• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1039-1044
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• 2003

We investigated the changes in saponins during the cultivation of soybean sprout. Crude saponin content was 4.15mg/g in germinated soybean and reached its peark (5.33mg/g) in soybean sprout cultivated for six days. Saponin content in the cotyledon, stem, and root of the soybean sprout cultivated for six days were 4.17, 7.46, and 7.45mg/g, respectively. Soyasaponins extracted from the soybean sprout were analyzed with LC-electrospray ionization (ESI)-mass spectrometry, in which a reverse phase $C_18$ column was used for separation of saponins. In the soybeen sprout, group B saponin, I, II, III, IV, and V increased 7, 2, 1.4, 8.7, and 3.3 fold, respectively, compared to those in the soybean seed. Group B saponin I, II, III, IV, and V in the stem of the soybean sprout were 10.53, 1.45, 10.49, 5.72 and 8.14 fold the level of those in the cotyldon, respectively. In the root, the contents of group B saponin I, III, IV, and V were 5.54, 2.77, 4.86 and 9.73 fold, respectively, higher than those in cotyledon, but the content of group B saponin 2 was 2.96 fold less than that in cotyledon. These results indicate that the biosyntheses of group B saponins are differentially regulated in growing soybean sprout.

• Journal of Crop Science and Biotechnology
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• v.11 no.1
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• pp.57-62
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• 2008

Isoflavone content in various parts of six soybean cultivars and soybean sprout during germination was analyzed by high performance liquid chromatography. The parts analyzed were seed coat, cotyledon, and axis for seeds and whole sprout, root, hypocotyl, and cotyledon for sprout. Two cultivars, Aga3 which is known to have the smallest seed size and the highest isoflavone content among the Korean soybean cultivars and Pungsannamulkong which is the most widely being used as soy-sprout, were selected for sampling from 1 to 10 days after germination. At the same weight, the order of isoflavone content increased from seed coat to cotyledon to axis. The highest total isoflavone(isoflavone$\times$dry weight) content was observed in the cotyledon and the lowest in the seed coat. The cotyledon of the Aga3 variety had the highest total isoflavone content and the lowest was measured in the Pungsannamulkong variety. The highest total isoflavone content, $10,788{\mu}g/g$, was observed in whole sprouts(cotyledon+hypocotyl+root) on day 7 for Aga3. After day 7, there was a decreasing trend in isoflavone content as the germination period increased. Total isoflavone content in the cotyledon of Aga3 significantly increased after seed germination, whereas the isoflavone content in the cotyledon of Pungsannamulkong decreased. However, total isoflavone content in the root of both varieties increased while isoflavone content in the hypocotyls decreased after seed germination.

• Applied Biological Chemistry
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• v.1
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• pp.62-67
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• 1960

1) The variations of flavin adenine dinucleotide(FAD), flavin monomucleotide(FMN) and free riboflavin in control and 600r X-ray irradiated soybean sprout were estimated by the paper chromatographic method. 2) It was found that the formation of riboflavin in soybean sprout was mainly in FAD. 3) There were no great variation of FMN and free riboflavin in soybean sprout during the germination. 4) The moderate amount (600r) of X-ray irradiation accerelated the formation of FAD in soybean sprout during the germination.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.752-758
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• 2005

This study examined growth and sensory characteristics of soybean sprout cultured at $25\pm1^{\circ}C$ for 4 days with distilled water(control) and green tea extract(0.03 and $0.05\%$). Initial germination rate was higher when soaking in green-tea extract than in the control. The proper concentration of green-tea extract was $0.03\%$. The growth of soybean sprout in $0.05\%$ green-tea extract was better than the control for the hypocotyl thickness and mot hair. Soybean sprout grown with green-tea extract were better than that with control inappearance, flavor, texture and over-all acceptabilitty.

• Food Science and Preservation
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• v.9 no.2
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• pp.168-173
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• 2002

Growth characteristics and crude protein content of soybean sprouts cultivated with extracts of some Korean herb medicines for 4 days were investigated. Extracts of Korean herb medicines were utilized and adjusted to 100 ppm, 200 ppm, 300 ppm and 400 ppm as culturing water of soybean sprouts. Of Korean herb medicines tested, extract of Panax ginseng was most effective to increase of weight and length of soybean sprouts, followed by Glycyrrhiza glabra. Extracts of Angelica gigas and Cnidium officinale were similar with that of control group. Extract of Coptidis japonica inhibited the growth of soybean sprout. Optimal concentrations of extracts of Glycyrrhiza glabra and Panax ginseng for growth of soybean sprout were 100 ppm and 200 ppm, respectively. Weight of soybean sprout cultivated with extract of Panax ginseng (PGE) was increased to 7.2%(wet basis) as compared with that of control group. Length of soybean sprouts cultivated with 200 ppm of PGE was accelerated to 32% and increased to 50% in soybean sprout cultivated for 3 days. Crude protein contents of soybean sprout cultivated with extract of Angelica gigas or Panax ginseng was slightly increased according to cultivation period. In Cnidium officinale group, crude protein contents was increased at a 300∼400 ppm concentration and 4 days of cultivation.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.74-80
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• 1999

