DOI : https://doi.org/10.18517/ijaseit.11.3.11527

Immunomodulatory Potentials of Winged Bean (Psophocarpus tetragonolobus) Bioactive Compounds on Human Lymphocyte Proliferation

Arindra Nirbaya (1), Fransiska Rungkat Zakaria (2), Hendra Wijaya (3), - Erniati (4)
(1) Department of Food Science and Technology, Faculty of Engineering, IPB University, Bogor-16680, Indonesia
(2) Department of Food Science and Technology, Faculty of Engineering, IPB University, Bogor-16680, Indonesia
(3) Center for Agro-based Industry, Ministry of Industry, Bogor-16122, Indonesia
(4) Faculty Agriculture, Malikussaleh University, Aceh, Indonesia
Fulltext View | Download
How to cite (IJASEIT) :
Nirbaya, Arindra, et al. “Immunomodulatory Potentials of Winged Bean (Psophocarpus Tetragonolobus) Bioactive Compounds on Human Lymphocyte Proliferation”. International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 3, June 2021, pp. 849-55, doi:10.18517/ijaseit.11.3.11527.
Citation Format :
Winged bean (Psophocarpus tetragonolobus) has been reported to consist of many bioactive compounds that can improve the human immune system. Food preparation using heat treatment applied typically can change the bioactive properties of the bean. These studies' main aims were to analyze antioxidants activity and immunomodulatory effect of young winged bean pods and mature winged beans, boiled or canned on human lymphocytes, representing the immune system. The samples were extracted using three-stage maceration methods with n-hexane, ethyl acetate, and water. The extracts were cultured with lymphocyte cells using various concentrations representing normal consumption. IL-2 representing cell proliferation was analyzed using ELISA. Cell marker proteins CD4+, CD8+, CD3+, CD19, and CD16/56 were analyzed using a flowcytometer. The highest antioxidants activity was on the water extract of raw mature bean (7.2175±0.4794 mg AAE/g). The boiling process increased young winged bean anti-oxidant activity (P<0.05), but decreases the anti-oxidant activity of the mature bean (P<0.05). The highest proliferation indexes were obtained from water extracts of both boiled (2.13) and canned mature bean (2.12). Water extracts of all samples increased expressions of IL-2, CD4+, CD8+, CD3+, CD19 and CD16/56 on the cell surface. Boiled young winged bean pods have the best activity in increasing CD19 marker. Canned mature bean was effective in increasing CD16/56 expression. Boiling and canning of both young and mature winged beans can increase the immune system as shown by the immune parameter analyzed.

BPS, “Percentage of population having health complaints in the last month by province, 2000-2017,” 2017, 2017. .

H. Cena and P. C. Calder, “Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease,” Nutrients, vol. 12, no. 2, p. 334, Jan. 2020.

K. H. Al-Gubory, “Introducing chapter: Phytochemicals, anti-oxidant therapy, opportunities and challenges,” in Nutritional Anti-oxidant Therapies: Treatments and Perspectives, Springer International Publishing, 2018, pp. 1-26.

S. G. J. van Breda and T. M. C. M. de Kok, “Smart Combinations of Bioactive Compounds in Fruits and Vegetables May Guide New Strategies for Personalized Prevention of Chronic Diseases,” Mol. Nutr. Food Res., vol. 62, no. 1, p. 1700597, Jan. 2018.

X. Dong et al., “Combined utilization of untimed single urine of MCP-1 and TWEAK as a potential indicator for proteinuria in lupus nephritis: A case-control study,” Med. (United States), vol. 97, no. 16, Apr. 2018.

I. Yulianah, B. Waluyo, S. Ashari, and Kuswanto, “Variation in morphological traits of a selection of Indonesian winged bean accessions (Psophocarpus tetragonolobus) and its analysis to assess genetic diversity among accessions,” Biodiversitas, vol. 21, no. 7, pp. 2991-3000, Jul. 2020.

R. D. Setyawan, F. R. Zakaria, and A. B. Sitanggang, “Karakteristik Kimia Fungsionalitas Kecipir pada Waktu Panen Berbeda di Kabupaten Bogor,” J. Teknol. dan Ind. Pangan, vol. 8, 2019.

