Anti-allergic Effects and Related Active Constituents of Mung Bean (Vignaradiatus Linn) Sprouts

The mung bean (Vigna radiata) is an important food crop with preventative effects against human diseases. The anti-allergic activities of mung bean sprouts of different lengths were evaluated by assaying in vivo antipruritic activity and in vitro hyaluronidase inhibitory effects. After 48 h of growth, sprouts were determined to have the best activity and extracted with petroleum (PeF), ethyl acetate (EaF), and n-butanol (nBF). The active EaF extracts were further assayed for in vivo effects on compound 48/80-induced mast cell degranulation and histamine release, as well as the anti-dinitrophenyl (DNP) IgE-induced passive cutaneous anaphylaxis (PCA) reaction. The main chemical constituents were further analyzed by UV spectrophotometry and high-performance liquid chromatography with tandem mass spectrometric detection (LC/MS/MS). EaF significantly protected against compound 480-induced mast cell degranulation and histamine release, and PCA. Flavonoids were determined to be the main contributors to the anti-allergic activity of the EaF extracts.