Abstract
이번 연구는 새싹채소 재배 시 고온의 물을 이용한 열처리가 케일 새싹의 항산화물질과 항암성물질 등과 같은 기능성물질 축적에 영향을 주는지 확인하고자 수행되었다. 실험I 에서는 파종 후 4일째 40, 50, $60^{\circ}C$의 증류수가 담긴 항온조에 각각 10, 30, 60초 동안 침지하여 열처리 하였고, 실험II 에서는 $50^{\circ}C$의 증류수에 각각 10, 20, 30, 45, 60초 침지처리 하였다. 열처리 한 케일 새싹은 다시 정상적인 생육 환경에서 2일 동안 추가적으로 재배되었다. 열처리 전, 후에 생체 중, 건물중, 전해질 유출 정도, 총 페놀 농도, 항산화도, 총 플라보노이드 농도, 페닐알라닌 암모니아-리아제 활성, 글루코시놀레이트 함량을 측정하였다. 실험I의 결과, 열처리 후 2일째 대조구에 비해 모든 처리구의 생체중, 건물중이 감소되었으며, 특히 $60^{\circ}C$ 열처리가 40, $50^{\circ}C$의 열처리보다 그 정도가 심했다. 세포 파괴에 의한 전해질 유출 정도 또한 $60^{\circ}C$에서 가장 높게 나타났다. 총 페놀 농도는 $50^{\circ}C$의 열처리에서 대조구에 비해 유의적으로 증가했으며 항산화도 또한 비슷한 경향을 보였다. 실험 II의 결과 $50^{\circ}C$ 열처리는 실험I의 결과와 같이 생체중의 감소를 보였지만 그 정도는 크지 않았으며 건물중에서는 대조구와 유의적 차이가 없었다. 열처리 후 2일째 모든 처리구는 대조구에 비해 유의적으로 높은 총 페놀 축적을 유도하였다. $50^{\circ}C$에서 20초 이상의 열처리는 대조구에 비해 약 1.5배 이상 총 페놀 농도를 증가시켰으며, 항산화도는 대조구에 비해 약 1.2배 유의적으로 높았고, 총 플라보노이드 농도 또한 대조구에 비해 높은 수준을 나타냈다. 페닐알라닌 암모니아-리아제의 활성은 열처리 24시간째에 대조구보다 모든 처리구에서 높게 나타나, 열처리가 이차대사산물의 생합성을 유도하는 것을 알 수 있었다. 열처리 후 2일째 글루코시놀레이트의 함량은 20초 열처리에서 유의적으로 가장 높은 값을 나타냈다. 따라서, 케일 새싹 재배 시 열처리는 항산화 및 항암물질과 같은 기능성물질의 축적을 유도하여 케일 새싹의 영양학적 품질향상을 도모할 수 있는 잠재적인 수단임을 확인할 수 있었다. The objective of this study was to determine the effect of heat shock treatments on the phytochemicals including antioxidants and anticancer materials in kale (Brassica oleracea L. var. acephala) sprouts. In study I, kale sprouts grown under the growing system for four days were soaked at 40, 50, or $60^{\circ}C$ distilled water for 10, 30, or 60 seconds, and in study II, kale sprouts were soaked at $50^{\circ}C$ distilled water for 10, 20, 30, 45, or 60 seconds. After the heat shock treatments, the sprouts were transferred into normal growing conditions and recovered there for two days. Fresh and dry weights, electrolyte leakage, total phenolic concentration, antioxidant capacity, total flavonoid concentration, phenylalanine ammonia-lyase (PAL) activity, and glucosinolates content of the sprouts were measured before and after the heat shock treatments. As a result, there was a significant decrease in the fresh and dry weight of kale sprouts treated with heat shock compared with control at harvest in study I. Especially, heat shock at $60^{\circ}C$ lead to more pronounced growth inhibition compared with heat treatments at 40 and $50^{\circ}C$. Electrolyte leakage by cell collapse was the highest in the sprouts exposed to $60^{\circ}C$ distilled water, which agreed with the growth results. Heat shock at $50^{\circ}C$ significantly induced the accumulation of phenolic compounds. In study II, fresh weight of kale sprouts at $50^{\circ}C$ heat shock showed a significant decrease compared with the control at one and two days after the treatment. However, the decrease was minimal and dry weight of kale sprouts was not significantly different from that in control. In contrast, the heat shock-treated kale sprouts had higher level of total phenolic concentration than control at harvest. Heat shock treatments at $50^{\circ}C$ for 20 seconds or more showed at least 1.5 and 1.2 times higher total phenolic concentration and antioxidants capacity than control, respectively. The change of the total flavonoid concentration was similar with that of antioxidants. PAL activity after 24 hours of heat shock was higher in all the heat shock-treated sprouts than that in control suggesting heat shock may stimulate secondary metabolic pathway in kale sprouts. Seven glucosinolates were identified in kale sprouts and soaking the sprouts with $50^{\circ}C$ water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates as well as two major glucosinolates, progoitrin and sinigrin, at harvest. In conclusion, this study suggests that heat shock using hot water would be a potential strategy to improve nutritional quality of kale sprouts by inducing the accumulation of phytochemicals with antioxidant and anticancer properties.
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Claims 14
Claim · model-written summary
Heat shock decreased the fresh and dry weight of kale sprouts compared with control at harvest in study I.
