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

Erminawati E., . and Winarsi H., . and Andreas A., . Improvement of immune and antioxidant status of COVID-19 vulnerable groups using mung bean sprout yoghurt. pp. 110-117. ISSN 2550-2166

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 (P0.044). 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.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

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 (P0.044). 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.

[error in script]

Item Type:	Article
AGROVOC Term:	Immune response
AGROVOC Term:	Antioxidants
AGROVOC Term:	Mung beans
AGROVOC Term:	Food products
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Fermented products
AGROVOC Term:	Health care
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10806

Actions (login required)

View Item