To Evaluate Mice Antifatigue Effects of Sport Beverage Made of Mung Bean

Abstract

Abstract: The objective of this study is to evaluate the antifaigue effects of sport beverage made of mung bean. After single oral administration of the sample (0.2ml/10g dose) to mice by the gastric intubation, the weight- loaded swimming time of the mice is recorded. The fatigue indexes, including serum urea nitrogen, liver glycogen and serum lactic acid concentration of the mice are assayed. The results showed that the mung bean sport beverage can prolong the weight-loaded swimming time (p<0.01) and increase the reserve of liver glycogen. The mung bean sport beverage can restrain the accumulation of serum lactic acid level in mice while the animals take rest. It has no effect on the serum urea nitrogen concentration of the mice. All the results showed that the mung bean beverage shows obvious antifatigue effects.

Key words: mung bean, sport beverage, antifatigue effects

LIU Ai-Ping, GUO Hui-Yuan, PANG Kun, REN Fa-Zheng. To Evaluate Mice Antifatigue Effects of Sport Beverage Made of Mung Bean[J]. FOOD SCIENCE, 2007, 28(1): 302-305 https://doi.org/

[1]	LI Yongfu, CHEN Qiwen, HUANG Jinrong, YUAN Yan, SHI Feng. Construction of Protein Barrier around Mung Bean Starch Based on High-temperature Fluidization and Its Effect on Starch Properties [J]. FOOD SCIENCE, 2026, 47(7): 243-250.
[2]	LIU Jinqi, ZHU Tong, XING Lina, LIU Shuangneng, ZHOU Sumei, LU Jing. Effects of Mung Bean Varieties on Textural Characteristics and Sensory Quality of Fermented Mung Bean Milk [J]. FOOD SCIENCE, 2025, 46(5): 106-113.
[3]	SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing. Research Progress on Gel Characteristics and Application of Mung Bean Proteins [J]. FOOD SCIENCE, 2025, 46(3): 318-327.
[4]	BAI Lu, LI Zhiming, ZHANG Shu, FENG Yuchao, FU Tianxin, LIU Yuhang, WANG Changyuan. Formation, Structural Characteristics and Emulsification Properties of Mung Bean Globulin Amyloid Fibrils [J]. FOOD SCIENCE, 2024, 45(7): 43-51.
[5]	DING Donghui, ZHANG Yupeng, ZHOU Renling, XI Wuyang, GENG Nizhou, CHANG Wei, ZHAO Qingping, LIU Jiafei, YANG Shuqiong. Identification of 7S Globulin Genes in Mung Bean (Vigna radiata L.) and Their Expression Analysis during Seed Development [J]. FOOD SCIENCE, 2024, 45(12): 109-115.
[6]	LI Yongfu, WANG Yaru, HUANG Jinrong, SHI Feng. Preparation and Identification of α-Amylase Inhibitory Peptides from Mung Bean Protein [J]. FOOD SCIENCE, 2024, 45(1): 58-64.
[7]	ZHANG Xindan, LI Cui, XUE Wentong, LIU Haijie. Effect and Mechanism of CaCl2 Electrolyzed Water Treatment on Improving the Quality of Mung Bean Sprouts [J]. FOOD SCIENCE, 2023, 44(3): 179-185.
[8]	ZHAO Shuting, WANG Weihao, QUAN Zhigang, WANG Juan, LIU Dezhi, WANG Yifei, WU Yunjiao, SU Youtao, WEI Chunhong, CAO Longkui. Preparation and Structural Characterization of Mung Bean RS4·Se (IV) and Kinetics of Enzymatic Inhibition by It [J]. FOOD SCIENCE, 2022, 43(20): 53-62.
[9]	FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan. Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide [J]. FOOD SCIENCE, 2020, 41(4): 59-66.
[10]	LIU Wenying, SUN Jiaqi, CHENG Xiaoyu, LI Xiang, JIA Xiaoyun, WANG Le. Sensory Characteristics of Beijing Douzhi (Fermented Mung Bean Juice) [J]. FOOD SCIENCE, 2020, 41(20): 211-221.
[11]	DIAO Jingjing, LIU Yanbing, LI Zhaoyang, YU Di, ZUO Feng, ZHANG Liping. Protective Effect of Mung Bean Protein Hydrolysate on Lipopolysaccharide-Induced Acute Lung Injury in Mice [J]. FOOD SCIENCE, 2020, 41(17): 176-181.
[12]	FAN Jinbo, LI Xinrui, KONG Yang, Lü Changxin. Ultrasonic-Assisted Preparation and Structural Properties of Oxidized Mung Bean Starch Using 2,2,6,6-Tetramethyl-piperidine-1-oxyl as Catalyst [J]. FOOD SCIENCE, 2020, 41(11): 121-127.
[13]	DIAO Jingjing, CHI Zhiping, LIU Yanbing, QU Liuqing, ZHANG Liping. Immunoregulatory Activity of Mung Bean Peptides [J]. FOOD SCIENCE, 2020, 41(1): 133-138.
[14]	JIA Pengyu, SUN Rui, ZHAO Jingjing, FENG Naijie, ZHENG Dianfeng. Determination of Fatty Acids in Mung Bean by Gas Chromatography with Dielectric Barrier Discharge Ionization Detector [J]. FOOD SCIENCE, 2019, 40(8): 119-123.
[15]	ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue. Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein [J]. FOOD SCIENCE, 2019, 40(19): 113-119.

To Evaluate Mice Antifatigue Effects of Sport Beverage Made of Mung Bean

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments