Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review.
germination
isoflavones
nutrition
phytoestrogens
soybean
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
May 2022
May 2022
Historique:
revised:
08
02
2022
received:
26
11
2021
accepted:
06
03
2022
pubmed:
13
4
2022
medline:
6
5
2022
entrez:
12
4
2022
Statut:
ppublish
Résumé
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
Identifiants
pubmed: 35411587
doi: 10.1111/1750-3841.16131
doi:
Substances chimiques
Antioxidants
0
Glucosides
0
Isoflavones
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1961-1982Subventions
Organisme : Nantong Applied Research Program
ID : JC2020103
Organisme : Social and Livelihood Project of Nantong
ID : MS12020069
Organisme : National Natural Science Foundation of China
ID : 3201101306
Organisme : National Natural Science Foundation of China
ID : 32172441
Organisme : National Natural Science Foundation of China
ID : 81803407
Informations de copyright
© 2022 Institute of Food Technologists®.
Références
Algar, E., Ramos-Solano, B., García-Villaraco, A., Saco Sierra, M. D., Martín Gómez, M. S., & Gutiérrez-Mañero, F. J. (2013). Bacterial bioeffectors modify bioactive profile and increase isoflavone content in soybean sprouts (Glycine max var Osumi). Plant Foods for Human Nutrition, 68, 299-305. https://doi.org/10.1007/s11130-013-0373-x
Azad, M. O. K., Kim, W. W., Park, C. H., & Cho, D. H. (2018). Effect of artificial LED light and far infrared irradiation on phenolic compound, isoflavones and antioxidant capacity in soybean (Glycine max L.) sprout. Foods, 7, 174. https://doi.org/10.3390/foods7100174
Boue, S. M., Shih, F. F., Shih, B. Y., Daigle, K. W., Carter-Wientjes, C. H., & Cleveland, T. E. (2008). Effect of biotic elicitors on enrichment of antioxidant properties and induced isoflavones in soybean. Journal of Food Science, 73, 43-49. https://doi.org/10.1111/j.1750-3841.2008.00707.x
Cantelli, K. C., Schmitd, J. T., Oliveira, M. A. D., Steffens, J., Steffens, C., Leite, R. S., & Carrão-Panizzi, M. C. (2017). Sprouts of genetic soybean lines: Evaluation of chemical-physical properties. Brazilian Journal of Food Technology, 20, e2016074. https://doi.org/10.1590/1981-6723.7416
Chen, H., Seguin, P., Archainbault, A., Constan, L., & Jabaji, S. (2009). Gene expression and isoflavone concentrations in soybean sprouts treated with chitosan. Crop Science, 49, 224-236. https://doi.org/10.2135/cropsci2007.09.0536
Chen, Y., & Chang, S. K. C. (2015). Macronutrients, phytochemicals, and antioxidant activity of soybean sprout germinated with or without light exposure. Journal of Food Science, 80, 1391-1398. https://doi.org/10.1111/1750-3841.12868
Chien, J. T., Hsieh, H. C., Kao, T. H., & Chen, B. H. (2005). Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chemistry, 91, 425-434. https://doi.org/10.1016/j.foodchem.2004.06.023
Chin, Y. P., Tsui, K. C., Chen, M. C., Wang, C. Y., Yang, C. Y., & Lin, Y. L. (2012). Bactericidal activity of soymilk fermentation broth by in vitro and animal models. Journal of Medicinal Food, 15, 520-526. https://doi.org/10.1089/jmf.2011.1918
Chitisankul, W. T., Murakami, M., Tsukamoto, C., & Shimada, K. (2019). Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans. LWT, 115, 108432. https://doi.org/10.1016/j.lwt.2019.108432
Cho, S. Y., Lee, Y. N., & Park, H. J. (2009). Optimization of ethanol extraction and further purification of isoflavones from soybean sprout cotyledon. Food Chemistry, 117, 312-317. https://doi.org/10.1016/j.foodchem.2009.04.003
Choi, S. J., Lee, N. H., & Choi, U. K. (2014). Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions. Food Science and Biotechnology, 23, 1223-1230. https://doi.org/10.1007/s10068-014-0167-4
Choi, S. J., & Choi, U. K. (2014). Changes in isoflavones contents and germination characteristics of germinated soybeans [Glycine max.] under light condition. Journal of the Korean Society of Food Culture, 29, 599-604.
