• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.25-30
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• 2004

This study was conducted to investigate effect of mungbean sprout and soybean sprout against the growth of spoilage microorganism (Bacillus subtilis, Bacillus cereus, Pseudomonas fluorescens, and Listeria monocytogenes). After blanching at different conditions, the viable cells of the spoilage microorganisms were increased with storage time, but the viable cells were almost same after treating with either mungbean sprout or soybean sprout. The viable cell population in minimal broth treated with filtrate of mungbean sprout was higher than that of soybean sprout after 24 hr. However, the growth of spoilage microorganism in filtrate of mungbean sprout and soybean sprout was depending upon strain type. During incubation for 72 hr at $25^{\circ}C$, the color change of mungbean sprout was appeared moderately, but in soybean sprout it was appeared clearly at 24 hr. These results indicate that the effect of mungbean sprout and soybean sprout against growth of spoilage microorganism was not different.

• The Plant Pathology Journal
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• v.19 no.4
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• pp.203-204
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• 2003

Decayed samples of marketed mungbean sprout were collected from Sacheon, Suncheon, and Dangjin cities in Korea. Initial symptom on hypocotyls was dark-brown diamond speck, which developed into enlarged sunken brownish-black spot with irregular margin, followed by softening yellowish decay. Brown speck on cotyledon further developed into irregular lesions. This study isolated the fungus Colletotrichum sp. The fungal colony was pale orange, which turned greenish gray after 1 week at $25^{\circ}C$. Colony of reverse side in a petri dish was pink. Neither conidiomata nor setae were present in the culture. Typical fusiform conidia sized 7.5-15.0$\times$2.5-2.9 $\mu\textrm$were hyaline, aseptate, smooth, and had salmon color in mass. Conidiogenous cells were phialidic, hyaline, smooth, and cylindrical with terminal distinct collarette. Basedon these mycological characteristics, the casual organism was identified as Colletotrichum acutatum. This is first report of Colletotrichum acutatum in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.980-986
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• 1998

The effects of mungbean sprout juice on cadmium-induced hepatotoxicity in rats were investigated. Sprague-Dawley rats weighing about 90g were divided into 4 groups and raised for 6 weeks. ; control group(CON), mungbean sprouts juice-administered group(MSJ), cadmium-administered group(CAD) fed water containing 40 ppm cadmium chloride and mung bean sprouts juice and cadmium-administered group(MCD). The diet was supplied every day for the measurement of feed efficiency ratio(FER) and net weight gain was measured every 3 days. The activities of serum glutamic oxaloactic transaminase(GOT) and glutamic pyruvic transaminase(GPT), superoxide dimutase(SOD), catalase and glutathione peroxidase(GSH-Px) in the liver and the hepatic contents of glutathione were examined. The contents of Cd in liver and kidney of the rats were determined by using ICP(Inductively Coupled Plasma Emission Spectrophotometer). Growth rate and FER were decreased in CAD group, compared with CON group but the changes were not significant in MCD group. The activities of serum GOT and GPT, SOD, catalase and GSH-Px in the liver were increased by Cd administration, but the alterations were decreased by supplementation with mungbean sprouts juice. The level of glutathione decreased in CAD group(26.8$\pm$9.0mg/g liver), whereas it increased in MCD group(36.4$\pm$15.8mg gliver). The content of Cd in the liver and kidney in MCD group(9.57 ppm, 4.88 ppm) was decreased, compared with CAD group(12.81 ppm, 5.46 ppm). This result suggested that mungbean sprout juice has a lowering effect on the accumulation of Cd in the liver and kidney and it is believed that the juice has some protective effects to Cd-induced hepatotoxicity in rats, but the mechanism of these effects was obscure.

• Journal of Life Science
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• v.22 no.7
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• pp.987-990
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• 2012

Mungbean sprout rot is one of the most serious problems of the commercial mungbean sprout industry. In this study, 70 strains of mungbean sprout rot pathogens were isolated from rotten sprouts at different time intervals. The pathogenicity of the isolated pathogens was tested. The highly pathogenic strain (YV-St-033) was identified as Pseudomonas sp. by 16S rRNA gene sequencing. In phylogenetic analysis, the YV-St-033 strain was grouped with P. mosselii, P. putita, P. fluorescens, P. entomophila, and P. lecoglossicida. The results of the 16S rRNA gene sequence analysis revealed that the YV-St-033 strain shared the highest sequence identity (more than 99%) with the P. mosselii R10 strain. The mungbean lines of Yeungnam University germplasm were screened against the YV-St-033 strain. Based on the growth rate of the sprouts after 3 days of inoculation with the pathogen, the YV148 line was highly resistant to the pathogen. The remaining lines were either partially or fully infected. The highly resistant line YV 148 is suitable for future breeding programs due to their thin sprouts and fast growing nature.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.348-353
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• 2019

