Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (<i>Vigna radiata</i> L.)
Garyfallia Kapravelou,
Rosario Martínez,
Gloria Perazzoli,
Cristina Sánchez González,
Juan Llopis,
Samuel Cantarero,
Marie Goua,
Giovanna Bermano,
Jose Prados,
Consolación Melguizo,
Pilar Aranda,
María López-Jurado,
Jesus M. Porres
Affiliations
Garyfallia Kapravelou
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Rosario Martínez
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Gloria Perazzoli
Institute of Biopathology and Regenerative Medicine (IBIMER), Biomedical Research Center (CIBM), Biosanitary Institute of Granada (IBS GRANADA), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Cristina Sánchez González
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Juan Llopis
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Samuel Cantarero
Department of Mass Spectrometry, Scientific Instrumentation Centre (CIC), Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071 Granada, Spain
Marie Goua
School of Pharmacy and Life Sciences, Robert Gordon University, Aberdeen AB10 7GJ, UK
Giovanna Bermano
School of Pharmacy and Life Sciences, Robert Gordon University, Aberdeen AB10 7GJ, UK
Jose Prados
Institute of Biopathology and Regenerative Medicine (IBIMER), Biomedical Research Center (CIBM), Biosanitary Institute of Granada (IBS GRANADA), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Consolación Melguizo
Institute of Biopathology and Regenerative Medicine (IBIMER), Biomedical Research Center (CIBM), Biosanitary Institute of Granada (IBS GRANADA), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Pilar Aranda
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
María López-Jurado
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
Jesus M. Porres
Department of Physiology, Institute of Nutrition and Food Technology (INyTA), Biomedical Research Center (CIBM), Universidad de Granada, Avda del Conocimiento s/n, 18100 Granada, Spain
The use of legumes as functional foods has gained increasing attention for the prevention and treatment of the so called non-communicable diseases that are highly prevalent worldwide. In this regard, biotechnological approaches for the enhancement of legumes’ nutritional and functional value have been extensively employed. In the present study, the process of germination increased several parameters of mung bean (Vigna radiata L.) functionality, including extract yield, total phenolic content and in vitro antioxidant capacity. In addition, 3-day-germinated mung bean proved to be an interesting source of dietary essential minerals and exhibited a greater variety of polyphenolic compounds compared to raw mung bean. These properties resulted in enhanced cytoprotective features of the 3-day mung bean extracts against radical oxygen species in human colorectal (HT29) and monocyte (U937) cell lines. Moreover, the antiproliferative effects were tested in different colon cancer cell lines, T84 and drug-resistant HCT-18, as well as in a non-tumor colon CCD-18 line. Altogether, our results demonstrate that the germination process improves the mung bean’s nutritional value and its potential as a functional food.
