Mung Bean (<em>Vigna radiata</em> (L.) R. Wilczek) from Burkina Faso Used as Antidiabetic, Antioxidant and Antimicrobial Agent
Jeanne d’Arc Wendmintiri Kabré,
Durand Dah-Nouvlessounon,
Fatoumata Hama-Ba,
Abiola Agonkoun,
Felix Guinin,
Haziz Sina,
Arnaud N. Kohonou,
Pascal Tchogou,
Maximin Senou,
Aly Savadogo,
Lamine Baba-Moussa
Affiliations
Jeanne d’Arc Wendmintiri Kabré
Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, Ouagadougou 03 BP 7021, Burkina Faso
Durand Dah-Nouvlessounon
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou 05 BP 1604, Benin
Fatoumata Hama-Ba
Food Technology Department/Institute of Research in Applied Sciences and Technologies (IRSAT)/National Center for Scientific and Technical Research, Ouagadougou 03 BP 7047, Burkina Faso
Abiola Agonkoun
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou 05 BP 1604, Benin
Felix Guinin
Laboratory of Physiopathology/Molecular Pharmacology and Toxicology, Department of Animal Physiology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou 01 BP 4521, Benin
Haziz Sina
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou 05 BP 1604, Benin
Arnaud N. Kohonou
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou 05 BP 1604, Benin
Pascal Tchogou
Experimental and Clinical Biology Laboratory, National School of Applied Biosciences and Biotechnologies, National University of Science, Technology, Engineering and Mathematics (UNSTIM), Dassa-Zoumé 01BP 1471, Benin
Maximin Senou
Experimental and Clinical Biology Laboratory, National School of Applied Biosciences and Biotechnologies, National University of Science, Technology, Engineering and Mathematics (UNSTIM), Dassa-Zoumé 01BP 1471, Benin
Aly Savadogo
Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, Ouagadougou 03 BP 7021, Burkina Faso
Lamine Baba-Moussa
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou 05 BP 1604, Benin
Chronic non-communicable diseases are becoming more and more recurrent and require the addition of functional foods in our eating habits. Legumes due to their composition in biomolecules could meet this need. Much used in Chinese medicine, the mung bean arouses interest in Burkina Faso. The objective of this study is to perform phytochemical profiling and to evaluate certain biological properties of the mung bean in its natural or germinated state. Qualitative phytochemical screening was carried out by precipitation and differential staining tests. The antimicrobial activity was tested on in vitro growth by the agar medium diffusion method. DPPH and FRAP methods were used to assess antioxidant activity. The antidiabetic activity of hydroethanolic extracts was evaluated on rats rendered diabetic by streptozotocin, with metformin as a reference molecule. Phytochemistry has revealed the presence of phenolic compounds and derivatives in the mung bean, whether in its natural state (MBN) or in its germinated state (MBG). Only the MBG exhibits antimicrobial activity on 70% of the strains used. It appears that the MBG has a reducing power of the DPPH radical with an IC50 of 28 mg/mL compared to the same extract of the MBN, which had an IC50 of 32.5 mg/mL with a difference (p p < 0.0001) in glycaemia and kept the body weight of the animals constant throughout the treatment. In addition, the MBN regulated the level of total cholesterol, tryglicerides of LDL, ASAT, ALAT, urea and creatine. These results show that the mung bean grown in Burkina Faso is a health food, which, integrated into dietary habits, could contribute to the prevention of chronic diseases.
