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Anti-allergic effects and related active constituents of mung bean (Vignaradiatus Linn) sprouts

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Abstract

The mung bean (Vigna radiata) is an important food crop with preventative effects against human diseases. The anti-allergic activities of mung bean sprouts of different lengths were evaluated by assaying in vivo antipruritic activity and in vitro hyaluronidase inhibitory effects. After 48 h of growth, sprouts were determined to have the best activity and extracted with petroleum (PeF), ethyl acetate (EaF), and n-butanol (nBF). The active EaF extracts were further assayed for in vivo effects on compound 48/80-induced mast cell degranulation and histamine release, as well as the anti-dinitrophenyl (DNP) IgE-induced passive cutaneous anaphylaxis (PCA) reaction. The main chemical constituents were further analyzed by UV spectrophotometry and high-performance liquid chromatography with tandem mass spectrometric detection (LC/MS/MS). EaF significantly protected against compound 48/80-induced mast cell degranulation and histamine release, and PCA. Flavonoids were determined to be the main contributors to the anti-allergic activity of the EaF extracts.

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Authors and Affiliations

  1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing, 100048, China

    Li Li, Han-kun Ren & Yin-mao Dong

  2. Baotou Medical College, Baotou, Inner Mongolia, 014060, China

    Min-hui Li

  3. Institute of Chinese Meteria Medica, China Academy of Chinese Medical Sciences, Beijing, 100730, China

    Yu-Jing Shi

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  1. Li Li
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  2. Min-hui Li
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  3. Han-kun Ren
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  4. Yu-Jing Shi
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  5. Yin-mao Dong
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Correspondence to Yin-mao Dong.

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Li, L., Li, Mh., Ren, Hk. et al. Anti-allergic effects and related active constituents of mung bean (Vignaradiatus Linn) sprouts. Food Sci Biotechnol 25, 553–559 (2016). https://doi.org/10.1007/s10068-016-0077-8

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  • DOI: https://doi.org/10.1007/s10068-016-0077-8

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