Abstract:
A high serum cholesterol level is a major risk factor for cardio vascular disease (CVD). The
study assessed the in vivo hypocholesterolemic and hypoglycaemic effect of raw and
processed mung bean powder (Variety MI 6) incorporated high cholesterol diet in
comparison to the control diet in rats. Seven week old 20 male Wistar rats were randomly
allocated into four groups (n=5) and fed with experimental diets ad-libitum for 5 weeks.
Experimental diets were prepared according to the ANI-93G semi purified rodents diet and
0.5% cholesterol was added to obtain a high cholesterol diet. 0.5% cholesterol + 30% raw
mung bean (RMD), 0.5% cholesterol + 30% boiled mung bean (BMD), 0.5% cholesterol +
30% sprouted mung bean (SMD) were given as treatments and 0.5% cholesterol + 10.15%
casein powder (CD) as the control. No significant change (P<0.05) was observed in total
cholesterol levels in all treatment groups compared with the control group. Serum HDL
cholesterol concentration in rats fed with SMD and BMD diets were significantly (P<0.05)
higher than that in the control and serum non-HDL cholesterol concentration in rats fed with
SMD and BMD diets were significantly (P<0.05) lower than that in the CD fed group. At the
same time triglyceride levels of BMD and SMD fed groups were significantly lower (P<0.05)
than the RMD fed group. Triglyceride levels and serum glucose concentration levels in all
treatment groups were significantly lower than in the CD fed group. Serum insulin
concentrations in rats fed RMD, BMD were significantly (P<0.05) lower than with CD diet.
These results indicate that processed mung bean incorporated diets positively modulate
both serum lipids and glucose levels higher than the control group. Within that, BMD and
BSD positively modulate serum lipids more than RMD though there was no significant
change in modulating serum glucose levels within mung bean fed groups.
