Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata)

2012 ◽  
Vol 60 (44) ◽  
pp. 11050-11055 ◽  
Author(s):  
Xinbo Guo ◽  
Tong Li ◽  
Kexuan Tang ◽  
Rui Hai Liu
Keyword(s):  
Antioxidant Activity ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Mung Bean Sprouts ◽  
Phytochemical Profiles ◽  
Bean Sprouts

Scanning electron microscopy of native biofilms on mung bean sprouts

2003 ◽  
Vol 49 (1) ◽  
pp. 45-50 ◽  
Author(s):  
William F Fett ◽  
Peter H Cooke
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Food Safety ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Fibrillar Material ◽  
Mung Bean Sprouts ◽  
Native Microflora ◽  
Bean Sprouts ◽  
Scanning Electron

Native biofilms present on the adaxial surface of cotyledons of mung bean sprouts (Vigna radiata) were studied by use of scanning electron microscopy. Biofilms were abundant on the cotyledon surfaces and were comprised of rod-shaped bacteria, cocci-shaped bacteria, or yeasts, often with one type of microbe predominant. In contrast to our earlier study of biofilms on green sprouts (alfalfa, clover, broccoli, and sunflower), yeast and cocci were abundant on mung bean. Filamentous fungi were not observed. Sheet-like or fibrillar material (presumably composed of secreted microbial polysaccharides, proteins, lipids, and nucleic acids) fully or partially covered the biofilms. Biofilms up to 5 mm in length were observed, and some biofilms were comprised of more than just a monolayer of microbial cells. Native biofilms on sprout surfaces undoubtedly play an important role in the ecology of plant epiphytic microbes and may also afford protected sites for plant and human bacterial pathogens.Key words: mung bean sprouts, biofilms, native microflora, scanning electron microscopy, food safety.

Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata)

LWT ◽  
2019 ◽  
Vol 107 ◽  
pp. 228-235 ◽  
Author(s):  
Lin Chen ◽  
Jue Tong Glenna Tan ◽  
Xue Zhao ◽  
Dongying Yang ◽  
Hongshun Yang
Keyword(s):  
Vigna Radiata ◽  
Mung Bean ◽  
Antioxidant Properties ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

CALCIUM RETARDS PHYSIOLOGICAL COLLAPSE AND SUBSEQUENT MICROBIAL DEGRADATION OF MUNG BEAN (Vigna radiata L. Wilczek) SPROUTS

1987 ◽  
Vol 67 (2) ◽  
pp. 537-548 ◽  
Author(s):  
A. LIPTAY ◽  
P. VANDIERENDONCK
Keyword(s):  
Microbial Degradation ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Cell Walls ◽  
Scanning Electron Micrographs ◽  
Hypocotyl Growth ◽  
Mineral Supplement ◽  
Mung Bean Sprouts ◽  
Bean Sprouts ◽  
Scanning Electron

Mung bean (Vigna radiata L. Wilczek) sprouts, when germinated in water with no added calcium, were prone to physiological collapse of the cell walls below the cotyledonary hook. Growth of the collapsing hypocotyls gradually decreased until it stopped completely as the collapsed area extended cross-sectionally. Scanning electron micrographs indicated that extensive microbial degradation of the collapsed area of the low-calcium hypocotyl ensued by day 4 of germination. In contrast, at the same stage of germination, bacteria were essentially absent on sprouts germinated with calcium added to the water either as CaCl2, or Ca(NO3)2. Even by day 7 the calcium-treated hypocotyls remained intact and without any visual microbial degradation although bacteria were present on the surface of the seedlings. It is concluded that mung bean sprouts are very sensitive to physiological collapse with subsequent microbial degradation of the hypocotyl especially at temperatures above 20 °C. Therefore, it is recommended that water used for germinating the sprouts has sufficient calcium added (e.g. 5 × 10−3 M CaCl2) to maintain the integrity of the hypocotyls and reduce the microbial flora on the sprouts.Key words: Hypocotyl, growth, deterioration, mineral supplement

scholarly journals Sucrose treatment of mung bean seeds results in increased vitamin C, total phenolics, and antioxidant activity in mung bean sprouts

2019 ◽  
Vol 7 (12) ◽  
pp. 4037-4044
Author(s):  
Yingying Wei ◽  
Xingxing Wang ◽  
Xingfeng Shao ◽  
Feng Xu ◽  
Hongfei Wang
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Mung Bean ◽  
Total Phenolics ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

Spermidine improves antioxidant activity and energy metabolism in mung bean sprouts

2020 ◽  
Vol 309 ◽  
pp. 125759 ◽  
Author(s):  
Ting Zhou ◽  
Pei Wang ◽  
Zhenxin Gu ◽  
Meng Ma ◽  
Runqiang Yang
Keyword(s):  
Antioxidant Activity ◽  
Energy Metabolism ◽  
Mung Bean ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

Increasing Antioxidant Potentials of Mung Bean Sprouts

2018 ◽  
Vol 18 (1) ◽  
pp. 75-82
Author(s):  
Cao Nana ◽  
Fan Jiaxin ◽  
Yang Zhixin ◽  
Hao Limin ◽  
Kang Qiaozhen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Ultraviolet Radiation ◽  
Mung Bean ◽  
Tea Polyphenols ◽  
Antioxidant Enzyme Activities ◽  
Total Phenols ◽  
Tea Polyphenol ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

The effects of tea polyphenols and ultraviolet radiation on the growth and antioxidant activity of mung bean sprouts were investigated, followed by the changes in corresponding antioxidant enzyme activities and metabolite composition. The growth of mung bean sprouts was slightly decreased by tea polyphenols and ultraviolet radiation, but the antioxidant activity was increased. The activities of peroxidase and catalase were decreased, and the contents of vitamin C, γ-aminobutyric acid and total phenols were significantly increased by tea polyphenol treatment. While the activities of peroxidase and catalase increased by ultraviolet radiation with concomitant increase in the contents of vitamin C and total phenols. The mung bean sprouts produced following imposition of stressors such as tea polyphenols and ultraviolet radiation from stress conditions could be used as a potential functional food.

Effect of UV-B treatment during the growth process on the postharvest quality of mung bean sprouts (Vigna radiata )

2018 ◽  
Vol 53 (9) ◽  
pp. 2166-2172
Author(s):  
Mengyuan Gui ◽  
Hui He ◽  
Yida Li ◽  
Xiaoxuan Chen ◽  
Hanbo Wang ◽  
...  
Keyword(s):  
Vigna Radiata ◽  
Mung Bean ◽  
Growth Process ◽  
Postharvest Quality ◽  
Mung Bean Sprouts ◽  
Bean Sprouts
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