Open AccessImprovement of immune and antioxidant status of COVID-19 vulnerable groups using mung bean sprout yoghurt
Author(s) -
H. Winarsi,
E. Erminawati,
A. Andreas
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).533
Subject(s) - mung bean , skimmed milk , food science , antioxidant , lactic acid , immune status , immune system , sugar , antioxidant capacity , biology , chemistry , medicine , bacteria , biochemistry , immunology , genetics
This study aimed to determine the effect of mung bean sprout yoghurt (MungbeS-Yo) onplasma CRP and SOD levels of healthcare workers. MungbeS-Yo was prepared by mixinggreen bean sprout milk and skim milk, sucrose, and Lactic Acid Bacteria (LAB). Thesubjects 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 muchas 200 mL/day for 2 months. MungbeS-Yo is prepared from 70 parts of mung beansprouted milk, 30 parts skim, 0.5% LAB, and 10% sugar. Blood samples were takenbefore and after the intervention. Blood plasma was tested for CRP and SOD levels. CRPlevels decreased from 5.41 to 3.61 mg/L (P = 0.037), while SOD levels increased from88.86 pg/mL to 176.05 pg/mL (P<0.044). MungbeS-Yo has the potential to improve theimmune status and enzymatic antioxidant status of plasma susceptible groups infectedwith Covid-19. Thus, MungbeS-Yo can help raise the immune level against infection.