Choi, W. S., Choi, S. J., & Choi, U. K. (2013). Changes in isoflavones contents and germination characteristics of Eunhakong [Glycine max.] by germinated under dark condition. Korean Journal of Food and Nutrition, 26, 318-322. https://doi.org/10.9799/ksfan.2013.26.2.318
Deng, B., Tian, S., Li, S., Guo, M., Liu, H., Li, Y., Wang, Q., & Zhao, X. (2020). A simple, rapid and efficient method for essential supplementation based on seed germination. Food Chemistry, 325, 126827. https://doi.org/10.1016/j.foodchem.2020.126827
Devi, M. K. A., Gondi, M., Sakthivelu, G., Giridhar, P., Rajasekaran, T., & Ravishankar, G. A. (2009). Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chemistry, 114, 771-776. https://doi.org/10.1016/j.foodchem.2008.10.011
Ebert, A. W., Chang, C. H., Yan, M. R., & Yang, R. Y. (2017). Nutritional composition of mungbean and soybean sprouts compared to their adult growth stage. Food Chemistry, 237, 15-22. https://doi.org/10.1016/j.foodchem.2017.05.073
Eom, K. Y., Kim, J. S., Choi, H. S., Cha, B. S., & Kim, W. J. (2006). Changes in isoflavone and some characteristics of Chokong of germinated soybeans during pickling in vinegar. Journal of the Korean Society of Food Science and Nutrition, 35, 359-365.
Escamilla, D., Rosso, M. L., & Zhang, B. (2019). Identification of fungi associated with soybeans and effective seed disinfection treatments. Food Science & Nutrition, 7, 3194-3205. https://doi.org/10.1002/fsn3.1166
Eum, H. L., Park, Y., Yi, T. G., Lee, J. W., Ha, K. S., Choi, I. Y., & Park, N. I. (2020). Effect of germination environment on the biochemical compounds and anti-inflammatory properties of soybean cultivars. PLoS One, 15, e0232159. https://doi.org/10.1371/journal.pone.0232159
Ferreira, C. D., Ziegler, V., Goegel, J. T. S., Hoffmann, J. F., Carvalho, I. R., Chaves, F. C., & de Oliveira, M. (2019). Changes in phenolic acid and isoflavone contents during soybean drying and storage. Journal of Agricultural and Food Chemistry, 67, 1146-1155. https://doi.org/10.1021/acs.jafc.8b06808
Ghani, M., Kulkarni, K. P., Song, J. T., Shannon, J. G., & Lee, J. D. (2016). Soybean sprouts: A review of nutrient composition, health benefits and genetic variation. Plant Breeding and Biotechnology, 4, 398-412. https://doi.org/10.9787/PBB.2016.4.4.398
Goon, K. J. (2004). Changes in isoflavone and oligosaccharides of soybeans during germination. Korean Journal of Food Science and Technology, 36, 294−298.
Gu, E. J., Kim, D. W., Jang, G. J., Song, S. H., Lee, J. I., Lee, S. B., Kim, B. M., Cho, Y., Lee, H. J., & Kim, H. J. (2017). Mass-based metabolomic analysis of soybean sprouts during germination. Food Chemistry, 217, 311-319. https://doi.org/10.1016/j.foodchem.2016.08.113
Guajardo-Flores, D., Garcia-Patino, M., Serna-Guerrero, D., Gutierrez-Uribe, J. A., & Serna-Saldivar, S. O. (2012). Characterization and quantification of saponins and flavonoids in sprouts, seed coats and cotyledons of germinated black beans. Food Chemistry, 134, 1312-1319. https://doi.org/10.1016/j.foodchem.2012.03.020
Guo, X., Wang, L., Chang, X., Li, Q., & Abbasi, A. M. (2019). Influence of plant growth regulators on key-coding genes expression associated with phytochemicals biosynthesis and antioxidant activity in soybean (Glycine max (L.) Merr) sprouts. International Journal of Food Science & Technology, 54, 771-779. https://doi.org/10.1111/ijfs.13992
Guzman-Ortiz, F. A., San Martin-Martinez, E., Valverde, M. E., Rodriguez-Aza, Y., Berrios, J. J., & Mora-Escobedo, R. (2017). Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during the germination of soybeans (Glycine max L.). CYTA Journal of Food, 15, 516-524. https://doi.org/10.1080/19476337.2017.1302995
He, F. J., & Chen, J. Q. (2013). Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: differences between Chinese women and women in Western countries and possible mechanisms. Food Science and Human Wellness, 2, 146-161. https://doi.org/10.1016/j.fshw.2013.08.002
Hong, S. Y., Kim, S. J., Sohn, H. B., Kim, Y. H., & Cho, K. S. (2018). Comparison of isoflavone content in 43 soybean varieties adapted to highland cultivation areas. Korean Journal of Breeding Science, 50, 442-452.
Hu, K. X., Shi, X. C., Xu, D., Laborda, P., Wu, G. C., Liu, F. Q., Laborda, P., & Wang, S. Y. (2021). Antibacterial mechanism of Biochanin A and its efficacy for the control of Xanthomonas axonpodis pv. glycines. Pest Management Science, 77, 1668-1673. https://doi.org/10.1002/ps.6186
Huang, G., Cai, W., & Xu, B. (2017). Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination. LWT, 79, 488-496. https://doi.org/10.1016/j.lwt.2016.09.029
Huang, X. Y., Cai, W. X., & Xu, B. J. (2014). Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time. Food Chemistry, 143, 268-276. https://doi.org/10.1016/j.foodchem.2013.07.080
Hwang, C. E., Haqman, M. A., Lee, J. H., Joo, O. S., Kim, S. C., Lee, H. Y., Um, B. S., Park, K. S., & Cho, K. M. (2018). Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis. Korean Journal of Food Preservation, 25, 7-18.
