Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

Kim, Jeong-Ho; Yoon, Yonghan; Kim, Il‐Doo; Dhungana, Sanjeev Kumar; Shin, Dong‐Hyun

doi:10.3390/molecules25173869

Cited by 7 publications

(13 citation statements)

References 59 publications

(75 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the reasons for the improved isoflavone content could be due to increased phenylalanine and isoflavone synthetase activities [20,47] owing to the effect of mineral-rich illite treatment. Soybean seed soaking with a mineral-rich Pu-erh tea also enhanced the isoflavone content of soybean sprouts [48]. Soy isoflavones are known for their health benefits against various disorders.…”

Section: Discussionmentioning

confidence: 97%

See 1 more Smart Citation

Seed Treatment with Illite Enhanced Yield and Nutritional Value of Soybean Sprouts

Ha¹,

Park³

et al. 2022

Molecules

Self Cite

View full text Add to dashboard Cite

Soybean sprouts, a nutritional food product, can contribute to food security because they can be grown within a week and do not require sophisticated technology. The yield and quality of soybean sprouts are influenced by various factors, including seed priming and growing conditions. The objective of this study was to investigate the effects of seed soaking in different concentrations of illite, a clay mineral, on the yield and quality of soybean sprouts. Soybean seeds soaked in five concentrations (0.5%, 1%, 3%, 5%, and 10%, w/v) of illite or tap water for 8 h were named IP-0.5, IP-1, IP3, IP-5, IP-10, and control, respectively. The highest sprout yield was found in IP-3, followed by IP-1, and IP-5, which had 11.1%, 8.8%, and 7.4% increments, respectively, compared to the control. The content of vitamin C, mineral element, isoflavone, total polyphenol, and total flavonoid was higher in many of the illite-treated soybean sprouts than in the control. The overall results indicated that pre-soaking soybean seeds in lower concentrations (0.5−3%, w/v) of illite could be helpful to enhance the yield and nutritional value of soybean sprouts in an easy and inexpensive way.

show abstract

Section: Discussionmentioning

confidence: 97%

“…The moisture content of soybean sprouts was determined using the oven-dry method following the method of AOAC [57] as described by Kim et al [48].…”

Section: Measurement Of Moisture Content and Preparation Of Sprout Po...mentioning

confidence: 99%

Seed Treatment with Illite Enhanced Yield and Nutritional Value of Soybean Sprouts

Ha¹,

Park³

et al. 2022

Molecules

Self Cite

View full text Add to dashboard Cite

show abstract

“…Two methods based on the treatment with plant extracts were reported, namely, using either “pu‐erh” tea extract (J. H. Kim, Yoon, et al., 2020) or extract from bamboo ashes (J. S. Park et al., 2016). Although both treatments allowed the enhancement of aglycon and 7‐ O ‐glucoside isoflavones, the use of tea extract promoted mainly the accumulation of 7‐ O ‐glucoside isoflavones, whereas the treatment with bamboo ashes promoted mainly the accumulation of aglycon isoflavones.…”

Section: Strategies To Enhance Isoflavone Contentmentioning

confidence: 99%

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

Wang

Zhang

Zhu

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

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.

show abstract

“…Soybeans are good source of protein, fat, carbohydrates, and other nutrients essential for human health, particularly in developing countries [ 1 ]. Soybeans are generally soaked in water and then placed in the warm and humid conditions to germinate in a week, without expensive equipment and technologies [ 2 , 3 ]. Their nutrients, especially isoflavone, and selenium biofortification, are notably improved due to germination [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Detection and Degradation Characterization of 16 Quinolones in Soybean Sprouts by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry

Deng

Feng

et al. 2022

Foods

View full text Add to dashboard Cite

Recently, there have been increasing safety concerns about the illegal abuse of quinolone in soybean sprouts. This study aimed to establish an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the simultaneous detection of 16 quinolones (QNs) in soybean sprouts, and then reveal their degradation characteristics. The samples were extracted with acetonitrile (with 1% formic acid), purified by a C18 adsorbent, and separated by an ACQUITY UPLC BEH C18 (1.7 μm, 2.1 mm × 100 mm) column. The internal standard method was applied for quantitative determination. The results demonstrated that the quantification linear range for 16 QNs was between 2.0 ng/mL and 50.0 ng/mL. The detection limits were between 0.5 μg/kg and 4.0 μg/kg, and the quantification limits were between 2.0 μg/kg and 20.0 μg/kg. This method was used to screen for quinolones in 50 batches of market soybean sprouts; the obtained results showed good agreement with those of the standard method. It was found that QNs possessed longer degradation half-life (T1/2) in the storage stage of soybean sprouts, while they degraded to some extent during the germination stage via active enzyme action. In particular, ciprofloxacin was the most stable QNs with a T1/2 of 70.71 d during the storage stage of soybean sprouts. This work not only offers an accurate and efficient QNs residual analysis strategy but also provides a reference for the supervision and management of QNs in foods.

show abstract

Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

Cited by 7 publications

References 59 publications

Seed Treatment with Illite Enhanced Yield and Nutritional Value of Soybean Sprouts

Seed Treatment with Illite Enhanced Yield and Nutritional Value of Soybean Sprouts

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

Detection and Degradation Characterization of 16 Quinolones in Soybean Sprouts by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry

Contact Info

Product

Resources

About