Soybean Sprouts Research Articles

Study on the Mechanism of Flavonoid Enrichment in Black Soybean Sprouts by Abscisic Acid/Melatonin Under Slight Acid Treatment

Plant hormones play a critical role in the physiological and biochemical mechanisms of plants, with functions such as regulating the metabolic pathways of secondary metabolite production and alleviating external stresses. In this study, the synthesis of flavonoids in black soybean sprouts was induced by slight acid combined with the plant hormones abscisic acid (ABA) and melatonin (MT). The results indicated that the contents of daidzin, genistin, daidzein, and genistein in black soybean sprouts treated with slight acid were increased by 10 μM ABA and 75 μM MT, and the total flavonoid content was significantly enhanced. Compared with the slight acid treatment, the H2O2 and malondialdehyde (MDA) contents in black soybean sprouts were increased after ABA treatment, and the black soybean sprouts were further stressed. However, the H2O2 and MDA contents in black soybean sprouts were significantly decreased after MT treatment, indicating that the stress of black soybean sprouts can be alleviated by MT. Under slight acid stress, the genes related to flavonoid synthesis in black soybean sprouts were induced by exogenous ABA, promoting the accumulation of flavonoids; under exogenous MT treatment, the activity of phenylpropanoid metabolism enzymes was significantly increased, the genes related to flavonoid synthesis were upregulated, and flavonoid synthesis was induced. These results suggest that the combination of slight acid and plant hormone treatments promotes the accumulation of flavonoid substances during the germination of black soybeans. This research lays the foundation for improving the growth conditions of black soybeans and promoting the enrichment of flavonoid substances in black soybeans.

Diversity Analysis and Comprehensive Evaluation of 101 Soybean (Glycine max L.) Germplasms Based on Sprout Quality Characteristics.

Soybean sprouts are a common culinary vegetable due to their high nutrition and tasty flavors. To select soybean varieties with excellent sprout quality, 101 soybean materials were collected from different regions of China, and eight sprout quality parameters were determined for overall evaluation. The results showed that eight sprout quality parameters achieved varying degrees of difference and correlation. Based on the principal component analysis (PCA), three principal components were extracted, with a cumulative contribution rate of 78.314%. Further, the comprehensive evaluation value (D) of soybean sprout quality was calculated by membership function analysis based on PCA, and the quality of soybean sprouts was ranked accordingly. Subsequently, a regression equation for the prediction of soybean sprout quality was established using a stepwise regression analysis, and the model showed a good prediction performance (correlation coefficient of prediction > 0.8; residual predictive deviation > 2.0). On these grounds, it was proposed that the quality of soybean sprouts could be comprehensively predicted by four parameters: hypocotyl length, edible rate, 100-seed weight, and total isoflavone content and saponin content. In conclusion, this study provides excellent varieties for soybean sprout production and new variety breeding, and it provides an important reference for the prediction of soybean sprout quality.

Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina

Pineapple skin, a by-product of the pineapple industry in Lampung, has significant potential for utilization. Pineapple peel extract can be used as a fermentation medium for nata de pina, thereby enhancing its added value. The production of nata de pina requires a nitrogen source that is safe for human consumption and poses no food safety risks. Legume sprouts, such as mung bean and soybean sprouts, have the potential to serve as nitrogen sources in the production of nata de pina. This study aimed to investigate the effect of varying concentrations of nitrogen sources from mung bean or soybean sprouts on the properties of nata de pina, including pH, total acidity, thickness, yield, moisture content, crude fiber, ash content, and sensory attributes (color, aroma, texture). Mung bean and soybean sprout juices were used at two concentration levels, 25% and 50% of the volume of pineapple peel juice (v/v). Data were analyzed using One-Way ANOVA with a 5% significance level, followed by DMRT if significant effects were observed. Nata de pina produced with the addition of 50% soybean juice demonstrated optimal results, with a thickness of 1.4 cm, yield of 67.5%, moisture content of 97.7%, crude fiber of 2.2%, and ash content of 0.16%. The sensory evaluation revealed scores of 4.26 for color (like), 2.92 for aroma (moderate), 3.78 for texture (like), and 3.78 for overall preference (like).

Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier

Black soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier. This research aimed to measure the effect of various red dragon fruit and egg yolk concentrations on the characteristics of ice cream made from BSS juice. A completely randomized design was applied to six formulations made using the ratio of RDF : EY of FA (20%: 3%), FB (20%: 4%), FC (20%: 5%), FD (40%: 3%), FE (40%: 4%), and FF (40%: 5%). BSS juice was made using 48 hours of room temperature incubated sprout and water at a 1:4 (b/v) ratio. Filtrate was then mixed with sugar, cornstarch, and salt into a dough, which was then mixed with RDF and EY at various concentrations. Nutritional proximate composition, radical scavenging activity, phenolic content, total anthocyanin content, vitamin C, and sensory acceptance were analyzed. Data was then statistically analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test. Results showed that higher RDF significantly changed overrun, melting rate, increased moisture content, vitamin C (20.4 – 40.23 mg/100 g), antioxidant activity (34.9 – 62.78 % radical scavenging activity), total phenolics (0.341 – 0.536 mg/g GAE), and total anthocyanin (3.905 – 9.726 mg/kg), and hedonic score, but shorter melting time. The shortest melting time was obtained by ice cream made using 20% RDF and 5% EY, the lower concentration of fruit, and the highest concentration of egg yolk, respectively. The results indicated that BSS juice could be used as the main ingredient to make non-dairy ice cream, with red dragon fruit and egg yolk as natural colorants and emulsifiers, respectively. Keywords: Black soybean sprout, Non-dairy ice cream, Red dragon fruit

Bi-doped initiates the crystal structure reconfiguration of Aurivillius, boosts piezoelectric response, and achieve PMS activation and antibiotic degradation in Bi2LaNbTiO9-BiOBr heterojunctions

Piezo-photocatalysis has been widely accepted as a research strategy for environmental treatment. However, the outstanding issues of synergistic pressure response and charge transfer are still the difficulties in this area, so it is crucial to improve these points. Doping modification of piezoelectric materials is a well-established method to enhance the piezoelectric response and promote charge transfer by modulating the crystal structure. In this study, the crystal structure of Bi4Ti3O12 has been reconstructed by double doping substitution at A and B sites, which realizes the layer change of perovskite structure and the structural distortion of MO6 (M = Ti, Nb). This change in crystal symmetry effectively enhances the piezoelectric response of the material and combined with the construction of Bi2LaNbTiO9-BiOBr (BLNT-BOB) heterojunctions, the charge distribution is dramatically improved, and the charge transfer becomes easier. Under the dual effect of heterojunction and piezo-photocatalytic coupling, the catalyst exhibited excellent catalytic performance, and the degradation rate of BhB reached 97.24 % within 20 min, After PMS activation, the degradation rate reached 98.65 % in 16 min, which was higher than that of BLNT (59.13 %) and BOB (46.81 %), and the reaction kinetics were improved by 5.3-fold and 7.4-fold. It also showed good degradation efficiency in the treatment of antibiotics, and the soybean sprout culture experiment provided a strong proof of the applicability of the catalyst in multiple pollutants and biocompatibility. This work provides valuable insights for designing piezoelectric photocatalytic structures and analyzing the activation mechanism of PMS.

EFFECT OF CONSUMING PREBIOTIC BISCUIT BASED ON PROTEIN QUALITY EVALUATION BY IN VIVO METHOD

ABSTRACTBackground: Prebiotic biscuits are biscuits made from composite flour consisting of plaintain hump flour, yellow sweet potato flour, black soybean flour and black soybean sprouts flour. The combination of the resulting composite flour is known to have a higher nutritional value when compared to wheat flour. However, prebiotic biscuits contain certain ingredients such as protein or food fiber whose structure must be known in advance to modify their functional properties after consumption. Objective: The evaluation of protein quality was carried out to determine the effect of giving “BonnisA” prebiotic biscuits with different protein sources in increasing the quality of protein in Vivo. Methods: Research method used was experimental which was analyzed descriptively with 4 treatments 5 times. The object used in this experiment are male wistar rats (Sprague Dawley) weighing 150 - 220 g, and the treatments were given were black soybean flour prebiotic biscuits, prebiotic biscuits with black soybean sprouts flour, standard rations and egg white flour. Results: The results obtained showed that the highest increase in body weight of rats was treated with the prebiotic biscuit BonnisA black soybean flour of 13.29%. Furthermore, the evaluation of protein quality on rats was increased in black soybean flour prebiotic biscuits based on true digestibility (TD) (99.21%), biological values (BV) (99.25%), and net protein utilization (NPU) (98.47%).Conclusions: The evaluation of protein quality showed that there was a significant difference (p <0.05) between the provision of black soybean flour prebiotic biscuits and prebiotic biscuits with black soybean sprouts flour and standard rations and egg white flour at true digestibility (TD), biological values (BV) and Net Protein Utilization (NPU).Keywords : Prebiotic biscuits, Evaluation of protein quality, In Vivo