Hwang, T. Y. (2012). Quality characteristics of soybean sprouts cultivated with carbonated water. Korean Journal of Food Preservation, 19, 428-432.
Jeon, H. Y., Seo, D. B., Shin, H. J., & Lee, S. J. (2012). Effect of Aspergillus oryzae-challenged germination on soybean isoflavone content and antioxidant activity. Journal of Agricultural and Food Chemistry, 60, 2807-2814. https://doi.org/10.1021/jf204708n
Jeong, P. H., Shin, D. H., & Kim, Y. S. (2008). Effect of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and Cheonggukjang (fermented unsalted soybean paste). Journal of Food Science, 73, 187-194. https://doi.org/10.1111/j.1750-3841.2008.00897.x
Jeong, Y. J., An, C. H., Park, S. C., Pyun, J. W., Lee, J., Kim, S. W., Kim, H. S., Kim, H., Jeong, J. C., & Kim, C. Y. (2018). Methyl jasmonate increases isoflavone production in soybean cell cultures by activating structural genes involved in isoflavonoid biosynthesis. Journal of Agricultural and Food Chemistry, 66, 4099-4105. https://doi.org/10.1021/acs.jafc.8b00350
Ji, H. Y., Kim, J. T., Kim, M., Hahn, S. J., Chung, I. M., Roh, J. S., & Lee, S. J. (2005). Light quality on nutritional composition and isoflavones content in soybean sprouts. Korean Journal of Crop Science, 50, 415-418.
Jia, Y. J., Ma, Y. L., Zou, P., Cheng, G. G., Zhou, J. X., & Cai, S. B. (2019). Effects of different oligochitosans on isoflavone metabolites, antioxidant activity, and isoflavone biosynthetic genes in soybean (Glycine max) seeds during germination. Journal of Agricultural and Food Chemistry, 67, 4652-4661. https://doi.org/10.1021/acs.jafc.8b07300
Jiao, C., & Gu, Z. (2019a). Cyclic GMP mediates abscisic acid-stimulated isoflavone synthesis in soybean sprouts. Food Chemistry, 275, 439-445. https://doi.org/10.1016/j.foodchem.2018.09.071
Jiao, C., & Gu, Z. (2019b). iTRAQ-based analysis of proteins involved in secondary metabolism in response to ABA in soybean sprouts. Food Research International, 116, 878-882. https://doi.org/10.1016/j.foodres.2018.09.023
Jiao, C., & Gu, Z. (2019c). iTRAQ-based proteomic analysis reveals changes in response to sodium nitroprusside treatment in soybean sprouts. Food Chemistry, 292, 372-376. https://doi.org/10.1016/j.foodchem.2018.02.054
Jiao, C., & Gu, Z. (2019d). iTRAQ-based proteomic analysis reveals changes in response to UV-B treatment in soybean sprouts. Food Chemistry, 275, 467-473. https://doi.org/10.1016/j.foodchem.2018.09.064
Jiao, C., & Liu, Y. (2021). GABA mediates NO/cGMP/GSK-3-induced isoflavone accumulation in soybean sprouts. LWT, 135, 110027. https://doi.org/10.1016/j.lwt.2020.110027
Jiao, C., Wang, P., Yang, R., Tian, L., & Gu, Z. (2016). IP3 mediates nitric oxide-guanosine 3”,5”-cyclic monophosphate (NO-cGMP)-induced isoflavone accumulation in soybean sprouts under UV-B radiation. Journal of Agricultural and Food Chemistry, 64, 8282-8288. https://doi.org/10.1021/acs.jafc.6b02633
Jiao, C., Yang, R., & Gu, Z. (2016). Cyclic ADP-ribose and IP3 mediate abscisic acid-induced isoflavone accumulation in soybean sprouts. Biochemical and Biophysical Research Communications, 479, 530-536. https://doi.org/10.1016/j.bbrc.2016.09.104
Jiao, C., Yang, R., & Gu, Z. (2018). Cyclic ADP-ribose mediates nitric oxide-guanosine 3”,5”-cyclic monophosphate-induced isoflavone accumulation in soybean sprouts under UVB radiation. Canadian Journal of Plant Science, 98, 47-53. https://doi.org/10.1139/cjps-2016-0377
Jiao, C., Yang, R., Wang, P., Tian, L., & Gu, Z. (2018). Mitogen-activated protein kinase mediates nitric oxide-induced isoflavone accumulation in soybean sprouts under UVB radiation. Canadian Journal of Plant Science, 98, 54-61. https://doi.org/10.1139/cjps-2016-0369
Jiao, C., Yang, R., Zhou, Y., & Gu, Z. (2016). Nitric oxide mediates isoflavone accumulation and the antioxidant system enhancement in soybean sprouts. Food Chemistry, 204, 373-380. https://doi.org/10.1016/j.foodchem.2016.02.147
Jiao, C., Zhu, L., & Gu, Z. (2017). GSK-3 mediates NO-cGMP-induced isoflavone production in soybean sprouts. Food Research International, 101, 203-208. https://doi.org/10.1016/j.foodres.2017.09.002
Jo, M. K., Lee, J. H., Ma, M. H., Kim, S. Y., Byun, C. R., Yi, Y. J., Lee, J. W., Choi, D. J., Kim, H. S., & Kim, Y. H. (2019). Influence of abiotic treatments on isoflavone accumulation in soybean seeds during germination. Korean Journal of Crop Science, 64, 18-24. https://doi.org/10.7740/kjcs.2019.64.1.018
Kim, B. M., Lee, K. J., & Ji, K. M. (2004). Comparison in isoflavone contents between soybean and soybean sprouts of various soybean culivars. Journal of Nutrition and Health, 37, 45-51.
