02432nas a2200205 4500008004100000245014000041210006900181520172700250653002501977653001502002653001502017653002202032100001902054700001802073700001702091700001602108700002502124700002202149856005502171 2020 eng d00aSound waves affect the total flavonoid contents in Medicago sativa, Brassica oleracea and Raphanus sativus sprouts0 aSound waves affect the total flavonoid contents in iMedicago sat3 a

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.

10aantioxidant activity10aflavonoids10asound wave10avegetable sprouts1 aKim, Joo, Yeol1 aKang, Ye, Eun1 aLee, Soo, In1 aKim, Jin, A1 aMuthusamy, Muthusamy1 aJeong, Miā€Jeong uhttps://onlinelibrary.wiley.com/toc/10970010/100/1