Germination time and in vitro gastrointestinal digestion impact on the isoflavone bioaccessibility and antioxidant capacities of soybean sprouts

Soybeans' isoflavone content increases with germination; nevertheless, their bioaccessibility in the gastrointestinal system is limited. This study evaluated the influence of germination time (1, 3, 5, and 7 days) and in vitro gastrointestinal conditions on the isoflavone profile of soybean sprouts. The total isoflavones (4.07 mg/g) and the malonyl genistin (1.37 mg/g) had the highest contents on day 5 in the gastric phase. The highest isoflavone bioaccessibility was observed in daidzein, genistein, and glycitin. An increase in antioxidant capacity was found during germination (day 7 > day 5 > day 3); however, the same trend was not observed during in vitro digestion. In summary, the results indicate that soybean sprouts germinated for 5 days may be more beneficial for consumption since they have the highest and most readily absorbed levels of isoflavones. These data suggest that soybean sprouts may be a functional food that provides bioavailable antioxidants.

Crosstalk between ethylene and melatonin activates isoflavone biosynthesis and antioxidant systems to produce high-quality soybean sprouts

Isoflavone, which are mainly found in soybeans, are a secondary metabolite with a variety of physiological functions. In recent years, increasing the isoflavone content of soybeans has received widespread attention. Although ethephon treatment significantly increased isoflavone content in soybean sprouts, it also had a certain inhibitory effect on the growth of sprouts. Melatonin (MT), as a new type of plant hormone, not only alleviated the damage caused by abiotic stress to plants, but also promoted the synthesis of secondary metabolites. In this study, we aimed to elucidate the mechanism of exogenous MT in regulating the growth and development, and the metabolism of isoflavone in soybean sprouts under ethephon treatment. The results indicated that MT alleviated the adverse effects of ethephon treatment on soybean sprouts by increasing the activities of superoxide dismutase, peroxidase, catalase, and the expression of their corresponding genes, as well as decreased the content of malondialdehyde and hydrogen peroxide. In addition, MT further increased the isoflavone content by up-regulating the expression level of isoflavone synthesis genes and increased the activities of phenylalanine ammonia-lyase and cinnamic acid 4-hydroxylase under ethephon treatment. This study provided technical support and reference value for the production of high-quality soybean sprouts to a certain extent.

A Carbamoyl Oxime-Based Highly Specific Fluorescent Chemodosimeter for Monitoring Labile Fe2+ in Food and Living Organisms.

Iron is an essential element in the composition of living organisms and plays a crucial role in a wide range of biological activities. The human body primarily obtains essential iron through the consumption of food. Therefore, it is vital for the health of human body to maintain iron homeostasis. The reducing character of the cellular microenvironment enables Fe2+ to occupy a dominant position within the cell. Hence, there is an urgent need for a simple and sensitive tool that can detect a large amount of Fe2+ in organisms. In this work, a highly specific fluorescent chemodosimeter NPCO ("NP" represents the naphthalimide fluorophore, and "CO" represents the carbamoyl oxime structure) for the detection of Fe2+ with excellent sensitivity (LOD = 82 nM) was constructed by incorporating a novel carbamoyl oxime structure as the recognition group. NPCO can be effectively employed for the detection of Fe2+ in food samples, living cells, and zebrafish. Furthermore, by using soybean sprouts as a model plant, the application of NPCO was expanded to detect Fe2+ in plants. Therefore, NPCO could be used as an excellent assay tool for detecting Fe2+ in organisms and is expected to be an important aid in exploring the mechanism of iron regulation.

