Potential effects of mung bean protein and a mung bean protein–polyphenol complex on oxidative stress levels and intestinal microflora in aging mice
Shu Zhang, Yantao Ma, Yuchao Feng, Changyuan Wang, Dongjie Zhang
Abstract
were negatively correlated with malondialdehyde levels and positively correlated with SOD and other antioxidant enzyme indices. Our findings showed that MPI and MPI-polyphenol complexes can delay aging in mice by reducing oxidative damage and regulating intestinal flora. We also found a strong relationship between the abundance of intestinal flora and the levels of oxidative stress-related enzymes. This study provides theoretical support for the health and anti-aging benefits of mung bean food products.
Topics & Concepts
Mung beanOxidative stressPolyphenolFood scienceOxidative phosphorylationBiologyChemistryBiochemistryAntioxidantGABA and Rice ResearchProteins in Food SystemsFood composition and properties