JP2006020565A - Method and device for producing sprout vegetable highly containing polyphenol - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing sprout vegetables highly containing polyphenol compared to sprout vegetables produced by a conventional well-known method while maintaining the quality of the vegetables. <P>SOLUTION: This method for producing the sprout vegetables highly containing polyphenol comprises producing under optical illumination of optical power of 20μmol/(m<SP>2</SP>s) to 100 μmol/(m<SP>2</SP>s) and in the presence of a sufficient quality of nutritious liquid necessary for growth of seeds. Photoperiod time is 15 h-24 h and the nutritious liquid contains phenyl group-containing amino acid. The sprout vegetables produced by the method and a device for producing the sprout vegetables are also provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a polyphenol-rich sprout vegetable, a sprout vegetable and a device.

  Polyphenol is a general term for compounds having two or more phenolic hydroxyl groups in the same molecule. Many types of polyphenols are widely distributed mainly in the plant kingdom, and polyphenols have attracted much attention in recent years because of their various physiological activities, and many commodities including them are on the market. Polyphenols include phenylcarboxylic acids, lignans, curcumins, coumarins, flavonoids, etc. Among them, flavonoids are particularly well known.

  Flavonoids are a general term for a group of phenyl compounds having a diphenylpropane structure in which two benzene rings are bonded by three carbon atoms, and two or more phenolic hydroxyl groups (that is, benzene rings, naphthalene rings, etc.) in the same molecule. A polyphenol having a hydroxyl group bonded to an aromatic ring, and is widely distributed mainly in the plant kingdom. About 4,000 flavonoids are known due to differences in properties and chemical structure, and are roughly classified into flavones, flavonols, isoflavones, flavans, flavanols (catechins), flavanones, flavanols, chalcones, and anthocyanidins. In addition, some flavonoids include glycoside molecules composed of carbohydrates. For example, rutin, daidzin, naringin, hesperidin, and the like are known.

  Polyphenols are known to have various bioregulatory functions such as antioxidant, antimutagenic, anticancer, antihypertensive, antidiabetic and antiallergic functions. For example, apigenin, a kind of flavone, is contained in celery, parsley, bell pepper, etc., and has antioxidant and anticancer properties, and luteolin is contained in garlic, celery, bell pepper, etc. It is known to have mutagenic and anticancer properties. Furthermore, quercetin and rutin, which are a kind of flavonol, are contained in lettuce, broccoli, onion, buckwheat, tea, etc., antioxidant, antimutagenic, anticancer, antihypertensive, antidiabetic, antiallergic In addition, kaempferol is contained in leek, broccoli, radish, onion, etc., and may have antioxidant, antimutagenic, anticancer, antihypertensive, antidiabetic and antiallergic properties. Are known. Furthermore, daidzein and daidin, which are a kind of isoflavone, are mainly contained in soybean and are known to have anticancer properties.

  Comparing the levels of polyphenols in vegetables, low levels of polyphenols (<10 mg / kg) are found in medium levels (10 mg / kg to 50 mg / kg) such as cabbage, carrot, cauliflower, cucumber, peas, and spinach. Vegetables are apricots, broad beans, leek, leek, lettuce, tomatoes, etc. High-level (> 50 mg / kg) vegetables are broccoli, French beans, kale, onions, and so on.

The said knowledge regarding polyphenol is described in the nonpatent literatures 1-4, for example.
Due to the bioactivity of polyphenols, including flavonoids, polyphenols are a semi-important nutrient, and the average human polyphenol intake per day is estimated to be 23-170 mg. Although there is no clear standard as to how much polyphenols should be consumed to maintain health, it is considered desirable to eat various vegetables and take the appropriate amounts of various polyphenols.

  By the way, because of health-consciousness, the popularity of sprout (emerged vegetables) useful for health is increasing. Sprout is a vegetable that can take in more functional ingredients (for example, vitamins, carotenoids, minerals, polyphenols, etc.) with a small amount of ingestion. In addition to conventional bean sprouts, soy radish, alfalfa, cress, sunflower Various sprout such as mustard and broccoli are sold as food. Scallop sprouts should be seeded in a water-damped container, placed in the dark until germination, and then greened in a sunny place when it grows to 5-6 cm, and harvested in about a week. Can do.

