Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts

Silva, Mariah Benine Ramos; Leite, R. S.; Oliveira, M. A.; Ida, Elza Iouko

doi:10.1590/s1678-3921.pab2020.v55.01409

Cited by 5 publications

(7 citation statements)

References 26 publications

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“…Consistently, Silva et al. (2020) indicated that the concentration of malonyl isoflavones (malonyl daidzin: 2.4 g/kg; malonyl glycitin: 3.3 × 10 –1 g/kg; and malonyl genistin: 2.6 g/kg) was higher than that of 7‐ O ‐glucoside isoflavones (daidzin: 4.3 × 10 –1 g/kg; glycitin: 5.4 × 10 –2 g/kg; and genistin: 1.6 × 10 –1 g/kg) and aglycon isoflavones (daidzein: 6.6 × 10 –2 g/kg; glycitein: 3.7 × 10 –2 g/kg; and genistein: 1.3 × 10 –2 g/kg).…”

Section: Occurrence Of Isoflavones In Soybean Sproutssupporting

confidence: 69%

“…Quinhone Junior and Ida (2015) indicated that the concentration of malonyl genistin (2.1 g/kg) in soybean sprouts was higher than that of genistin (5.9 × 10 -1 g/kg) and genistein (2.8 × 10 -2 g/kg). Consistently, Silva et al (2020) indicated that the concentration of malonyl isoflavones (malonyl daidzin: 2.4 g/kg; malonyl glycitin: 3.3 × 10 -1 g/kg; and malonyl genistin: 2.6 g/kg) was higher than that of 7-O-glucoside isoflavones (daidzin: 4.3 × 10 -1 g/kg; glycitin: 5.4 × 10 -2 g/kg; and genistin: 1.6 × 10 -1 g/kg) and aglycon isoflavones (daidzein: 6.6 × 10 -2 g/kg; glycitein: 3.7 × 10 -2 g/kg; and genistein: 1.3 × 10 -2 g/kg).…”

Section: 1mentioning

confidence: 58%

“…Several reports have indicated that the concentrations of daidzein and its derivatives presented the largest changes, whereas the concentrations of genistein and its derivatives remained constant during the germination process (Figure 3b,c) (Silva et al., 2020). For example, Quinhone Junior and Ida (2015) indicated that the concentrations of daidzin, genistin, and genistein only slightly increased during the formation of the sprout, from 48 to 168 h, whereas the concentration of daidzein had a relevant increase from 2.0 × 10 –3 at 72 h to 1.4 × 10 –2 g/kg at 168 h. Although the concentrations of daidzin, glycitin, and genistin were not significantly altered, the concentrations of malonyl daidzin, malonyl glycitin, malonyl genistin, daidzein, glycitein, and genistein were 2.3‐, 1.6‐, 1.6‐, 5.2‐, 1.1‐, and 1.7‐fold higher in the sprouts than in the seeds.…”

Section: Occurrence Of Isoflavones In Soybean Sproutsmentioning

confidence: 86%

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Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

Wang

Zhang

Zhu

et al. 2022

Journal of Food Science

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Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 × 10–2 to 1 × 101 g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6″‐O‐malonyl‐7‐O‐β‐glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV‐A or far‐infrared were the methods that caused the greatest increases in aglycon, 7‐O‐β‐glucoside, and total isoflavones. However, the largest increases in 6″‐O‐malonyl‐7‐O‐β‐glucoside and 6″‐O‐acetyl‐7‐O‐β‐glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. Practical Application Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone‐dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrations, (2) compared the effects of temperature, light, cooking and soybean cultivar affect the isoflavone levels on the different parts of the sprout, and (3) discuss the efficacy of the methods to enhance isoflavone contents. This review will provide a better understanding of the current state of this field of research by comparing the general trends and the different treatments for soybean sprouts.