Kim, D. H., Yang, W. T., Cho, K. M., & Lee, J. H. (2020). Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties. Food Chemistry, 305, 125462. https://doi.org/10.1016/j.foodchem.2019.125462
Kim, E. H., Kim, S. H., Chung, J. I., Chi, H. Y., Kim, J. A., & Chung, I. M. (2006). Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions. European Food Research and Technology, 222, 201-208. https://doi.org/10.1007/s00217-005-0153-4
Kim, H. E., & Kim, Y. S. (2014). Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation. Food Science and Biotechnology, 23, 1533-1540. https://doi.org/10.1007/s10068-014-0209-y
Kim, H. M., Jang, E. K., Gwak, B. S., Hwang, T., Yun, G. S., Hwang, S. G., Jeong, H. S., & Kim, H. S. (2018). Variation of isoflavone contents and classification using multivariate analysis in Korean soybean varieties released from 1913 to 2013. Korean Journal of Breeding Science, 50, 50-60. https://doi.org/10.9787/KJBS.2018.50.1.50
Kim, H. S. (2021). Effect of different planting times on the quantitative variation of total seed isoflavone content and composition in Korean soybean cultivars (Glycine max (L.) Merr.). Journal of Crop Science and Biotechnology, 24, 179-190. https://doi.org/10.1007/s12892-020-00070-5
Kim, I. W., Lee, H. B., Sim, S. H., Yang, E. I., & Kim, Y. S. (2017). Bioactive compounds and antioxidant activities of sprout soybean fermented with Irpex lacteus mycelia. Food Science and Biotechnology, 26, 1563-1570. https://doi.org/10.1007/s10068-017-0231-y
Kim, J. H., Yoon, Y. H., Kim, I. D., & Dhungana, S. K. (2020). Pu-erh tea extract treatment could be an efficient way to enhance the yield and nutritional value of soybean sprout. Molecules, 25, 3869. https://doi.org/10.3390/molecules25173869
Kim, M. A., & Kim, M. J. (2020). Isoflavone profiles and antioxidant properties in different parts of soybean sprout. Journal of Food Science, 85, 689-695. https://doi.org/10.1111/1750-3841.15058
Kim, M. Y., Jang, G. Y., Lee, S. H., Kim, K. M., Lee, J., & Jeong, H. S. (2018). Preparation of black soybean (Glycine max L) extract with enhanced levels of phenolic compounds and estrogenic activity using high hydrostatic pressure and pre-germination. High Pressure Research, 38, 177-192. https://doi.org/10.1080/08957959.2018.1459599
Kim, M. Y., Jang, G. Y., Lee, Y., Li, M., Ji, Y. M., Yoon, N., Lee, S. H., Kim, K. M., Lee, J., & Jeong, H. S. (2016). Free and bound form of bioactive compound profiles in germinated black soybean (Glycine max L.). Food Science and Biotechnology, 25, 1551-1559. https://doi.org/10.1007/s10068-016-0240-2
Kim, S. Y., Song, Y. H., Yi, Y. J., Kim, H. S., & Kim, Y. H. (2020). Effect of biotic substances on isoflavone content in soybean germination. Korean Journal of Crop Science, 65, 84-92.
Kim, W. J., Lee, H. Y., Won, M. H., & Yoo, S. H. (2005). Germination effect of soybean on its contents of isoflavones and oligosaccharides. Food Science and Biotechnology, 14, 498-502.
Kim, Y. J., Lee, S. J., Lee, H. M., Lee, B. W., Ha, T. J., Bae, D. W., Son, B. Y., Kim, Y. H., Baek, S. B., Kim, Y. C., Kim, S. G., & Kim, S. T. (2013). Comparative proteomics analysis of seed coat from two black colored soybean cultivars during seed development. Plant Omics, 6, 456-463.
