JP7233753B2 - Method for increasing coumestrol content in bean sprouts - Google Patents

Description

The present invention relates to a method for increasing the content of coumestrol in bean sprouts, which increases the content of coumestrol in bean sprouts.

Coumestrol, known as a natural organic compound (phytochemical) contained in plants, is a phytoestrogen with estrogenic activity and inhibits aromatase and hydroxysteroid dehydrogenase involved in steroid synthesis. These actions affect physiological activity in humans. It has been pointed out that it has actions such as anticancer agent, anti-inflammatory agent, anti-Alzheimer's disease agent, anti-obesity agent, and inhibition of bone resorption. Recent advances in research have clarified part of its mechanism of action. By inhibiting the activity of HASPIN kinase, it inhibits the growth of cancer cells while not inhibiting the growth of normal cells. It was clarified that it is a natural anticancer substance with few side effects, and that it may improve Alzheimer's disease by inhibiting acetylcholinesterase and butylcholinesterase.

Conventionally, a method of producing coumestrol by fermenting beans after germination has been devised (see, for example, Patent Document 1).

Japanese Patent Publication No. 2013-517793

The present inventors paid attention to the bean sprouts distributed on the market as commercial products, and conducted intensive research on methods for further increasing the content of coumestrol contained in ready-made bean sprouts.

In the present invention according to claim 1, in the method for increasing the content of coumestrol contained in bean sprouts, pre-grown bean sprouts that have been germinated and softened in the dark are grown until before and after the cotyledons open. It was decided to increase the content of coumestrol in bean sprouts by culturing them at 20°C to 30°C .

Further, in the present invention according to claim 2, in the present invention according to claim 1, the culture is performed in a bright place to make the cotyledons green.

In the present invention according to claim 3, in the present invention according to claim 1 or claim 2, discarded bean sprouts are used as the bean sprouts.

In the present invention, the coumestrol content in ready-made bean sprouts can be further increased.

Graph showing changes in coumestrol content in soybean sprouts. Graph showing changes in coumestrol content in mung bean sprouts and black bean sprouts.

Multiple types of edible plants were examined for coumestrol content (coumestrol content per 1 g) using high-performance liquid chromatography.

As a result, it was confirmed that commercially available bean sprouts (bean sprouts such as soybean sprouts, mung bean sprouts, and black bean sprouts (black mappe)) contain a much higher amount of coumestrol than beans alone.

Moreover, it was confirmed that commercially available bean sprouts contained a larger amount of coumestrol in the hypocotyls than in the cotyledons.

Commercially available soybean sprouts are produced by germinating and softening hypocotyls in a dark place at room temperature (20°C to 30°C) for 7 to 10 days. 6°C).

Therefore, commercially available soybean sprouts, mung bean sprouts, and black bean sprouts were cultured under different conditions to confirm changes in the content of coumestrol.

First, when soybean sprouts were cultured at 4° C. in a dark place, it was confirmed that the content of coumestrol gradually decreased day by day, as indicated by the plotted black circles in FIG.

In addition, when soybean sprouts were cultured at 4°C in a bright place, it was confirmed that the content of coumestrol decreased day by day, albeit slightly, as indicated by the plotted white black circles in Fig. 1 .

On the other hand, when soybean sprouts were cultured at 24°C in the dark, as shown by the black square plot in Fig. 1, the coumestrol content increased about 3-fold in 1 day, and the coumestrol content increased in 2 days. increased about 6.5 times, then the coumestrol content gradually increased until the 4th day, and it was confirmed that the coumestrol content increased about 7 times over the 4 days.

In addition, when soybean sprouts were cultured at 24°C in a bright place, as shown by the plot of white squares in Fig. 1, the content of coumestrol increased about 2.5 times in one day, and coumestrol increased in two days. The coumestrol content increased to about 6 times, and then the coumestrol content increased gradually. In 4 days, the coumestrol content increased to about 7 times, and in 9 days, the coumestrol content increased to about 9 times. confirmed to increase.

Thus, in soybean sprouts, by culturing pre-grown soybean sprouts that have been germinated and softened in the dark at room temperature until the cotyledons open, the content of coumestrol in bean sprouts is significantly increased (p value < 0.01) was confirmed.

In addition to soybean sprouts, various commercially available bean sprouts were also investigated. was significantly increased (p value < 0.01).

For example, as shown in Fig. 2, when mung bean sprouts were cultured at 24°C in the light, the coumestrol content increased about 5 times in 2 days, and the coumestrol content increased about 8 times in 4 days. It was confirmed that the content of coumestrol increased about 12 times in 6 days, and the content of coumestrol increased about 24 times in 9 days.

In addition, as shown in Fig. 2, when black soybean sprouts were cultured at 24°C in the light, the coumestrol content increased about 6.5 times in 2 days, and the coumestrol content increased 7 times in 4 days. It was confirmed that the content of coumestrol increased about 8 times in 6 days, and the content of coumestrol increased about 14 times in 9 days.

In addition, not only commercially available bean sprouts (soy bean sprouts, mung bean sprouts, black bean bean sprouts, etc.), discarded bean sprouts, hypocotyls and radicles cut from bean sprouts can also be treated at room temperature (20°C to 30°C). It was confirmed that the coumestrol content increased by culturing in a light or dark place until before and after the cotyledons opened.

When cultured at normal temperature (20°C to 30°C) in a bright place, the bean sprouts can be colored green, and can be visually distinguished from commercially available white bean sprouts before culture.

In the culture, water can be used as a medium solution, and various nutrients added can also be used.

As described above, the content of coumestrol in bean sprouts can be increased by culturing pre-grown bean sprouts that have been germinated and softened in the dark at room temperature until the cotyledons open. The culture period may be 1 to 4 days, 4 days or more (for example, 9 days), and the coumestrol content can be increased for 1 to 2 days.

In particular, when the culture was carried out in the light, the cotyledons were able to turn green and could be visually distinguished from the uncultured (non-increased coumestrol content) commercial white bean sprouts. become.

In addition, when discarded bean sprouts or hypocotyls and radicles cut from bean sprouts are used as bean sprouts, food waste can be effectively utilized.

In addition, when it is not suitable for eating as it is, it can be effectively used as an additive for foods, cosmetics, etc. by performing drying treatment, pulverization treatment, sterilization treatment, or the like.

Claims (3)

In the bean sprout coumestrol content increasing method for increasing the content of coumestrol contained in bean sprouts,
An increase in the coumestrol content of bean sprouts, characterized by increasing the coumestrol content of bean sprouts by culturing pre-grown bean sprouts germinated and softened in a dark place at 20°C to 30°C until the cotyledons open. Method. 2. The method for increasing coumestrol content in bean sprouts according to claim 1, wherein the culture is performed in a bright place to make the cotyledons green. 3. The method for increasing the content of coumestrol in bean sprouts according to claim 1 or 2, wherein discarded bean sprouts are used as the bean sprouts.

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