  Under such circumstances, methods for increasing the yield of plant polyphenols have been studied. For example, Patent Document 1 discloses a method for increasing polyphenols by growing a plant under conditions of being loaded with light stress and / or water stress. In this method, safflower and buckwheat are irradiated with light of more than 5 times the light intensity under normal growth conditions (specifically, 45000 lux or 55000 lux) for 12 hours, thereby containing polyphenols in plants. It is described that the amount can be increased more than twice. However, irradiating a plant with such strong light increases the amount of heat generated, so cooling is required, increasing the cost of utility costs, significantly suppressing plant growth, and causing the plant to turn yellow or brown. Disadvantages such as loss of commercial value as a vegetable arise. Patent Document 2 discloses a method for increasing the polyphenol content by irradiating the harvested plant with ultraviolet rays in a specific wavelength range. Furthermore, Patent Document 3 discloses a method for increasing the amount of polyphenol by subjecting a raw material for raw material containing polyphenol (such as apple juice residue) to a heat treatment at 160 to 200 ° C.

Japanese Patent Laid-Open No. 2003-9665 JP 2004-121228 A JP2003-334023 Toshirou Tsushida, Functional ingredients, Food manufacturing and distribution data collection, pp. 234-241 (1998), Industrial Research Committee Junji Terashima, Antioxidant Activity of Flavonoids, All of Antioxidants, pp. 121-128 (1998), Advanced Medical Company Goro Kawagishi (ed.), Research method for biological function regulators in foods (1996), Japan Society Publication Center Literature from telecommunications lines (http://www.e-noni.biz/kousanka-sub3.htm)

  As described above, many vegetables contain functional components such as vitamins, carotenoids, flavonoids, polyphenols, and minerals, and such functional components in sprout, that is, sprouted vegetables have attracted attention. In order to ingest a certain amount of functional ingredients, it is necessary to eat a large amount of vegetables, but if the content of functional ingredients in vegetables can be significantly increased, the function of the necessary quantity with a small amount of vegetables It becomes possible to ingest sexual components.

  An object of the present invention is to provide a method for producing a sprouting vegetable having a higher polyphenol content than a sprouting vegetable produced by a conventionally known method while maintaining the quality of the vegetable.

  Another object of the present invention is to provide a polyphenol-rich sprout vegetable produced by the above method.

  It is another object of the present invention to provide an apparatus for use in a method for producing a budding vegetable having a high polyphenol content.

  Surprisingly, the inventors of the present invention have developed a nutrient solution containing a phenyl group-containing amino acid for a sprouting vegetable produced under an artificial light source, which has a longer day length under irradiation with light having an intensity greater than that of the conventional method. It has been found that when cultivating vegetables using it, the polyphenol content in the sprouting vegetables can be significantly increased.

Accordingly, the present invention comprises the following.
(1) there in a way that the light intensity to produce a polyphenol-rich sprouting vegetable in the presence of a nutrient fluid a sufficient amount required for the 20 [mu] mol / m ² · sec ~100μmol / m ² · sec under light irradiation and seed growth The method as described above, wherein the day length is 15 hours to 24 hours and the nutrient solution contains a phenyl group-containing amino acid.

  (2) The method according to (1) above, wherein the amino acid is phenylalanine, tyrosine or a mixture thereof.

(3) The method according to (1) or (2) above, wherein the amino acid content in the nutrient solution is 0.5 to 10 ppm.
(4) The method according to (3) above, wherein the amino acid content in the nutrient solution is 1 to 5 ppm.

(5) the light intensity is 50 [mu] mol / m ² · sec ~100μmol / m ² · sec, the method according to any one of the above (1) to (4).

(6) The method according to any one of (1) to (5) above, wherein the day length is 20 to 24 hours.
(7) The method according to any one of (1) to (6) above, wherein the light intensity is 100 μmol / m ² · sec and the day length is 15 to 24 hours.

(8) An apparatus for use in the method for producing a sprouting vegetable having a high polyphenolol content according to any one of (1) to (7) above, having a section for germinating and growing the seed of the vegetable, or containers without compartment, seed charge or means for removal of sprouting vegetables, 20 [mu] mol / m ² · sec ~100μmol / m ² · sec one or more artificial light sources for a light of the light intensity is irradiated to the vegetable The above apparatus comprising a nutrient solution supply means, a waste solution discharge means, light intensity and light irradiation control means.

(9) the light intensity is 50 [mu] mol / m ² · sec ~100μmol / m ² · sec, apparatus according to (8).
(10) The device according to (8) or (9) above, wherein the artificial light source emits light comprising infrared light, visible light, ultraviolet light, or a combination thereof.

  (11) The device according to any one of (8) to (10), further including means for spraying the nutrient solution.

  (12) A sprouted vegetable produced by the method according to any one of (1) to (7) above, wherein the polyphenol content is 1.5 times higher than that of a conventional vegetable, and the vegetable is broccoli The sprouted vegetable selected from the group consisting of mustard, kale, red cabbage and tartary buckwheat.

(13) The sprouted vegetable according to (12), wherein the polyphenol content is at least twice as high.
(14) The sprouted vegetable according to (12) or (13) above, wherein the polyphenol is a flavonoid.

