Improvement of immune and antioxidant status of COVID-19 vulnerable groups using mung bean sprout yoghurt

Erminawati, E.; Winarsi, H.; Andreas, A.

Improvement of immune and antioxidant status of COVID-19 vulnerable groups using mung bean sprout yoghurt

2022

Erminawati, E. | Winarsi, H. | Andreas, A.

This study aimed to determine the effect of mung bean sprout yoghurt (MungbeS-Yo) on plasma CRP and SOD levels of healthcare workers. MungbeS-Yo was prepared by mixing green bean sprout milk and skim milk, sucrose, and Lactic Acid Bacteria (LAB). The subjects 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 much as 200 mL/day for 2 months. MungbeS-Yo is prepared from 70 parts of mung bean sprouted milk, 30 parts skim, 0.5% LAB, and 10% sugar. Blood samples were taken before and after the intervention. Blood plasma was tested for CRP and SOD levels. CRP levels decreased from 5.41 to 3.61 mg/L (P = 0.037), while SOD levels increased from 88.86 pg/mL to 176.05 pg/mL (P<0.044). MungbeS-Yo has the potential to improve the immune status and enzymatic antioxidant status of plasma susceptible groups infected with Covid-19. Thus, MungbeS-Yo can help raise the immune level against infection.

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