Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

정주영,이진규 한국미생물·생명공학회 2020 Journal of microbiology and biotechnology Vol.30 No.11

The objective of this study was to optimize the conditions for enhancing the antioxidant properties of sword bean (Canavalia gladiata) as a coffee substitute in two processing methods, roasting and grinding. The optimum conditions for removing off-flavor of the bean and maximizing functionality and efficiency were light roasting and cryogenic grinding (< 53 μm). In these conditions, extraction yield was 16.75%, total phenolic content (TPC) was 69.82 ± 0.35 mg gallic acid equivalents/g, and total flavonoid content (TFC) was 168.81 ± 1.64 mg quercetin equivalents/100 g. The antioxidant properties were 77.58 ± 0.27% for DPPH radical scavenging activity and 58.02 ± 0.76 mg Trolox equivalents/g for ABTS radical scavenging activity. The values for TFC and ABTS radical scavenging activity were significantly higher (p < 0.05) than in other conditions, and TPC and DPPH radical scavenging activity were second highest in lightly roasted beans, following raw beans. HS-SPME/GCMS analysis confirmed that the amino acids and carbohydrates, which are the main components of sword bean, were condensed into other volatile flavor compounds, such as derivatives of furan, pyrazine, and pyrrole during roasting. Roasted and cryogenically ground (cryo-ground) sword beans showed higher functionality in terms of TFC, DPPH, and ABTS radical scavenging activities compared to those of coffee. Overall results showed that light roasting and cryogenic grinding are the most suitable processing conditions for enhancing the bioactivity of sword beans.

Anti-Inflammatory Effect of Immature Sword Bean Pod (Canavalia gladiata) in Lipopolysaccharide-Induced RAW264.7 Cells

Kyung-A Hwang,Wan Heo,Hye-Jeong Hwang,Bok Kyung Han,Myoung Chong Song,Young Jun Kim 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.11

Sword bean has been known as a traditional medicinal plant to treat cancer, sinus infection, and suppurative disease. It also possesses hypertension-relieving, antioxidation, and antibacterial effects. However, studies on the efficacy of sword bean are limited to mature beans. Few studies have focused on immature sword bean pod (ISBP). Therefore, this study aimed to investigate the anti-inflammatory effect of ISBP in RAW264.7 cells stimulated with lipopolysaccharide (LPS). After LPS-induced RAW264.7 cells were treated with ISBP at concentrations (0.5, 1, 2, and 5 mg/mL), levels of nitrite oxide (NO) and prostaglandin E2 (PGE2) production, protein, and mRNA levels of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), inflammatory cytokine secretion level, and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) activity were determined. Under inflammatory conditions induced by LPS, ISBP reduced levels of inflammatory mediators NO and PGE2 by 60% and 23%, respectively. It also decreased protein and mRNA expression levels of iNOS and COX-2 known to synthesize inflammatory mediators. Inflammatory cytokines, interleukin (IL)-6, and IL-1β, levels were decreased, while interferon gamma level was increased by ISBP based on enzyme-linked immunosorbent assay (ELISA) and real time-polymerase chain reaction results. Finally, ISBP showed the ability to inhibit NF-κB activity. In conclusion, ISBP can alleviate inflammation by controlling inflammation-related substances, and may have efficacy as a healthful functional food and natural anti-inflammatory drug.

Phytophthora Rot on Sword Bean Caused by Phytophthora nicotianae

권진혁,지형진,박창석,신순선 한국식물병리학회 2004 Plant Pathology Journal Vol.20 No.4

Phytophthora rot on sword bean, Canavalia gladiata, which has not been reported yet in Korea, occurred in some fields of Jinju in 2003. The disease develops on the basal stem of the plant, but is also often observed on leaves and pods. Rot lesions begin with small dark brown spots and as these are water-soaked, they enlarge rapidly. The magnitude of at the field reached 40%. Abundant sporangia of Phytophthora were formed on the surface of diseased pods and were mummied later. The causal fungus was identified as P. nicotianae with the following mycological characteristics: Sporangiumreadily formed in water, papillate, noncaducous, ovoid to spherical, 24-58 (L) × 22-35 (W) in size; Oogoniumspherical, smooth walled, and 22-30; Oospore- aplerotic, spherical, and 18-24; Antheridium- amphigynous, unicellula, and spherical; Chlamydospore- abundant, spherical, and 25-35; Sexuality- heterothallic, and A1 or A2; Optimum growth temperature- about 28oC. The fungus showed strong pathogenicity to sword bean. Symptoms similar to those observed in the fields appeared 2 days and 4 days after inoculation with and without wound on pods. This is the first report of Phytophthora rot of sword bean in Korea.