  According to the present invention, it has become possible to produce and supply a sprouting vegetable having a polyphenol content 1.5 to 2 times higher than that of a sprouting vegetable cultivated by a conventional method while maintaining the quality of the vegetable. The enhancement of the polyphenol content has the advantage of allowing the required amount of polyphenols to be taken from smaller amounts of sprouted vegetables. The method of the present invention can be applied to all kinds of vegetables containing polyphenols, thereby producing various sprouting vegetables with a high flavonoid content.

In the present invention, a method of light intensity to produce a polyphenol-rich sprouting vegetable in the presence of a nutrient fluid a sufficient amount required for the 20 [mu] mol / m ² · sec ~100μmol / m ² · sec under light irradiation and seed growth And providing a method characterized in that the day length is from 15 hours to 24 hours and the nutrient solution contains a phenyl group-containing amino acid.

The “emergent vegetable” used in the present specification is a so-called so-called sprout vegetable that is harvested about 4 days to about 10 days after seed sowing, and is cultivated by a conventional method. Means a relatively high content of polyphenols. In the present invention, the range of the light intensity to be used is important, but when the light intensity is lower than ²⁰ μmol / m ² · sec, the polyphenol content is the same as that cultivated by the conventional method, and the scope of the present invention. On the other hand, when the light intensity is higher than 100 μmol / m ² · sec, the calorific value from the light source is large and the risk of deteriorating the quality of the vegetables is high.

  “Polyphenol” used in the present specification is a compound having two or more phenolic hydroxyl groups in the same molecule, and is a compound such as phenylcarboxylic acid, lignan, curcumin, coumarin, or flavonoid. Point to 1 or more. The “polyphenol content” refers to an amount measured by the foreign dennis method (Hideaki Kuwahara et al., Nagano Food Industry Research Laboratory Research Report (1985), pages 49-53). Preferred polyphenols are flavonoids.

  Specific examples of sprouting vegetables are buckwheat, tartary buckwheat, radish, broccoli, cabbage, red cabbage, celery, parsley, bell pepper, lettuce, onion, leek, leek, soybean, cress, alfalfa, kale, cauliflower, endive, French bean, tomato , Chinese vegetables other than the above-mentioned vegetables (for example, Chingen vegetables), such as, but not limited to, broad beans, red pepper, spinach, cucumber, pumpkin, mustard (for example, black mustard), green vegetables and fruit vegetables. As further examples, black tea, green tea, strawberry, sunflower and the like may be included.

を有するフェニル化合物の総称である。フラボノイドの中には、グリコン（糖部分）を含むフラボノイド配糖体も包含されるものとする。フラボノイドの具体例は、フラボン類、フラボノール類、イソフラボン類、フラバン類、フラバノール（カテキン）類、フラバノン類、フラバノノール類、カルコン類、アントシアニジン類であり、これらの基本構造は、下記に示すとおりである。 As used herein, flavonoids have the following basic skeleton:

Is a general term for phenyl compounds having Flavonoids also include flavonoid glycosides containing glycones (sugar moieties). Specific examples of flavonoids are flavones, flavonols, isoflavones, flavans, flavanols (catechins), flavanones, flavonols, chalcones, anthocyanidins, and their basic structures are as shown below. .

  More specifically, flavones include apigenin (4 ', 5,7-trihydroxyflavone), chrysin (5,7-dihydroxyflavone), luteolin (3', 4 ', 5,7-tetrahydroxyflavone) Flavonols include galangin (3,5,7-trihydroxyflavone), quercetin (3,3 ', 4', 5,7-pentahydroxyflavone), rutin (α-L-rhamnopyranosyl- (1 → 6 ) -β-D-glucopyranosyloxy- (1-O → 3) -3 ', 4', 5,7-tetrahydroxyflavone), kaempferol (3,4 ', 5,7-tetrahydroxyflavone) ), Myricetin (3,3 ', 4', 5,5 ', 7-hexahydroxyflavone) and other isoflavones, daidzein (2,3-didehydro-4', 7-dihydroxyisoflavan-4-one) Flavonols (candol) such as daidzine (2,3-didehydro-7- (β-D-glucopyranosyloxy) -4'-hydroxyisoflavan-4-one), genistein Kin) includes catechin ((2R, 3S) -flavan-3,3 ', 4', 5,7-pentaol), epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, air flavin, etc. Flavanones include naringenin (4 ', 5,7-trihydroxyflavan-4-one), naringin (α-L-rhamnopyranosyl- (1 → 6) -β-D-glucopyranosyloxy- (1- O → 7) -4 ′, 5-dihydroxyflavan-4-one), hesperetin, hesperidin and the like, anthocyanidins include cyanidin, cyanine, delphinidin, delphinin, pelargonidin, pelargonine and the like.

