Browse > Article
http://dx.doi.org/10.7318/KJFC/2016.31.3.213

Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash  

Kim, Jin Young (Jeollanamdo Institute of Health and Environment)
Park, Jong Soo (Jeollanamdo Institute of Health and Environment)
An, Yang Joon (Jeollanamdo Institute of Health and Environment)
Yang, Soo In (Jeollanamdo Institute of Health and Environment)
Park, Jung Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
Na, Hwan Sik (Jeollanamdo Institute of Health and Environment)
Publication Information
Journal of the Korean Society of Food Culture / v.31, no.3, 2016 , pp. 213-219 More about this Journal
Abstract
Analysis of nutritional compositions of soybean sprouts cultivated with bamboo ash was carried out. Bamboo ash was utilized as sprouting water of soybeans and adjusted to 0.2, 0.6, 1.0, 1.4, 2.0, 6.0 and 10.0 g/L. Stem length and contents of isoflavone (daidzin, glycitin, genestin, daidzein, glycitein, and genestein) and vitamin C in soybean sprouts cultivated with 0.2 g/L were higher than those in soybean sprouts cultivated with only water. Potassium, magnesium, and calcium of all cultivation methods were detected in higher contents than others. In particular, potassium showed a high absorption rate in the soybean sprouts. The major amino acid was asparagine (616.05~849.15 mg/100 g, soybean eq.), and contents of lysine, leucine, and ornithine in soybean sprouts cultivated at 0.2 g/L were higher than those of methods by only water and addition of 6-benzylaminopurine. According to the results, soybean sprouts cultivated with 0.2 g/L of bamboo ash were effective for increasing nutritional compositions.
Keywords
Soybean sprouts; bamboo ash; nutritional compositions; stem length;
Citations & Related Records
Times Cited By KSCI : 28  (Citation Analysis)
연도 인용수 순위
1 Yang CB, Park SK, Yoon SK. 1984. Changes of protein during growth of soybean sprout. Korean J. Food Sci. Technol., 16(4):472-474
2 Yoo JY, Jang KI. 2011. Changes in quality of soybean sprouts washed with electrolyzed water during storage. J. Korean Soc. Food Sci. Nutr., 40(4):586-592   DOI
3 Yu JJ, Kim SG, Seo KW, Oh SH. 2011. Isolation, identification, and characterization of ornithine-producing Enterococcus faecalis OA18 from kefir grain. Korean J. Microbiol., 47(3):218-224
4 Byun SM, Huh NE, Lee CY. 1977. Asparagine biosynthesis in soybean sprouts. J. Korean Agric. Chem. Soc., 20(1):33-42
5 Cha MJ, Park EH, Kang SC, Baek KH. 2011. Effects of various wavelength on the hardness and the free amino acid contents of soybean sprouts. Korean J. Environ. Agric., 30(4):402-408   DOI
6 Chi HY, Roh JS, Kim JT, Lee SJ, Kim MJ, Hahn SJ, Chung IM. 2005. Light quality on nutritional composition and isoflavones content in soybean sprouts. Korean J. Crop Sci., 50(6):415-418
7 Choi SD, Kim YH, Nam SH, Shon MY. 2002. Quality characteristics of soybean sprout cultivated with extract of Korean Glycyrrhiza glabra. Korean J. Food Preserv., 9(2):174-178
8 Choi SD, Kim YH, Nam SH, Shon MY, Choi JH. 2003. Changes in major taste components of soybean sprout germinated with extract of Korean Panax ginseng. Korean J. Life Sci., 13(3):273-279   DOI
9 Jeon SH, Lee SH, Kim YJ, Oh SY, Kim KM, Chung JI, Shim SI. 2010. Effects of storage temperature on physicochemical and sensory characteristics of soybean sprouts. Korean J. Crop Sci., 55(3):220-225
10 Kim EJ, Lee KI, Park KY. 2004a. The growth and inhibition against gastric cancer cell in germanium or soybean sprouts cultured with germanium. Korean J. Soc. Food Cook. Sci., 20(3):287-291
11 Kim EJ, Lee KI, Park KY. 2004b. Antimutagenicity of soybean sprouts cultured with germanium. J. Korean Soc. Food Sci. Nutr., 33(6):930-935   DOI
12 Kim EM, Kim KJ, Choi JH, Chee KM. 2005. Bioavailability assessment of isoflavones between soybean and soybean sprout in rat. Korean J. Nutr., 38(5):335-343
13 Kim EM, Lee KJ, Chee KM. 2004. Comparison in isoflavones contents between soybean and soybean sprouts of various soybean cultivars. Korean J. Nutr., 37(1):45-51
14 Kim GY, Cho GS, Chung HW, Kim GD, Sim KC, Kim KY. 2009. Effects of soybean sprouts extract isoflavone in the osteoporosis of rats caused by ovariectomy. Korean J. Orient. Physiol. Pathol., 23(2):426-432
