title: Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean.
abstract: BACKGROUND
  Mung bean and soybean have been individually reported previously to have antioxidant, cytotoxic and immunomodulatory effects, while fermentation is a well-known process to enhance the bioactive compounds that contribute to higher antioxidant, cytotoxic and immunomodulation effects. In this study, the free amino acids profile, soluble phenolic acids content, antioxidants, cytotoxic and immunomodulatory effects of fermented and non-fermented mung bean and soybean were compared.
  
  
  RESULTS
  Fermented mung bean was recorded to have the highest level of free amino acids, soluble phenolic acids (especially protocatechuic acid) and antioxidant activities among all the tested products. Both fermented mung bean and soybean possessed cytotoxicity activities against breast cancer MCF-7 cells by arresting the G0/G1 phase followed by apoptosis. Moreover, fermented mung bean and soybean also induced splenocyte proliferation and enhanced the levels of serum interleukin-2 and interferon-γ.
  
  
  CONCLUSIONS
  Augmented amounts of free amino acids and phenolic acids content after fermentation enhanced the antioxidants, cytotoxicity and immunomodulation effects of mung bean and soybean. More specifically, fermented mung bean showed the best effects among all the tested products. This study revealed the potential of fermented mung bean and soybean as functional foods for maintenance of good health.
authors.affiliation: Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.|Faculty of Medicine and Health Sciences, Universiti Tunku Abdul Rahman, 43000, Cheras, Malaysia.
authors.forename: Norlaily Mohd
authors.initials: NM
authors.lastname: Ali
authors.affiliation: Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
authors.forename: Swee-Keong
authors.initials: SK
authors.lastname: Yeap
authors.affiliation: Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
authors.forename: Hamidah Mohd
authors.initials: HM
authors.lastname: Yusof
authors.affiliation: Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
authors.forename: Boon-Kee
authors.initials: BK
authors.lastname: Beh
authors.affiliation: School of Biomedical Sciences, The University of Nottingham Malaysia Campus, Jalan Broga, 43500, Semenyih, Selangor, Malaysia.
authors.forename: Wan-Yong
authors.initials: WY
authors.lastname: Ho
authors.affiliation: Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), 43400, Serdang, Selangor, Malaysia.
authors.forename: Soo-Peng
authors.initials: SP
authors.lastname: Koh
authors.affiliation: Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
authors.forename: Mohd Puad
authors.initials: MP
authors.lastname: Abdullah
authors.affiliation: Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
authors.forename: Noorjahan Banu
authors.initials: NB
authors.lastname: Alitheen
authors.affiliation: Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), 43400, Serdang, Selangor, Malaysia.
authors.forename: Kamariah
authors.initials: K
authors.lastname: Long
mesh_terms: D000596:Amino Acids / Q000737:chemistry* / Q000378:metabolism; D000975:Antioxidants / Q000737:chemistry* / Q000378:metabolism; D002460:Cell Line; D002470:Cell Survival / Q000187:drug effects; D005285:Fermentation; D006801:Humans; D062385:Hydroxybenzoates / Q000737:chemistry* / Q000378:metabolism; D013025:Glycine max / Q000737:chemistry* / Q000378:metabolism; D000070658:Vigna / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D062385:Hydroxybenzoates; C017616:phenolic acid
keywords: fermentation; immunomodulation; mung bean; protocatechuic acid; soybean