  Examples of vegetables containing flavonoids exemplified above include, for example, apigenin for celery, parsley, peppers, luteolin for sengiku, celery, peppers, quercetin and rutin for lettuce, broccoli, onion, buckwheat, In celery, kaempferol is contained in leek, broccoli, radish, onion, etc., daidzein and daidin are contained in soybean nadoni, and luteolin is contained in red pepper. Further, catechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like are contained in green tea, and air flavin is contained in black tea. Rutin is especially abundant in tartary buckwheat (Fagopyrum tataricum). Unlike ordinary buckwheat, tartary buckwheat is a self-propagating plant and contains a lot of rutin that exhibits a blood pressure lowering action and the like, and thus has attracted attention as a raw material for medicinal rutin.

  As mentioned above, polyphenols such as flavonoids are known to have various bioregulatory functions such as antioxidant, antimutagenic, anticancer, antihypertensive, antidiabetic and antiallergic functions. It is a semi-important nutrient. Therefore, it is meaningful to enhance the polyphenol content in germinated vegetables.

In the present invention, artificial light (light that is not natural light) that is stronger than the light intensity (20 μmol / m ² · sec or less) that is normally used in the production of budding vegetables according to the conventional method is used. Light intensity, 20 [mu] mol / m ² · sec ~100μmol / m ² · sec, preferably from 50 [mu] mol / m ² · sec ~100μmol / m ² · sec, more preferably 80μmol / m ² · sec ~100μmol / m ² · sec It is. The light that can be used in the present invention is desirably a fluorescent tube as is usually used in plant cultivation. Different types of wavelengths, for example, three-wavelength type, four-wavelength type, UV, infrared light, etc. can be used singly or in combination. In order to increase physiologically active functional substances such as flavonoids, enhance plant pigments, and extend the length of the stem, light of various wavelengths, that is, light of any wavelength from ultraviolet to infrared Is preferably irradiated according to the purpose, that is, the light environment is controlled. For example, it may be desirable to irradiate light having a wavelength in the ultraviolet region of 200 to 400 nm to increase the amount of the functional substance, while in the infrared region of about 600 to 650 nm to promote vegetative growth of plants. In some cases, light having a wavelength of 1 is preferred. In general, in the practice of the present invention, white light can sufficiently achieve its purpose, but an artificial light source that emits light of a different wavelength can be combined depending on the purpose. The light intensity may be adjusted by increasing or decreasing the number of fluorescent tubes that are lit.

  Production of sprouting vegetables can be performed, for example, as follows. In a container or room (or chamber) in an environment where light intensity, temperature, and humidity are controlled to be constant, in the presence of a nutrient solution suitable for vegetable cultivation, in the presence or absence of a support such as urethane or plant fiber, After seeds sterilized with a disinfectant such as hypochlorous acid solution are placed in the dark and germinated while adequately replenishing water, seeding is carried out with a suitable light irradiation cycle under an artificial light source about 3 days after sowing. Grow until 4-10 days and harvest the sprouted vegetables.

  The light intensity is as described above. The temperature and humidity are generally preferably 20-30 ° C. and 50-80% humidity suitable for plant germination and growth.

  Containers or chambers for the production of budding vegetables are pots, trays, sprout production equipment, and the like. The container may have compartments and may be divided into two or more, or may not have compartments. The sprout production apparatus is an apparatus for producing sprouting vegetables on a large scale, and has, for example, a drum having a plurality of chambers or chambers partitioned by compartments, and an artificial light source for irradiating light from the outside. Device. Such an apparatus has means for controlling light intensity and light irradiation time, nutrient solution supply means, waste liquid discharge means, and sprouted vegetable take-out means, and if necessary, temperature and humidity control. Means may be provided.

  Although a support is not necessarily required, vegetable seeds may be germinated and grown on a support made of a hygroscopic polymer such as urethane, plant fiber, or the like.

  The nutrient solution (ie, fertilizer) may be appropriately selected according to the type of vegetable. The nutrient solution is generally based on the equivalent amount of nitrogen, phosphoric acid, and potassium, and this includes the 16 elements that plants need: carbon, hydrogen, oxygen, nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur. Nine types (above, a large amount of elements), and seven types (above, trace elements) of iron, manganese, boron, copper, zinc, molybdenum, and chlorine are included. Normally, carbon is absorbed from carbon dioxide, oxygen and hydrogen are absorbed from water, and water contains enough chlorine, so 12 other elements are required as fertilizer components. A specific example is a nutrient solution containing 1 g of potassium nitrate, 0.5 g of calcium sulfate, 0.5 g of magnesium sulfate, 0.25 g of calcium phosphate, 0.25 g of iron phosphate, etc. per 1 liter of water. Another example of nutrient solution is the Otsuka House Fertilizer A prescription widely used for vegetable hydroponics. In the case of standard concentrations, 259 mg nitrogen, 52 mg phosphorus, 297 mg potassium, 164 mg calcium, Magnesium 45 mg, iron 2.7 ppm, manganese 1.1 ppm, boron 0.4 ppm. The nutrient solution may be absorbed by the support, or sprayed from the top or side.