Phytophthora Rot on Sword Bean Caused by Phytophthora nicotianae

Jee, Hyeong-Jin,Shen, Shun-Shan,Park, Chang-Seuk,Kwon, Jin-Hyeuk The Korean Society of Plant Pathology 2004 Plant Pathology Journal Vol.20 No.4

Phytophthora rot on sword bean, Canavalia gladiata, which has not been reported yet in Korea, occurred in some fields of Jinju in 2003. The disease develops on the basal stem of the plant, but is also often observed on leaves and pods. Rot lesions begin with small dark brown spots and as these are water-soaked, they enlarge rapidly. The magnitude of at the field reached 40%. Abundant sporangia of Phytophthora were formed on the surface of diseased pods and were mummied later. The causal fungus was identified as P. nicotianae with the following mycological characteristics: Sporangium-readily formed in water, papillate, noncaducous, ovoid to spherical, 24-58 (L) ${\times}$ 22-35 (W) in size; Oogonium-spherical, smooth walled, and 22-30; Oospore- aplerotic, spherical, and 18-24; Antheridium- amphigynous, unicellula, and spherical; Chlamydospore- abundant, spherical, and 25-35; Sexuality- heterothallic, and A1 or A2; Optimum growth temperature- about 28$^{\circ}C.$ The fungus showed strong pathogenicity to sword bean. Symptoms similar to those observed in the fields appeared 2 days and 4 days after inoculation with and without wound on pods. This is the first report of Phytophthora rot of sword bean in Korea.

작두콩 첨가 청국장의 Isoflavonoids 함량과 항균력 및 생리활성

김운성(Un-Sung Kim),김재영(Jae-Young Kim),김성조(Seong-Jo Kim),문광현(Kwang-Hyun Moon),백승화(Seung-Hwa Baek) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.2

본 연구는 영양과 기능성을 보유한 작두콩으로 제조한 청국장의 isoflavonoids 함량과 항균성 및 생리활성을 조사한 결과로서 청국장 제조과정에서 사용하는 원료, 증자한 원료 및 이를 발효시킨 청국장을 비교 분석하였다. 작두콩으로 제조한 청국장(Cheonggukjang made from the sword bean: CS)의 gram positive bacteria에 대한 항균력은 전통청국장(traditional Cheonggukjang: TC)과 비교하여 에탄올 추출에서는 Bacillus cereus, 물 추출은 Staphylococcus aureus에서 높은 결과를 나타내었다. 그러나 CS의 gram negative bacteria에 대한 항균력은 모든 추출물이 Salmonella Typhimurium에서 가장 높은 결과를 나타내었다. 항산화활성과 총 플라보노이드 함량은 청국장으로 발효함에 따라 증가하는 경향이었고 기존의 TC보다 SC가 우수하였다. CS의 isoflavonoids 함량에서 glycoside 형태인 daidzin과 genistin은 증자 과정에서는 감소되었으나 청국장으로 발효시키면 증가되어 가장 높았다. 한편 aglycone 형태인 daidzein, glycitein, genistein의 경우도 증자 과정에서 감소경향을 보이나 발효되면서 증가하였다. ACE 저해활성은 원료<증자 원료<발효 청국장 순으로 증가하였고, 각각의 추출조건에서 CS의 추출물이 가장 우수하였다. 이상의 결과를 종합하면 청국장 제조 시 작두콩 첨가는 항균성, 항산화능, 총 flavonoid, isoflavonoids, ACE 저해활성 등의 기능성을 강화할 수 있는 원료로 확인되었다. This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC<CS. The isoflavonoid glycosides daidzin and genistin were present in the order of SM<RM<FM. Meanwhile, daidzein, glycitein, and genistein, which are aglycones, increased in fermented Cheonggukjang. ACE inhibitory activities of all extracts were higher in CS compared with TC. In conclusion, we found that addition of CS provided an excellent Cheonggukjang material.

작두콩분말 첨가에 따른 생면의 품질 특성

박복희,고경미,전은례 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.4

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer’s desire. The proximate composition of the sword bean powder was as follows: Moisture contents were 13.4±0.08%, protein 30.2±0.12%, fat 0.3±0.09%, protein 1.0±0.11% and carbohydrates 55.1±0.12%, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/ 100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

Bacillus subtilis 균주를 이용한 작두콩 발효음료 제조 조건 확립

박정숙(Jung-Suk Park),나환식(Hwan-Sik Na) 한국차학회 2021 한국차학회지 Vol.27 No.3

작두콩의 부가가치를 높이기 위해 이를 이용한 발효 음료를 제조하기 위한 적정 조건 확립에 대한 조사 결과는 다음과 같다. 먼저 최적의 발효 균주를 찾지 위해 작두콩 자체에 존재하는 생육활성이 우수한 균을 분리하였다. 그 중 D1 균주가 amylase 전분분해 효소 활성과 protease 효소 활성이 가장 우수하여 최종 작두콩 발효균으로 선정하였다. 균을 동정한 결과 B. subtilis 균주 또는 그 유연균주인 것으로 판단되었다. 대조구에 작두콩 분말을 각각 10%, 15%, 20% 첨가하여 제조한 작두콩 발효음료의 수분함량은 작두콩 첨가구보다 대조구가 더 놓은 결과를 보였으며, 회분 함량은 첨가구가 약 3배 정도 높은 함량을 보였으며, 작두콩 함량이 높을수록 회분 함량이 증가하는 경향을 보였다. 식이섬유와 조단백질 함량은 회분의 결과와 동일하게 대조구보다 작두콩 첨가구에서 높아지는 경향을 보였다. 이러한 사실은 여러 가지 작두콩이 갖는 장점 등을 음료에 적용할 수 있는 가능성이 있음을 시사하였다. This study aimed to establish the processing condition for a sword bean fermentation beverage. The sword bean beverage was isolated and classified into microorganisms growing in sword bean and sword bean hulls to ferment. Later, the fermented beverage was made using the D1 strain and investigated for its quality characteristics. During the fermentation of the sword bean beverage, sword bean powder and sword bean hull powder were added at 10~20%. At the end, moisture contents were lower after fermentation. However, ash, dietary fiber, and crude protein contents were higher after fermentation. These results suggest that fermented sword bean beverage using Bacillus subtilis D1 showed the possibility of using it to make a fermented beverage.