Effects of a soybean sprouts mixture containing Hovenia dulcis Thunb. fruit concentrate on hangover relief and liver function improvement in chronically alcohol-treated rats

Effects of a soybean sprouts mixture containing Hovenia dulcis Thunb. fruit concentrate on hangover relief and liver function improvement in chronically alcohol-treated rats

Low frequency ultrasound enhanced the antioxidant activity and isoflavones accumulation of soybean sprouts by inducing oxidant stress

Soybean sprouts as one of year-round vegetable are widely consumed due to its high nutrition values and short growth period. In this study, soybean seeds were treated by the ultrasound during soaking periods at different processing modes. After germination, the morphological changes, antioxidant capacity, isoflavones and key genes of phenylpropanoid metabolic pathway in soybean sprouts were quantified. Results showed that ultrasonic treatment significantly increased germination rate, sprout length sprouts, protein content, as well as antioxidant activities of soybean sprouts. Moreover, a significantly increased in isoflavones content was observed, especially for the daidzin, glycitin, glycitein and genistein which was increased by 30.48%, 20.28%, 84.58%, 52.53%, respectively after ultrasound treatment. This was consistent with the up-regulation of isoflavones synthesis-related genes (PAL, C4H, 4CL). Additionally, the SOD (superoxide dismutase), POD (peroxidase) and CAT (catalase) activities in soybean sprouts were also markedly increased. The significant increase of MDA (malondialdehyde) content in soybean seeds after ultrasound treatment indicated that an oxidative stress damage was occurred, which consequently enhancing the generation of isoflavones by regulating the genes in phenylpropyl metabolic pathway and improving antioxidant activities of soybean sprouts. Consequently, ultrasound treatment could be considered as an effective way to improve the nutritional value of soybean sprouts.

A new method based on melatonin-mediated seed germination to quickly remove pesticide residues and improve the nutritional quality of contaminated grains.

In the present study, we attempted to use melatonin combined with germination treatment to remove pesticide residues from contaminated grains. High levels of pesticide residues were detected in soybean seeds after soaking with chlorothalonil (10 mM) and malathion (1 mM) for 2 hours. Treatment with 50 μM melatonin for 5 days completely removed the pesticide residues, while in the control group, only 61-71% of pesticide residues were removed from soybean sprouts. Compared with the control, melatonin treatment for 7 days further increased the content of ascorbic acid (by 48-66%), total phenolics (by 52-68%), isoflavones (by 22-34%), the total antioxidant capacity (by 37-40%), and the accumulated levels of unsaturated fatty acids (C18:1, C18:2, and C18:3) (by 17-30%) in soybean sprouts. Moreover, melatonin treatment further increased the accumulation of ten components of phenols and isoflavones in soybean sprouts relative to those in the control. The ability of melatonin to accelerate the degradation of pesticide residues and promote the accumulation of antioxidant metabolites might be related to its ability to trigger the glutathione detoxification system in soybean sprouts. Melatonin promoted glutathione synthesis (by 49-139%) and elevated the activities of glutathione-S-transferase (by 24-78%) and glutathione reductase (by 38-61%). In summary, we report a new method in which combined treatment by melatonin and germination rapidly degrades pesticide residues in contaminated grains and improves the nutritional quality of food.

Discrimination of untreated and sodium sulphite treated bean sprouts by Fourier transform infrared spectroscopy and chemometrics

Sprouts of black beans (Phaseolus vulgaris L.), soybeans (Glycine max L.) and mung beans (Vigna radiata L.) are widely consumed foods containing abundant nutrients with biological activities. They are commonly treated with sulphites for the preservation and extension of shelf-life. However, our previous investigation found that immersing the bean sprouts in sulphite might convert the active components into sulphur-containing derivatives, which can affect both the quality and safety of the sprouts. This study explores the use of FTIR in conjunction with chemometric techniques to differentiate between non-immersed (NI) and sodium sulphite immersed (SI) black bean, soybean and mung bean sprouts. A total of 168 batches of raw spectra were obtained from NI and SI-bean sprouts using FTIR spectroscopy. Four pre-processing techniques, three modelling assessment techniques and four model evaluation indices were examined for differences in performance. The results show that the multiplicative scatter correction is the most effective pre-processing method. Among the models, the accuracy rate of the three models was as follows: radial basis function neural network (95%) > convolutional neural network (91%) > random forest (82%). The overall findings indicate that FTIR spectroscopy, in conjunction with appropriate chemometric approaches, has a high potential for rapidly determining the difference between NI and SI-bean sprouts.