P. Lepcha, A. N. Egan, J. J. Doyle, and N. Sathyanarayana, “A Review on Current Status and Future Prospects of Winged Bean (Psophocarpus tetragonolobus) in Tropical Agriculture,” Plant Foods for Human Nutrition, vol. 72, no. 3. Springer New York LLC, pp. 225-235, Sep-2017.

M. U. Makeri, F. Abdulmannan, M. A. Ilowefah, C. Chiemela, S. M. Bala, and K. Muhammad, “Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and Soybean [Glycine max.] Protein isolates,” J. Food Meas. Charact., vol. 11, no. 2, pp. 835-846, Jun. 2017.

A. Cheng, M. N. Raai, N. A. M. Zain, F. Massawe, A. Singh, and W. A. A. Q. I. Wan-Mohtar, “In search of alternative proteins: unlocking the potential of underutilized tropical legumes,” Food Security, vol. 11, no. 6. Springer, pp. 1205-1215, Dec-2019.

J. Calvindi, M. Syukur, and W. Nurcholis, “Investigation of biochemical characters and anti-oxidant properties of different winged bean (Psophocarpus tetragonolobus) genotypes grown in Indonesia,” Biodiversitas, vol. 21, no. 6, pp. 2420-2424, Jun. 2020.

S. N. Amrizal, F. R. Zakaria, Suliantari, and E. Chasanah, “Consumption of Purple Soy Tofu in Improving Hyperglycemia Condition and Nutritional Intake to Type-2 Diabetes Mellitus Respondents,” Int. J. Adv. Sci. Eng. Inf. Technol., vol. 8, no. 5, pp. 2065-2070, 2018.

T. K. Koley et al., “Anti-oxidant potential of commonly consumed underutilized leguminous vegetables,” Int. J. Veg. Sci., vol. 25, no. 4, pp. 362-372, Jul. 2019.

S. Y. Chay et al., “Blood-pressure lowering efficacy of winged bean seed hydrolysate in spontaneously hypertensive rats, peptide characterization and a toxicity study in Sprague-Dawley rats,” Food Funct., vol. 9, no. 3, pp. 1657-1671, Mar. 2018.

H. Bassal, O. Merah, A. M. Ali, A. Hijazi, and F. El Omar, “Psophocarpus tetragonolobus: An Underused Species with Multiple Potential Uses,” Plants, vol. 9, no. 12, p. 1730, Dec. 2020.

F. R. Zakaria, Nurahman, E. Prangdimurti, and Tejasari, “Anti-oxidant and immunoenhancement activities of ginger (Zingiber officinale Roscoe) extracts and compounds in in vitro and in vivo mouse and human system,” Nutraceutical and Foods, vol. 8, pp. 96-104, 2003.

B. Singh, J. P. Singh, A. Kaur, and N. Singh, “Phenolic composition and anti-oxidant potential of grain legume seeds: A review,” Food Research International, vol. 101. Elsevier Ltd, pp. 1-16, Nov-2017.

B. Baby, P. Antony, and R. Vijayan, “Anti-oxidant and anticancer properties of berries,” Critical Reviews in Food Science and Nutrition, vol. 58, no. 15. Taylor and Francis Inc., pp. 2491-2507, Oct-2018.

R. F. Hasrini, F. R. Zakaria, D. R. Adawiyah, and I. H. Suparto, “Antidiabetic and Immunomodulatory Potential of Purple Soymilk Enriched with Crude Palm Oil Microcapsule in Type- 2 Diabetes Mellitus Respondents,” Malays. J. Nutr., vol. 23, no. 3, pp. 461-471, 2017.

M. Grudzien and A. Rapak, “Effect of Natural Compounds on NK Cell Activation,” J. Immunol. Res., vol. 2018, pp. 1-11, Dec. 2018.

P. J. Delves, S. J. Martin, D. R. Burton, and I. M. Roitt, Roitt’s Essential Immunology 13th Edition, 13th ed. London: John Wiley & Sons, Inc, 2017.

N. M. Ali et al., “Comparison of free amino acids, anti-oxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean,” J. Sci. Food Agric., vol. 96, no. 5, pp. 1648-1658, 2016.

W. M. Umeda, D. M. Moreno Luzia, and N. Jorge, “Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varieties,” Curr. Nutr. Food Sci., vol. 14, no. 1, pp. 40-46, Jan. 2018.

