

J Oleo Sci, 2013;62(6):335-43.
PMID: 23728324

The seeds (6.9±0.2% by weight of fruit) of the red-skin rambutan (Nephelium lappaceum L.) contain a considerable amount of crude fat (38.0±4.36%) and thus, the aim of the study was to determine the physico-chemical properties of this fat for potential applications. The iodine and saponification values, and unsaponifiable matter and free fatty acid contents of the seed fat were 50.27 g I2/100g fat, 182.1 mg KOH/g fat, 0.8% and 2.1%, respectively. The fat is pale yellow with a Lovibond color index of 3.1Y+1.1R. The fatty acid profile indicates an almost equal proportion of saturated (49.1%) and unsaturated (50.9%) fatty acids, where oleic (42.0%) and arachidic (34.3%) acids were the most dominant fatty acids. It also contained small amounts of stearic (8.0%), palmitic (4.6%), gadoleic (5.9%), linoleic (2.2%), behenic (2.1%) palmitoleic (0.7%) myristic (0.1%) and erucic (0.1%) acids. HPLC analysis showed that the fat comprised mainly unknown triacylglycerols (TAG) with high retention times indicating they have higher carbon numbers compared with many vegetable oils. The fat has melting and cooling points of 44.2°C and -42.5°C, respectively, making it a semi-solid at room temperature. The solid content at 0°C was 53.5% and the fat melted completely at 40°C. z-Nose analysis showed that the presence of high levels of volatile compounds in red-skin rambutan seed and seed fat.
Composition and thermal analysis of lard stearin and lard olein

Yanty NA, Marikkar JM, Man YB, Long K

J Oleo Sci, 2011;60(7):333-8.
PMID: 21701095

Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) composition, and thermal characteristics. Although LS and LO displayed wider variations in basic physico-chemical parameters, thermal properties and solidification behavior, they do possess some common characteristic features with regard to composition. In spite of the proportional differences in the major fatty acids, both LS and LO are found to possess extremely high amount of palmitic (C16:0) acid at the sn-2 positions of their TAG molecules. Similar to native lard, both LS and LO contained approximately equal proportions of TAG molecules namely, linoleoyl-palmitoyl-oleoyl glycerol (LPO) and dioleoyl-palmitoyl glycerol (OPO). Hence, the calculated LPO/OPO ratio for LS and LO are comparably similar to that of native lard.
Composition and thermal characteristics of Madhuca longifolia seed fat and its solid and liquid fractions

Marikkar JM, Ghazali HM, Long K

J Oleo Sci, 2010;59(1):7-14.
PMID: 20032594

This study was to characterize the seed fat from Madhuca longifolia known as Mee fat and its solid and liquid fractions with the objective of distinguishing them. A sample of Mee fat was partitioned into solid and liquid fractions using acetone as the solvent medium. The isolated fractions were compared to the native Mee fat sample with respect to various physico-chemical parameters using standard chemical methods as well as instrumental techniques such as, gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). Basic analyses indicated that there were wide variations between the native sample and its fractions with respect to iodine value (IV), and slip melting point (SMP). The cloud point (CP) of the liquid fraction was found to be 10.5 degrees C. Fatty acid compositional analyses showed that the proportion of saturated fatty acids (SFA) such as palmitic and stearic went up in the high-melting fraction (HMF) while in low-melting fraction (LMF) the proportion of unsaturated fatty acid (USFA) such as oleic and lenoleic increased. According to the HPLC analyses, Mee fat had a tiacyl glycerol (TAG) sequence similar to that of palm oil. After fractionation, the solid and liquid fractions obtained were found to have TAG profiles very much different from the native sample. Thermal analyses by DSC showed that Mee fat had two-widely separated high and low melting thermal transitions, a feature which was beneficial for the effective separation of solid and liquid fractions. The thermal profiles displayed by the fractions were clearly distinguishable from that of the native sample.
Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Lai OM

J Sci Food Agric, 2010 Oct;90(13):2310-7.
PMID: 20661900 DOI: 10.1002/jsfa.4088

Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).
Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines

Arifin N, Peng KS, Long K, Ping TC, Affandi Yusoff MS, Nor Aini I, et al.

J Sci Food Agric, 2010 Apr 30;90(6):943-8.
PMID: 20355133 DOI: 10.1002/jsfa.3886

This study aims to investigate the textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT:palm olein:palm stearin, 60:30:10 and 70:20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively.
Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean

Ali NM, Yeap SK, Yusof HM, Beh BK, Ho WY, Koh SP, et al.

J Sci Food Agric, 2016 Mar 30;96(5):1648-58.
PMID: 26009985 DOI: 10.1002/jsfa.7267

BACKGROUND: Mung bean and soybean have been individually reported previously to have antioxidant, cytotoxic and immunomodulatory effects, while fermentation is a well-known process to enhance the bioactive compounds that contribute to higher antioxidant, cytotoxic and immunomodulation effects. In this study, the free amino acids profile, soluble phenolic acids content, antioxidants, cytotoxic and immunomodulatory effects of fermented and non-fermented mung bean and soybean were compared.
RESULTS: Fermented mung bean was recorded to have the highest level of free amino acids, soluble phenolic acids (especially protocatechuic acid) and antioxidant activities among all the tested products. Both fermented mung bean and soybean possessed cytotoxicity activities against breast cancer MCF-7 cells by arresting the G0/G1 phase followed by apoptosis. Moreover, fermented mung bean and soybean also induced splenocyte proliferation and enhanced the levels of serum interleukin-2 and interferon-γ.
CONCLUSION: Augmented amounts of free amino acids and phenolic acids content after fermentation enhanced the antioxidants, cytotoxicity and immunomodulation effects of mung bean and soybean. More specifically, fermented mung bean showed the best effects among all the tested products. This study revealed the potential of fermented mung bean and soybean as functional foods for maintenance of good health.

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