  When the nutrient solution contains an effective amount of an amino acid having a phenyl group, for example, phenylalanine, tyrosine, tryptophan, and a mixture thereof, the polyphenol content can be further increased by about 2% to 50% as compared with the case of no addition. The amount of amino acid added is 0.5 ppm to 50 ppm, preferably 0.5 ppm to 10 ppm, more preferably 1 ppm to 5 ppm.

The day length of exposure to artificial light is 15 to 24 hours, preferably 20 to 24 hours. As used herein, “day long time” refers to the time of light per day. According to the present invention, the content of polyphenol in the sprouting vegetable can be increased by about 1.5 to about 2 times by increasing the light intensity and increasing the day length. A preferable relationship between such light intensity and day length is, for example, light intensity of 100 μmol / m ² · sec, day length of 15 to 24 hours, preferably 20 to 24 hours.

  According to the present invention, the polyphenol content is 1.5 times or more, preferably 1.5 to 2 times, more preferably 2 times or more, for example 2 to 3 times higher than that conventionally produced under light intensity. Sprouting vegetables can be made.

  Accordingly, the present invention is a sprouting vegetable produced by the above method, and has a polyphenol content of 1.5 times or more, preferably 1.5 to 2 times that produced by conventional light intensity. There is also provided the sprouting vegetable characterized by being high. The vegetable is selected from the group consisting of broccoli, mustard (eg black mustard), kale, red cabbage and tartary buckwheat. According to that embodiment, the present invention provides a sprouted vegetable having a polyphenol content that is twice or more, for example 2-3 times higher. Specifically, broccoli, mustard, kale, red cabbage and tartary buckwheat that are sprouting vegetables of the present invention have a total polyphenol content of at least 202, 150, 309, 340 and 500 mg quercetin / 100 g fresh weight (fw), respectively. It is characterized by.

  In this invention, a sprouting vegetable and polyphenol are synonymous with the above, and shall include all the vegetables and polyphenol which can apply the method of this invention.

The present invention further relates to an apparatus for use in a method for producing a polyphenolol-rich sprouted vegetable, comprising a container with or without compartments for germination and growth of vegetable seeds, preparation of seeds or seeded vegetables. means, 20 [mu] mol / m ² · sec ~100μmol / m ² · sec of one or more artificial light sources for the light irradiated to the vegetable light intensity, means for supplying the nutrient solution, means for discharging waste liquid for extraction, An apparatus including a control means for light intensity and light irradiation is provided.

  This device may be either a sealed type or a non-sealed type. In the case of a sealed type, each means of air supply and exhaust is required. Moreover, this apparatus may have a means for making it rotatable. By rotating the container, the vegetable and the nutrient solution are brought into uniform contact, and the light is uniformly applied to the vegetable.

Below, each component means of the apparatus of this invention is demonstrated.
The container in this apparatus may have an arbitrary shape, for example, a drum type shape such as a cylindrical shape or a polygonal prism shape (for example, a hexagonal prism or an octagonal prism). The skeleton or frame of the container is usually formed of a metal such as steel or aluminum, a resin or a polymer such as reinforced plastic. The surface of the container is preferably formed of a colorless and transparent material having a certain degree of strength and capable of transmitting light efficiently, for example, a polymer material such as an acrylic polymer. The container is not a pot or a tray, and is intended to be a large-sized one that can be mass-produced. Therefore, it is preferable to provide a plurality of chambers or chambers with one or more compartments inside. For example, three sections can be provided for a hexagonal column, and four sections can be provided for an octagonal column. As the partition plate constituting the compartment, the same material as the container surface can be used. The partition may be provided with another frame made of the same frame material that is combined with the frame of the container body. When the size of the container is small, there may be no compartment.

  The means for preparing seeds or taking out the sprouting vegetables is a preparation or take-out port provided on a part of the surface of the container or a part of the surface of each container for each compartment so as to be opened or closed vertically or horizontally. Therefore, the charging or taking-out port may have a structure like a window that can be opened and closed left and right, or a structure like a window that can be lifted up and down, but is not limited thereto.

