Article
Food Science & Technology
Madhvi Chahar, Rachel Gollop, Yulia Kroupitski, Moshe Shemesh, Shlomo Sela Saldinger
Summary: Sprout-derived Salmonella-antagonistic Bacillus isolates were identified and shown to effectively inhibit Salmonella growth during sprouting, providing a potential basis for the development of biocontrol agents against foodborne pathogens in edible sprouts.
Article
Chemistry, Applied
Wanwisa Wongmaneepratip, Hongshun Yang
Summary: By quantifying pyrethroid residues using polystyrene-magnetic nanoparticles and HPLC-PDA, it was found that pyrethroids accumulated more in the roots of the vegetable, influenced by species, growth media type, and plant parts. This study contributes a novel prediction method for assessing pesticide migration to vegetables, with satisfactory detection sensitivity and recovery rates for the four pyrethroids studied.
Article
Plant Sciences
Yaoyao Cheng, Honglin Chen, Yihan Zhao, Xuzhen Cheng, Lixia Wang, Xinbo Guo
Summary: The effect of light quality on the synthesis and regulation of polyphenols in mung bean sprouts was investigated. Different light qualities enhanced the contents of various polyphenols in the sprouts, and specific genes and regulators were identified to be involved in the biosynthesis process.
PLANT CELL REPORTS
(2023)
Article
Chemistry, Applied
Jaeeun Yu, Hana Lee, Huijin Heo, Heon Sang Jeong, Jeehye Sung, Junsoo Lee
Summary: This study found that exogenous sucrose treatment had a negative impact on the growth of mung bean sprouts, but increased the content of polyphenols, flavonoids, gamma-aminobutyric acid, and enhanced antioxidant capacity. Mung bean sprouts treated with 2-3% sucrose also showed improvement in insulin resistance and oxidative damage in cells.
Article
Chemistry, Applied
Hye-Bin Choi, Woo-Jin Shin, Hou-Chun Liu, Yan-Hong Chen, Jia-You Hsieh, Kwang-Sik Lee
Summary: This study examined whether stable strontium isotope (88Sr/86Sr) fractionation occurs during nutrient uptake by bean plants. Mung and soy beans were hydroponically cultivated with nutrient solutions of different strontium isotope compositions. The results showed that bean sprout organs exhibited significant deviation from the expected mixing lines, indicating fractionation of 688/86Sr. The study also revealed that bean sprouts preferentially uptake lighter strontium isotopes. These findings demonstrate the occurrence of stable strontium isotope fractionation during nutrient uptake by bean plants and highlight the effectiveness of hydroponic experiments in investigating this process.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Jiaqi Li, Yanyan Lu, Honglin Chen, Lixia Wang, Suhua Wang, Xinbo Guo, Xuzhen Cheng
Summary: The study found that the semilight photoperiod was optimal for the accumulation of vitamin E and carotenoids in mung bean sprouts, with related genes being activated under this light period to regulate the accumulation of these substances, thereby improving understanding of light-mediated regulation.
Article
Chemistry, Applied
Chongyang Lyu, Xiaoyan Zhang, Lu Huang, Xingxing Yuan, Chenchen Xue, Xin Chen
Summary: Phenolic compounds in mung bean sprouts are significantly affected by sucrose treatment, leading to changes in content, composition, and antioxidant capacity. Metabolomics and gene expression analysis provide insights into the impact of sucrose treatment on the phenolic profile of mung bean sprouts.
Article
Food Science & Technology
Yaoyao Cheng, Nan Xiang, Xuzhen Cheng, Honglin Chen, Xinbo Guo
Summary: This study investigated the effects of photoperiods on the metabolic regulation of polyphenol biosynthesis and antioxidant activities in mung bean sprouts. The results showed that photoperiods strongly stimulated the expression of genes involved in the polyphenol biosynthetic pathway and enhanced the content of polyphenolic compounds and antioxidant activities in the sprouts. Therefore, illumination is a promising technique to improve the nutritional value of mung bean sprouts.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Infectious Diseases
Jing Cao, Yajie Wang, Guanzhao Wang, Pingping Ren, Yongning Wu, Qinghua He
Summary: This study investigated the effects of antimicrobials on mung bean sprouts and found that they reduced the production and had adverse effects on the morphology of the sprouts. The presence of antimicrobial residues in both the sprouts and the circulating water raised concerns about the potential food safety issues associated with the misuse of antimicrobials in fast-growing vegetables.
Article
Biochemistry & Molecular Biology
Lu Cao, Jian Zhu, Na Li
Summary: The environmentally friendly Se-Agar hybrid hydrogels were prepared and used as natural substrates for Se-enriched mung bean sprouts, showing excellent biocompatibility and recyclability for multiple cycles.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Plant Sciences
Irina N. Perchuk, Tatyana. V. Shelenga, Marina. O. Burlyaeva
Summary: This study compared the metabolite composition of mung bean sprouts under dark and light conditions and found that germination conditions significantly affected the content of metabolites. Dark conditions led to higher levels of saccharides, fatty acids, acylglycerols, and phenolic compounds, while light conditions resulted in higher amino acid content. These findings provide guidance for selecting an optimal illumination pattern to produce sprouts with desired biochemical compositions for various diets and high-nutritional-value products.
Article
Food Science & Technology
Marcin Kruk, Monika Trzaskowska
Summary: The study found that using appropriate methods for seed disinfection and germination stage can effectively eliminate unwanted microbial communities and the development of biofilms. By utilizing different disinfection methods and growth-limiting factors, bacterial growth can be controlled and biofilm formation can be inhibited.
