Korean Journal of Organic Agriculture (한국유기농업학회지)

Korean Association of Organic Agriculture (한국유기농업학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Chlorella sp. on Improving Antioxidant Activities and Growth Promotion in Organic Soybean Sprout Cultivation

클로렐라 처리에 의한 유기농 콩나물 생육촉진 및 항산화 능력 증진효과

  • 김민정 (국립농업과학원 유기농업과) ;
  • 심창기 (국립농업과학원 유기농업과) ;
  • 김용기 (국립농업과학원 유기농업과) ;
  • 홍성준 (국립농업과학원 유기농업과) ;
  • 박종호 (국립농업과학원 유기농업과) ;
  • 한은정 (국립농업과학원 유기농업과) ;
  • 지형진 (국립농업과학원 유기농업과) ;
  • 이승복 (홍성군 농업기술센터) ;
  • 김석철 (국립농업과학원 유기농업과)
  • Received : 2015.11.17
  • Accepted : 2015.11.23
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to estimate the growth promoting effects and improvement of antioxidant activity of the soybean sprouts treated with Chlorella sp. culture solution. The soybean sprout treated with 0.1% and 0.2% Chlorella sp. culture solution was significantly increased the length (more than 43.0%), the thickness (more than 0.5~0.7 mm), fresh weight (more than 2.9~3.7 g) compared to non-treated control in vitro. In organic soybean sprouts farm, the 0.2% chlorella culture solution applied to mass culture of soybean sprout and the fresh weight of soybean sprouts increased by more than 25% and the yield was very high as 598.33% compared to untreated control. In addition of sensory test, there is no fishy odor and better crunchy texture and nutty flavor for the treatment soybean sprouts compared to untreated soybean sprouts. Particularly, free-radical scavenging activity (DPPH) and superoxide dismutase activity (SOD) of the soybean sprouts were significantly increased more than 26.1% and 40.4%, respectively by treated with 0.1% and 0.2% Chlorella culture solution. Consequently, the treatment of chlorella culture solution to grow soybean sprouts is also promoting quality and antioxidant activity as well as promoting the growth of sprouts. Therefore, chlorella is considered to be worth as functional materials for high-quality sprouts grown.

