UMR Qualisud, CIRAD, Univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpelliercedex 5, France.
Technical University of Munich, Alte Akademie 10, 85354 Freising, Germany; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia.
Food Chem. 2021 Mar 15;340:127960. doi: 10.1016/j.foodchem.2020.127960. Epub 2020 Sep 2.
Folate is a fundamental vitamin for metabolism in plants and humans. A modelling approach has been developed to characterize the reactivity of folates in cowpea seeds during germination at 30 °C, using a water-to-seed ratio of 1:1 (w/w). For this purpose, the concentrations of folic acid, 10-formylfolic acid, 5-methyltetrahydrofolate, 5-formyltetrahydrofolate and tetrahydrofolate were determined in seeds during germination times up to 96 h. Two reaction models were sequentially built and adjusted to experimental data to describe changes in concentration in cowpea seed during two germination phases: before 14 h and after 48 h. Results showed intense enzymatic interconversion of all folate vitamers into 5-methyltetrahydrofolate before 14 h of germination and high enzymatic production of 5-methyltetrahydrofolate, 5-formyltetrahydrofolate and tetrahydrofolate after 48 h of germination. This study suggests that a long germination process could be more beneficial than soaking to increase the production of bioavailable folates within the seed for human consumption.
叶酸是植物和人类新陈代谢的基本维生素。本研究采用建模方法，以水与种子的比例为 1:1（w/w），在 30°C 下对豇豆种子发芽过程中的叶酸反应性进行了表征。为此，在发芽时间长达 96 小时内，测定了种子中叶酸、10-甲酰基叶酸、5-甲基四氢叶酸、5-甲酰基四氢叶酸和四氢叶酸的浓度。先后建立了两个反应模型，并对实验数据进行了调整，以描述豇豆种子在两个发芽阶段（14 小时前和 48 小时后）的浓度变化。结果表明，在发芽前 14 小时内，所有叶酸维生素都发生了强烈的酶促相互转化，生成 5-甲基四氢叶酸，在 48 小时后，5-甲基四氢叶酸、5-甲酰基四氢叶酸和四氢叶酸的酶促产量很高。本研究表明，与浸泡相比，延长发芽过程可能更有利于增加种子中可生物利用的叶酸的产量，以供人类食用。
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