Department of Clinical Microbiology and Parasitology, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia.
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62511, Egypt.
Food Chem. 2021 Mar 15;340:128147. doi: 10.1016/j.foodchem.2020.128147. Epub 2020 Sep 23.
Alfalfa sprouts are well known for their nutritive values. Although there are several studies reported the positive impact of elevated CO (eCO) on plants, there are no in-depth, comprehensive studies on how eCO could improve the sprouting of plant seeds. Herein, the production of health-promoting metabolites was determined in eCO (620 ppm)-treated Alfalfa sprout cultivars (Giza 1, Nubaria and Ismailia 1). eCO increased the photosynthetic process and pigment contents, which consequently induced carbohydrates, proteins, fats and fiber accumulation. eCO also boosted the levels of vitamins, phenolics, flavonoids and mineral individuals and enhanced the antioxidant capacity of alfalfa sprouts. Interestingly, eCO reduced the antinutritional factor l-canavanine content in Ismailia 1 cultivar and improved the anti-inflammatory activities through inhibiting cyclooxygenase-2 and lipoxygenase activity. Therefore, eCO is a promising approach to improve the health-promoting prospective of alfalfa sprouts to be a valuable source of nutritious and bioactive compounds in our daily diet.
苜蓿芽以其营养价值而闻名。虽然有几项研究报告了升高的 CO（eCO）对植物的积极影响，但没有深入、全面的研究来探讨 eCO 如何能改善植物种子的发芽。在此，对 eCO（620 ppm）处理的苜蓿芽品种（Giza 1、Nubaria 和 Ismailia 1）中促进健康的代谢产物的产生进行了测定。eCO 增加了光合作用过程和色素含量，从而导致碳水化合物、蛋白质、脂肪和纤维的积累。eCO 还提高了维生素、酚类、类黄酮和矿物质个体的水平，并增强了苜蓿芽的抗氧化能力。有趣的是，eCO 降低了 Ismailia 1 品种中抗营养因子 l--canavanine 的含量，并通过抑制环加氧酶-2 和脂加氧酶的活性来提高抗炎活性。因此，eCO 是一种有前途的方法，可以提高苜蓿芽的促进健康的潜力，使其成为我们日常饮食中营养和生物活性化合物的有价值来源。
