The present investigation was carried out in an attempt to assess the effect of nutrition with treated mung bean seeds of Kawmy variety on triglyceride cholesterol fractions levels in albino rats; namely: total cholesterol, HDL-cholesterol, LDL-cholesterol in the blood serum of the experimental albino rats after feeding with the six studied mung bean treatments. Such treatments were raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked mung bean.
The experiment included (40) males white albino rats (Sprague dawley strain) weighing between 100 – 120 g divided into 8 groups with every groups included 5 rats. Rats were housed individually in wire cages under the normal laboratory conditions and fed on the basal diet for a week as adaptation period. Daily administrations continued for 7 weeks. One group was used as control and the second group (diabetic) was fed the basal diet, including casein (11.36%), salt mixture (4%), vitamin mixture (1%), corn oil (5%) and corn starch (78.64%).
While the other seven groups were injected intramuscularly with aloxan (Sigma, Chemical Company Lot 110H3367 for laboratory only) in a single dose of 170 mg/kg body weight. The drug was dissolved in distilled water.
While the six groups were fed treated mung bean including (raw, soaked, germinated, raw-cooked, soaked cooked and germinated-cooked). Blood samples were collected from the retro orbital sinus under rat eye in a clean sterile centrifuge tube containing heparin (10.0 Iu/ml.) as anticoagulant. Samples were tightly kept in a sealed aliquot tubes at – 20oC until biochemical assays of triglycerides, cholesterol, HDL and LDL in blood serum of experimental animals.
The data revealed that there were significant there were significant differences between (8) studied groups in serum triglycerides at (P < 0.01). The least decrement value was observed in group (2) diabetic group fed on basal diet recording 84.872.77 mg / dl while group (3) diabetic group fed on germinated mung bean recording 14.451.02 mg / dl.
There were significant differences between (8) studied groups in serum total cholesterol at (P < 0.01). The most effective group in decreasing blood serum total cholesterol was group (3) diabetic group fed on germinated mung bean recording 73.363.21 mg / dl decrement. However, the least decrement value was observed for group (2) diabetic group fed on basal diet recording 105.422.69 mg / dl.
There were significant differences between (8) studied groups in serum HDL-cholesterol group (6) diabetic group fed on soaked-cooked mung bean recording an increasing blood serum HDL in the experimental animals was 59.503.32 mg / dl increment by the end of feeding experiment. However, the least decrement value was observed for group (7) diabetic group fed on raw-cooked recording 55.043.16 mg / dl.
There were significant differences between (8) studied groups in serum LDL-cholesterol. Group (2) diabetic group fed on basal diet recording 25.721.43 mg / dl was the highest rate of decrement in blood serum LDL in the experimental animals. However, the least rate of decrement was observed for group (5) diabetic group fed on germinated-cooked mung bean recording 19.080.47 mg / dl.