Novel strategy to raise the content of aglycone isoflavones in soymilk and gel: Effect of germination on the physicochemical properties

Germination holds the key to nutritional equilibrium in plant grains. In this study, the effect of soybean germination on the processing of soymilk (SM) and glucono-δ-lactone (GDL) induced soymilk gel (SG) was investigated. Germination promoted soybean sprout (SS) growth by activating the energy metabolism system. The energy metabolism was high during the three-day germination and was the most vigorous on the second day of germination. After germination, protein dissolution was improved in SM, and endogenous enzymes produced small molecule proteins. Small molecule proteins were more likely to aggregate to produce SM protein particles. Germination increased the water-holding capacity of SG induced by GDL but weakened the strength. Furthermore, the dynamic fluctuations in isoflavone content were closely monitored throughout the processing of soybean products, including SS, SM, and SG. Although the total amount of isoflavones in SM and SG processed from germinated soybeans decreased, a significant enrichment in the content of aglycone isoflavones was observed. The content of aglycone isoflavones in SG processed from germinated soybeans on the second day of germination was 736.17 ± 28.49 µg/g DW, which was 83.19 % higher than that of the control group. This study demonstrates that germination can enhance the nutritional value of soybean products, providing innovative opportunities for the development of health-promoting soybean-based products.

GmMYB114 Facilitates the Synthesis of Anthocyanins in Soybean Sprouts under Blue Light.

Soybean sprouts constitute a significant segment of the vegetable market due to their nutritional richness, particularly in various flavonoids, which contribute to numerous health benefits. The augmentation of the flavonoid content in soybean sprouts is pivotal for enhancing their economic value. While research has established the potential of blue light in promoting the synthesis of anthocyanins, a subclass of flavonoids known for their health advantages, the precise regulatory mechanisms remain elusive. In this study, we identified a notable upregulation of an R2R3 type MYB transcription factor, GmMYB114, in response to blue light exposure, exhibiting a significant positive correlation with anthocyanin accumulation in soybean sprouts. The functional role of GmMYB114 was validated in soybean hairy roots, wherein its overexpression substantially augmented anthocyanin synthesis. Further investigations employing yeast one-hybrid (Y1H), dual-luciferase reporter (LUC), and GUS assays revealed that GmMYB114 indirectly influences anthocyanin synthesis as it does not directly bind to the promoters of anthocyanin synthesis genes to activate their expression. These findings contribute to elucidating the mechanism underlying blue light-mediated enhancement of anthocyanin synthesis in soybean sprouts, offering valuable insights for harnessing molecular technologies to obtain anthocyanin-enriched soybean sprouts.

Tracing the entry process of submicrometre plastics in soybean sprouts by leaf-derived fluorescent carbon dots

As a global emerging contaminant, microplastics (MPs) in water or soil can accumulate in vegetables, making them easily ingested through the diet. With excellent and tunable optical properties, carbon dots (CDs) are highly advantageous for tracing the entry process of MPs. Originally, long-wavelength CDs were synthesized from leaf-derived extracts, and fluorescent submicrometer plastics (CDs-MPs) with clean surfaces and concentrated particle sizes were obtained by soap-free microemulsion polymerization. The concentration of CDs-MPs exhibits a significant linear relationship with long-wavelength fluorescence intensity (λEx/λEm: 415/676 nm). Soybean sprouts (SBS), as an important type of food, are susceptible to contamination of MPs due to their soft epidermis and rapidly growing biomass. The results showed that CDs-MPs could be embedded into the cortex of SBS and enter the plant with cell division and elongation, leading to an increase in pore size on the cell wall surface. After entering the root system, CDs-MPs will pass through the Casparian strip and migrate in the vessels. Then, CDs-MPs enter the leaves through vascular bundles, and the distribution and size of epicuticular wax on leaves have changed. Furthermore, SBS showed resistant growth and increased levels of oxidative response when exposed to MPs/CDs-MPs. It is the first study to demonstrate the application of leaf-derived CDs in the prevention of MPs pollution by revealing the migration behavior of submicrometre plastics in SBS.

