Effects of Light Wavelength on Black Soybean Sprouting And Metabolite Contents
다른 파장의 빛 조사가 검정 콩 발아와 대사체에 미치는 영향
- 주제(키워드) 도움말 soybean sprout , LED light , soyasaponins , antioxidant , protein
- 발행기관 Gangneung-Wonju National University Graduate School Department of Marine Food Science and Technology
- 지도교수 도움말 Woo Jung Park
- 발행년도 2020
- 학위수여년월 2020. 8
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 KIST강릉분원학.연협동과정
- 실제URI http://www.dcollection.net/handler/kangnung/000000010746
- UCI I804:42001-000000010746
- 본문언어 영어
초록/요약 도움말
Soybeans sprouting has been investigated under different light wavelength at blue (450–495nm), green (510-550), and red (610–645) using light emitting diodes (LEDs) for eight germination days. Soybean sprouts grown in the absence of light and fluorescence light have been used for control. Nutritional contents and antioxidant activities of soybean sprouts at different light wavelength were characterized by measuring total protein content, metabolic profiling change of soyasaponins, and radical-scavenging activities such as DDPH and ABTS. Blue and green LED light treatment at certain germination days have induced increase in antioxidant activities and total protein content of soybean sprouts compared with other LED light source and two controls. However, any LED lights did not induce an improvement in metabolite profiling of soyasaponins. Interestingly, highest metabolite profiling of soyasaponins was observed in soybean sprouts germinated under the fluorescence light between day 2 and day 3 and it was found that three soyasaponins of Bb, Be, and βg were responsible for the increase among 20 soyasapoins. Soyasaponins have been known to have a well-known action in in vitro and in vivo hypolipidemic, antioxidant, and anticancer activities.
more목차 도움말
List of figure III
List of Table IV
Acknowledgment V
국문요약 VI
1. Abstract 1
2. Introduction 3
3. Materials and methods 16
3.1 Samples 16
3.2 Chemicals 17
3.3 Morphological characteristics and moisture determination 17
3.4 Determination of protein contents 17
3.5 DPPH and ABTS free radical scavenging capacity 18
3.5.1 DPPH assay 18
3.5.2 ABTS assay 19
3.6 Metabolite extraction and UPLC-MS analysis 20
3.6.1 Sample preparation 20
3.6.2 UPLC-MS condition 21
3.7 Data process and statistical analysis 23
4. Result and discussion 24
4.1 Changes of soybean sprouts morphological characteristic 24
4.2 Changes of soybean sprouts weight and moisture 26
4.3 Changes of soybean sprouts percentage 29
4.4 Changes of total protein in soybean sprouts 31
4.5 Changes of antioxidant abilities in soybean sprouts 33
4.6 Changes of soyasaponins in soybean sprouts 36
4.7 Conclusions 47
5. References 48