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Section: Occurrence Of Isoflavones In Soybean Sproutssupporting

confidence: 69%

Section: 1mentioning

confidence: 58%

Section: Occurrence Of Isoflavones In Soybean Sproutsmentioning

confidence: 86%

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Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

Wang

Zhang

Zhu

et al. 2022

Journal of Food Science

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“…The significant increase of isoflavone in soybean sprouts might have attributed to the fact that germination increases the synthesis of isoflavones and released of glycones from the isoflavone conjugates stored in the seed (Eum et al , 2020). The similar effect of aglycone increase was observed by Silva et al (2020). Further, the present finding revealed non-significant increase in total isoflavone in soaked seed powder with decrease in glucoside components (1.6%) and increase in aglycone components (7.8%).…”

Section: Functional Componentssupporting

confidence: 86%

Effect of processing method on quality characteristics of harit soybean (glycine max): in vitro protein digestibility, hplc, ftir analysis

Kathuria

Dhiman

Attri

et al. 2021

NFS

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Purpose Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as trypsin inhibitor, phytic acid, etc. The present study aimed at evaluation of Harit soya seeds of different treatments such as soaking, dehulling, germination, soaking+roasting and roasting in order to enhance its quality. Design/methodology/approach Harit soya seeds were utilized were soaked overnight and subjected for dehulling, germination for 3 days as well as roasting followed by drying to obtain fine powder for quality evaluation. Findings Dehulling and germination produce significant (p < 0.01) increase in protein, crude fiber, total chlorophyll, ascorbic acid, total phenolics, flavonoids and isoflavones while fat was decreased non-significantly. The highest value of 12.4 mg/100g, 5.3 mgGAE/g and 6.6 mg/g for ascorbic acid, total phenolics and isoflavones was found in germinated seeds. Also, the effect of soaking, roasting and their combination lead to significant decrease in the functional properties of the seeds. Anti-nutritional factors were significantly (p < 0.01) reduced in all forms of treated seeds while pepsin and trysin digestibility was enhanced during soaking, dehulling and germination with maximum value of 72.6 and 25.8%, respectively in germinated seeds. Originality/value Improvement in quality of evergreen variety of soybean using cost effective traditional methods

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“…In soybean sprouts, phenolic and isoflavone compounds under various environmental conditions such as temperature, relative humidity, and irrigation methods have been well investigated (Gan et al 2016;Syukri et al 2018;Silva et al 2020). Among these factors, irrigation condition is one of key factors that can regulate the yield and development of sprouts.…”

Section: Discussionmentioning

confidence: 99%

Effects of Irrigation Conditions on Development of Mungbean (Vigna radiata L.) Sprouts

Kim

Lim

Jeon

et al. 2021

Plant Breed. Biotech.

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Mungbeans (Vigna radiata L.) are one of major legume crops in Asia as major sources of proteins and carbohydrates. Additionally, they provide functional substances such as vitamin and antioxidant compounds when consumed as bean sprouts. In this study, physical traits of mungbean sprouts, such as sprouts yield, thickness and length of hypocotyl, length of epicotyl, number of lateral roots, and length of root depending on four irrigation conditions (irrigation interval: 2 and 4 hours; irrigation time: 2 and 4 minutes) were measured for three cultivars (Dahyeon, Samgang, Sunhwa). In general, the length and thickness of hypocotyl increased gradually until day 3, followed by a decrease on day 4. Lateral roots and the length of root increased during the cultivation period. Sprouts yield was higher under short irrigation time than long irrigation time until day 3. Preferable traits including sprouts yield, the length of hypocotyl, and the thickness of hypocotyl were better under shorter irrigation time conditions (2 minutes). Traits of negative effect for consumers' preference, such as number of lateral roots and length of epicotyl, were lower under longer irrigation interval conditions (4 hours). Samgang had the highest yield of sprouts. However, it also had the highest growth of epicotyl. Although Sunhwa had preferable physical traits of bean sprouts, it had the least yield of sprouts. Overall, Dahyeon cultivated under 4 hours (irrigation interval) & 2 minutes (irrigation time) condition had the most preferable traits for producing mungbean sprouts. This study provides information about irrigation conditions affecting quality-related traits to produce mungbean sprouts.

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Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts

Cited by 5 publications

References 26 publications

Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

Effect of processing method on quality characteristics of harit soybean (glycine max): in vitro protein digestibility, hplc, ftir analysis

Effects of Irrigation Conditions on Development of Mungbean (Vigna radiata L.) Sprouts

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