The proximate composition, pH, vitamins and minerals in sunflower seed sprout were investigated to furnish basic data for utilization in health food or processed food. The pH of sunflower seed sprout was 5.70. The contents of moisture, crude protein, crude fat, crude ash and crude fiber of sunflower seed sprout were 94.7%, 1.3%, 0.3%, 1.3% and 1.6%, respectively. The vitamin A, vitamin B$_1$, vitamin B$_2$, vitamin C and niacin contents in sunflower seed sprout were 114.411. U%, 0.06mg%, 0.05mg%. 5.90mg% and 0.80mg%, respectively. The contents of Ca, P, Fe, Na, K, Mn, Cu, Zn and Mg in sunflower seed sprout per 100g were 80.00mg, 4.85mg, 3.63mg, 8.25mg, 180.90mg, 1.35mg, 0.43mg, 1.85mgand 66.35mg, respectively. The crude ash and crude fiber content of sunflower seed sprout were 3 or 4 times higher than those in the sprout of radish seed, mung bean, soybean or alfalfa, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.347-352
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• 2013

Soybean sprout is a year-round traditional vegetable that is easily produced and relatively inexpensive in Korea. In addition, the sprout is known as a good source of protein, vitamins and minerals. The quality of the soybean sprout has been mainly evaluated only by its appearance like length, width, color, and the others without considering any odor or taste attributes. We studied the chemical factors affecting taste of soy sprouts cultivated with 5 recommended soybean cultivars through evaluation of chemical constituents in relation to their sensory characteristics. Correlation coefficient among the chemical constituents and sensory characteristics of soybean sprout showed that the linolenic acid and Ca contents were positively correlated with total acceptability of soybean sprout and histidine, aspartic acid, and serine showed a negative association with beany odor of soybean sprout. Multiple regression analysis was done to formulate selection criteria for good taste of soy sprout. The estimation of step-wise regression analysis conducted by 47 chemical components for major quality-related characteristics showed that linolenic acid and mineral contents were the main components increasing the acceptability of soybean sprout.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.921-925
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• 2003

To control blood glucose level as close to normal is the major goal of treatment of diabetes mellitus. $\alpha$-glucosidase is the enzyme to digest dietary carbohydrate and inhibition of $\alpha$-glucosidase could suppress postprandial hyperglycemia. The methanol extract of soybean sprout was tested for the inhibitory activities against $\alpha$-glucosidase in vitro. Soybean sprout extract inhibited yeast $\alpha$-glucosidase activity by 24.5% at the concentration of 5 mg/mL. The methanol extract of soybean sprout was subsequently subjected to sequential fractionation with hexane, ethyl acetate, butanol and water. Among the fractions tested ethyl acetate-soluble fraction showed relatively strong inhibition against $\alpha$-glucosidase by 36.3% at the concentration of 5 mg/mL. Acarbose, standard $\alpha$-glucosidase inhibitor, inhibited $\alpha$-glucosidase activity by 40.1%. The ability of soybean sprout extract to lower postprandial glucose was studied in streptozotocin-induced diabetic rats. Starch solution (1 g/kg) with and without the methanol extract of soybean sprout (500 mg/kg) was administered to diabetic rats after an overnight-fast by gastric intubation. A single oral dose of soybean sprout extract inhibited the increase in blood glucose levels significantly at 60, 90, 120, 180 min (p<0.05) and decreased incremental response areas under the glycemic response curve significantly (p<0.05). These results suggest that soybean sprout might exert hypoglycemic effect by inhibiting $\alpha$-glucosidase activity.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.57-64
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• 2016

Soybean sprouts have been a considered a nutrient-rich vegetable for hundreds of years. To evaluate the seedlot quality of soybean sprouts grown, and to evaluate a method for reducing the presence of improper seeds in soybean seedlots, microbes associated with soybean sprout rot were isolated from samples collected. Morphological characteristics and gas chromatography profiles of the cultured fungal and bacterial strains were identified. Eight types of improper seeds were identified: purple stain(Ps), black rot(Br), seed coat black spot(Cb), wrinkled seed(Ws), brown hilum(Bh), seed coat fracture(Cf), unripe seed(Us), and brown seed coat(Bc). The improper seeds were also dipped into 15%, 20%, and 25% NaCl solutions, as well as a saturated solution of NaCl, for 1min. As the NaCl concentration increased, the number of floating improper seeds increased as well. The highest floating rates were observed for the Cf seeds.

• 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.