• Journal of Environmental Science International
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• v.29 no.4
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• pp.351-359
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• 2020

The purpose of this study was to investigate the improvement effect of mung bean (Phaseolus aureus L.) on the hepatic functional enzyme and catalase activity of streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley (SD) male rats were divided into four groups (n=6), and fed experimental diets containing mung bean meal [basal diet+5% mung bean (BM), basal diet+STZ+5% mung bean (SM)], and control (Basal Diet, BD), BS groups (basal diet+STZ). Serum concentrations of Blood Urea Nitrogen (BUN) and creatinine were significantly decreased (p<0.05) by 5% mung bean supplementation diet. The activities of aspartate transaminase (AST), alanine transaminase (ALT), akaline phosphatase (ALP), lactate dehydrogenase (LDH), amylase and lipase were decreased in the BD, BM and SM group than BS group. The catalase (CAT) activity was significantly increased (p<0.05) in mung bean supplementation diet (BM, SM group) than diabetic group (BS). In vivo experiments with diabetic rats showed that ingestion of mung bean supplementation diet were effective in BUN concentration, and hepatic functional enzyme activities.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.97-103
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• 2017

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, 'L' value of breads decreased, whereas 'a' and 'b' values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.10
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• pp.1471-1478
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• 2015

The present study aimed to assess the effect of dietary substitution of soybean meal (SBM) with dehulled-micronized faba bean (Vicia faba var. minor) in guinea fowl broilers on their growth traits, carcass quality, and meat fatty acids composition. In this trial, 120 day-old guinea fowl keets were randomly assigned to two treatments which were fed from hatch to 12 weeks of age. Birds were fed two wheat middlings-based diets comprising of a control treatment which contained SBM (78.3 g/kg) and a test diet containing dehulled-micronized faba bean (130 g/kg) as the main protein source. Substituting SBM with faba bean had no adverse effect on growth traits, dressing percentage, or breast and thigh muscles relative weight of the guinea fowls. Conversely, a decrease (p<0.05) of abdominal fat was found in guinea fowls fed the faba bean-diet. Breast muscle of birds fed faba bean had higher $L^*$ score (p<0.05) and water-holding capacity (p<0.05) than the SBM control diet. Meat from guinea fowls fed faba bean had less total lipids (p<0.05) and cholesterol (p<0.01), and higher concentrations of phospholipids (p<0.01). Feeding faba bean increased polyunsaturated fatty acid concentrations in breast meat and decreased the saturated fatty acid levels. Moreover, dietary faba bean improved the atherogenic and thrombogenic indexes in guinea fowl breast meat. Results indicated that substitution of SBM with faba bean meal in guinea fowl diet can improve carcass qualitative traits, enhancing also meat lipid profile without negatively affecting growth performance.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.947-950
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• 2001

To improve the low content of crude protein and low quality fermentation of napiergrass silage, ensiling with phasey bean was examined. Napiergrasses, (Pennisetum purpureum cv. Merkeron), hybrid napiergrass (Pennisetum purpureum${\times}$ Pennisetum typhoides) and phasey bean (Macroptilium lathyroides cv. Murray) were cultivated in Fukuoka, Japan. The first growth of napiergrasses and phasey bean were harvested at 90 days of age and chopped into about 1 cm lengths. The mixing levels of phasey bean with napiergrasses were 0, 25, 50 and 75; 700 g of plant materials were ensiled into a laboratory silo (1.0 litre. polyethylene container) and incubated for 30 days. After opening silos, pH, total nitrogen (TN), volatile basic nitrogen (VBN) and organic acids (lactic acid: LA, acetic acid: AA, butyric acid: BA) were determined. The experiment was a factorial design of $2{\times}4$ with 3 replicates. The data were analyzed statistically by two-way analysis of variance. Without inclusion of phasey bean, lower quality was observed for hybrid silage than for Merkeron silage. The inclusion of phasey bean at the rate of 25% increased DM and TN, and decreased pH value, VBN/TN, AA and BA in both Merkeron and hybrid napiergrass silages. The value of pH, TN, VBN/TN, AA and BA were not significantly different among 25, 50 and 75% mixing levels of phasey bean. LA production increased significantly with the increase in phasey bean mixing level in both hybrid and Merkeron silages. At all mixing levels of phasey bean, LA production did not show significant differences between Merkeron and hybrid silages.

• Journal of the Korean Home Economics Association
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• v.42 no.2
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• pp.213-227
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• 2004

This study was attempted to investigate the sensory and textural characteristics of mungbean starch gels with soy bean oil and sucrose fatty acid ester(SE) addition during room temperature storage. Freshly prepared mungbean starch gels, with and without soy bean oil and SE, were stored at 25$^{\circ}C$ for 24, 48 and 72 hours. The color value, syneresis, texture and sensory properties of the gels were measured. The lightness(L) of the gels with soy bean oil and without additives was similar whereas that with SE was lower than that without additives. Syneresis of the gels with soy bean oil and SE was lower than that without additives. Rupture stress, rupture strain and rupture energy of the freshly prepared gel with 2∼4% soy bean oil were increased, but there were no differences in rupture properties between the gel with soy bean oil and that without additives. Rupture stress, rupture stain and rupture energy of all the gels with SE were decreased. Addition of soy bean oil to the gel did not change the texture profile of the gel, whereas hardness, springiness and chewiness of the gel with SE were decreased. In sensory evaluation, the acceptability of freshly prepared gel with soy bean oil was similar to that without additives, whereas that of the gel with 2% soy bean oil stored for 24 hours was higher than that without additives. The acceptability of the gel with SE was decreased significantly.

