‡Qilu University of Technology, 3501 Daxue Road, Western University Science Park, Jinan, Shandong 250353, People's Republic of China.
§Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS), 80 South Xueyuan Road, Haidian, Beijing 100081, People's Republic of China.
J Agric Food Chem. 2015 Mar 18;63(10):2701-7. doi: 10.1021/jf5057524. Epub 2015 Mar 5.
The influence of different germination conditions on isoflavone contents in chickpea sprouts was investigated in this study. Chickpea sprouts were germinated under different experimental conditions, including germination in the dark (GD), in the light (GL), under ethanol stress (GE), or under salt stress (GS) in the dark. The results demonstrated that the isoflavone contents in chickpea sprouts germinated with these various conditions significantly increased (p<0.05) compared to those in untreated chickpea seeds. The maximum amount of total isoflavones was obtained from chickpea sprouts in the GL group on day 8. The contents of formononetin and biochanin A in this group were 154 and 130 times higher, respectively, than in untreated seeds and 1.2 times higher than in sprouts in the GD group. Moreover, the isoflavone contents of chickpea sprouts in the GE and GS groups were also higher (p<0.05) than those in the GD group. A solution of 3% ethanol and 0.03 mol/L salt seemed to be the most optimal for isoflavone production among the solutions selected for this study. Most of the isoflavone contents significantly increased (p<0.05), especially formononetin and biochanin A, while the genistein content decreased with germination. Ononin, pseudobaptigenin, and glycitein glucoside acetylated were only detected in germinated chickpeas. This finding could expand the potential for the development of chickpea sprouts as a functional food.
本研究旨在探讨不同发芽条件对鹰嘴豆芽异黄酮含量的影响。将鹰嘴豆芽在不同的实验条件下进行发芽，包括黑暗中发芽（GD）、光照下发芽（GL）、乙醇胁迫下发芽（GE）和黑暗中盐胁迫下发芽（GS）。结果表明，与未处理的鹰嘴豆种子相比，用这些不同条件发芽的鹰嘴豆芽异黄酮含量显著增加（p<0.05）。GL 组鹰嘴豆芽在第 8 天获得了最多的总异黄酮。该组的芒柄花素和大豆苷元含量分别比未处理的种子高 154 倍和 130 倍，比 GD 组的豆芽高 1.2 倍。此外，GE 和 GS 组鹰嘴豆芽的异黄酮含量也高于 GD 组（p<0.05）。在本研究中选择的溶液中，3%乙醇和 0.03mol/L 盐的溶液似乎最有利于异黄酮的生成。大多数异黄酮含量显著增加（p<0.05），特别是芒柄花素和大豆苷元，而染料木素含量随发芽而降低。只有在发芽的鹰嘴豆中检测到了黄豆苷元和 pseudobaptigenin 以及乙酰化的金雀异黄素葡萄糖苷。这一发现可能为开发鹰嘴豆芽作为功能性食品提供了更多的可能性。
