• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.661-667
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• 2023

Five commercially available edible sweeteners are used as diet products because they can replace sucrose. In studies on the effects on animals and the human body, stability has been proven by excreting-oriented studies with characteristics of animal cells, and accumulation in small amounts has been ignored. On the other hand, plants can absorb, degrade, and accumulate foreign substances, so the effect of degradability and accumulation potential can be studied using plants. Metabolic effects in plants of commercially available saccharin and acesulfame potassium (Ace K) were tested using germinated barley and bean sprouts. In germinated barley and bean sprouts, saccharin and ace K showed inhibitory effects on plant growth in all organs from low concentrations in leaves, stems and roots. In addition, it can be observed that the symptoms of death appear clearly over time, so it can be seen that they are accumulated in the body of the plant. As the accumulated amount increases, the toxic effect increases and the plant reaches a state where it is unable to metabolize, turning black from the tip of the leaf and reaching a state of death. In order to remove the accumulated artificial sweetener, recovery was attempted by culturing in distilled water, but it acts as a substance that is not degraded and dies without avoiding toxicity. Saccharin and ace K cannot be excreted from the cell. Its toxic effects are thought to be persistent, inhibiting growth and eventually leading to cell death.

• Korean Journal of Medicinal Crop Science
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• v.13 no.1
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• pp.11-16
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• 2005

Soybean sprouts presoaked to leaf extracts were on sale as taking a growing concern about wellbeing foods. The study was carried out to compare the effects of culture period after presoaking tea (Thea sinensis L.) and hard rubber tree (Eucommia ulmoides Oliver) leaf extracts on lateral root formation, growth and morphological characters of the sprouts. Seeds of three cultivars, Pungsannamulkong, Sowonkong and Junjery, were imbibed for 5 hours into 10% solutions immediately before 5, 6 and 7 day cultures. The cultured sprouts were classified into 4 categories to calculate their composition rates on the base of hypocotyllengths; >7 cm (A),4 to 7 cm (B),< 4 cm (C) and not germinated (D), and their morphological characters, fresh and dry weights were measured. Rate of A was the lowest in Junjery of the three cultivars, while that of C showed reverse result compared to A. Similar results to that of A were observed between the three cultivars in sprout length including hypocotyl and root, diameters in middle and hook parts of hypocotyl, total fresh and dry weights. Regardless of tea and hard rubber tree leaf extract treatments, longer culture periods increased rate of A due to decrements of B, C and D, and also did the growth and the morphological characters mentioned above. Although longer culture periods reduced the increment of lateral roots, the latter treatment was more delayed in their formation and less in the roots per sprout than the former one. The growth and the morphological characters above were less in the latter treatment than in the former one in general, meaning that hard rubber tree leaf extract could more repress growth of soybean sprouts than tea leaf extract.

• Food Science and Preservation
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• v.20 no.5
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• pp.602-607
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• 2013

Correct packaging enables processors to pack fresh produce and extend its shelf life. This study was carried out to investigate the effect of different packaging materials on the weight loss, pH, $O_2$, $CO_2$ and sensory characteristics of soybean sprouts during their storage at $5^{\circ}C$ for seven days. Soybean sprouts ($320{\pm}20g$) were packaged with oriented polypropylene (OPP) and cast polypropylene (CPP) films, respectively. The $O_2$ transmission rate of the packaging materials was set to have a control of $10,000cc/m^2$.day.atm, and an OP15 and CP15 with $15,000cc/m^2$.day.atm through a pre-screening test. The average weight loss of the soybean sprouts during their storage was less than 10%, and that of the soybean sprouts with a CPP film was higher than that of the OPP film. The pH of the soybean sprouts increased during their storage regardless of their packaging materials; but compared to the pH of the soybean sprouts packaged with OPP, those packaged with CPP were higher. The $CO_2$ content of the packaging increased with a decrease in the $O_2$ content. The ratio of $CO_2$ to $O_2$ in the soybean sprouts with the OPP film was 3.5 times higher than in the soybean sprouts with the CPP film. The results of the overall sensory test showed that the marketability of the soybean sprouts packaged with OPP film and stored at $5^{\circ}C$ seemed to have been maintained effectively for six days (at a $15,000cc/m^2$.day.atm $O_2$ transmission rate). When the correlation coefficients of the control, OP15 and CP15 were analyzed, the highest correlation was shown between a control and OP15 (0.986; p<0.01).