S. Bi et al., “Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality,” Food Chem., vol. 289, pp. 680-692, Aug. 2019.

T. A. Vargas-Salazar, K. A. Wilkinson, J. M. Urquiaga-Zavaleta, and A. R. Rodrí­guez-Zevallos, “Physicochemical characterization of í‘uí‘a bean (Phaseolus vulgaris l.) protein extract,” Vitae, vol. 27, no. 2, Aug. 2020.

S. Guillí©n, J. Mir-Bel, R. Oria, and M. L. Salvador, “Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots,” Food Chem., vol. 217, pp. 209-216, Feb. 2017.

R. A. Vargas, C. P. Malacara, and V. L. Petricevich, “Characterization of chemical compounds with anti-oxidant and cytotoxic activities in bougainvillea x buttiana Holttum and Standl, (var. Rose) extracts,” Anti-oxidants, vol. 5, no. 4, p. 45, 2016.

A. M. Muddathir, K. Yamauchi, I. Batubara, E. A. M. Mohieldin, and T. Mitsunaga, “Anti-tyrosinase, total phenolic content and anti-oxidant activity of selected sudanese medicinal plants,” South African J. Bot., vol. 109, pp. 9-15, 2017.

Erniati, F. R. Zakaria, and B. P. Priosoeryanto, “Efek Konsumsi Minuman Bubuk Kakao (Theobroma cacao L.)Bebas Lemak terhadap Sifat Antioksidatif Limfosit Subyek Perempuan,” J. Teknol. dan Ind. Pangan, vol. 23, no. 1, p. 81, 2012.

F. R. Zakaria, E. Prangdimurti, K. D. Puspawati, R. Thahir, and Suismono, “Diet Berbasis Sorgum (Sorghum bicolor L Moench) Memperbaiki Proliferasi Limfosit Limfa dan Kapasitas Antioksidan Hati Tikus,” Pangan, vol. 20, no. 3, pp. 209-221, 2011.

W. Li et al., “Clonorchis sinensis Co-infection Could Affect the Disease State and Treatment Response of HBV Patients,” PLOS Neglected Trop. Dis., vol. 10, no. 6, pp. 1-15, 2016.

S. Gujral, K. P. C. Sharma, P. Gupta, and A. Wani, “Anti-oxidants properties of legumes and their morphological fractions as affected by cooking,” Food Sci. Biotechnol., vol. 22, no. 1, pp. 187-194, 2013.

D. F. Holderbaum, T. Kon, and M. P. Guerra, “Scientia Horticulturae Dynamics of total phenolic content in different apple tissues and genotypes : impacts and relevance for breeding programs,” Sci. Hortic. (Amsterdam)., vol. 168, pp. 58-63, 2014.

S. Boukhanouf, H. Louaileche, and D. Perrin, “Phytochemical content and in vitro anti-oxidant activity of faba bean (Vicia faba L.) as affected by maturity stage and cooking practice,” Int. Food Res. J., vol. 23, no. 3, pp. 954-961, 2016.

V. E. Nambi, R. K. G. Sunil, and K. P. C. Sharma, “Degradation Kinetics of Bioactive Components, Anti-oxidant Activity, Colour and Textural Properties of Selected Vegetables During Blanching,” J. Food Sci. Technol., vol. 53, no. 7, pp. 3073-3082, 2016.

A. Nirbaya, F. R. Zakaria, and H. Wijaya, “Stability of Bioactive Compound And Fatty Acid Composition After Thermal Processing of Winged Bean (Psophocarpus tetragonolobus),” Int. J. Adv. Sci. Technol., vol. 29, no. 7, pp. 1602-1610, 2020.

R. M. A. Khalili et al., “Total Phenolic Content and In Vitro Antioxidant Activity of Winged Bean (Psophocarpus tetragonolobus),” Pakistan J. Nutr., vol. 12, no. 5, pp. 416-422, 2013.

N. Nazir, M. Zahoor, and M. Nisar, “A Review on Traditional Uses and Pharmacological Importance of Genus Elaeagnus Species,” Bot. Rev., vol. 86, no. 3-4, pp. 247-280, Dec. 2020.

D. Hou et al., “Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits,” Nutrients, vol. 11, no. 6, p. 1238, May 2019.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).