Artificial light source, the light intensity is 20 [mu] mol / m ² · sec ~100μmol / m ² · sec, preferably a fluorescent tube numbers can emit light in the range of 50 [mu] mol / m ² · sec ~100μmol / m ² · sec In addition, for example, three-wavelength type, four-wavelength type, white light, ultraviolet (UV), and infrared fluorescent tubes can be used singly or in combination so that light of various wavelengths can be irradiated according to the purpose. it can. That is, the artificial light source is designed so that it can irradiate light composed of infrared light, visible light, ultraviolet light, or a combination thereof. For example, a 40 W, 120 cm long fluorescent tube alone or a combination of a three-wavelength fluorescent tube and a UV lamp is exemplified. In order to achieve the light intensity in the present invention, for example, at least twelve fluorescent tubes having a length of 40 W and a length of 120 cm can be arranged. This makes it possible to achieve a light intensity of 100 μmol / m ² · sec. The artificial light source may be arranged so as to be sandwiched from both sides of the container of the apparatus, or a plurality of artificial light sources may be arranged equally around the drum. Further, the light source may be placed in contact with the surface of the container or at a certain distance from the surface. Furthermore, the light source may be integral with the container or may be independent. When the types of fluorescent tubes are different, they are preferably arranged alternately every other line or every few (for example, 2-3). The light source is preferably provided with a back plate (for example, stainless steel) that reflects light, and the light source can be fixed to the back plate.

  The nutrient solution supply means is capable of feeding an appropriate amount of nutrient solution into each chamber, and may be any structure as long as it can be opened and closed for charging the nutrient solution into the container, in particular. It is not limited. For example, in the case of direct charging manually, a charging means such as a window that can be opened or closed or a charging hole such as a manhole cover, or a charging means that can automatically supply a certain amount of nutrient solution through a pipe from the upper surface or side surface of the chamber in the container. Good. In the case of the former example, the extraction opening for the sprouting vegetables can be used as it is. The latter example is preferably a system in which the nutrient solution can be sprayed in the form of a mist when necessary so that automatic control is possible. The spraying means is not particularly limited, and may be constituted by a tube disposed inside the container and a plurality of holes designed to be sprayable provided on the surface thereof. It is also possible to rehydrate the vegetables through this means.

  The waste liquid discharging means may have any structure as long as the waste liquid can be discharged to the outside of the container. For example, the waste liquid is collected at the end of the container through a partition plate or a groove provided at the edge of the container, and is collected into the waste liquid container through a pipe disposed on the outer surface of the container. At this time, it is also possible to suck the waste liquid using a pump means or the like.

  The control means for the light intensity and the light irradiation time sufficiently achieves the purpose by the control by the timer method. That is, the light source can be turned on / off at regular time intervals by a timer. In this case, a timer can be installed for each light source of the same type so that the lighting start time and end time can be arbitrarily changed for each type of light source. By adopting such a timer method, it is possible to appropriately set the day length and lighting cycle.

  The apparatus does not require any means for controlling the temperature and humidity, but instead, it is necessary to maintain the entire room where the apparatus is installed at a constant temperature and humidity. Commercially available temperature and humidity control means may be used as they are, and such devices are known to those skilled in the art.

When rotating the container of this apparatus, it can carry out using the motor which can be changed.
The following examples further illustrate the present invention, but the present invention is not limited by these examples.

Methods and Materials (1) Seeds Tartary buckwheat seeds (purchased from Plant Breeding Research Institute)

(2) Production of sprouted tartary buckwheat Putting urethane pieces (6.5 × 6.5cm) on multiple φ9cm petri dishes and adding phenylalanine to Otsuka House Fertilizer A prescription (adjusted to EC 0.7ms) (made by Otsuka Chemical) or a prescribed concentration The culture solution added in was dispensed. Buckwheat seeds are surface sterilized with a hypochlorous acid solution with an effective chlorine concentration of 0.05% in advance, rinsed thoroughly with running water, drained the surface moisture on filter paper, sown on urethane pieces, 22 ° C, dark conditions Placed in an artificial meteorograph set to.
From 3 days after sowing, the artificial meteorograph was adjusted to a predetermined light environment and grown until 10 days after sowing. The number of seeding per petri dish was about 30 grains, and the test was performed in 3 repetitions.

(3) Test section Light intensity: 50 or 100 μmol / m ² · sec Day length: 16 or 24 hours / day Phenylalanine concentration: 0, 1, 10 or 50 ppm

(4) Extraction of rutin and total polyphenol The seedling buckwheat 10 days after sowing was cut from the root for each petri dish and 1 g was weighed and homogenized with 10 ml of 80% MeOH for 2 minutes under ice cooling. This was transferred to a 50 ml centrifuge tube using 10 ml of 80% MeOH, and centrifuged at 4 ° C. for 10 minutes at 4 ° C. The supernatant after centrifugation was used as an analysis sample through a 0.45 μm PTFE syringe filter.

