• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.81-86
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• 2005

The chemical components of buckwheat seed and sprout were compared for predicting the usefulness of buckwheat sprout as food materials. The buckwheat sprout was harvested and lyophilized after germination for 7 days. Crude protein, lipid and ash contents of buckwheat sprout were 20.8, 1.3 and 2.6% in dry basis, respectively. Major amino acids of buckwheat sprout were glutamic acid (2,764 mg/l00 g) and aspartic acid (1,698 mg/l00 g). The contents of tryptophan, alanine, tyrosine and histidine of buckwheat sprout were about 1.7 to 1.9 times higher than those of buckwheat seed. Major fatty acids of buckwheat sprout were linoleic acid (45.9%) and oleic acid (18.4%). The contents of stearic acid (18:0) and oleic acid (18:1) were decreased by about 21% and 50%, whereas those of linoleic acid (18:2) and linolenic acid (18:3) were increased by 1.3 and 5.4 times, respectively after germination for 7 days. The mineral contents of buckwheat sprout were 152.0 mg/l00 g for Ca, 9.9 mg/l00 g for Zn, 485.0 mg/l00 g for Mg and 5.4 mg/l00 g for Fe. Vitamin A, C and E contents of buckwheat sprout were 1,180 IU/100 g, 203 mg/l00 g and 32.1 mg/l00 g in dry basis, respectively. Especially, the content of $\alpha$ -tocopherol was increased by 27.5 times as compared to that of buckwheat seed. The rutin content of buckwheat sprout was 343.67 mg/l00 g, which was about 18 times higher than that of buckwheat seed.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.94-100
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• 1981

For the chemical assessment of soybean sprouts as a protein food, the changes of amino acid compositions were investigated in soybean as well as both in cotyledon and axis at various growing stages. The total amino acid content per soybean sprout was not changed until 2 days, and thereafter decreased. In cotyledon it is decreased but increased in axis. The ratio of essential amino acid to total amino acids decreased rapidly after 4 days, especially in axis. Aspartic acid increased considerably while glutamic acid decreased. The assessment of soybean sprout with chemical score, A/E and A/T, methods showed that the values were low and that there was no consistency among two methods for sprout products. The limiting amino acid was methionine. Both chemical scores by FAO reference protein and requirement pattern showed similar decreasing order of 2 day-sprout>soybean>4 day-sprout>8 day-sprout>6 day-sprout, while both essential amino acid index and requirement index showed 2 day-sprout>soybeans>4 day-sprout> 6 day-sprout>8 day-sprout.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.690-701
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• 2006

Rice grain has several styles, brown rice, white one, semi-white one, sprout one, etc. All of them are utilized as gohan(=boiled grain) in the dietary life. Among them, the sprout rice, recently developed on the industrial level, has been found to be so conspicuous for general functions in food science and for healthy functions in dietary life that would be worth to characteristically be called 'super rice'. Thus, the super rice should widely be promoted for production and consumption in the world.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.25-31
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• 1981

The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

• Plant Disease and Agriculture
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• v.5 no.1
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• pp.41-45
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• 1999

Bacterial population densities on soybean pods from Chungnam province ranges 105~106 CFU/$\textrm{cm}^2$, whereas those of bacteria causing sprout rot ranged 0~103 CFU/$\textrm{cm}^2$. Erwinia chrysanthemi, Xanthomonas campestris pv. glycines, Staphylococcus sp., and Micrococcus sp. were identified as pathogenic bacteria causing soybean sprout rot. The population density of X. campestris pv. glycines was higher than those of other bacteria.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.112-117
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• 2005

This study was conducted to see the feasibility of breeding for sprout soybean cultivar with minimum benny flavor using lipoxygenase-less lines. Lipoxygenase-less cultivar Jinpumkong2 was crossed by lipoxygenase containing Gwangankong, Sebaeknamulkong, and Pureunkong as paternal parent and 24 lipoxygenase-less lines derived from those 3 combinations were selected and those lines were evaluated with their parental cultivars. Germination rate showed no difference between lipoxygenase-less lines and their parental cultivars, however, rates of normal sprout of those and Jinpumkong2 were 63 and $56\%$, and were lower than that of paternal parents. Hypocotyl length of those was same as Jinpumkong2, however, shorter than paternal parents. Texture characteristics including hardness, cutting force and mastication of 96 hour-cultured sprout of lipoxygenase-less lines showed higher value than that of their parental cultivars. Lipoxtgenase isozyme was not detected in the sprout cotyledon of lipoxygenase-less lines, however it was observed in the sprout hypocotyl of all the used genotypes. Though lipoxygenase activity in the seed of lipoxygenase-less lines was lower than that of Jinpumkong2(0.477, ${Delta}A$ 234 nm min-1 mg meal-1),2 lines revealed more than 0.5 value. Lipoxygenase-activity of 2 day-cultured sprout(both cotyledon and hypocotyl) was the highest, decreased in 3 days after culture and re-increased thereafter. Several lipoxygenase-less lines with lower lipoxygenase activity of sprout than Jinpumkong2 were selected and this suggested the possibility of breeding lines for soy-sprout with low benny flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.784-789
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• 2015

