Bau H M, Villaume C, Méjean L
INSERM U.308 Unité de Recherches sur les Mécanismes de Régulation du Comportement Alimentaire, Nancy, France.
Nahrung. 2000 Feb;44(1):2-6. doi: 10.1002/(SICI)1521-3803(20000101)44:1<2::AID-FOOD2>3.0.CO;2-9.
We briefly reviewed the effects of soybean germination on biologically active components, nutritive value of seed and biological characteristics in rats. The purpose of this review is to evaluate the effects of soybean germination on nutritional values of seeds and the potential importance for the use of germinated soybeans, from a contemporary conception, in food preparation as well as on soybean possible influence in optimal health. Germination induced a substantial increase in the content of saponin, oestrogenic compounds and almost all phytosterols, particularly beta-sitosterol of seeds. Lecithin content increased slightly and gradually during germination process. Lipase and alpha-galactosidase activities increased whereas lipoxygenase activities reduced after a short period of germination (< or = 72 h). Therefore, the substantial odour and flavour scores of germinated soybean flour were improved. Germinated seeds were also beneficial to heat penetration, their thermolabile antinutritional factors were easier to inhibit than those of dry beans, also the seeds did not require a long cooking time to be palatable. Duration of the germination process greatly influenced the nutritional value and palatability of seeds and biological characteristics in rats. In rat bioassay, one-day germination of soybeans induced a significant increase of daily body weight gain, daily protein intake in rats and protein efficiency ratio (PER) of seed meal. Palatability of seeds was also improved whereas a 5-day germination resulted in a decrease of PER of seed meal (less than the value of unheated seeds) and induced thyroid enlargement in rats. A vapour thermal treatment (100 degrees C, 20 min) eliminated thyroid-active agents and improved PER of seed meal, food intake and final weight of rats. Well prepared germinated soybeans can be used as a good alternate to animal proteins for more balanced nutritional diet. Development of food products from germinated soybean may be another way to further increase the versatility and utility of soybeans for both developing and industrialized countries, as germination induced the modification of certain specific biologically active components, palatability and nutritive value of seeds.
我们简要回顾了大豆发芽对生物活性成分、种子营养价值以及大鼠生物学特性的影响。本综述的目的是从现代观念出发，评估大豆发芽对种子营养价值的影响，以及发芽大豆在食品制备中的潜在重要性，还有大豆对最佳健康状态可能产生的影响。发芽使种子中皂苷、雌激素化合物以及几乎所有植物甾醇（尤其是β-谷甾醇）的含量大幅增加。在发芽过程中，卵磷脂含量略有且逐渐增加。脂肪酶和α-半乳糖苷酶活性增加，而在短时间发芽（≤72小时）后脂氧合酶活性降低。因此，发芽大豆粉的显著气味和风味得分得到改善。发芽种子也有利于热量渗透，其热不稳定抗营养因子比干豆更容易被抑制，而且种子不需要长时间烹饪就能变得可口。发芽过程的持续时间极大地影响了种子的营养价值、适口性以及大鼠的生物学特性。在大鼠生物测定中，大豆一天的发芽导致大鼠每日体重增加、每日蛋白质摄入量以及种子粉的蛋白质效率比值（PER）显著增加。种子的适口性也得到改善，而五天的发芽导致种子粉的PER降低（低于未加热种子的值）并使大鼠甲状腺肿大。蒸汽热处理（100℃，20分钟）消除了甲状腺活性物质并提高了种子粉的PER、大鼠的食物摄入量和最终体重。精心制备的发芽大豆可以作为动物蛋白的良好替代品，用于更均衡的营养饮食。开发发芽大豆食品可能是另一种进一步提高大豆在发展中国家和工业化国家的多功能性和实用性的方法，因为发芽会导致种子某些特定生物活性成分、适口性和营养价值的改变。
