College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
Food Res Int. 2022 Apr;154:111015. doi: 10.1016/j.foodres.2022.111015. Epub 2022 Feb 16.
In this study, various LED lights (white, red, yellow, green, blue and purple) were applied to evaluate their effects on the biochemical parameters, aliphatic glucosinolates synthesis and sulforaphane formation in broccoli sprouts. The length of broccoli sprouts and bulk water content were decreased after LED light treatments, especially white, green, and purple LED lights. The highest contents of ascorbic acid and anthocyanins were recorded in blue LED light treated broccoli sprouts. Green LED light treated sprouts contained the highest contents of ATP, ADP and AMP. Yellow and bule lights resulted in higher glucose content. Yellow, blue, and purple LED lights induced glucoraphanin and glucoerucin accumulation via upregulating aliphatic glucosinolates biosynthetic genes. Yellow LED light caused higher glucoraphanin content than blue LED light, while sulforaphane formation showed no difference; which might be attributed to higher myrosinase activity and its expression as well as lower ESM1 expression under blue LED light.
在这项研究中，应用了各种 LED 灯（白色、红色、黄色、绿色、蓝色和紫色）来评估它们对生化参数、脂肪族芥子油苷合成和西兰花芽中萝卜硫素形成的影响。LED 光处理后，西兰花芽的长度和总体水分含量下降，尤其是白色、绿色和紫色 LED 灯。在蓝色 LED 光处理的西兰花芽中记录到最高含量的抗坏血酸和花青素。绿色 LED 光处理的芽含有最高含量的 ATP、ADP 和 AMP。黄色和蓝色灯光导致葡萄糖含量升高。黄色、蓝色和紫色 LED 灯通过上调脂肪族芥子油苷生物合成基因诱导葡萄糖苷和葡萄糖异硫氰酸盐的积累。黄色 LED 光导致的葡萄糖苷含量高于蓝色 LED 光，但萝卜硫素的形成没有差异；这可能归因于蓝色 LED 光下更高的黑芥子酶活性及其表达以及更低的 ESM1 表达。