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

• Culinary science and hospitality research
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• v.21 no.4
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• pp.207-220
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• 2015

The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).

• Journal of Ecology and Environment
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• v.41 no.3
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• pp.66-71
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• 2017

Background: The sprouts of oak species play an important role in maintaining the oak community in a disturbed environment. In this study, we cut 1-year-old oak in three times during the 3 years and measured the sprout responses to know sprouting ability of six deciduous oaks in Korea. Results: Oak sprouts have appeared in spring and fall, and some of the sprouts had lifespan as short as a month. As the number of cutting increases, sprout number of Quercus acutissima increased whereas the other oak species decreased or died. The average number of sprouts over the 3 years was from 1.4 (Quercus mongolica) to 2.2 (Q. acutissima) per individual. Quercus serrata died after the second cutting, and Quercus dentata died after the third cutting. So, the two species have the lowest sprouting ability among six oak species. The sprouts grew actively during fall and slowly in summer. The sprout length during the 3 years was in the following descending order: Q. acutissima, Quercus aliena, Q. dentata, and Q. mongolica. Sprout of Q. acutissima and Q. aliena generated steadily over the 3 years, and sprout of Quercus variabilis and Q. mongolica was changed by year. After the 3 years, the number of sprouts increased only in Q. acutissima but sprout number of the other five oak species decreased. The sprout length of Q. acutissima, Q. aliena, and Q. variabilis increased, but sprout length of the other three oak species decreased. The average survival rate of saplings over the 3 years was in the following descending order: Q. acutissima, Q. aliena, Q. variabilis, and Q. mongolica. Conclusions: As a result, the sprouting ability of Q. acutissima was the highest. Such level of sprouting ability may be the evidence of how Q. acutissima community exists as a dominant species in a disturbed environment in lowlands of Korea peninsula.

• Biomolecules & Therapeutics
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• v.26 no.5
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• pp.474-480
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• 2018

Most angiogenesis assays are performed using endothelial cells. However, blood vessels are composed of two cell types: endothelial cells and pericytes. Thus, co-culture of two vascular cells should be employed to evaluate angiogenic properties. Here, we developed an in vitro 3-dimensional angiogenesis assay system using spheroids formed by two human vascular precursors: endothelial colony forming cells (ECFCs) and mesenchymal stem cells (MSCs). ECFCs, MSCs, or ECFCs+MSCs were cultured to form spheroids. Sprout formation from each spheroid was observed for 24 h by real-time cell recorder. Sprout number and length were higher in ECFC+MSC spheroids than ECFC-only spheroids. No sprouts were observed in MSC-only spheroids. Sprout formation by ECFC spheroids was increased by treatment with vascular endothelial growth factor (VEGF) or combination of VEGF and fibroblast growth factor-2 (FGF-2). Interestingly, there was no further increase in sprout formation by ECFC+MSC spheroids in response to VEGF or VEGF+FGF-2, suggesting that MSCs stimulate sprout formation by ECFCs. Immuno-fluorescent labeling technique revealed that MSCs surrounded ECFC-mediated sprout structures. We tested vatalanib, VEGF inhibitor, using ECFC and ECFC+MSC spheroids. Vatalanib significantly inhibited sprout formation in both spheroids. Of note, the $IC_{50}$ of vatalanib in ECFC+MSC spheroids at 24 h was $4.0{\pm}0.40{\mu}M$, which are more correlated with the data of previous animal studies when compared with ECFC spheroids ($0.2{\pm}0.03{\mu}M$). These results suggest that ECFC+MSC spheroids generate physiologically relevant sprout structures composed of two types of vascular cells, and will be an effective pre-clinical in vitro assay model to evaluate pro- or anti-angiogenic property.