(5) Analysis of rutin and total polyphenol Rutin was analyzed using high performance liquid chromatography (HPLC). The analysis sample was analyzed as it was under the following HPLC setting conditions.
HPLC system: WATERS 2690 system Detector: WATERS 996 Photodiode array detector (detection wavelength 354 nm)
Column: WATERS Symmetry C18 (4.6 × 250mm)
Analysis temperature: 40 ℃
Mobile phase: A: acetonitrile, B: 0.2% phosphoric acid
A: B = 16: 84 → 65: 35 (35 minutes) linear gradient

  The total polyphenol content was analyzed using the foreign dennis method (Hideaki Kuwahara et al., “Effect of Ascorbic Acid on the Determination of Polyphenols in Fruit Juice”, Nagano Food Industry Research Laboratory Research Report (1985), pages 49-53). In a 96-well microplate, dispense 150 μl of analytical sample diluted 10-fold with pure water, 75 μl of 50% foreign dennis reagent (FLUKA), 75 μl of 2.5% sodium carbonate, and incubate for 60 minutes at room temperature. Absorbance at 700 nm was measured with a plate reader. A calibration curve was prepared using a quercetin 0, 25, 50, 100 ppm solution as a standard reagent, and the total polyphenol content in the analytical sample was expressed in terms of quercetin equivalent.

Results The results of experiments conducted under different conditions are shown below.
(1) Effect of light intensity and day length on rutin and total polyphenol content Table 1 and FIG. 1 show the rutin and total polyphenol content of the sprouted tartary buckwheat by light intensity and day length.

As shown in Table 1, the rutin content was 336.9 mg / 100 g fresh weight (fw) on average when the light intensity as a control was 10 to ²⁰ μmol / m ² · sec and the day length was 16 hours. In contrast, in the case of 50 μmol / m ² · sec according to the method of the present invention, it is about 506 to 509 mg / 100 g fw, which is about 1.5 times higher than the control. In the case of 50 μmol / m ² · sec, the day length had little effect on the rutin content, but in the case of 100 μmol / m ² · sec, the length of 16 hours was about 700 mg / 100 g fw, which was higher than that of the control. The rutin content was about 2.0 times higher. Furthermore, under the 24-hour day length condition, it was about 830 mg / 100 g fw, and the rutin content was about 2.5 times higher than the control. These results indicate that the rutin content increases significantly as the light intensity increases and the day length increases.

Looking at total polyphenols, the trend was almost the same as for rutin content. Looking at the relationship between the rutin content and the total polyphenol content for each analytical sample, a very strong correlation (R ² = 0.9126) was observed between the ^two (FIG. 2). This result shows that the main polyphenol component in the budding tartary buckwheat is rutin.

(2) Effect of phenylalanine concentration in nutrient solution on rutin content For tartary buckwheat, the light intensity is 50 to 100 μmol / m ² · sec and the day length is 16 to 24 hours. Experiments were conducted when phenylalanine was added or not added to the nutrient solution, and the rutin content in the phenylalanine 1, 10, 50 ppm addition group when the rutin content in each test group was not added (0 ppm group) was defined as 100. Relative values were determined. The results are shown in FIG.

  As shown in the figure, an average of about 30% to about 50% rutin content increased in 1 ppm of phenylalanine. In the 10 ppm group, the rutin increased by about 15% to about 20%, and in the 50 ppm group, the rutin increased by about 7%. It was found that the rutin content can be further increased by adding a trace amount of phenylalanine of about 1 ppm to 5 ppm into the nutrient solution.

Effects of light intensity and phenyl group-containing amino acids on the total polyphenol content in various sprouting vegetables
Cultivation conditions for sprouting vegetables (Experiment 1)
Seeds of broccoli, black mustard, kale, and red cabbage seeds in a φ9cm petri dish each with 50 seeds, add 5 ml of Otsuka House Fertilizer SA prescription solution with EC adjusted to 1.6 ms / cm ² , 64 ° C under dark conditions at 64 ° C. The cells were grown for a period of time, and then grown for 24 hours at 22 ° C. for 48 hours in a light environment at a predetermined light intensity (PPFD 0, 25, 50, 100 μmol / m ² · sec). Each crop was tested in 3 petri dishes for each ward.

Cultivation conditions for sprouting vegetables (Experiment 2)
A cultivation experiment was conducted under the same conditions as described above except that the light intensity was 100 μmol / m ² · sec, the day length was 24 hours, and the nutrient solution containing or not containing phenylalanine or tyrosine.
Extraction of sample and measurement of total polyphenol content Sprouts of each crop grown for a predetermined number of days were harvested by cutting from the root, and 1 g was weighed and then extracted with 20 ml of 80% MeOH for 3 hours. After extraction, the mixture was centrifuged at 4 ° C. and 8,000 G for 15 minutes, and the supernatant was collected with a pipette and diluted five times with pure water as a sample solution.