Kirakosyan, A., Kaufman, P., Nelson, R. L., Kasperbauer, M. J., Duke, J. A., Seymour, E., Chang, S. C., Warber, S., & Bolling, S. (2006). Isoflavone levels in five soybean (Glycine max) genotypes are altered by phytochrome-mediated light treatments. Journal Agricultural and Food Chemistry, 54, 54-58. https://doi.org/10.1021/jf052458w
Krizova, L., Dadakova, K., Kasparovska, J., & Kasparovsky, T. (2019). Isoflavones. Molecules, 24, 1076. https://doi.org/10.3390/molecules24061076
Kumari, S., & Chang, S. K. C. (2016). Effect of cooking on isoflavones, phenolic acids, and antioxidant activity in sprouts of Prosoy soybean (Glycine max). Journal of Food Science, 81, 1679-1691. https://doi.org/10.1111/1750-3841.13351
Lai, H. M., & Lin, P. Y. (2010). Thermal effects on the conversion of isoflavones in soybean. Chemistry, Texture, and Flavor of Soy, 1059, 171-187.
Le, X. T., Vi, V. L. L., Toan, T. Q., Bach, L. G., Truc, T. T., & Ha, P. T. H. (2019). Extraction process of polyphenols from soybean (Glycine max L.) sprouts: Optimization and evaluation of antioxidant activity. Processes, 7, 489. https://doi.org/10.3390/pr7080489
Lee, J. H., Hwang, C. E., Son, K. S., & Cho, K. M. (2019). Comparisons of nutritional constituents in soybean during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties. Food Chemistry, 272, 3621-371. https://doi.org/10.1016/j.foodchem.2018.08.052
Lee, J. H., Jeong, S. W., Cho, Y. A., Park, S., Kim, Y. H., Bae, D. W., Chung, J. I., Kwak, Y. S., Jeong, M. J., Park, S. C., Shim, J. H., Jin, J. S., & Shin, S. C. (2013). Determination of the variations in levels of phenolic compounds in soybean (Glycine max Merr.) sprouts infected by anthracnose (Colletotrichum gloeosporioides). Journal of the Science or Food and Agriculture, 93, 3081-3086. https://doi.org/10.1002/jsfa.6142
Lee, J. H., Kim, S. Y., Heo, H. Y., Kim, S. K., Chung, J. I., Chung, I. M., & Jung, W. S. (2007). Manipulation of isoflavone levels in soybean sprouts and expression pattern of two genes coded for isoflavone reductase and isoflavone synthase by chemical treatments. Korean Journal of Breeding Science, 39, 1-8.
Lee, J. W., Yi, Y. J., Lee, J. H., Jo, M. S., Choi, D. J., Ma, M. H., Kim, H. S., Kim, D. O., Yun, H. T., & Kim, Y. H. (2018). Quantification of isoflavone malonylglucosides in soybean seed during germination. Korean Journal of Crop Science, 63, 239-247. https://doi.org/10.7740/kjcs.2018.63.3.239
Lee, S. J., Ahn, J. K., Khanh, T. D., Chun, S. C., Kim, S. L., Ro, H. M., Song, H. K., & Chung, I. M. (2007). Comparison of isoflavone concentrations in soybean (Glycine max (L.) merrill) sprouts grown under two different light conditions. Journal of Agricultural and Food Chemistry, 55, 9415-9421. https://doi.org/10.1021/jf071861v
Lim, Y. J., Lyu, J. I., Kwon, S. J., & Eom, S. H. (2021). Effects of UV-A radiation on organ-specific accumulation and gene expression of isoflavones and flavonols in soybean sprout. Food Chemistry, 339, 128080. https://doi.org/10.1016/j.foodchem.2020.128080
Lim, Y. J., Jeong, H. Y., Gil, C. S., Kwon, S. J., Na, J. K., Lee, C., & Eom, S. H. (2020). Isoflavone accumulation and the metabolic gene expression in response to persistent UV-B irradiation in soybean sprouts. Food Chemistry, 303, 125376. https://doi.org/10.1016/j.foodchem.2019.125376
Lin, P. Y., & Lai, H. M. (2006). Bioactive compounds in legumes and their germinated products. Journal of Agricultural and Food Chemistry, 54, 3807-3814. https://doi.org/10.1021/jf060002o
