Table 2.
Polysaccharides isolated from the mung bean and their bioactivities.
| Compound Name | Molecular Weight (kDa) | Monosaccharide Composition (Molar Ratio, %) | Bioactivities | Reference |
|---|---|---|---|---|
| MP1 | 83 | Fuc:Ara:Xyl:Man:Gal:Glu = 8.3:2.2:67.2:20.1:2.3 | Antioxidant activities | [55] |
| MP2 | 45 | Rha:Fuc:fucose:Ara:Xyl:Man:Gal:Glu = 31.8:3.5:16.7:4.6:11.7:29.1:2.5 | Antioxidant activities | [55] |
| MEMP-1 | Nd 1 | Ara:Man:Gal = 0.12:1.0:0.5 | Radicals scavenging activity | [56] |
| MEMP-2 | Nd | Rha:Ara:Man:Gal = 1:0.3:0.3:0.6 | Radicals scavenging activity | [56] |
| MWP-1′ | 68.4 | Rha:Ara:Man:Galin = 0.4:2.6:5.3:0.7 | Immunoregulatory activities | [57] |
| MWP-2′ | 52.4 | Ara:Man:Gal:Glc = 0.5:1.4:2.1:0.4 | Immunoregulatory activities | [57] |
| MAP-1 | 94.2 | Rha:Ara:Glu:Gal:GalA = 1.1:0.4:0.7:0.5:0.3 | Antioxidant and immunoregulatory activity | [58] |
| MAP-2 | 60.4 | Xyl:Rha:Gal:Glu:GalA = 0.4:1.4:1.6:0.5:0.2 | Antioxidant and immunoregulatory activity | [58] |
| WSP | 20–300 | Ara:Man:Gal:Glu = 3.5:12:66:18.5 | Nd | [28] |
| HWSP | 15–150 | Rha:Ara:Xyl:Man:Gal:Glu = 2.5:34:5:8:33.5:17 | Immunomodulatory activity | [28] |
| Pectins | 40–1200 | Rha:Ara:Xyl:Gal:Glu = 2.6:46:8:26.4:17 | Immunomodulatory activity | [28] |
| Hemicellulose A | 15–350 | Ara:Xyl:Man:Gal:Glu = 8.5:23:2:9:57.5 | Nd | [28] |
| Hemicellulose B | 100–1800 | Rha:Ara:Xyl:Gal:Glu = 2.5:43:7:28:19.5 | Immunomodulatory activity | [28] |
| Arabinogalactan | 1200 | Rha:Ara:Xyl:Gal:Glu = 5:60:2:32:1 | Macrophage activation | [59] |
1 Nd: No data were found.Mung bean polysaccharide 1 (MP1); mung bean polysaccharide 2 (MP2); microwave extraction mung polysaccharide-1 (MEMP-1); microwave extraction mung bean polysaccharide-2 (MEMP-2); water-soluble mung bean polysaccharide-1′ (MWP-1′); water-soluble mung bean polysaccharide-2′ (MWP-2′); alkali-extractable mung bean polysaccharide-1 (MAP-1); alkali-extractable mung bean polysaccharide-2 (MAP-2,); water-soluble polysaccharide (WSP); hot water soluble polysaccharide (HWSP); rhamnose (Rha); fucose (Fuc); arabinose (Ara); xylose (Xyl); mannose (Man); galactose (Gal); glucose (Glu).