The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Effects of Sodium Chloride and the Cultivation Method on Antioxidant Compounds and Activities in Wheat (Triticum aestivum) Sprouts

염화나트륨 처리 및 재배방법이 새싹밀의 항산화 성분 및 활성에 미치는 영향

  • Yang, Ji Yeong (Crop Foundation Research Division, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, HanGyeol (Division of Life Sciences, Jeonbuk National University) ;
  • Seo, Woo Duck (Crop Foundation Research Division, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Mi Ja (Crop Foundation Research Division, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Seung-Yeob (Crop Foundation Research Division, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, June-Yeol (Crop Foundation Research Division, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun Young (Crop Foundation Research Division, National Institute of Crop Science, Rural Development Administration)
  • 양지영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 이한결 (전북대학교 자연과학대학 생물학과) ;
  • 서우덕 (농촌진흥청 국립식량과학원) ;
  • 이미자 (농촌진흥청 국립식량과학원) ;
  • 송승엽 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 최준열 (농촌진흥청 국립식량과학원) ;
  • 김현영 (농촌진흥청 국립식량과학원 작물기초기반과)
  • Received : 2022.03.04
  • Accepted : 2022.06.13
  • Published : 2022.06.30
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Abstract

Sprouts have various health benefits. Specifically, wheat sprouts are rich in bioactive compounds, such as vitamins and polyphenols. Elicitation induces and enhances secondary metabolite biosynthesis in plants. Therefore, in this study, we investigated the effects of sodium chloride (NaCl) treatments on the growth profile, free amino acid content, and antioxidant activity of germinated wheat (Triticum aestivum). Wheat seeds were germinated at 20℃ for 10 days and treated with 0, 2, 4, 7.5, and 10 mM of NaCl 10 days before harvesting. Treating the soil bed with NaCl increased the nutritional component amounts, such as free amino acids and γ-aminobutyric acid. The chlorophyll a and b concentrations were the highest in the hydroponic system treated with 7.5 mM NaCl. In addition, the polyphenol and flavonoid contents of sprouts treated with 2 and 7.5 mM NaCl were 1.94 and 1.34 times higher than that of the control sprouts (0 mM NaCl, water only), respectively. These results suggest that 2 to 4 mM NaCl treatments improve the nutritional and food quality of wheat sprouts more than water only.

Keywords

Acknowledgement

본 연구결과는 농촌진흥청 연구사업(PJ013483032022), 농촌진흥청 국립식량과학원 전문연구원 과정 지원사업 및 농촌진흥청 학·연협동연구과정 지원사업에 의해 이루어진 것입니다.

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