Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Korea.
Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea.
Molecules. 2018 Sep 3;23(9):2244. doi: 10.3390/molecules23092244.
Germinated wheat is a food material with potential health benefits due to its high phenolic and antioxidant content, but the reason why germination increases this content is unclear. The aim of this study was to investigate the relationships between protein changes (determined by two-dimensional gel electrophoresis (2-DE)), phenolics, γ-aminobutyric acid (GABA) levels, and antioxidant capacity of wheat germinated for various periods (24, 48, 72, and 96 h) compared to control. Each phenolic acid tended to increase with increasing germination time. The GABA content was highest (39.98 mg/100 g dwb) after 96 h of germination. The total oxygen radical absorbance capacity (ORAC) was 1.97 times higher after 96 h than in ungerminated seeds. Fifteen proteins, among 82 proteins separated by 2-DE, were highly related with ORAC and were identified by peptide mass fingerprinting (PMS). The PMS revealed strong expression of granule bound starch synthase (GBSS) and glutathione S-transferase (GSTF) after 96 h of germination. Overall, the ORAC at 96 h exhibited a close relationship with the levels of phenolic acids, GABA, and proteins such as GBSS and GSTF. In conclusion, these findings add to the existing knowledge of wheat protein changes and their relationship to the antioxidant properties of germinating wheat seeds.
发芽小麦因其高酚类和抗氧化含量而成为一种具有潜在健康益处的食品原料，但发芽增加这种含量的原因尚不清楚。本研究旨在探讨不同发芽时间（24、48、72 和 96 小时）与对照相比，蛋白质变化（通过二维凝胶电泳（2-DE）确定）、酚类、γ-氨基丁酸（GABA）水平和小麦发芽抗氧化能力之间的关系。每种酚酸的含量随着发芽时间的增加而趋于增加。发芽 96 小时后，GABA 含量最高（39.98 mg/100 g dwb）。总氧自由基吸收能力（ORAC）比未发芽种子高 1.97 倍。通过 2-DE 分离的 82 种蛋白质中有 15 种蛋白质与 ORAC 高度相关，并通过肽质量指纹图谱（PMS）进行了鉴定。PMS 显示，发芽 96 小时后颗粒结合淀粉合成酶（GBSS）和谷胱甘肽 S-转移酶（GSTF）的表达强烈。总的来说，96 小时的 ORAC 与酚酸、GABA 以及 GBSS 和 GSTF 等蛋白质的水平密切相关。综上所述，这些发现增加了对小麦蛋白质变化及其与发芽小麦种子抗氧化特性关系的现有知识。
