Mung Bean Decreases Plasma Cholesterol by Up-regulation of CYP7A1

Abstract

Our results affirmed that supplementation of 1 or 2 % mung bean could decrease plasma total cholesterol and triacylglycerol level. Mung bean increased mRNA 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase. Most importantly, mung bean increased not only the protein level of cholesterol-7α-hydroxylase (CYP7A1) but also mRNA CYP7A1. It was concluded that the hypocholesterolemic activity of mung bean was most probable mediated by enhancement of bile acid excretion and up-regulation of CYP7A1.

This is a preview of subscription content, access via your institution.

References

  1. 1.

    Soucek J, Skvor J, Pouckova P, Matougek J, Slavik T, Matousek J (2006) Mung bean sprouts (Phaseolus aureus) nuclease and its biological and antitumor effects. Neoplasma 53:402–409

    CAS  Google Scholar 

  2. 2.

    Lee JH, Jeon JK, Kim SG, Kim SH, Chun T, Imm JY (2011) Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans. Int J Sci Technol 46:2513–2519

    CAS  Google Scholar 

  3. 3.

    Yao Y, Ren GX, Wang JS, Chen F, Wang MF (2008) Antidiatbetic activity of mung bean extracts in diabetic KK- Ay mice. J Agric Food Chem 56:8869–8873

    CAS  Article  Google Scholar 

  4. 4.

    Li GH, Wa JZ, Le GW, Shi YH (2006) Novel angiotensin I-converting enzyme inhibitory peptides isolated from alcalase hydrolysate of mung bean protein. J Pept Sci 12:509–514

    Google Scholar 

  5. 5.

    Chen JN, Jiang Y, Ma KY, Chen F, Chen ZY (2010) Microalga decreases plasma cholesterol by down-regulation of intestinal NPC1L1, hepatic LDL receptor, and HMG-CoA reductase. J Agric Food Chem 59:6790–6797

    Article  Google Scholar 

  6. 6.

    Zhang ZS, Ho WKK, Huang Y (2002) Hypocholesterolemic activity of hawthorn fruit is mediated by regulation of cholesterol-7alpha-hydroxylase and acyl CoA: cholesterol acyltransferase. Food Res Int 35:885–891

    Google Scholar 

  7. 7.

    Yasunori H, Yukari M (2011) Non-extractable procyanidins and lignin are important factors in the bile acid binding and radical scavenging properties of cell wall material in some fruits. Plant Foods Hum Nutr 66(1):70–77

    Article  Google Scholar 

  8. 8.

    Yao Y, Cheng XZ, Wang LX, Wang SH, Ren GX (2012) Mushroom tyrosinase inhibitors from mung bean (Vigna radiatae L.) extracts. Int J Food Sci Nutr 63:358–361

    CAS  Article  Google Scholar 

Download references

Acknowledgments

This project was supported by the Program for International S & T Cooperation Projects (S2013HT0015L) from Ministry of P. R. China, earmarked fund for China Agriculture Research System Modern Agro-industry Technology (CYTX-018) and Sci & Tech Innovation Program of CAAS.

Conflict of Interest

The authors have declared no conflicts of interest.

Author information

Affiliations

Authors

Corresponding author

Correspondence to Guixing Ren.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Yao, Y., Hao, L., Shi, Z. et al. Mung Bean Decreases Plasma Cholesterol by Up-regulation of CYP7A1. Plant Foods Hum Nutr 69, 134–136 (2014). https://doi.org/10.1007/s11130-014-0405-1

Download citation

Keywords

  • Cholesterol
  • CYP7A1
  • HMG-CoA reductase
  • Mung bean