Article
Agriculture, Multidisciplinary
Hanbo Wang, Jinghao Chen, Runjiu Guo, Dan Wang, Taixia Wang, Yali Sun
Summary: Brassinolide treatment significantly increased the levels of phenolic compounds in mung bean sprouts by activating the phenylpropane pathway and modulating sugar and energy metabolism. This modulation provides ample energy and substrates for phenolics biosynthesis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Plant Sciences
Pimolwan Siriparu, Panyada Panyatip, Thanawat Pota, Juthamat Ratha, Chawalit Yongram, Tarapong Srisongkram, Bunleu Sungthong, Ploenthip Puthongking
Summary: This study investigated the effects of light exposure and germination time on the bioactive compounds in mung bean sprouts. It found that the levels of melatonin and polyphenols in the sprouts increased with longer germination time, while tryptophan decreased significantly. Sprouts germinated in the dark exhibited higher melatonin and polyphenol content and showed stronger antioxidant activity.
Article
Food Science & Technology
Hua Cheng, Lei Li, Jingzhou Dong, Shiyan Wang, Shuai Wu, Shen Rao, Li Li, Shuiyuan Cheng, Linling Li
Summary: Selenium biofortification of crops improves Se content in human dietary food. Mung bean seeds soaked in Na2SeO3 showed enhanced germination and growth. Na2SeO3 concentration lower than 50 mg/kg resulted in stem elongation and marginal root elongation. The transcriptome data revealed that Se treatment enhances starch and sugar metabolism and up-regulates ribosomal protein and DNA synthesis related genes. Se (IV) transformed into Se (VI) and transported to stems, leaves, and roots through cotyledons. SULTR3;3 may play a role in this process. Se (VI) or Se (IV) transformed into SeCys and further converted to MeSeCys. Most SeCys transformed into SeHCys, transported to plastids, and transformed into SeMet.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
B. Kramer, J. Wunderlich, P. Muranyi
Article
Food Science & Technology
Uta Schnabel, Mathias Andrasch, Joerg Stachowiak, Christoph Weit, Thomas Weihe, Christian Schmidt, Peter Muranyi, Oliver Schlueter, Joerg Ehlbeck
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2019)
Article
Food Science & Technology
B. Kramer, J. Wunderlich, P. Muranyi
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2017)
Review
Biotechnology & Applied Microbiology
B. Kramer, J. Wunderlich, P. Muranyi
JOURNAL OF APPLIED MICROBIOLOGY
(2017)
Article
Biotechnology & Applied Microbiology
B. Kramer, J. Wunderlich, P. Muranyi
SYSTEMATIC AND APPLIED MICROBIOLOGY
(2017)
Article
Food Science & Technology
B. Kramer, J. Wunderlich, P. Muranyi
FOOD PACKAGING AND SHELF LIFE
(2018)
Review
Chemistry, Applied
J. Thielmann, P. Muranyi
JOURNAL OF ESSENTIAL OIL RESEARCH
(2019)
Article
Food Science & Technology
B. Kramer, J. Wunderlich, P. Muranyi
FOOD PACKAGING AND SHELF LIFE
(2019)
Article
Chemistry, Physical
Francis Clegg, Chris Breen, Peter Muranyi, Claudia Schoenweitz
APPLIED CLAY SCIENCE
(2019)
Article
Biotechnology & Applied Microbiology
B. Kramer, D. Hasse, S. Guist, T. Schmitt-John, P. Muranyi
JOURNAL OF APPLIED MICROBIOLOGY
(2020)
Review
Chemistry, Applied
Iolanda Nicolau-Lapena, Pilar Colas-Meda, Isabel Alegre, Ingrid Aguilo-Aguayo, Peter Muranyi, Inmaculada Vinas
Summary: Aloe vera gel, a natural hydrocolloid with antioxidant and antimicrobial properties, can be used as an edible coating on fruits and vegetables to extend shelf life. It can reduce respiration and ripening processes of fruits, maintaining weight, firmness, and valuable compounds.
PROGRESS IN ORGANIC COATINGS
(2021)
Article
Food Science & Technology
Iolanda Nicolau-Lapena, Ingrid Aguilo-Aguayo, Bernd Kramer, Maribel Abadias, Inmaculada Vinas, Peter Muranyi
Summary: The study showed that the addition of ferulic acid can delay browning of fresh-cut apple discs and increase antioxidant activity, while the AV coating has a similar effect. In addition to reducing weight loss, FA is also effective in decreasing the survival rate of Listeria monocytogenes, thus enhancing product safety.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
B. Kramer, C. Mignard, D. Warschat, S. Guerbuez, P. Aiglstorfer, P. Muranyi
Summary: Hop extract rich in beta acids shows strong antimicrobial effects against L. monocytogenes, particularly in combination with reduced water activity and slightly acidic conditions, making it a promising natural additive for the preservation of ready-to-eat meat products. In vitro studies demonstrated a significant growth inhibition of L. monocytogenes when hop extract was used in conjunction with sodium nitrite, with potential to reduce pathogen populations in packaged cold cuts like bologna.
Article
Biotechnology & Applied Microbiology
Julian Thielmann, Maria Theobald, Andrea Wutz, Tomislav Krolo, Alexandra Buergy, Julia Niederhofer, Frank Welle, Peter Muranyi
Summary: The study demonstrated that citral and Litsea cubeba essential oil coatings at different concentrations have significant bactericidal effects against Escherichia coli and Staphylococcus aureus. Additionally, these coatings also exhibit good inactivation effects on yeast and mold in a simulated packaging system.
Article
Multidisciplinary Sciences
Julian Thielmann, Peter Muranyi, Pamina Kazman
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)