• Biomedical Science Letters
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• v.19 no.3
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• pp.195-205
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• 2013

Obesity may cause metabolic syndrome and adult diseases. This study was undertaken to investigate the ameliorative or useful effects of beanleaves on inflammation and liver damage in obese rat models. Rats were divided into three groups: a control group (normal diet, n=6), a fat diet group (45%-fat diet, n=7), and a bean leaf group (45%-fat+Korean bean leaves diet, n=7). Body weights in the bean leaf group were lower than those of the fat group (P<0.05). Serum tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) and prostaglandin $E_2$ ($PGE_2$) concentrations were lower in both the control and bean leaf groups than in the fat group (P<0.001). TNF-${\alpha}$ concentrations in the bean leaf group were slightly higher than in the control group but statistically significant (P<0.05). The bean leaf group histologically exhibited lower fatty degeneration, spotty necrosis, and leukocyte infiltrations in hepatic tissues than those of the fat group. In the homogenized liver tissues, the cyclooxygenase-2 (COX-2) gene was only expressed in the fat group. The gene expression levels of hepatic TNF-${\alpha}$, inducible nitric-oxide synthase, peroxiome proliferator-activated receptor-${\alpha}$ (PPAR-${\alpha}$), poly (ADP-ribose) polymerase (PARP), and transforming growth factor-${\beta}1$ (TGF-${\beta}1$) were weaker in the bean leaf group than in the fat group. These results suggest that adding bean-leaves to the diet may ameliorate obesity-induced systemic inflammation and liver damage and that bean leaves may be a useful food for preventing obesity and thereby metabolic syndrome and adult diseases.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.6
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• pp.836-842
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• 2009

The objectives of this study were to evaluate potential benefits of intercropping of corn with runner bean for a smallsized farming system, based on land equivalent ratio (LER) and silage yield and quality of corn intercropped with runner bean (Phaseolus vulgaris L.), in arid conditions of Turkey under an irrigation system. This experiment was established as a split-plot design in a randomized complete block, with three replications and carried out over two (consecutive) years in 2006 and 2007. Seven different mixtures (runner bean, B and silage corn sole crop, C, 10% B+90% C, 20% B+80% C, 30% B+70% C, 40% B+60%C, and 50% B+50%C) of silage corn-runner bean were intercropped. All of the mixtures were grown under irrigation. The corn-runner bean fields were planted in the second week of May and harvested in the first week of September in both years. Green beans were harvested three times each year and green bean yields were recorded each time. After the 3rd harvest of green bean, residues of bean and corn together were randomly harvested from a 1 $m^{2}$ area by hand using a clipper when the bean started to dry and corn was at the dough stage. Green mass yields of each plot were recorded. Silages were prepared from each plot (triplicate) in 1 L mini-silos. After 60 d ensiling, subsamples were taken from this material for determination of dry matter (DM), pH, organic acids, chemical composition, and in vitro DM digestibility of silages. The LER index was also calculated to evaluate intercrop efficiencies with respect to sole crops. Average pH, acetic, propionic and butyric acid concentrations were similar but lactic acid and ammonia-N levels were significantly different (p<0.05) among different mixtures of bean intercropped with corn. Ammonia-N levels linearly increased from 0.90% to 2.218 as the percentage of bean increased in the mixtures up to a 50:50 seeding ratio. While average CP content increased linearly from 6.47 to 12.45%, and average NDF and ADF contents decreased linearly from 56.17 to 44.88 and from 34.92 to 33.51%, respectively, (p<0.05) as the percentage of bean increased in the mixtures up to a 50:50 seeding ratio, but DM and OM contents did not differ among different mixtures of bean intercropped with corn (p>0.05). In vitro OM digestibility values differed significantly among bean-corn mixture silages (p<0.05). Fresh bean, herbage DM, IVOMD, ME yields, and LER index were significantly influenced by percentage of bean in the mixtures (p<0.01). As the percentage of bean increased in the mixtures up to a 50:50 seeding ratio, yields of fresh bean (from 0 to 24,380 kg/ha) and CP (from 1,258.0 to 1,563.0 kg/ha) and LER values (from 1.0 to 1.775) linearly increased, but yields of herbage DM (from 19,670 to 12,550 kg/ha), IVOMD (from 12,790 to 8,020 kg/ha) and ME (46,230 to 29,000 Mcal/ha) yields decreased (p<0.05). In conclusion, all of the bean-corn mixtures provided a good silage and better CP concentrations. Even though forage yields decreased, the LER index linearly increased as the percentage of bean increased in the mixture up to a 50:50 seeding ratio, which indicates a greater utilization of land. Therefore, a 50:50 seeding ratio seemed to be best for optimal utilization of land in this study and to provide greater financial stability for labor-intensive, small farmers.

• Journal of Nutrition and Health
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• v.10 no.3
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• pp.7-9
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• 1977

Quantitative analysis of harmful Hg in edible bean sprouts was carried out by the Atomic Absorption Spectrophotometer (Perkin-Elmer Model 403). The samples studied as shown in Table 2. are edible bean sprouts (36) which wet·e collected from Gwangju area. It was investigated that the Mercury (Hg) content of edible bean sprouts was from 0.0098 ppm to 0.533 ppm (average 0.240). Mercury contaminated edible bean sprouts studied, was about 50 percentage of total samples.

• 물만먹고자라요
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• no.18
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• pp.6-8
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• 2007