• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.72-79
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• 2011

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.

• Journal of Nutrition and Health
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• v.37 no.1
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• pp.45-51
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• 2004

In this study, isoflavone (genistein, genistin, daidzein, daidzin) contents in various parts of twelve soybean cultivars and three soy sprouts were determined by high performance liquid chromatography with UV detector. Three cultivars of soybean were selected and cultured in the lab to produce sprout for five days. Total isoflavone (Total IF) varied greatly among differnt breeds of soybean in range of 99 - 649.9 $\mu\textrm{g}$/g and 522.3 - 1,277.7 $\mu\textrm{g}$/g respectively, domestic and foreign cultivars. There were greatly difference in total IF of various parts of the soybean sprouts. Sprout from the Myunjunamul-kong appeared to have 69% genistein and 22% genistin in head part, and 30% and 62% of daidzin and daidzein, respectively, in root. Meanwhile, the sprouts from Junjori contains most (84%) of daidzein in its root. Sprout from chinese black-soybean had the largest amount of genistein among the sprouts but, there were no differences in the average genistein content between three selected black and non-black soys. The glycosidic form of IF were dominant compared to aglycone forms both in soybean and sprouts by 24 times and 12 times, respectively, suggesting that during the sprouts cultivation glycosidic forms could change to aglycone forms. There are no difference in total content between genistein + genistin and daidzein + daidzin in soy and soy sprout. Therfore, considering the total IF contents, the intake of 1 soy sprout is similer to 1.5 times as soybean.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.336-342
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• 2003

The effects of cultivation methods (cultivation of curled-shaped type, M-1; conventional cultivation, M-2; growing after treatment with a growth regulator, M-3; cultivation by the combination of M-1 and treatment with oak charcoal, M-4) on the quality characteristics of soybean sprouts were studied by the measurement of growth characteristics. This study also investigated the changes in shelf-life stability of the new soybean sprouts (NSB) using M-4, which was cultivated with oak charcoal and treated with antimicrobial Citrus sunki seed extract. Among the soybean sprouts grown for six days at the high temperature and humidity environment (90$\pm$5% RH, 25$\pm$1$^{\circ}C$), M-1 revealed no significant difference in terms of quality, such as the harvest yield, the rot rate and the growth characteristics when compared with M-2. M-3 showed no significant difference in growth characteristics, of hardness, and sensory evaluation scores when compared with the soybean sprouts grown by conventional methods. NSB had a low number of total microorganisms and had a better appearance after five days of storage than did the control group (M-2). These findings demonstrate that chemical-free and clean soybean sprouts can be grown by combining oak charcoal and antimicrobial Citrus sunki seed extract, thereby meeting the consumer demand for safe, chemical free sprouts.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.121-129
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• 2008

To produce buckwheat sprouts, buckwheats were germinated at $23{\pm}2^{\circ}C$ up to 8 days in total darkness. In proximate analysis, moisture content increased from 13.87% of buckwheat groats to 93.75% of buckwheat sprouts on the 8th day of germination. On dry weight basis, lipid and ash contents increased like as protein content increased from 13.45% to 21.82% while carbohydrate content decreased due to enzyme hydrolysis. Amino acids were rich in glutamic acid, aspartic acids, and lysine, and also the ratio of the essential amino acids to total amino acids increased from 26.84% to 36.84%. Vitamin C did not exist in buckwheat groats but its content has continued to increase as far as 99.56 mg/100 g buckwheat sprouts. Rutin continued to increase by HPLC analysis from 4.71 mg/100 g buckwheat groats to 1,524 mg/100 g buckwheat sprouts. In analysis of organic acids, oxalic, maleic, and citric acids were commonly found in buckwheat sprouts. Fagopyrin was found almost none in buckwheat sprouts. In conclusion, the conversion of buckwheat seeds into sprouts through germination in darkness results in physically different final product with nutritional changes such as higher content of rutin, generation of vitamin C, abundance of the essential amino acids, and the existence of fagopyrin on very little.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.240-245
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• 1996

Soybean sprouts(Paektae chunjari variety) cultivated for 5 days at a high temperature and humidity condition placed in the position of either upside down (method 1) or up right (method 2) were compared with the sprouts grown for 9 days with the conventional method (method 3) with respect to appearance, yield, rotten rate and organoleptic quality. The method 1 sprouts cultivated at a high temperature and humidity by sprinkling underground water (controlled temperature $17^{\circ}C$) 8 times a day were not significantly different in yield, rotten rate and moisture content from the method 2 sprouts except the lighter individual weights. The total weight yield of method 1 sprouts ($699{\pm}8.14%$699±8.14%) was lower than that of the method 3 sprouts ($771{\pm}11.8%$) but there was no significant difference in rotten rate ($0.83{\pm}0.07$). The organoleptic quality of the method 1 sprouts were superior in colour, flavor and overall taste than the method 3 sprouts.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.413-419
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• 2022

The applicability of Brussels sprouts, which are widely cultivated in Jeju, as a functional biomaterial in the cosmetics and food industries is investigated. The active ingredients (total phenols and flavonoids, β-carotene, vitamin C, free sugar, minerals, glucosinolates, and isothiocyanates) and antioxidant activities of 70% ethanol extracts of Brussels sprouts and cabbage were analyzed. The total phenol, flavonoid, vitamin C, and β-carotene contents of Brussels sprouts were approximately 36%, 2.5 times, 2.3 times, and 65% higher than those of cabbage, respectively. The total free sugar content of Brussels sprouts was 58%-72% lower than that of cabbage. The K content was the highest among the other minerals, and there was little difference between the two samples. The Na content was approximately three times higher in cabbage than in Brussels sprouts. The total glucosinolate content of Brussels sprouts was 34.5 mol SE/g DW, twice that of cabbage. The sinigrin content of Brussels sprouts was thrice (10.06 μmol/g DW) that of cabbage. The isothiocyanate (sulforaphane, I3C) content in Brussels sprouts was double that of cabbage. The antioxidant activity of Brussels sprout extract was 2.5 to 2.8 times higher in 1,1-Diphenyl-2-picrylhydrazyl radical scavenging capacity and 3.3 to 3.6 times higher in 2,2'-Azino-bis(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging capacity than those of cabbage extract. These are important basic data for the study of glucosinolates and isothiocyanates, which have anticancer activity, as well as antioxidant-related substances of Brussels sprout, which has high potential for use as a biomaterial in functional foods and cosmetics.

• Journal of Industrial Convergence
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• v.21 no.8
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• pp.69-74
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• 2023

This paper was conducted to examine the effect of Brussels Sprouts Extract on the inhibition of pro-inflammatory cytokines. The inflammatory response is manifested by mediators such as reactive oxygen species and inflammatory cytokines such as TNF-α, IL-1β, and IL-8. Therefore, this paper examined the toxicity to cells using the MTS assay, stimulated RAW264.7 macrophages with lipopolysaccharide (LPS), and stimulated reactive oxygen species such as NO and TNF-α, IL-1β, and IL-8. Inhibition of inflammatory cytokines after treatment with 10 mg/mL, 100 mg/mL, and 1000 mg/mL of Brussels Sprouts Extract was investigated. As a result of the experiment, Brussels Sprouts Extract inhibited NO production, TNF-α and IL-8 in a concentration-dependent manner without cytotoxicity, and showed significant inhibition especially at a concentration of 1000 mg/mL. Brussels Sprouts Extract, which inhibits the production of inflammatory cytokines, suggests the possibility of reducing inflammatory response and controlling inflammation, and can be seen as providing potential as a health functional food or prevention and treatment of inflammation.