The pH acidity and nitrate accumulation by plasma discharge enhanced the growth and phytochemicals of soybean sprouts grown in reused water

This study investigated the effect of plasma treatment on reused water and evaluated the interactions of the plasma-treated water (PTW) with plants or microbes to determine the optimal PTW for reuse. The repeated treatment gradually accumulated nitrate (NO3−) in the PTW and lowered its pH; afterward, it led to the sprouted soybeans accumulating other inorganic ions in the PTW. The biomass of soybean sprouts was enhanced by the accumulated NO3− but decreased due to the pH effect. Meanwhile, the acidic pH reduced the microbial counts, but they increased after sprinkling the PTW over the sprouts. The optimal PTW in our study, which had a gradual increase of NO3− (≤321.8 mg·L−1) with an acceptable pH (≥pH 3), significantly enhanced the biomass by 4.2% compared to the untreated control. Additionally, it increased the total content of amino acids and isoflavones by 9% and 18% in the growing part, respectively.

Enrichment of Flavonoids in Short-Germinated Black Soybeans (Glycine max L.) Induced by Slight Acid Treatment.

Exogenous abiotic stimulant treatments are a straightforward and effective method for enhancing secondary metabolites in plants. In this study, the response surface optimization method was used to optimize the conditions for enriching flavonoids in short-germinated black soybeans under a slight acid treatment, and the mechanism of flavonoid accumulation during black soybean germination was explored. The results show that the use of a 126.2 mM citric acid-sodium citrate buffer (pH 5.10) as a slight acid treatment resulted in the highest flavonoid content when the black soybeans were germinated for 24 h. Under these conditions, the isoflavonoid (glycitin, daidzein, and genistein) increased significantly, and the flavonoid content reached 2.32 mg/g FW. The microacidified germination treatment significantly increased the activities and relative gene expression levels of key enzymes involved in flavonoid metabolism (4-coumarate-CoA ligase and cinnamic acid 4-hydroxylase, etc.). However, the slight acid treatment inhibited the growth of the black soybeans and caused damage to their cells. This was evidenced by significantly higher levels of malondialdehyde, superoxide anion, and hydrogen peroxide compared to the control group. Furthermore, the antioxidant system in the short-germinated soybeans was activated by the slight acid treatment, leading to a significant increase in the activities and relative gene expression levels of catalase and peroxidase. The results above show that a slight acid treatment was beneficial in inducing the accumulation of flavonoids during the growth of black soybean sprouts. This lays a technical foundation for producing black soybean products that are rich in flavonoids.

Seeds Treatment with Ginger (Zingiber officinals Rosc.) Extract Enhanced the Yield and Nutritional Value of Soybean Sprouts

Seeds Treatment with Ginger (Zingiber officinals Rosc.) Extract Enhanced the Yield and Nutritional Value of Soybean Sprouts

Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones

The exposure of advanced glycation end products (AGEs) can induce chronic inflammation, oxidative stress, and accelerated aging, contributing the onset and progression of many diseases especially diabetic complications. Therefore, the searching of antiglycative foods is of practical significance, which may serve as a strategy in the attenuation of AGEs-associated diseases. In this study, we evaluated the antiglycative potential of some beans and bean sprouts that were common in our daily life. The results revealed that sprouting enhanced the antiglycative activity of beans, with black soybean sprouts demonstrating the highest efficacy (4.92-fold higher than the unsprouted beans). To assess practical implications, we examined the antiglycative activity of black soybean sprouts in pork soup, a popular food model that incorporates sprouts. Our findings confirmed the inhibitory effect on a dose-dependent manner. Through open column fractionation, we identified isoflavones and soyasaponin Bb as the candidates responsible for these effects. Additionally, compare to the unsprouted black soybeans, we found significant increases in the levels of antioxidative properties (2.51-fold), total phenolics (7.28-fold), isoflavones, and soyasaponin Bb during the sprouting process. Further studies determined that genistein, genistin, and daidzin were the major antiglycative compounds in black soybean sprouts. Collectively, this study emphasizes the benefits of sprouted beans and offers foundation for the development of functional sprouting foods.