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Bean Sprouts (bean + sprout)

Distribution by Scientific Domains

Chemistry	62%

Selected Abstracts

Polyphenol Oxidase from Bean Sprouts (Glycine max L.)

JOURNAL OF FOOD SCIENCE, Issue 1 2003
T. Nagai
ABSTRACT: Polyphenol oxidase (PPO) was purified and characterized from bean sprouts by ammonium sulfate precipitation, DEAE-Toyopearl 650M, CM-Toyopearl 650M, SuperQ-Toyopearl 650S and QAE-Toyopearl 550C column chromatographies. Substrate staining of the crude extract on electrophoresis showed the presence of 2 isozymic forms of this enzyme. The molecular weight of the purified enzyme was estimated to be about 54 kDa. The optimum pH was 9.0 and optimum temperature 40 °C. Heat inactivation occurred about 30 °C. PPO showed activity to catechol, pyrogallol and dopamine. These compounds such as ascorbic acid, L-cysteine, 2-mercaptoethanol, and glutathione used was the effective inhibitor. Enzyme activity was maintained for 7 d at 4 °C but suddenly decreased after 8 d. [source]

Use of Bean Sprout Enterobacteriaceae Isolates as Biological Control Agents of Pseudomonas fluorescens

JOURNAL OF FOOD SCIENCE, Issue 1 2004
K. ENOMOTOArticle first published online: 28 JUN 200
ABSTRACT: Bean sprouts were cultivated under in vitro conditions as a model system to study the mechanism of bacteria-mediated spoilage in bean sprouts. Pseudomonas fluorescens, or Erwinia spp., were inoculated onto sprouts at several stages during cultivation. Five strains of Enterobacteriaceae isolated from the native microflora of sprouts prevented Pseudomonas -mediated spoilage by co-inoculating these cultures on seeds that were soaking in water. The population of P. fluorescens in co-inoculated liquid medium culture with a strain (B1) decreased slightly. The results indicated that the Enterobacteriaceae isolates tested played an important role in preventing Pseudomonas -mediated spoilage by growing competitively with P. fluorescens. [source]

Internalization of bioluminescent Escherichia coli and Salmonella Montevideo in growing bean sprouts

JOURNAL OF APPLIED MICROBIOLOGY, Issue 4 2003
K. Warriner
Abstract Aims: Investigate the interaction of bioluminescent Escherichia coli and Salmonella Montevideo with germinating mung bean sprouts. Methods and Results:E. coli or Salm. Montevideo introduced on mung beans became established both internally and externally on sprouts after the initial 24 h germinating period. In both cases the inoculated bacterium formed the predominant microflora on the sprouted beans throughout. From the bioluminescent profile of inoculated sprouting beans, bacterial growth was found to be in close proximity to the roots but not on the hypocotyls. Clumps (biofilms) of cells with low viability were observed within the grooves between epidermal cells on hypocotyls. Treatment with 20 000 ppm sodium hypochlorite removed the majority of bacteria from the surface of hypocotyls although nonviable single cells were occasionally observed. However, viable bacteria were recovered from the apoplastic fluid, and extracts of surface-sterilized sprouts indicating that the internal bacterial populations had been protected. This was confirmed using in situ , -glucuronidase staining of surface-sterilized sprouts where cleaved enzyme substrate (by the action of internalized E. coli) was visualized within the plant vascular system. Conclusions:E. coli or Salmonella present on seeds become internalized within the subsequent sprouts and cannot be removed by postharvest biocidal washing. Significance and Impact of the Study: Mung bean production should be carefully controlled to prevent contamination occurring in order to minimize the health risk associated with raw bean sprouts. [source]

Use of Bean Sprout Enterobacteriaceae Isolates as Biological Control Agents of Pseudomonas fluorescens

Polyphenol Oxidase from Bean Sprouts (Glycine max L.)

Compositional changes induced by UV-B radiation treatment of common bean and soybean seedlings monitored by capillary electrophoresis with diode array detection

JOURNAL OF SEPARATION SCIENCE, JSS, Issue 4 2007
Giovanni Dinelli
Abstract In this work, a new CE method with diode array detection (DAD) was developed for the monitoring and quantitation of flavonoids in different beans treated and untreated with UV-B radiation. Flavonoid concentration was monitored in UV-B-treated and untreated sprouts of three common beans (Zolfino ecotype, cv. Verdone, cv. Lingua di Fuoco) and one soybean (cv. Pacific). After acid hydrolysis of extracts, the CE-DAD method provides reproducible quantitative determinations of daidzein, glycitein, genistein, and kaempferol at ppm level in these natural matrices within a relatively short time (less than 16 min). Total flavonoid content determined by CE-DAD was 159 ± 8, 26 ± 2, 13 ± 1, and 1.3 ± 0.3 ,g/g fresh weight for untreated sprouts of Pacific soybean, Verdone bean, Zolfino bean, and Lingua di Fuoco bean, respectively. UV-B treatment caused no significant quantitative effect on Pacific soybean sprouts, whereas it enhanced the total isoflavone content by 1.5, 1.8, and 3.2-fold in Verdone, Zolfino, and Lingua di Fuoco beans, respectively. The proposed method shows (i) the potentialities of bean sprouts as a natural source of bioactive compounds (antioxidants); (ii) the technological role of UV-B treatment for sprout isoflavone enrichment; and (iii) the good capabilities of CE-DAD to monitor this process. [source]

Peanut cross-reacting allergens in seeds and sprouts of a range of legumes

CLINICAL & EXPERIMENTAL ALLERGY, Issue 12 2008
L. B. Jensen
Summary Background Recently, peanut-allergic patients have reported symptoms upon ingestion of bean sprouts produced from various legumes. Objective This study was designed to identify immunoreactivity to seeds and sprouts of legumes other than peanut in sera from peanut-allergic patients. Methods Crude protein extracts of seeds and sprouts (comprising cotelydons and hypocotyls/epicotyls) of peanut, soybean, green pea, blue lupine, mung bean, alfalfa, broad bean, and azuki bean were prepared. The reactivity of sera from 10 peanut-allergic patients to these extracts was analysed by indirect histamine release (HR), enzyme-allergosorbent test (EAST), EAST inhibition, and Western blots. Skin prick tests (SPTs) were performed on the patients with fresh legume seeds as well as four commercial legume sprouts, and food challenges with soybean, pea, and lupine were performed on a subgroup of the patients. Results All legume seeds and commercial sprouts induced positive SPTs in some of the patients. Indirect HR experiments indicated an extensive co-reactivity between peanut and the legumes, and cross-reactivity was observed for soybean, pea, and lupine seeds as well as lupine hypocotyls in EAST inhibition experiments. Of the 16 protein extracts, soybean, pea, and lupine seed extracts produced visible bands in Western blots. Conclusion The symptoms reported by peanut-allergic patients after legume sprout intake might be caused by cross-reactivity of peanut-specific antibodies. The intake of raw legume sprouts might cause symptoms in peanut-allergic patients. [source]