Gao Chunxia, Wang Fengzhong, Yuan Li, Liu Junyi, Sun Dan, Li Xuyan
College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China.
Institute of Food Science and Technology CAAS Beijing China.
Food Sci Nutr. 2018 Nov 2;7(1):120-131. doi: 10.1002/fsn3.822. eCollection 2019 Jan.
Appropriate germination can improve the nutritional value and bioactivity of soybeans; however, few studies have assessed the effect of germination on soybean proteins. This study examined the physicochemical property, antioxidation, and cytoprotective effect of the germinated soybean proteins (Gsp). Gsp was extracted from soybeans which germinated for 0-3 days using the method of alkali-solution and acid-isolation extraction. The results showed that germination could digest soybean proteins into the smaller molecules; enhance the degree of hydrolysis, emulsifiability, and foaming capacity; increase the removal rate of ABTS, DPPH, ˙, and ˙OH radical; and decrease the reducing power and lipid peroxidation of Gsp. Additionally, Gsp was able to protect HL-7702 human hepatocyte cells against benzo(a)pyrene (BaP)-induced cytotoxicity through mediating the cell cycle arrest, suppressing apoptosis, and increasing reactive oxygen species (ROS) levels. This work demonstrated that germination could enhance the physicochemical property and antioxidant activity of Gsp, which also displayed the remarkable cytoprotective effect. This study provided a fundamental basis for substantiating dietary of Gsp used for resistance to oxidation and hepatic injury.
适当的发芽可以提高大豆的营养价值和生物活性；然而，很少有研究评估发芽对大豆蛋白的影响。本研究考察了发芽大豆蛋白（Gsp）的理化性质、抗氧化作用及细胞保护作用。采用碱溶酸沉法从发芽0 - 3天的大豆中提取Gsp。结果表明，发芽可使大豆蛋白消化为更小的分子；提高水解度、乳化性和起泡能力；提高ABTS、DPPH、˙和˙OH自由基的清除率；降低Gsp的还原力和脂质过氧化作用。此外，Gsp能够通过介导细胞周期阻滞、抑制细胞凋亡和提高活性氧（ROS）水平，保护HL - 7702人肝细胞免受苯并(a)芘（BaP）诱导的细胞毒性。这项工作表明，发芽可以增强Gsp的理化性质和抗氧化活性，Gsp还具有显著的细胞保护作用。本研究为证实Gsp在抗氧化和肝损伤抗性饮食中的应用提供了基础依据。
