Zhang Weiyi, Hao Yuqiong, Teng Cong, Fan Xin, Yang Xiushi, Liu Mengjie, Ren Guixing, Tan Congping
College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China.
Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian, Beijing 100081, China.
Foods. 2020 Jan 22;9(2):118. doi: 10.3390/foods9020118.
Lunasin, a bioactive peptide, was originally found in soybeans, and it has exhibited multiple biological functions. On the basis of previous studies, salt stress was found able to induce changes in many polypeptides and translatable mRNA levels in plants. Salt stress was applied to soybean germination, with water treatment as a control group, to evaluate the effects of salt stimulation on lunasin accumulation and activity during soybean germination. Lunasin content gradually increased in the control group during germination, reached the highest level after six hours of imbibition, and then slowly decreased. Under salt exposure, lunasin content showed a similar trend to that of the control group. The lunasin content in salt-treated soybean was significantly higher than that in the control group. Lunasin peptide was purified from soybean after six hours of imbibition and it was then used for function evaluation. Purified lunasin from salt-stress-germinated soybean (6 h-LSGS) exhibited stronger antioxidant activity than lunasin from water-treatment-germinated soybean (6 h-LWGS) and soybean seed without imbibition (DRY). The 6 h-LSGS presented anti-inflammatory activity on LPS-induced macrophage cells ( < 0.05) by suppressing the release of nitric oxide (NO) and proinflammatory cytokines, including IL-1 and IL-6. The gene expression of , IL-1, IL-6, and TNF-α was significantly inhibited by 6 h-LSGS. Further, 6 h-LSGS exhibited superior antiproliferation activity on human breast-cancer cells MDA-MB-231 when compared to 6 h-LWGS and DRY. Overall, this study offers a feasible elicitation strategy for enhancing lunasin accumulation and its properties in soybean for possible use in functional food.
萝卜硫素是一种生物活性肽，最初在大豆中被发现，它具有多种生物学功能。根据以往的研究，发现盐胁迫能够诱导植物中许多多肽和可翻译的mRNA水平发生变化。将盐胁迫应用于大豆发芽过程，以水处理作为对照组，以评估盐刺激对大豆发芽过程中萝卜硫素积累和活性的影响。在发芽过程中，对照组中的萝卜硫素含量逐渐增加，在吸水6小时后达到最高水平，然后缓慢下降。在盐胁迫下，萝卜硫素含量呈现出与对照组相似的趋势。盐处理大豆中的萝卜硫素含量显著高于对照组。在吸水6小时后从大豆中纯化出萝卜硫素肽，然后用于功能评估。与水处理发芽大豆（6小时-LWGS）和未吸水的大豆种子（DRY）中的萝卜硫素相比，盐胁迫发芽大豆（6小时-LSGS）中纯化的萝卜硫素表现出更强的抗氧化活性。6小时-LSGS通过抑制一氧化氮（NO）和促炎细胞因子（包括IL-1和IL-6）的释放，对脂多糖诱导的巨噬细胞呈现出抗炎活性（<0.05）。6小时-LSGS显著抑制了、IL-1、IL-6和TNF-α的基因表达。此外，与6小时-LWGS和DRY相比，6小时-LSGS对人乳腺癌细胞MDA-MB-231表现出更强的抗增殖活性。总体而言，本研究提供了一种可行的诱导策略，用于提高大豆中萝卜硫素的积累及其特性，可能用于功能性食品。