This study was conducted to monitor the carbendazim residues in soybean and mungbean sprouts using LC-MS/MS method. Eighty-two samples were collected from markets in western Seoul. No carbendazim was detected in mungbean sprouts, however, it was detected in 6 among 59 soybean sprout samples showing a 10.2% of detection rate. Among these 6 carbendazim- detected soybean sprout samples, five exceeded the maximum residue limit presenting 83.3% of violation rate. The mean concentration in the detected samples was 0.063 mk/kg (0.012 ~ 0.104 mg/kg) and 5 of the 6 detected samples came from bulk sold products. None of the samples came from domestic products; three were from imported products and 3 were from unidentified sources. Risk assessment for the carbendazim from soybean sprout dietary intake was deemed safe and at less than 1 %Acceptable Daily Intake.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.25-31
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• 1981

The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

• Korean Journal of Breeding Science
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• v.43 no.3
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• pp.218-221
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• 2011

A mungbean cultivar 'Juhyeon' (Vigna radiata (L.) Wilczek) was derived from the cross between Keumseong and VC1834-4-B-2-B-3B-B at Jeollanamdo Agricultural Research & Extension Services (JARES) in 2009. 'Juhyeon' has an erect growth habit, heart leaflet, green hypocotyl, black and straight pod when matured, and dull green seed surface. The pod number per plant was 26, which was 8 more than check cultivar 'Owool'. The plant height and thousand seed weight were 66 cm and 47 g, respectively. This cultivar has field resistance to mungbean mottle virus, cercospora leaf spot, powdery mildew, and lodging. The sprout yield was up to 18% more than that of the check cultivar. The average yield was 1.84 MT/ha, which was 6% more than the check cultivar.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.883-887
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• 1998

Protease activities were measured in vegetables used as cooking material or a side dish. Proteases of green pepper (Kwari and Chungyang), perilla leaves, soybean sprout and mungbean sprout were showed high activities. Especially, protease in soybean sprout was the highest activity among them. After dialysis, remaining activities in mungbean sprout, green pepper (Kwari and Chungyang) and perilla leaves were 12, 23, 45% and 37%. In the results of thawing after freezing the proteases, remaining activities in sprout of mungbean and soybean were 100% and 65%. Protease in soybean sprout was showed higher activity and stability than others. Proteolytic effects of soybean sprout on myofibrillar and sarcoplasmic protein were showed higher than stroma protein. In SDS-PAGE, myosin heavy chain, actin and tropomyosin were hydrolyzed with increasing time. Protease activity was rapidly increased with increasing meat concentration in a early proteolysis reaction, but was slightly increased in later.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.348-352
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• 2007

Inflammation is a complex process resulting from a variety of mechanisms. Combined inhibition of the activities of enzymes involved in the process may therefore be considered more important in anti-inflammatory property of plant extracts than any single contribution. In this study, the inhibitory effects of the ethanol extracts of thirty plant foods on the activities of secretory phospholipase $A_{2}$ ($sPLA_{2}$), cyclooxygenase-1 (COX-1), cyclooxygenase-2 (COX-2), and 12-lipoxygenase (12-LOX) were examined. Several legumes, mungbean sprout and some leaf vegetables inhibited the activity of $sPLA_2$, upstream enzyme of inflammation pathway. Only soybean sprout and mungbean sprout significantly inhibited 12-LOX activity. Although most of extracts inhibited the activities of both COX-1 and COX-2, water dropwort and amaranth showed selectivity for the inhibition of COX-2 over COX-1. Especially, mungbean showed anti-inflammatory property at both upstream and downstream of inflammation pathway with relatively low $IC_{50}$ values for $sPLA_{2}$ and COX-2 enzymes. Mungbean sprout exhibited inhibitory effects on all enzymes related to early and late inflammation and soybean sprout suppressed 12-LOX and COX-2 simultaneously, although the activities of these plants were showed at relatively high concentration. Therefore, mungbean, mungbean sprout, and soybean sprout appear to exhibit anti-inflammatory effects by combined inhibition of inflammatory enzymes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.472-476
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• 2004

Lateral roots formed on mungbean sprouts should lower their quality. The study was carried out to clarify the effects of aeration periods (AP; 1, 2, 3, and 4 hours) and temperature (AT; 20, 30, and $40^{\circ}C$) after 5 hour seed imbibition into 50 ppm benzyladenopurine (BA) solution on growth and morphological characters of mungbean (cv. Keumseongnogdu, Owoolnogdu and Zhong Lu 1) sprouts. On the 6th day, the mungbean sprouts were sorted by 4 categories on the base of hypocotyl lengths; > 7cm, 4 to 7cm, < 4cm, and non-germination to calculate their composition rates, number of lateral roots, lengths of hypocotyl and root, diameters at middle and upper parts of hypocotyl, fraction fresh and dry weights were measured. AP more affected growth of the cultivars than AT showing little effect on them. In the composition rate of the above 4 categories, cv. Zhong Lu 1 had the highest rate in longer than 7cm but nearly the same rate in AP treatments. Rates of longer than 4cm hypocotyls in cv. Keumseongnogdu, Owoolnogdu were increased with longer AP but their rates of shorter than 4cm showed reverse response to the former. Formation rate and number of lateral roots per sprout were decreased with longer AP, showing more severe decrement when delayed 3 to 4 hour AP. Upper part of hypocotyls and roots were more thickened and shortened in longer AP, respectively. Total fresh weights had no significant difference between AP treatments while hypocotyl fresh weights were increased with longer AP. It was concluded that in mungbean sprout culture aeration from BA treatment to the first watering permitted at least 4 hours.