Keywords

References

  1. Andersen, R. A. 2005. Algal culturing techniques. Elsevier Academic Press, San Diego C. A., USA. pp. 239-287.
  2. Boloor, K. K., J. P. Kamat, and T. P. A. Devasagayam. 2000. Chlorophyllin as a protector of mitochondrial membranes against ${\gamma}$-radiation and photosensitization. Toxicology 155: 63-71. https://doi.org/10.1016/S0300-483X(00)00278-X
  3. Cha, J. Y., J. W. Kim, B. K. Park, H. J., Jin, S. Y. Kim, and Y. S. Cho. 2008. Isolation and identification of Chlorella sp. CMS-1 the chemical composition of its hot water extract. J. Life Sci. 18: 1723-1727. https://doi.org/10.5352/JLS.2008.18.12.1723
  4. Chen, L. H., C. E. Well, and J. R. Fordham. 1975. Carbohydrate analysis : A practical approach. IRL press Ltd., Oxford, United Kingdom.
  5. Cho, K. J., S. H. Han, B. Y. Kim, S. G. Hwang, K. K. Park, K. H. Yang, and A. S. Chung. 2000. Chlorophyllin suppression of Lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells. Toxicol. Appl. Pharm. 166: 120-127. https://doi.org/10.1006/taap.2000.8958
  6. Choi, Y. S., B. H. Lee, J. H. Kim, and N. S. Kim. 2000. Concentration of phytoestrogens in soybean and soybean products in Korea. J. Sci. Food Agric. 80: 1709-1712. https://doi.org/10.1002/1097-0010(20000915)80:12<1709::AID-JSFA706>3.0.CO;2-1
  7. Choi, H. D., S. S. Kim, H. D. Hong, and J. Y. Lee. 2011. Comparison of physicochemical and sensory characterizations of soybean sprouts from different cultivars. J. Korean Soc. Agric. Chem. Biotechnol 43: 207-212.
  8. Chon, S. U., D. K. Kim, and Y. M. Kim. 2013. Phenolics content and antioxidant activity of sprouts in several legume crops. Korean J. Plant res. 26: 159-168. https://doi.org/10.7732/kjpr.2013.26.2.159
  9. Drake, M. A., X. O. Chen, S. Tamarapu, and B. Leenanon. 2000. Soy protein fortification affect sensory, chemical and microbiological properties of dairy yoghurts. J. Food Sci. 65: 1244-1247. https://doi.org/10.1111/j.1365-2621.2000.tb10272.x
  10. Friedeck, K. G., Y. Karagul-Yuceer, and M. A. Drake. 2003. Soy protein fortification of a low-fat dairy-based ice cream. J. Food Sci. 66: 2651-2657.
  11. Guzman, A., M. Gato, M. Lamela, J. M. Gerie-Garabal, and J. M. Calleja. 2003. Antiinflammatory and immunomodulatory activities of polysaccharide from Chlorella stigmatophora and Phaeodactylum tricornutum. Phytother. Res. 17: 665-670. https://doi.org/10.1002/ptr.1227
  12. Guzman, A., M. Gato, and J. M. Calleja. 2001. Anti-inflammatory, analgesic and free radical scavenging activities of the marine microalgae Chlorella stigmatophora and Phaeodactylum tricornutum. Phytotherapy Res. 15: 224-230. https://doi.org/10.1002/ptr.715
  13. Han, D. S. and S. J. Kim. 1994. SOD-like compounds and development of functional food. Bull. Food Technol. 7: 41-49.
  14. Hsu, C. Y., C. M. Yang, C. M. Chen, P. Y. Chao, and S. P. Hu. 2005. Effects of chlorophyll-related compounds on hydrogen peoxide induced DNA damage within human lymphocytes. J. Agric. Food Chem. 53: 2746-2750. https://doi.org/10.1021/jf048520r
  15. Hwang, Y. H. 2003. Development of good quality sprout-soybean variety and enhancement of functional effects of soybean sprouts. The thesis of master degree of Gyeongbook National University, Daegook, Korea.
  16. Kang, M. S., S. J. Shim, and H. J. Chae. 2004. Chlorella as a functional biomaterial, Korean J. Biotechnol. 19: 1-11.
  17. Kay, P. A. 1991. Microalgae as food and supplement. Crit. Rev. Food Sci. Nutr. 30: 555-573. https://doi.org/10.1080/10408399109527556
  18. Kim, Y. H., Y. H. Hwang, and H. S. Lee. 2003. Analysis of isoflavones fro 66 varieties of sprout beans and bean sprout. Korean J. Food Sci. Technol. 35: 568-575.
  19. Kim, G. S. 2002. Characterization of Soybean sprout cultured with green tea extract. The the sis of master degree of Wonkang University, Iksan, Korea.
  20. Kim, M. J., C. K. Shim, Y. K. Kim, J. H. Park, S. J. Hong, E. J. Han, and J. C. Yoon. 2014. Effect of Chlorella vulgaris on enhancement of storage and freshness in organic strawberry fruit and leaf vegetables. Korean J. Horti. Sci. & Tech. 32: 872-878. https://doi.org/10.7235/hort.2014.14107
  21. Kim, S. L., J. E. Lee, Y. U. Kwon, W. H. Kim, G. H. Jung, D. W. Kim, C. K. Lee, Y. Y. Lee, M. J. Kim, Y. H. Kim, T. Y. Hwang, and I. M. Chung. 2013. Introduction and nutrional evaluation of germinated soy germ. Food Chem. 136: 491-500. https://doi.org/10.1016/j.foodchem.2012.08.022
  22. Kim, S. S., M. K. Park, N. S. Oh, D. C. Kim, N. S. Han, and M. J. In. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd (Tofu). J. Korean Soc. Agric. Chem. Biotechnol. 46: 12-15.
  23. Kim, Y. H. 2003. Development of alpha soybean sprout by chlorella culture fluid. Korean Soybean Digest. 20: 63-70.
  24. Marklund, S. and G. Marklund. 1975. Involvement of superoixde amino radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem 47: 468-474.
  25. Shibata, S., Y. Natori, T. Nishihara, K. Tomisaka, K. Matsumoto, H. Sansawa, and V. C. Nquyen. 2003. Antioxidant and anti-cataract effect of Chorella on rats with streptozotocininduced diabetes. J. Nutr. Sci. Vitaminol 49: 334-339. https://doi.org/10.3177/jnsv.49.334
  26. Shon, H. K., Y. H. Kim, and K. A. Lee. 2014. Quality characteristics of bean sprouts with different Namulkong cultivars. Korean J. Food Cook. Sci. 30: 340-350. https://doi.org/10.9724/kfcs.2014.30.3.340
  27. Stanier, R. Y., R. Kunisawa, M. Mandel, and G. Cohen-Bazire. 1971. Purification and properties of unicellular blue-green algae (order Chroococcales). Bact. Res. 35: 171-205.
  28. Stirk, W. A., P. Balint, D. Tarkowska, O. Novak, G. Maroti, K. Ljung, V. Tureckova, M. Strnad, V. Ordog, and J. van Staden. 2014. Effect of light on growth and endogenous hormones in Chlorella minutissima (Trebouxiophyceae). Plant Physiol. and Biochem. 79: 66-76. https://doi.org/10.1016/j.plaphy.2014.03.005
  29. Sung, H. M., S. J. Kim, K. M. Kim, S. K. Yun, H. J. Jung, T. Y. Kim, and J. H. Wee. 2014. Antioxidant activity of soybean extracts prepared by enzyme and ultra high pressure. J. Korean Soc. Food Sci. Nutr. 43: 1228-1235. https://doi.org/10.3746/jkfn.2014.43.8.1228
  30. Tomaselli, L. 2004. The Microalgal cell. In: A. Richmond (ed). Handbook of microalgal culture. Blackwell Publishing Company, 2121 State Avenue, Ames, Iowa, USA. pp. 11-17.
  31. Xu, M. J. and J. F. Zhu. 2005. Effects of germination conditions on ascorbic acid level and yield of soybean sprouts. J. Sci. Food Agric. 85: 943-947. https://doi.org/10.1002/jsfa.2050
  32. Yoon, H. H., M. J. Shin, and D. M. Kim. 2002. Quality characteristics of soybean sprouts from heat-treated soybean. J. Korean Soc. Food Sci. Nutr. 31: 994-998. https://doi.org/10.3746/jkfn.2002.31.6.994