Abstract
BACKGROUND: Sound waves are emerging as a potential biophysical alternative to traditional methods for enhancing plant growth and phytochemical contents. However, little information is available on the improvement of the concentration of functional metabolites like flavonoids in sprouts using sound waves. In this study, different frequencies of sound waves with short and long exposure times were applied to three important varieties to improve flavonoid content. The aim of this study was to investigate the effect of sound waves on flavonoid content on the basis of biochemical and molecular characteristics. RESULTS: We examined the effects of various sound wave treatments (250 Hz to 1.5 kHz) on flavonoid production in alfalfa (Medicago sativa), broccoli (Brassica oleracea) and red young radish (Raphanus sativus). The results showed that sound wave treatments differentially altered the total flavonoid contents depending upon the growth stages, species and frequency of and exposure time to sound waves. Sound wave treatments of alfalfa (250 Hz), broccoli sprouts (800 Hz) and red young radish sprouts (1 kHz) increased the total flavonoid content by 200%, 35% and 85%, respectively, in comparison with untreated control. Molecular analysis showed that sound waves induce the expression of genes of the flavonoid biosynthesis pathway, which positively corresponds to the flavonoid content. Moreover, the sound wave treatment significantly improves the antioxidant efficiency of sprouts. CONCLUSIONS: The significant improvement of flavonoid content in sprouts with sound waves makes their use a potential and promising technology for the production of agriculture-based functional foods. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Claims 8
Claim · model-written summary
Sound wave treatment at 250 Hz increased total flavonoid content of alfalfa by 200% relative to untreated control
- Taxon
- alfalfa
Medicago sativae1 - Treatment
- Sound wave treatments of alfalfa (250 Hz)e1
- Outcome
- total flavonoid contente1
- Direction
- increasede1
- Value
- 200%e1
- Comparator
- untreated controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Sound wave treatments of alfalfa (250 Hz), broccoli sprouts (800 Hz) and red young radish sprouts (1 kHz) increased the total flavonoid content by 200%, 35% and 85%, respectively, in comparison with untreated control”
Claim · model-written summary
Sound wave treatment at 800 Hz increased total flavonoid content of broccoli sprouts by 35% relative to untreated control
- Taxon
- broccoli
Brassica oleracea var. italicae1 - Treatment
- broccoli sprouts (800 Hz)e1
- Outcome
- total flavonoid contente1
- Direction
- increasede1
- Value
- 35%e1
- Comparator
- untreated controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Sound wave treatments of alfalfa (250 Hz), broccoli sprouts (800 Hz) and red young radish sprouts (1 kHz) increased the total flavonoid content by 200%, 35% and 85%, respectively, in comparison with untreated control”
Claim · model-written summary
Sound wave treatment at 1 kHz increased total flavonoid content of red young radish sprouts by 85% relative to untreated control
Verbatim
e1“Sound wave treatments of alfalfa (250 Hz), broccoli sprouts (800 Hz) and red young radish sprouts (1 kHz) increased the total flavonoid content by 200%, 35% and 85%, respectively, in comparison with untreated control”
Claim · model-written summary
Sound waves induce expression of flavonoid biosynthesis pathway genes in the sprouts studied
- Taxon
- alfalfaMedicago sativae2
- Treatment
- sound wavese1
- Gene
- genes of the flavonoid biosynthesis pathwaye1
- Outcome
- expression of genes of the flavonoid biosynthesis pathwaye1
- Direction
- inducee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Molecular analysis showed that sound waves induce the expression of genes of the flavonoid biosynthesis pathway, which positively corresponds to the flavonoid content”
e2“We examined the effects of various sound wave treatments (250 Hz to 1.5 kHz) on flavonoid production in alfalfa (Medicago sativa), broccoli (Brassica oleracea) and red young radish (Raphanus sativus)”
Claim · model-written summary
Expression of flavonoid biosynthesis pathway genes positively corresponds to flavonoid content
- Taxon
- alfalfaMedicago sativae2
- Gene
- genes of the flavonoid biosynthesis pathwaye1
- Outcome
- flavonoid contente1
- Direction
- positively correspondse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Molecular analysis showed that sound waves induce the expression of genes of the flavonoid biosynthesis pathway, which positively corresponds to the flavonoid content”
e2“We examined the effects of various sound wave treatments (250 Hz to 1.5 kHz) on flavonoid production in alfalfa (Medicago sativa), broccoli (Brassica oleracea) and red young radish (Raphanus sativus)”
Claim · model-written summary
Sound wave treatment significantly improves antioxidant efficiency of sprouts
Not reportedComparator
Verbatim
e1“the sound wave treatment significantly improves the antioxidant efficiency of sprouts”
Claim · model-written summary
Sound waves are a potential technology for producing agriculture-based functional foods from sprouts
Verbatim
e1“The significant improvement of flavonoid content in sprouts with sound waves makes their use a potential and promising technology for the production of agriculture-based functional foods”
Claim · model-written summary
Sound wave treatments altered total flavonoid contents differently depending on growth stage, species, frequency and exposure time
- Taxon
- alfalfaMedicago sativae2
- Treatment
- sound wave treatmentse1
- Outcome
- total flavonoid contentse1
- Direction
- differentially alterede1
- Qualifier
- depending upon the growth stages, species and frequency of and exposure time to sound wavese1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The results showed that sound wave treatments differentially altered the total flavonoid contents depending upon the growth stages, species and frequency of and exposure time to sound waves”
e2“We examined the effects of various sound wave treatments (250 Hz to 1.5 kHz) on flavonoid production in alfalfa (Medicago sativa), broccoli (Brassica oleracea) and red young radish (Raphanus sativus)”
The same questions in other papers
Brassica oleracea var. italica · quality: phytochemicals · Brassica oleracea (wild cabbage)Results agree
1 paper in the same direction as this paper
- positive
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.