Metabolic and Developmental Changes in Germination Process of Mung Bean (Vigna radiata (L.) R. Wilczek) Sprouts under Different Water Spraying Interval and Duration

Abstract

Mung bean is one of the world’s most important legume crops and is a major protein source, particularly in developing countries. Various polyphenolic compounds and nutrients accumulate in mung bean sprouts during germination. Mung bean sprouts are consumed globally as an excellent food source of bioactive phenolic compounds. The contents of phenols and flavonoids and antioxidant activity were monitored for four days after germination under four different spraying conditions using three mung bean cultivars. On the third day after germination, the sprout extract showed the highest antioxidant capacity. The length and thickness of hypocotyl of mung bean sprouts appeared to be the most suitable for consumption on the third day after germination. Using high-performance liquid chromatography analysis, eight phytochemicals were identified, and neochlorogenic acid was identified for the first time in mung bean sprouts. End products (neochlorogenic acid, chlorogenic acid, vitexin, and isovitexin) showed certain trends in their contents for four days, while intermediates (caffeic acid, catechin, syringic acid, and p-coumaric acid) were highly responsive to watering condition and cultivars. Watering interval significantly affected the length of root and lateral root development. Both cultivars and watering conditions and/or their interaction significantly affected the biochemical and physical traits of mung bean sprouts. The results suggest that watering conditions need to be considered as an important factor to improve food quality of mung bean sprouts. Our phenotypic and metabolic profiling would provide potential information for production of mung bean sprouts that fit consumers’ preferences.

Metabolomic and transcriptomic changes in mungbean (Vigna radiata (L.) R. Wilczek) sprouts under salinity stress

“…During cultivation, mungbean sprouts were soaked in different concentrations (0, 50, 100, and 200 mM) of NaCl solution for 30 min every 12 h (KisanBio, MB-S4636, Korea). Mungbean sprouts were harvested on the third day after germination and stored at −70°C for RNA extraction ( Lim et al., 2022 ). Fifty seeds were cultured for each experimental group, 30 sprouts were randomly picked for further analysis, and five sprouts were used for each biological replication of RNA extraction.…”