Liu, J., Qin, W. T., Wu, H. J., Yang, C. Q., Deng, J. C., Iqbal, N., Liu, W. G., Du, J. B., Shu, K., Yang, F., Wang, X. C., Yong, T. W., & Yang, W. Y. (2017). Metabolism variation and better storability of dark- versus light-coloured soybean (Glycine max L. Merr.) seeds. Food Chemistry, 223, 104-113. https://doi.org/10.1016/j.foodchem.2016.12.036
Ma, M., Zhang, H., Xie, Y., Yang, M., Tang, J., Wang, P., Yang, R., & Gu, Z. (2020). Response of nutritional and functional composition, anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation. LWT, 118, 108709. https://doi.org/10.1016/j.lwt.2019.108709
Ma, M., Wang, P., Yang, R., Zhou, T., & Gu, Z. (2019). UV-B mediates isoflavone accumulation and oxidative-antioxidant system responses in germination soybean. Food Chemistry, 275, 628-636. https://doi.org/10.1016/j.foodchem.2018.09.158
Ma, M., Wang, P., Yang, R., & Gu, Z. (2018). Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical change of germinated soybean induced by UV-B. Food Chemistry, 250, 259-267. https://doi.org/10.1016/j.foodchem.2018.01.051
Mayo, B., Vazquez, L., & Florez, A. B. (2019). Equol: A bacterial metabolite from the daidzein isoflavone and its presumed beneficial health effects. Nutrients, 11, 2231. https://doi.org/10.3390/nu11092231
Messina, M. (2016). Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients, 8, 754. https://doi.org/10.3390/nu8120754
Mosovska, S., Medvecka, V., Klas, M., Kyzek, S., Valik, L., Mikulajova, A., & Zahoranova, A. (2022). Decontamination of Escherichia coli on the surface of soybean seeds using plasma activated water. LWT, 154, 112720. https://doi.org/10.1016/j.lwt.2021.112720
Oh, Y. J., Sug, K. S., Park, H. K., Kim, K. H., Kim, H. S., Kim, Y. J., Duck, Y. S., Park, M. S., & Lee, M. H. (2004). A new soybean cultivar, “Dagi” suitable for sprout with high isoflavone and asparagine. Korean Journal of Breeding Science, 36, 175-176.
Ohanenye, I. C., Tsopmo, A., Ejike, C. E. C. C., & Udenigwe, C. C. (2020). Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins. Trends in Food Science & Technology, 101, 213-222. https://doi.org/10.1016/j.tifs.2020.05.003
Oshima, A., Mine, W., Nakada, M., & Yanase, E. (2016). Analysis of isoflavones and coumestrol in soybean sprouts. Bioscience, Biotechnology, and Biochemistry, 80, 2077-2079. https://doi.org/10.1080/09168451.2016.1196577
Park, J. S., Yang, S. I., Park, J. S., & Na, H. S. (2016). Changes in the nutritional compositions of soybean sprouts cultivated with bamboo ash. Journal of The Korean Society of Food Culture, 31, 213-219.
Park, S. Y., Kim, J. K., Hye, K. E., Hyun, K. S., Prabakaran, M., & Chung, I. M. (2018). Comparison of 12 isoflavone profiles of soybean (Glycine max (L.) Merrill) seed sprouts from three different countries. Korean Journal of Crop Science, 63, 360-377. https://doi.org/10.7740/kjcs.2018.63.4.360
Paucar-Menacho, L. M., Berhow, M. A., Mandarino, J. M. G., Chang, Y. K., & de Mejia, E. G. (2010). Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258. Food Research International, 43, 1856-1865. https://doi.org/10.1016/j.foodres.2009.09.016
Paucar-Menacho, L. M., Berhow, M. A., Mandarino, J. M. G., de Mejia, E. G., & Chang, Y. K. (2010). Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology. Food Chemistry, 119, 636-642. https://doi.org/10.1016/j.foodchem.2009.07.011
Phommalth, S., Jeong, Y. S., Kim, Y. H., Dhakal, K. H., & Hwang, Y. H. (2008). Effect of light treatment on isoflavone content of germinated soybean seeds. Journal of Agricultural and Food Chemistry, 56, 10123-10128. https://doi.org/10.1021/jf802118g
Phommalth, S., Jeong, Y. S., Kim, Y. H., & Hyun, H. Y. (2008). Isoflavone composition within each structural part of soybean seeds and sprouts. Journal of Crop Science and Biotechnology, 11, 57-62.
