Mung bean seeds and sprouts have a high number of peptides, which make them an interesting source for nutritional and bioactive compounds. There are more than 160 mungbean protein species, ranging from small to large. Some studies have revealed that mung bean proteins have other beneficial properties, such as antifungal and antibacterial activity. Further, they may have antibacterial and antifungal properties, making them a suitable ingredient for food preservation. Mung bean protein polypeptides are commonly used in food products because of their antioxidant and antimicrobial properties.
Mung beans contain 25% protein, including globulin, albumin, gluten and gliadin four kinds, of which globulin accounted for more than 60%. Such high-quality protein is produced in the form of processing by-products in the process of mung bean, mostly as production waste or livestock feed, and has not been effectively used, which causes the waste of protein resources and environmental pollution. Mung bean polypeptide is a small molecule peptide obtained by enzymatic hydrolysis of mung bean protein or directional enzymatic cutting technology. Modern studies have pointed out that foodborne protein peptides have many functions such as anti-oxidation, lowering blood pressure, improving body immunity, anti-fatigue and so on, and have become the star products in the functional market.
The benefits of Mung bean protein polypeptide
Modern medical research indicates that mung bean peptides can improve the phagocytosis of macrophages, thus improving the immune capacity of the body. On the one hand, mung peptides can promote glucose metabolism and increase the content of nucleic acid, up-regulating the expression levels of macrophage cytokines such as interleukin-6, interleukin-1 β and tumor necrosis factor -α, promote the proliferation of macrophages and activate more macrophages.
On the other hand, cytokines secreted by macrophages can regulate natural immunity, acquired immunity, cell growth and damaged tissue repair and other functions. They can not only activate macrophages, but also directly kill abnormal cells such as tumor cells without affecting normal cells. Among them, tumor necrosis factor -α is one of the most effective biological factors to directly kill tumor cells.
In terms of enhancing immunity, the activity of mung peptide was negatively correlated with molecular weight, and the smaller the molecular weight was, the stronger the activity was. The hydrolysates with molecular weight less than 1000Da or peptides containing hydrophobic amino acids tyrosine, glycine, and proline had a stronger immune effect.
Helps with lung inflammation
Mung bean has the effect of clearing heat and detoxifying, one is derived from the alkaloids, phenols and other chemical components contained in mung bean, and the other is derived from the peptide substances generated in the hydrolysis process of its protein. Conventional inflammatory treatment methods include inhibiting cellular immune response, reducing the secretion of pro-inflammatory cytokines, inhibiting or interfering inflammatory signaling pathways, etc. Dietary peptides play an anti-inflammatory role mainly by regulating the secretion and release of pro-inflammatory cytokines, thus inhibiting the inflammatory response.
After bacterial infection of the lung, neutrophils in pulmonary circulation capillaries can exudate into the lung and express a variety of cytotoxic products at the site of infection, resulting in substantial pneumonia. In mouse experiments, the application of small molecule mung bean peptides can effectively relieve lung edema and lung tissue injury induced by lipopolysaccharide.
The phenols and proteins contained in mung beans can promote the discharge of toxins, among which proteins and peptides can chelate with heavy metals, reduce the damage of heavy metals to cells, and promote the discharge of heavy metals. The chelation of polypeptides is double-sided, which can chelate not only the unfavorable heavy metal ions but also the metal ions beneficial to the human body.
Studies have found that metal chelates, such as calcium, iron and zinc, formed by chelating with proteins and peptides, have high biological activity, can improve the dissolution and absorption rate of inorganic metals in the body, and increase the utilization rate of metal ions in the body. At present, metal-chelated proteins or peptides are widely used in health care products, medicine, animal feed additives and amino acid fertilizers.
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