15 Kim IS, Choi SY, Chung MJ, Kim TH, Sung NJ. 2005. Effect of ion chip and yellow soil on growth and physicochemical characteristics of soybean sprouts. Korean J. Food & Nutr., 18(4):316-324
16 Kang JH, Cho YJ, Jeon BS, Yoon SY, Jeon SH, Kim HK. 2004. Effect of benzyladenopurine concentration on growth and morphology of soybean sprouts and comparison with selling products. Korean J. Plant Res., 17(2):94-101
17 Kang JH, Hong DO, Jeon SH, Jeon BS, Lee CW, Kim HY. 2006a. Effects of food additive acetic acids and propionic acids on growth the morphological characters of soybean sprouts. Korean J. Plant Res., 19(5):606-611
18 Kang JH, Hong DO, Lee CW, Kim HY, Kim HK. 2006b. Changes in growth and morphological characteristics of soybean sprouts in response to agitation of culture box. Korean J. Plant Res., 19(2):199-203
19 KFDA. 2011. Korea Health Functional Food Code. Korea Food and Drug Administration, p. III.3.6.8.1-(1-4), Seoul, Korea
20 Kim DW, Kim HS, Park HH, Hwang JJ, Kim SL, Lee JE, Jung GH, Hwang TY, Kim JT, Kim SJ, Rakwal R, Kwon YU. 2012. Characterization of grain amino acid composition and proteome profile of a high-lysine barley mutant line M98. Korean J. Crop Sci., 57(2):171-181   DOI
21 Kim JI, Kang MJ, Bae SY. 2003. Hypoglycemic Effect of the methanol extract of soybean sprout in streptozotocininduced diabetic rats. J. Korean Soc. Food Sci. Nutr., 32(6):921-925   DOI
22 Kim JM, Chon HG, Park ES, Jeong JS, Choi JM. 2010. Influence of potassium concentrations in fertilizer solution on the growth, appearance of physiological disorder and tissue nutrient contents of eggplant (Solanum melogena L.). Korean J. Hort. Sci. Technol., 28(5):743-749
23 Kim JP, Yang YS, Kim JH, Lee HH, Kim ES, Moon YW, Kim JY, Chung JK. 2012. Chemical properties and DPPH radical scavenging ability of sword bean (Canavalia gladiata) extract. Korean J. Food Sci. Technol., 44(4):441-446   DOI
24 Kim KO, Lee HS. 2007. Effects of isoflavone-rich bean sprout on the lipid metabolism of the ethanol-treated rats. J. Korean Soc. Food Sci. Nutr., 36(12):1544-1552   DOI
25 Kim KS, Jung SY, Chung JG, Shin MK. 2005. A study on characteristics of soybean sprouts cultured with green tea extracted. J. East Asian Soc. Diet. Life, 15(6):752-758
26 Kim YH, Hwang YH, Lee HS. 2003. Analysis of isoflavones for 66 varieties of sprout beans and bean sprouts. Korean J. Food Sci. Technol., 35(4):568-575
27 Kim YH, Lee JH, Koo BK, Lee HS. 2007. Isoflavone-rich bean sprouts improves hyperlipidemia. J. Korean Soc. Food Sci. Nutr., 36(10):1248-1256   DOI
28 Kim YJ, Oh YJ, Cho SK, Kim JG, Park MR, Yun SJ. 2006. Variations of isoflavone contents in seeds and sprouts of sprout soybean cultivars. Korean J. Crop Sci., 51(S):160-165
29 Lee CH, Lee SW, Jin HO, Jeong JH, Lee CY. 2002. Effect of Mn on the growth and nutrient status of pinus densiflora seedlings in nutrient culture solution. Korean J. Ecol., 25(5):349-352   DOI
30 Lee YS, Rhee CO. 1999. Changes of free sugars, lipoxygenase activity and effects of chitosan treatment during cultivation of soybean sprouts. Korean J. Food Sci. Technol., 31(1):115-121
31 Oh BY, Park BH, Ham KS. 2003. Changes of saponin during the cultivation of soybean sprout. Korean J. Food Sci. Technol., 35(6):1039-1044
32 Oh BY, Park BH, Ham KS. 2007. Effects of chitosan treatment of changes of soy a saponin contents in soybean sprouts. J. Korean Soc. Food Sci. Nutr., 36(5):584-588   DOI
33 Park HJ, Lee EJ, Kim JH, Kim JY, Kwon OR, Kim MK. 2009. Effect of leucine intake on body weight reduction in rats fed high fat diet. Korean J. Nutr., 42(8):714-722   DOI
34 Park MN, Lee YS. 2011. Effects of iron overload druing pregnancy on oxidative stress in maternal rats. Korean J. Nutr., 44(1):5-15   DOI
35 Shin DH, Choi U. 1996. Comparison of growth characteristics of soybean sprouts cultivated by three methods. Korean J. Food Sci. Technol., 28(2):240-245
36 Shon HK, Jae EJ, Kim YH, Kim HS, Byoun KE, Lee KA. 2008. Physicochemical and sensory characteristics of commercial soybean sprouts. Korean J. Food Cook. Sci., 24(6):891-898
37 Song BS, Kim MJ, Kim GS. 2010. Amino acid composition changes in soybean sprouts during cultivation. Korean J. Food Preserv., 17(5):681-687