Quinhone Junior, A., & Ida, E. I. (2015). Profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in soybean sprouts. Food Chemistry, 166, 173-178. https://doi.org/10.1016/j.foodchem.2014.06.012
Quinhone Junior, A., & Ida, E. I. (2014). Isoflavones of the soybean components and the effect of germination time in the cotyledons and embryonic axis. Journal Agricultural and Food Chemistry, 62, 8452-8459. https://doi.org/10.1021/jf502927m
Ramdath, D. D., Padhi, E. M. T., Sarfaraz, S., Renwick, S., & Duncan, A. M. (2017). Beyond the cholesterol-lowering effect of soy protein: A review of the effects of dietary soy and its constituents on risk factors for cardiovascular disease. Nutrients, 9, 324. https://doi.org/10.3390/nu9040324
Silva, M. B. R., Leite, R. S., de, Oliveira, M. A., & Ida, E. I. (2020). Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts. Pesquisa Agropecuaria Brasileira, 55, e01409. https://doi.org/10.1590/S1678-3921.pab2020.v55.01409
Ren, Q., Wang, J. A., Liu, S. L., Wang, F., & Wang, H. Y. (2017). Identification and determination of isoflavones in germinated black soybean sprouts by UHPLC-Q-TOF-MS mass spectrometry and HPLC-DAD. International Journal of Food Properties, 20, 2877-2887. https://doi.org/10.1080/10942912.2016.1256303
Ribeiro, M. L. L., Mandarino, J. M. G., Carrao-Panizzi, M. C., Oliveira, M. C. N., Campo, C. B. H., Nepomuceno, A. L., & Ida, E. I. (2006). β-Glucosidase activity and isoflavone content in germinated soybean radicles and cotyledons. Journal of Food Biochemistry, 30, 453-465. https://doi.org/10.1111/j.1745-4514.2006.00075.x
Rizzo, G., & Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10, 43. https://doi.org/10.3390/nu10010043
Rupasinghe, H. P. V., Jackson, C. J. C., Poysa, V., Di Berardo, C., Bewley, J. D., & Jenkinson, J. (2003). Soyasapogenol A and B distribution in soybean (Glycine max L. Merr.) in relation to seed physiology, genetic variability, and growing location. Journal of Agricultural and Food Chemistry, 51, 5888-5894. https://doi.org/10.1021/jf0343736
Russo, M., Russo, G. L., Daglia, M., Kasi, P. D., Ravi, S., Nabavi, S. F., & Nabavi, S. M. (2016). Understanding genistein in cancer: The “good” and the “bad” effects: A review. Food Chemistry, 196, 589-600. https://doi.org/10.1016/j.foodchem.2015.09.085
Ryu, S. H., Kim, S. R., Kim, K. T., & Kim, S. S. (2004). Isoflavone, phytic acid and oligosaccharide contents of domestic and imported soybean cultivars in Korea. Korean Journal of Food and Nutrition, 17, 229-235.
Sarfraz, A., Javeed, M., Shah, M. A., Hussain, G., Shafiq, N., Sarfraz, I., Riaz, A., Sadiqa, A., Zara, R., Zafar, S., Kanwal, L., Sarker, S. D., & Rasul, A. (2020). Biochanin A: a novel bioactive multifunctional compounds from nature. Science of the Total Environment, 722, 137907. https://doi.org/10.1016/j.scitotenv.2020.137907
Sakamoto, S., Uchiyama, H., Yusakul, G., Kyokong, N., Pongkitwitoon, B., Putalun, W., Tanaka, H., & Morimoto, S. (2021). Open sandwich fluorescence-linked immunosorbent assay for the detection of soy isoflavone glycosides. Food Chemistry, 361, 129829. https://doi.org/10.1016/j.foodchem.2021.129829
Sanjukta, S., & Rai, A. K. (2016). Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends in Food Science & Technology, 50, 1-10. https://doi.org/10.1016/j.tifs.2016.01.010
Shi, H. L., Nam, P. K., & Ma, Y. F. (2010). Comprehensive profiling of isoflavones, phytosterols, tocopherols, minerals, crude protein, lipid, and sugar during soybean (Glycine max) germination. Journal Agricultural and Food Chemistry, 58, 4970-4976. https://doi.org/10.1021/jf100335j
Shin, D. C., Baek, I. Y., Han, W. Y., Choung, M. G., Oh, S. K., Kang, S. T., Kim, S. D., & Kim, S. C. (2003). A new soybean cultivar for sprout “Dachaekong” with small seed, early maturity, and high isoflavone content. Korean Journal of Breeding Science, 35, 269-270.
Shin, D. C., Kim, S. D., Han, W. Y., Kang, S., Choung, M. G., & Moon, H. P. (2002). A new soybean variety for sprout with small seed, high isoflavone content, and high yielding “Sorogkong.. Korean Journal of Breeding Science, 34, 134-135.