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.527-534
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• 1996

enistein (G), and daidzein (D), the major isoflavones, were analyzed in 14 varieties of Korean soybean and various processed soybean products by using high performance liquid chromatography. Isoflavone contents (G+D) were greatly variable among varieties ranged from 308.2 $\mu\textrm{g}$/g to 1,134.2 $\mu\textrm{g}$/g and highest in Danyopkong and Jinpumkong. Among hypocotyl, cotyledon and hull of soybean the concentration of the isoflavone (G+D) in the hypocotyl was highest ranged from 2,971.7 $\mu\textrm{g}$/g to 5,704.9 $\mu\textrm{g}$/g. The distributions of genistein and daidzein were also different in hypocotyl, cotyledon and hull. Higher ratio of daidzein to genistein (D/G) was found in the hypocotyl (4-12) compared to cotyledon and hull (0.1-4). Isoflavone (G+D) contents of soymilks (Sinpaldal#2, Eunhakong) prepared at 16 hour hydration were decreased to 1.1-1.2 times compared with that at 8 hour hydration. Commercial soymilks contained much lower isoflavone (G+D) than laboratory soymilks. Soybean curd (Eunhakong) prepared with MgCl$_2$ showed higher isoflavone (G+D) contents than that with CaSO$_4$. But these values of two different soybean curds made at laboratory were similar to those of 3 commercial curds. The concentration of the isoflavones in soybean sprout separated with 3 parts revealed highest in the head and lowest in the stem. Compared with non-fermented soybean foods the fermented soybean produfts, Kochujang and soybean paste, Duen Jang, showed very low contents of isoflavone (G+D),2.8-3.0 $\mu\textrm{g}$/ｇ, 35.9-63.6 $\mu\textrm{g}$/ｇrespectively.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.310-316
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• 1999

BBPI contents in domestic soybean and soybean products were investigated by the measurement of chymotrypsin inhibiting activity(C.I.A) and competitive ELISA method. In order to produce polyclonal antibody, BBPI was purified from soybean trypsin-chymotrypsin inhibitor by ion exchange chromatography and electrophoretic gel slicing. Rabbit anti-BBPI polyclonal antibody was produced with the purified BBPI as immunogen. This antibody showed relatively specific binding to BBPI and then used for the establishment of competitive ELISA method to measure BBPI contents in extracts of soybean and soybean products. The standard curve for the measurement of BBPI in soybean extracts was drawn up within the range 0.03 to $30\;{\mu}g/ml$ of BBPI. The C.I.A. and BBPI contents of 12 soybean cultivars were $8,462{\sim}12,428\;U/g$ and $482{\sim}692\;mg%$, respectively. The C.I.A. and BBPI contents were not detected in most of soybean products except soybean sprouts, which contained $10,695{\sim}13,249\;U/g$ of C.I.A. and $529{\sim}803\;mg%$ of BBPI.

• Korean Journal of Plant Resources
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• v.22 no.4
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• pp.304-311
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• 2009

This study was conducted to develop functional sprout vegetables with antioxidant effects using seeds of Arctium lappa. The seeds germinated vigorously under light at $25^{\circ}C$, reaching germination rate of 82% within 4 days. Germinated seeds were placed under darkness at various temperatures to force growth in length, and it was demonatrated that $20^{\circ}C$ was optimum temperature. Greening treatment reduced growth in length, but promoted growth of cotyledons. Harvested A. lappa sprout vegetables maintained freshness longer at $10^{\circ}C$, rather than $4^{\circ}C$. Ventilation holes in storage containers had no effects on storage periods. Antioxidant activity of vegetable that received greening treatment for 1-3 days was investigated, and it was shown that free radical scavenging effects and ferrous ion chelating effects was higher than those of commercially available brocoli, cauliflower, pea and bean sprout. Contents of total polyphenol and flavonoid were also higher, especially by 3 day greening. The longer the treatment, the more the inhibition on peroxidation of linoleic acid. Sprout vegetable of A. lappa had higher antioxidant activity compared with adult plant. In conclusion, sprout vegetable of A. lappa has great potentiality for use as one of sprout vegetables.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.82-87
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• 2007

This research was performed to investigate chemical and microbiological hazards of Ready-to-eat(RTE) compound foods which uses the by-product of meat. For this experiment, 51 samples of RTE compound foods in by-product of meat distributed in Incheon from January to December 2006 were tested. The contents of heavy metals in the main ingredient of RTE compound foods were in the range of $0.073{\sim}0.112ppm$ for lead (Pb), $0.006{\sim}0.013ppm$ for cadmium (Cd) and $0.746{\sim}0.978ppb$ for mercury (Hg). The concentrations of residual ABS(alkyl benzene sulfate) in the small intestine which is a main ingredient of Gopchang-casserole were $$0.8ppm{\sim}57.6ppm$ (Ave. 10.3ppm). Staphylococcus aureus was isolated from 11 samples (21.6%) among 51 main ingredients of RTE compound foods. The isolation rates of Salmonella spp. and Clostridium perfringens were 2.0% (1/51) and 5.9% (2/51), respectively. By types of main ingredient, the small intestine was showed the highest isolation rate as 35.3% (12/34), ham and the sausage which are main ingredients of the Budae-pot stew were 25% (2/8) and other meat products were 20% (1/5). Food poisoning bacteria was not found in the blood of pig which is a main ingredient of the Sunji-pot stew. 28.4% (27/95) of sauce included in each RTE compound foods were coliform bacteria positive. Pesticide residues were found in four of 45 vegetables which are the additional ingredient of RTE compound foods. The concentrations of pesticide were chlorothalonil 2.8 ppm, EPN 10.3 ppm, chlorpyrifos 0.4ppm and indoxacarb 0.7ppm. In 33 bean sprout samples, captan and carbendazim were not detected.