Fatty Acid Composition in the Soybean Sprout

Abstract

The value of soybean (Glycine max [L.] Merr) oil is determined by its fatty acid profile. Soybean oil has found excellent application in the food and health industries worldwide. The modification of fatty acid composition has become one of the major goals in soybean breeding programs. Soybean sprouts are used as dietary vegetables year-round in Korea, China, and Japan. They are an excellent source of protein, nutrients, and vitamins. Since soybean sprouts have high nutritional value and are simple to cultivate, there are significant demands for soybean sprouts in the market. In order to produce high-quality soybean sprouts, several factors, such as seed size, sprout characteristics, and health benefits need to be considered to improve fatty acid compositions. Herein, we will summarize the literature on soybean sprout components, fatty acid composition of soybean sprouts, changes in nutritional factors that occur during sprouting, and compare fatty acid compositions of soybean seeds and sprouts. In addition, we will review the changes in fatty acid compositions in soybean sprouts that occur under different environmental conditions during sprouting. Finally, we will discuss how fatty acid profiles in the ungerminated are important for achieving a similar fatty acid composition in the soybean sprout. The information reviewed will be useful for understanding the cultivation of soybean sprouts with modified fatty acid composition.