Shin, D. J., Kim, W., & Kim, Y. (2013). Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chemistry, 141, 517-523. https://doi.org/10.1016/j.foodchem.2013.03.005
Song, T. T., Hendrich, S., & Murphy, P. A. (1999). Estrogenic activity of glycitein, a soy isoflavone. Journal of Agricultural and Food Chemistry, 47, 1607-1610. https://doi.org/10.1021/jf981054j
Spagnuolo, C., Russo, G. L., Orhan, I. E., Habtemariam, S., Daglia, M., Sureda, A., Nabavi, S. F., Devi, K. P., Loizzo, M. R., Tundis, R., & Nabavi, S. M. (2015). Genistein and cancer: current status, challenges, and future directions. Advances in Nutrition, 6, 408-419. https://doi.org/10.3945/an.114.008052
Sun, W. X., Zhang, R. J., Fan, J., He, Y., & Mao, X. H. (2018). Comprehensive transformative profiling of nutritional and functional constituents during germination of soybean sprouts. Journal of Food Measurement and Characterization, 12, 1295-1302. https://doi.org/10.1007/s11694-018-9743-2
Swieca, M., Gawlik-Dziki, U., Złotek, U., Kapusta, I., Kordowska-Wiater, M., & Baraniak, B. (2020). Effect of cold storage on the potentially bioaccessible isoflavones and antioxidant activities of soybean sprouts enriched with Lactobacillus plantarum 299v. LWT, 118, 108820. https://doi.org/10.1016/j.lwt.2019.108820
Swigonska, S., Amarowicz, R., Krol, A., Mostek, A., Badowiec, A., & Weidner, S. (2014). Influence of abiotic stress during soybean germination followed by recovery on the phenolic compounds of radicles and their antioxidant capacity. Acta Societatis Botanicorum Poloniae, 83, 209-218. https://doi.org/10.5586/asbp.2014.026
Tang, W., Lei, X., Liu, X., & Yang, F. (2021). Nutritional improvement of bean sprouts by using chitooligosaccahride as an elicitor in germination of soybean (Glycine max L.). Applied Sciences, 11, 7695. https://doi.org/10.3390/app11167695
Vitale, D. C., Piazza, C., Melilli, B., Drago, F., & Salomone, S. (2013). Isoflavones: estrogenic activity, biological effect and bioavailability. European Journal of Drug Metabolism and Pharmacokinetics, 38, 15-25. https://doi.org/10.1007/s13318-012-0112-y
Wang, F. Z., Wang, H. F., Wang, D. H., Fang, F., Lai, J. X., Wu, T., & Tsao, R. (2015). Isoflavone, γ-aminobutyric acid contents and antioxidant activities are significantly increased during germination of three Chinese soybean cultivars. Journal of Functional Foods, 14, 596-604. https://doi.org/10.1016/j.jff.2015.02.016
Wang, X., Yang, R., Jin, X., Shen, C., Zhou, Y., Chen, Z., & Gu, Z. (2016). Effect of supplemental Ca2+ on yield and quality characteristics of soybean sprouts. Scientia Horticulturae, 198, 352-362. https://doi.org/10.1016/j.scienta.2015.11.022
Wang, X., Yang, R., Zhou, Y., & Gu, Z. (2016). A comparative transcriptome and proteomics analysis reveals the positive effect of supplementary Ca2+ on soybean sprout yield and nutritional qualities. Journal of Proteomics, 143, 161-172. https://doi.org/10.1016/j.jprot.2016.04.020
Wei, S., Park, B. J., Kim, S. H., Seo, K. H., Jin, Y. G., & Oh, D. H. (2019). Detection of Listeria monocytogenes using Dynabeads® anti-Listeria combined with real-time PCR in soybean sprouts. LWT, 99, 533-539. https://doi.org/10.1016/j.lwt.2018.10.023
Wójciak-Kosior, M., Dresler, S., Sowa, I., Luc, K., Staniak, M., Latalski, M., Zapala-Kielbowicz, K., & Kocjan, R. (2019). Effect of various strontium concentrations on its uptake and the content of isoflavonesin soybean sprouts. Acta Biologica Cracoviensia Series Botanica, 61, 7-12. https://doi.org/10.24425/abcsb.2019.127743
Yang, H., Gao, J., Yang, A., & Chen, H. (2015). The ultrasound-treated soybean seeds improve edibility and nutritional quality of soybean sprouts. Food Research International, 77, 704-710. https://doi.org/10.1016/j.foodres.2015.01.011
Yeong, J. G., Kim, K., Kim, H. S., Lee, J. S., & Jeong, H. S. (2016). Isoflavone composition and estrogenic activity of germinated soybeans (Glycine max) according to variety. Journal of the Korean Society of Food Science and Nutrition, 45, 1430-1437.
Yoshiara, L. Y., Madeira, T. B., de Camargo, A. C., Shahidi, F., & Ida, E. I. (2018). Multistep optimization of β-glucoside extraction from germinated soybeans (Glycine max L. Merril) and recovery of isoflavones aglycones. Foods, 7, 110. https://doi.org/10.3390/foods7070110
Yuan, J. P., Liu, Y. B., Peng, J., Wang, J. H., & Liu, X. (2009). Changes of isoflavone profile in the hypocotyls and cotyledons of soybeans during dry heating and germination. Journal of Agricultural and Food Chemistry, 57, 9002-9010. https://doi.org/10.1021/jf902248b
Zaheer, K., & Akhtar, M. H. (2017). An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health. Critical Reviews in Food Science and Nutrition, 57, 1280-1293. https://doi.org/10.1080/10408398.2014.989958
Zhao, Y., Xie, C., Wang, P., Gu, Z., & Yang, R. (2021). GABA regulates phenolics accumulation in soybean sprouts under NaCl stress. Antioxidants, 10, 990. https://doi.org/10.3390/antiox10060990
Zhu, D. H., Hettiarachchy, N. S., Horax, R., & Chen, P. Y. (2005). Isoflavone contents in germinated soybean seeds. Plant Foods for Human Nutrition, 60, 147-151. https://doi.org/10.1007/s11130-005-6931-0