- Taxon
- kale
Brassica oleracea var. viridise0 - Treatment
- heat shocke1
- Outcome
- fresh and dry weighte1
- Direction
- decreasee1
- Qualifier
- at harvest in study Ie1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e1“there was a significant decrease in the fresh and dry weight of kale sprouts treated with heat shock compared with control at harvest in study I”
Claim · model-written summary
Heat shock at 60 degrees C caused more pronounced growth inhibition than heat treatments at 40 and 50 degrees C.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- heat shock at $60^{\circ}C$e2
- Outcome
- growth inhibitione2
- Direction
- more pronouncede2
- Comparator
- heat treatments at 40 and $50^{\circ}C$e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e2“heat shock at $60^{\circ}C$ lead to more pronounced growth inhibition compared with heat treatments at 40 and $50^{\circ}C$”
Claim · model-written summary
Electrolyte leakage by cell collapse was highest in sprouts exposed to 60 degrees C distilled water.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- $60^{\circ}C$ distilled watere3
- Outcome
- Electrolyte leakagee3
- Direction
- higheste3
- Qualifier
- by cell collapsee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e3“Electrolyte leakage by cell collapse was the highest in the sprouts exposed to $60^{\circ}C$ distilled water, which agreed with the growth results”
Claim · model-written summary
Heat shock at 50 degrees C significantly induced the accumulation of phenolic compounds in kale sprouts.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- Heat shock at $50^{\circ}C$e4
- Outcome
- accumulation of phenolic compoundse4
- Direction
- inducede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e4“Heat shock at $50^{\circ}C$ significantly induced the accumulation of phenolic compounds”
Claim · model-written summary
Heat shock at 50 degrees C for 20 seconds or more gave at least 1.5 times higher total phenolic concentration than control.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- Heat shock treatments at $50^{\circ}C$ for 20 seconds or moree5
- Outcome
- total phenolic concentratione5
- Direction
- highere5
- Value
- at least 1.5e5
- Comparator
- controle5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e5“Heat shock treatments at $50^{\circ}C$ for 20 seconds or more showed at least 1.5 and 1.2 times higher total phenolic concentration and antioxidants capacity than control, respectively”
Claim · model-written summary
Heat shock at 50 degrees C for 20 seconds or more gave at least 1.2 times higher antioxidant capacity than control.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- Heat shock treatments at $50^{\circ}C$ for 20 seconds or moree5
- Outcome
- antioxidants capacitye5
- Direction
- highere5
- Value
- 1.2 timese5
- Comparator
- controle5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e5“Heat shock treatments at $50^{\circ}C$ for 20 seconds or more showed at least 1.5 and 1.2 times higher total phenolic concentration and antioxidants capacity than control, respectively”
Claim · model-written summary
Fresh weight of kale sprouts at 50 degrees C heat shock decreased significantly compared with control at one and two days after treatment.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- $50^{\circ}C$ heat shocke6
- Outcome
- fresh weighte6
- Direction
- decreasee6
- Qualifier
- at one and two days after the treatmente6
- Comparator
- controle6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e6“In study II, fresh weight of kale sprouts at $50^{\circ}C$ heat shock showed a significant decrease compared with the control at one and two days after the treatment”
Claim · model-written summary
Dry weight of kale sprouts after 50 degrees C heat shock was not significantly different from control.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- $50^{\circ}C$ heat shocke6
- Outcome
- dry weighte7
- Direction
- not significantly differente7
- Comparator
- controle7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e6“In study II, fresh weight of kale sprouts at $50^{\circ}C$ heat shock showed a significant decrease compared with the control at one and two days after the treatment”
e7“However, the decrease was minimal and dry weight of kale sprouts was not significantly different from that in control”
Claim · model-written summary
The change of total flavonoid concentration in kale sprouts was similar to that of antioxidants.
- Taxon
- kaleBrassica oleracea var. viridise0
- Outcome
- change of the total flavonoid concentratione1
- Qualifier
- similar with that of antioxidantse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e1“The change of the total flavonoid concentration was similar with that of antioxidants”
Claim · model-written summary
PAL activity after 24 hours of heat shock was higher in all heat shock-treated sprouts than in control.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- heat shocke1
- Gene
- PALe1
- Outcome
- PAL activitye1
- Direction
- highere1
- Qualifier
- after 24 hourse1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e1“PAL activity after 24 hours of heat shock was higher in all the heat shock-treated sprouts than that in control”
Claim · model-written summary
Heat shock may stimulate the secondary metabolic pathway in kale sprouts.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- heat shocke1
- Outcome
- secondary metabolic pathwaye1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e1“suggesting heat shock may stimulate secondary metabolic pathway in kale sprouts”
Claim · model-written summary
Seven glucosinolates were identified in kale sprouts.
- Taxon
- kaleBrassica oleracea var. viridise0
- Outcome
- Seven glucosinolates were identifiede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e1“Seven glucosinolates were identified in kale sprouts”
Claim · model-written summary
Soaking sprouts in 50 degrees C water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates, progoitrin and sinigrin at harvest.
- Taxon
- kaleBrassica oleracea var. viridise0
- Treatment
- soaking the sprouts with $50^{\circ}C$ water for 20 secondse1
- Outcome
- accumulation of total glucosinolatese1
- Qualifier
- as well as two major glucosinolates, progoitrin and sinigrine1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e1“soaking the sprouts with $50^{\circ}C$ water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates as well as two major glucosinolates, progoitrin and sinigrin, at harvest”
Claim · model-written summary
Hot-water heat shock is a potential strategy to improve the nutritional quality of kale sprouts.
- Taxon
- kaleBrassica oleracea var. viridise0
- Outcome
- nutritional quality of kale sproutse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in the fresh and dry weight of kale sprouts”
e1“heat shock using hot water would be a potential strategy to improve nutritional quality of kale sprouts by inducing the accumulation of phytochemicals with antioxidant and anticancer properties”
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See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.