  The sample solution was measured for total polyphenol content by the foreign dennis method. Quercetin was measured as a standard product. The measured value was expressed in terms of quercetin equivalent (mg quercetin / 100 g fw) per 100 g of fresh weight.

The absolute amount and relative amount of polyphenol content of each sprouting vegetable tested as a result of Experiment 1 are shown in Table 2 and Table 3, respectively.

From Tables 2 and 3, the total polyphenol content increased linearly as the light intensity increased for all the sprouted vegetables. Relative to the total polyphenol content in 20μmol / m ² · sec think that the standard light intensity, the ^{50μmol / m 2 · sec 24~33%} , an increase of 100 [mu] mol / m in ² · sec 40-54% was observed .

Comparing the total polyphenol content of vegetables, red cabbage was the most regardless of light intensity, followed by kale, broccoli, and black mustard. On the other hand, when the increase amount of polyphenol at the light intensity of 100 μmol / m ² · sec was compared, it was in the order of kale, black mustard, red cabbage, and broccoli.

As a result of Experiment 2 , sprouting vegetables were cultivated under the same conditions as Experiment 1, except that 10 ppm of phenylalanine or tyrosine was added to EC1.6 nutrient solution for a light intensity of 100 μmol / m ² · sec, 24 hours a day. The effect of amino acids on polyphenol content was investigated. Table 4 shows the effect of adding phenylalanine or tyrosine on the polyphenol content of each sprouting vegetable tested.

  From Table 4, the addition of 10 ppm phenylalanine showed an increase in total polyphenol content of about 2 to about 25% for black mustard, kale and broccoli, and an increase of about 11% for kale when added 10 ppm of tyrosine.

  To supply sprouted vegetables with increased polyphenol content, known to have bioregulatory functions such as antioxidant, antimutagenic, anticancer, antihypertensive, antidiabetic and antiallergic Make it possible.

The effects of light intensity and day length on rutin content (A) and total polyphenol content (B) in budding tartary buckwheat are shown. The correlation between rutin content and total polyphenol content in budding tartary buckwheat is shown. The influence of the phenylalanine concentration in the nutrient solution on the rutin content in the budding tartary buckwheat is shown.

Claims (14)

A method of light intensity to produce a polyphenol-rich sprouting vegetable in the presence of a nutrient fluid a sufficient amount required for the 20 [mu] mol / m ² · sec ~100μmol / m ² · sec under light irradiation and seed growth, Japan The above-mentioned method characterized in that the long time is 15 to 24 hours and the nutrient solution contains a phenyl group-containing amino acid.   The method of claim 1, wherein the amino acid is phenylalanine, tyrosine, or a mixture thereof.   The method according to claim 1 or 2, wherein the amino acid content in the nutrient solution is 0.5 to 10 ppm.   The method of Claim 3 whose amino acid content in a nutrient solution is 1-5 ppm. Light intensity is 50 [mu] mol / m ² · sec ~100μmol / m ² · sec, the method according to any one of claims 1 to 4.   The method according to any one of claims 1 to 5, wherein the day length is 20 to 24 hours. The method according to claim 1, wherein the light intensity is 100 μmol / m ² · sec and the day length is 15 to 24 hours. An apparatus for use in the method for producing a budding vegetable with a high polyphenolol content according to any one of claims 1 to 7, wherein the container has a compartment or a compartment without a compartment for germinating and growing a vegetable seed. , for taking out the seeds of the feed or sprouting vegetable means, 20 [mu] mol / m ² · sec ~100μmol / m ² · sec one or more artificial light sources for a light of the light intensity is irradiated to the vegetable, the nutrient solution The above apparatus comprising a supply means, a waste liquid discharge means, a light intensity and light irradiation control means. Light intensity is 50 [mu] mol / m ² · sec ~100μmol / m ² · sec Apparatus according to claim 8.   The apparatus according to claim 8 or 9, wherein the artificial light source emits light composed of infrared light, visible light, ultraviolet light, or a combination thereof.   The device according to any one of claims 8 to 10, further comprising means for spraying the nutrient solution.   A sprouted vegetable produced by the method according to any one of claims 1 to 7, wherein the polyphenol content is 1.5 times higher than that of a conventional vegetable, and the vegetable is broccoli, mustard, kale. The budding vegetable characterized by being selected from the group consisting of red cabbage and tartary buckwheat.   13. A sprouted vegetable according to claim 12, wherein the polyphenol content is at least twice as high.   14. The sprouted vegetable according to claim 12 or 13, wherein the polyphenol is a flavonoid.

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