작두콩(Canavalia ensiformis) 발효액이 항산화, 항염증 및 항균 활성에 미치는 영향

장혜림 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.6

In the present study, various experiments were performed to evaluate the biological activities, such as the antioxidant, anti-inflammation, and antimicrobial activities of sword bean (Canavalia ensiformis) fermentation filtrate by Lactobacillus plantarum (L. plantarum) and Lactobacillus brevis (L. brevis). Total polyphenol (TPC) and flavonoid contents (TFC) of sword bean were significantly decreased after fermentation regardless of Lactobacillus sp. (p<0.05). The DPPH radical scavenging activity of sword beans also decreased after fermentation. However, nitric oxide (NO) radical scavenging activity conspicuous increased after fermentation (p<0.001) in a treated concentration-dependent manner, and the effect for L. brevis was higher than for L. plantarum. In addition, the sword bean fermentation filtrate showed a strong inhibitory effect against Pseudomonas aeruginosa, Staphylococcus sp., and Escherichia coli. Cell cytotoxicity was not exhibited in all experimental groups (data not shown). These findings suggest that the sword bean fermentation filtrate may be used effectively in various industries due to its high anti- inflammatory and antimicrobial activities.

국내 시중 유통 작두콩차의 품질특성 및 항산화특성

박유진,황엄지,유경단,우관식,You-jin Park,Eom-ji Hwang,Gyeong-dan Yu,Koan Sik Woo 한국식품영양학회 2024 韓國食品營養學會誌 Vol.37 No.2

This study examined the quality characteristics and antioxidant properties of sword bean tea available in domestic markets. Each product of sword bean tea had distinct appearance characteristics. The color, pH, brownness, and turbidity of the tea varied significantly across different products, with tea bags showing higher levels of brownness and turbidity. The total polyphenol content of hot water extraction ranged from 165.13 to 517.69 mg gallic acid equivalents (GAE)/100 g sample for pod tea, 999.36 to 2,054.74 mg GAE/100 g sample for tea bag tea, and 74.62 to 275.00 mg GAE/100 g sample for grain tea, respectively. Similarly, the total flavonoid content, measured in terms of catechin equivalents (CE), ranged from 39.51 to 65.00 mg CE/100 g sample for pod tea, 86.57 to 253.63 mg CE/100 g sample for tea bag tea, and 32.94 to 38.63 mg CE/100 g sample for grain tea, for hot water extraction. The DPPH and ABTS radical scavenging activities of pod tea were 95.68 to 276.19 mg TE/100 g sample and 270.87 to 804.21 mg trolox equivalents/100 g sample, respectively, for hot water extraction. These results suggest the need to establish quality standards to ensure consistent quality of sword bean tea.

Anti-adipogenic Activities of Bacillus Subtilis-Fermented White Sword Bean Extract and Non-Fermented White Sword Bean Extracts in 3T3-L1 Adipocytes

Jieun Kim,Hyejin Kim,Joy Lim,Moon Suhyun,Ae-Son Om 건강기능식품미래포럼 2023 건강기능식품미래포럼 학술지 Vol.3 No.2

The white sword bean (WSB; Canavalia gladiate) contains a notable amount of protein and is also rich in phenolic compounds, making it used traditionally for treating certain inflammatory disorders. Given that obesity is characterized by subclinical inflammation and Lactobacillus produces compounds with antioxidant and anti-inflammatory effects during protein fermentation, we hypothesized that the WSB could potentially possess anti-obesity activity. To test this hypothesis, we prepared ethanol extracts of Lactobacillus subtilis-fermented white sword bean (FWSB) as well as WSB (non-fermented). These extracts were then evaluated for their effects on lipid formation in 3T3-L1 preadipocytes, when differentiated into adipocytes. Our findings demonstrate that only the FWSB extract exhibits inhibitory effects on lipid formation. Furthermore, it downregulates the expression of lipogenic enzymes, namely acetyl-CoA carboxylase and fatty acid synthase, while upregulating the expression of a lipolytic enzyme called carnitine palmitoyltransferase 1. These findings suggest that the FWSB extract has potential as a source of anti-obesity ingredients.