• Korean Journal of Environmental Agriculture
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• v.20 no.1
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• pp.50-56
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• 2001

Thirty-three bacterial and fungal strains were isolated from the rotten soybeans and soybean sprouts to isolate pathogenic microorganisms which cause soybean sprouts rot during soybean sprouts cultivation. In pathogenicity tests of the isolates on soybean sprouts, two isolates(K-17 and K-28) caused soybean sprouts rot and were identified as Erwinia carotovora and Fusarium sp., respectively. To isolate antagonists aganist K-17 and K-28 pathogens, bacteria were isolated from various soybean-cultivated soils and screened by the inhibition zone method. A bacterial isolate(J-232) which inhibited growth of both pathogens was identified as Pseudomonas fluorescens and further examined. The culture filtrate of P. fluorescens J-232 (dilution rate of 500 times) inhibited the growth of Erwinia carotovora K-17 and Fusarium sp. K-28 both on potato dextrose agar medium and on soybean sprouts cultivated in vessel. The development of soybean sprouts rots was observed during cultivation by inoculation of soybean seeds with culture filtrate of both pathogens. The combined inoculation of soybean seeds with culture filtrate of antagonistic bacterium and that of pathogens prevented soybean sprouts rot, and the growth of soybean sprouts was similar to that of control. The soybean sprouts inoculated with antagonists culture filtrate alone did not develop soybean sprouts rot, and the growth of the seedlings was shown to be slightly promoted as compared with that of control.

• Food Science and Preservation
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• v.19 no.3
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• pp.428-432
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• 2012

This study was carried out to investigate the effect of carbonated water on the yield, weight, length, thickness, and vitamin C and isoflavone contents of soybean sprouts cultivated for 6 days. 100 g Junjori cultivar soybeans were cultivated at $22{\pm}1^{\circ}C$ with carbonated water (pH 4.5) and drinking water (pH 7.8) for 6 days, respectively, after 6h presoaking treatment. The yield of the soybean sprouts cultivated with carbonated water for 6 days was 255.1 g, approximately 1.45 times higher than the 176.1 g soybean sprouts cultivated in drinking water. The weight and length of the soybean sprouts cultivated with carbonated water were 1.3 and 1.2 times higher, respectively, than those of the soybean sprouts cultivated with drinking water. The same can be said of the thickness of the carbonated- and drinking-water soybean sprouts. The vitamin C contents of the soybean sprouts cultivated with carbonated water was about two times (1.13 mg%) higher than those of the soybean sprouts cultivated with drinking water. The genistein and daidzeinin contents of the soybean sprouts cultivated for 6 days with carbonated water were higher than those of the soybean sprouts cultivated for 6 days with drinking water. The growth characteristics and contents of the useful components of the soybean sprouts were affected more by carbonated water than by drinking water.

• Journal of Korean Society of Forest Science
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• v.107 no.4
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• pp.336-343
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• 2018

This study was carried out to provide the technology of silvicultural practices and management for regeneration by sprouts in the oak forests distributed on the slope. A total of 1,451 stumps were examined for the following factors relative to the occurrence and growth of the sprouts: stump height & diameter; location & quantity and root collar diameter & height of arisen sprouts. The amount of sprouts deceased or increased as the stump diameter increased. However, it tended to increase with stump height. The difference in the stump height between direction of the upwards (DUS) and downward slopes (DDS) was occurred, because oak trees were felled lower based on direction of the upward for convenience of regeneration works on the slope. The number of sprouts was higher relatively in the stumps of DDS. The rate of arisen side and root sprouts was higher in the stumps of DDS and DUS, respectively. The stump height difference was found to affect the arisen part of sprouts. As a result of comparing the sprouts growth according to the arisen part, there was no difference in the stump of DUS, but the growth of side sprouts in the stump of DDS was higher than that of the root. In order to improve the quality of oak sprouts considering the distribution characteristics of the oak forests in South Korea, it is necessary to apply the silvicultural technique, making the cutting surface parallel with the slope to reduce the stump height difference, to suppress arising side sprouts.