Improvement of immune and antioxidant status of COVID-19 vulnerable groups using mung bean sprout yoghurt

This study aimed to determine the effect of mung bean sprout yoghurt (MungbeS-Yo) on plasma CRP and SOD levels of healthcare workers. MungbeS-Yo was prepared by mixing green bean sprout milk and skim milk, sucrose, and Lactic Acid Bacteria (LAB). The subjects of this study were 20 female healthcare workers, randomly divided into 2 groups. Group-1 was given MungbeS-Yo, while group-2 was given Skim-Yo (as control), as much as 200 mL/day for 2 months. MungbeS-Yo is prepared from 70 parts of mung bean sprouted milk, 30 parts skim, 0.5% LAB, and 10% sugar. Blood samples were taken before and after the intervention. Blood plasma was tested for CRP and SOD levels. CRP levels decreased from 5.41 to 3.61 mg/L (P = 0.037), while SOD levels increased from 88.86 pg/mL to 176.05 pg/mL (P<0.044). MungbeS-Yo has the potential to improve the immune status and enzymatic antioxidant status of plasma susceptible groups infected with Covid-19. Thus, MungbeS-Yo can help raise the immune level against infection.

Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic

This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and the proportion of mung bean sprouts milk-skim milk on phenolic content, protein, and fibre of mung bean sprouts yoghurt, and the best formula. Green beans are germinated for 10 hrs, blended until smooth, and then fermented into yoghurt. LAB levels of 0.25% and 0.5%, as well as the proportion of mung bean sprouts milk-skim milk 100: 0, 90:10, 80:20, and 70:30, with three replications. Phenolic levels were determined by the Folin-Ciocalteu method;dissolved protein by the Lowry method;and fibre by the AOAC method. LAB levels of 0.5% increased the content of phenolic (P = 0.02), protein (P = 0.0003), and fibre (P = 0.046), as well as the proportion of 70% mung bean sprouts milk and 30% skim milk also increased the content of phenolic (P = 0.0014), protein (P = 0.014), and fibre (P = 0.036) of mung bean sprouts yoghurt, but the treatment interaction had no effect (P<0.05). The best mung bean sprouts yoghurt formula was mung bean sprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk, 70:30 with LAB 0.5%, with the content of phenolic 1273.11 mg GAE/L, 41.40% protein, and 12.17% fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants, protein, and fibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic. © 2022 The Authors. Published by Rynnye Lyan Resources.