Effects of UV-B on vitamin C, phenolics, flavonoids and their related enzyme activities in mung bean sprouts (Vigna radiata)

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.

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

LWT ◽

10.1016/j.lwt.2019.03.023 ◽

2019 ◽

Vol 107 ◽

pp. 228-235 ◽

Cited By ~ 18

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

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

Canadian Journal of Plant Science ◽

10.4141/cjps87-076 ◽

1987 ◽

Vol 67 (2) ◽

pp. 537-548 ◽

Cited By ~ 3

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

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Isolation and Characterization of Diamine Oxidase Enzyme from Mung Bean Sprouts (Vigna radiata L)

American Journal of Biomedical and Life Sciences ◽

10.11648/j.ajbls.20150301.12 ◽

2015 ◽

Vol 3 (1) ◽

pp. 7 ◽

Cited By ~ 2

Author(s):

Abdul Karim

Keyword(s):

Vigna Radiata ◽

Mung Bean ◽

Diamine Oxidase ◽

Isolation And Characterization ◽

Mung Bean Sprouts ◽

Oxidase Enzyme ◽

Bean Sprouts

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

Food Science & Nutrition ◽

10.1002/fsn3.1269 ◽

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

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EVALUASI KUALITAS PRODUK SUSU KECAMBAH KACANG HIJAU, KAJIAN DARI UMUR KECAMBAH DAN KONSENTRASI Na-CMC

Heuristic ◽

10.30996/he.v11i01.613 ◽

2016 ◽

Vol 11 (01) ◽

Author(s):

Agnes Saferina Yua Wea ◽

Richardus Widodo ◽

Yakobus Agus Pratomo

Keyword(s):

Vitamin C ◽

Mung Bean ◽

Block Design ◽

Fat Content ◽

Mung Bean Sprouts ◽

Nutrient Value ◽

Randomized Block Design ◽

Significant Difference ◽

Vegetable Milk ◽

Bean Sprouts

Mung bean (Phaseolus radiatus L.) is one kind of nuts that have been widely knownthroughout the community. Mung beans contain high nutrient value, so it has the potential to bedeveloped into refined products such example is a highly nutritious vegetable milk. This studyaims to determine the effect of age of sprouts and Na-CMC concentration on the quality of milkproduced mung bean sprouts. The research method using a randomized block design (RBD),which consists of two factors and factorial arranged. The first factor is the age of sprouts (K)which sprouts 12 hours, 24 hours and 36 hours. While the second factor is the concentration ofNa-CMC (N) of 0.2%, 0.3% and 0.4%. From each treatment was repeated three times. Analysisthat used to milk mung bean sprouts are the levels of protein, vitamin C, fat content, viscosity andorganoleptic test consists of aroma, flavor and color.The results showed that there was no significant interaction between the two levels of afactor. At the age of sprouts showed treatment differences were highly significant effect on levelsof protein, vitamin C and viscosity, but did not show significant differences in the effects on fatcontent. While treatment concentrations of Na-CMC manunjukkan no significant difference in theeffect of the protein content, vitamin C, fat content and viscosity, but the addition of Na-CMCconcentration can increase the viscosity of milk. Organoleptic assessment results showed that thetreatment of the aroma that gets the highest percentage was K1N1 (sprouts aged 12 hours at aconcentration of 0.2% Na-CMC), treatment K1N3 (sprouts aged 12 hours at a concentration ofNa-CMC 0.4%) received the highest percentage the flavor while for the color treatment that getsthe highest percentage was K1N3 (age sprouts 12 hours with concentrations of Na-CMC 0.4%)and K2N3 (age sprouts 24 hours with concentrations of Na-CMC 0.4%).Kata kunci: kacang hijau, susu kecambah kacang hijau, umur kecambah, kosentrasi Na-CMC

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Increasing Antioxidant Potentials of Mung Bean Sprouts

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.18:75-82 ◽

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.

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Irradiation To Kill Escherichia coli O157:H7 and Salmonella on Ready-to-Eat Radish and Mung Bean Sprouts

Journal of Food Protection ◽

10.4315/0362-028x-67.10.2263 ◽

2004 ◽

Vol 67 (10) ◽

pp. 2263-2268 ◽

Cited By ~ 36

Author(s):

M. L. BARI ◽

MUHAMMAD IMRAN AL-HAQ ◽

T. KAWASAKI ◽

M. NAKAUMA ◽

S. TODORIKI ◽

...

Keyword(s):

Escherichia Coli ◽

Ionizing Radiation ◽

Vitamin C ◽

Mung Bean ◽

Quality Parameters ◽

Escherichia Coli O157 ◽

Mung Bean Sprouts ◽

Radish Sprouts ◽

Bean Sprouts

A study was carried out to evaluate the effectiveness of ionizing radiation in eliminating Escherichia coli O157:H7 and Salmonella on commercial ready-to-eat radish and mung bean sprouts and to assess the chemical and physical quality of these sprouts. The use of ionizing radiation was investigated as a means of reducing or totally inactivating these pathogens, if present, on the sprouts. Treatment of mung bean and radish sprouts with a dose of 1.5 and 2.0 kGy, respectively, significantly reduced E. coli O157:H7 and Salmonella to nondetectable limits. The total vitamin C content was gradually reduced with the increase in irradiation dose (P < 0.0001). However, the effect of storage interval on the loss of vitamin C was nonsignificant for radish sprouts and significant for mung bean sprouts (P < 0.04). The color, firmness, and overall visual quality of the tested sprouts were acceptable when effective doses were applied to both radish and mung bean sprouts. Therefore, ionizing radiation could be useful in reducing the population of pathogens on sprouts and yet retain acceptable quality parameters.

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